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Jamie says: "This hearty soup heroes store-cupboard favourites and Christmas leftovers for a cracking winter lunch the whole family will love." See method
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Peel and roughly chop the onions, then place in a large pan on medium-low heat with 1 tbsp of olive oil. Roughly chop the leftover root vegetables, add them to the pan, and cook for 15 minutes, or until the onions are soft and sweet.
Shred the leftover cooked meat and add to the pan, then scrunch in the tomatoes, and tip in the cannellini beans (juice and all). Stir well, pour in the stock, then bring everything to the boil and simmer for 15 minutes.
Slice any large cooked green vegetables, so everything is roughly the same size. Add the pasta to the pan and cook for 10 minutes, or until the pasta is al dente, then stir through the green vegetables for the final 2 minutes.
Season to taste with sea salt and black pepper, then serve. Delicious topped with a dollop of pesto (see tip), and a hunk of crusty bread for dunking.
Tip: Use up leftover Christmas hard cheeses and nuts to make a quick festive pesto: simply blitz with your favourite soft herbs and a little garlic, lemon juice and olive oil for a quick and easy topping.
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