Soup and Take That. Both equally essential to the life of Sara Pascoe – but sadly for her, only one of them is ending up in a bowl this week… What could it be?
Comedian and writer Sara Pascoe joins Nick and Angela, bringing her trademark mix of warmth, chaos and unwavering devotion to Take That. She tells us all about Zero Stars, her new TLC series with Roisin Conaty, where the pair travel the world reviewing the worst‑rated places they can find.
With a stand‑up show later that night, Sara swaps wine for a black coffee while Angela serves up Dish’s first ever minestrone – a vegan twist on Martha Collison’s recipe, using vegetable stock and vegan cheese. For those not heading onstage afterwards, the Waitrose wine experts pair it with a Blueprint Gavi. And if you relate to Nick’s lifelong soup‑office trauma… rest assured, by the end he’s proudly declaring himself “a soup guy.”
Around the table, emotions run high – from celeb‑spotting nights out at Hollywoods, Sara’s childhood fantasy of rescuing Take That on the side of the motorway, to the heartbreak of their breakup, and even a confession about her husband’s roast potatoes, delivered with the kind of honesty only soup can unlock.
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All recipes from this podcast can be found at https://www.waitrose.com/dishrecipes
A transcript for this episode can be found at https://www.waitrose.com/dish
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We can’t all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she’ll try to answer in a future episode.
Dish is a Cold Glass Production for Waitrose
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42 Comments
I want minestrone
Minestrone is a soup…. even without calling it a soup.
Looked at the recipe online,lists chicken stock. Hopefully Ange used vegetable stock for Sara. I can never find vegan parmesan in the UK supermarkets ……
Looks divine!! We love everything Angela does and says. You guys have one of the best podcasts *ever* I think 🙂 Please keep doing it for centuries. LOL
they start putting too much makeup on agela! looks good, but she looks good anyway
Trying this right now for dinner! Hopefully it turns out as well as Angela’s!
Wow!! So artsy! Lovely
for me. a blender and a biiiig mug. love soups but hate going spoon by spoon. just a man who loves efficency;)))
Soup is like a warm hug in the winter ,Angela’s minestrone looks delicious as usual,thanks for the recipe !
The recipe I have does not use tomatoes, just a squirt of tomato purée – as in real Bolognese ragu. Still comes out red, though.
Angela in eyelashes
Just to clarify: you don't need to add "soup" to Minestrone since the word already says it. Minestra means in fact soup and the -one suffix at the end is used to sort of make it bigger. So it literally means big/large soup.
Yours looks lovely and I would definitely eat 2 bowls of it, at least 😘😊
Angela is looking more glam three days 💄💄
Introducing: GlamAnge
Hey @liam @theplantslant2431 BEANS
Angela not realizing she’s pointing out how difficult it can be to find gluten free pasta that is small.
Angela is looking well lately
of all of angela’s recipes i’m making this one 😋
What's with the fake eye lashes?
That soup looks like a dream! Simply divine for days when you are feeling under the weather
I'll have to try this, my absolute favourite soup is Scotch broth with lots of parsley, a good French baguette, halved with plenty of butter. Can't beat it.
Like a minestrone cowboy
I love this! I omit beans though when I cook, making it even more traditionally Italian.
just throw the pasta in the soup, no need to boil it separately!
Yes Chef!!! 🙏🏼 ❤ bowl 🥣 🇮🇹
Yummmm
Clearly you have no idea about Central/Eastern European cuisine – home of soups. But this is OK, your are just stuck with "Italian" dishes and some basics ingredients and bland taste, Whatever works with you …
With the pasta, will it be good to eat the next day or two?
Here in Canada, Tinkyada brown rice pasta is a brilliant gluten free option, the best texture of any Ive tried. Molissiana has a decent option too, in various sizes.
This looks more appealing than the revolting tinned stuff. This actually looks edible so might have to give it a try!
This is my favourite soup as well, glad you didn’t put beans in, this is exactly how I make mine
Can I use Orzo!
❤
I love getting your Recipes on YouTube Shorts
Wonderful recipe.
I have been using Whitewater Cooks’ recipe all winter to use up frozen garden veg. Also very good.
The only thing I'd add here would be to add a parmesan rind in when you're letting it simmer.
Here’s the question I have. How does one claim that a minestrone soup is their own recipe? In Italian households, a minestrone soup is so common, and varied that no one can claim the recipe themselves… And it’s usually any veg you have at hand..
So it's not Angela's minestrone that they've been fighting on in that game of best soup all along????
Just made this today without ever hearing of minestrone. I just call it an everything soup, cause it actually depends on the vegetables i have available lol its delicious!
But this recipe.. mmm I must make it!
Thank you for realistic about the sauté time
I make a version of this, nothing sauted for convenience and it still tastes really good! Do Italians use canned beans? In Greece we prepare them from scratch and you cannot find canned beans in the supermarket