Minestrone soup is not just a dish; it’s a heartfelt Italian tradition that brings comfort and warmth, especially during the cooler months. This wholesome, hearty Italian vegetable soup is perfect for those seeking a nutritious meal that doesn’t compromise on flavor. With a medley of seasonal vegetables, beans, and pasta, all simmered in a savory tomato broth, this minestrone soup recipe will have you feeling satisfied and content. Not only is it delicious, but it is also versatile, allowing you to use whatever vegetables are in season or left in your fridge. Whether you’re looking for a quick weeknight dinner or preparing a cozy weekend meal, this minestrone soup is sure to become a family favorite. Grab your aprons, and let’s dive into this wholesome bowl of goodness that is as nourishing for the soul as it is for the body.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini or kidney beans, drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup small pasta (like ditalini)
- 2 cups chopped spinach or kale
- Grated Parmesan and parsley for garnish (optional)
Instructions
To begin your journey to a delectable bowl of minestrone soup, heat the olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion, carrots, and celery, creating a colorful base for your soup. Sauté these aromatic vegetables for about 5 minutes or until they turn tender and fragrant. Next, introduce the minced garlic and allow it to sauté with the vegetables for an additional minute, enhancing the flavors in the pot.
Now it’s time to add in the zucchini and green beans. Stir these veggies into the mix and cook for another 2 to 3 minutes until they soften slightly. The colors should be vibrant and inviting! Following this, pour in the canned diced tomatoes along with their juices, and the vegetable broth. Then, stir in the drained cannellini or kidney beans. Add the dried basil, oregano, and a sprinkle of salt and pepper to taste. Bring the entire mixture to a gentle boil, letting it bubble and come together for the next steps.
Once boiling, reduce the heat to a low simmer and let it cook for about 15 to 20 minutes. This simmering time allows the flavors to meld beautifully while ensuring the vegetables are tender but not mushy. After this delightful simmer, it’s time to add the small pasta of your choice, such as ditalini. Cook it in the soup for about 10 minutes until it reaches the al dente texture you prefer.
The final touch to your hearty soup is to introduce the chopped spinach or kale, stirring it in gently and letting it wilt for about 2 to 3 minutes. This adds a brilliant green color and an extra nutritional punch to the soup. Taste the broth and adjust the seasoning with salt and pepper, if necessary. Now, all that’s left is to ladle the minestrone soup into bowls and, if you wish, top it with some freshly grated Parmesan cheese and a sprinkle of parsley for that extra layer of flavor and charm.
Variations
One of the best things about minestrone soup is its versatility! Feel free to customize the recipe according to the seasons or what you have in your pantry. Here are some suggestions:
- Vegetable Swaps: Replace zucchini and green beans with seasonal veggies like butternut squash, or sweet potatoes for a fall-themed version.
- Different Beans: Swap out cannellini beans for black beans or pinto beans for a richer texture.
- Pasta Alternatives: Use gluten-free pasta or whole grain options to accommodate dietary preferences.
- Herb Enhancements: Experiment with other herbs such as thyme, rosemary, or even a bay leaf for added depth of flavor.
- Protein Boost: Add cooked chicken or sausage for a non-vegetarian option that will give the soup an excellent protein kick.
Cooking Notes
Cooking minestrone soup allows for creativity in the kitchen! To make this process smoother, here are some useful cooking notes:
- Cook Time: Make sure to keep an eye on the pasta so that it doesn’t overcook; al dente is the way to go!
- Tool Tip: A large pot or Dutch oven works best to accommodate all the ingredients without spilling.
- Prep Tips: Chopping vegetables in uniform sizes ensures even cooking. You can also prep your veggies ahead of time to supercharge your cooking process.
- Batch Cooking: This recipe is perfect for meal prepping! You can double the batch and freeze individual portions for quick meals later on.
Serving Suggestions
Serve your warm bowl of minestrone soup with a slice of crusty bread or a fresh garden salad for a complete meal. A sprinkle of grated Parmesan and a drizzle of olive oil can elevate your dish, adding richness and flavor. Pairing this soup with a glass of white wine can also complement the flavors beautifully.
Tips
- Store leftovers in an airtight container in the fridge for up to 3 days, but note that pasta will continue to absorb liquid, potentially thickening the soup. When reheating, you may need to add more broth.
- Consider garnishing with fresh herbs, like basil or parsley, to add a fresh twist.
- Be mindful of the salt content in the vegetable broth, adjusting the seasoning accordingly.
- For a deeper flavor, sauté the vegetables a bit longer before adding the broth — caramelization adds depth!
Prep Time, Cook Time, Total Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutritional Information
Calories: 230 | Protein: 10g | Sodium: 500mg
FAQs
1. Can I make minestrone soup in advance?
Absolutely! In fact, the flavors often develop even more after resting. Just make sure to store the pasta separately to prevent it from getting too soft.
2. Is this soup freezer-friendly?
Yes, minestrone soup freezes well. Portion it into freezer-safe containers and it can last up to 3 months. Just reheat and enjoy!
3. How can I make this soup heartier?
You can add more beans or include cooked meats like chicken or sausage to give the soup a protein boost and add heartiness.
4. What’s the best way to serve minestrone soup?
It’s delightful served with a side of crusty bread, a sprinkle of Parmesan cheese, and fresh herbs. Not to mention, a drizzle of good quality olive oil adds a lovely finish.
5. Can I make this soup vegan?
Definitely! Just ensure you use vegetable broth and skip the cheese garnish.
Conclusion
This minestrone soup recipe truly captures the soul of Italian cuisine, providing nourishment and comfort in every spoonful. It’s easy to make, and you can customize it to suit your tastes or dietary needs, making it a staple to return to time and again. Have fun experimenting with different vegetables, beans, and pasta types for a delightful twist each time you make it! Don’t forget to share your experiences and variations with us in the comments below, or share this recipe with friends who would appreciate a warm bowl of hearty goodness. Happy cooking!
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Hearty Italian Minestrone Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This wholesome, hearty Italian vegetable soup is perfect for those seeking a nutritious meal that doesn’t compromise on flavor.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini or kidney beans, drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup small pasta (like ditalini)
- 2 cups chopped spinach or kale
- Grated Parmesan and parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery; sauté for about 5 minutes.
- Add minced garlic, sauté for an additional minute.
- Stir in the zucchini and green beans, cook for 2-3 minutes.
- Add canned diced tomatoes and vegetable broth, then stir in the beans.
- Add dried basil, oregano, salt, and pepper. Bring to a boil.
- Reduce heat to low and simmer for 15-20 minutes.
- Add small pasta and cook for about 10 minutes.
- Stir in chopped spinach or kale, cooking for another 2-3 minutes.
- Taste and adjust seasoning.
- Ladle into bowls, garnish with Parmesan and parsley if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Calories: 230 kcal
- Sodium: 500 mg
- Protein: 10 g