Minestrone Soup Recipe
Minestrone soup is a hearty, comforting, and flavorful Italian dish that’s packed with vegetables, beans, and pasta. Its rich, savory broth and mix of wholesome ingredients make it an excellent option for a healthy and filling meal.
What makes Minestrone soup so special is its versatility—it can be adapted to use whatever seasonal vegetables you have on hand. Whether you’re a seasoned home cook or just starting out, this classic soup is simple to make and perfect for any occasion.
What is Minestrone Soup?
Minestrone is a traditional Italian soup that combines vegetables, beans, and sometimes pasta or rice in a rich, tomato-based broth. It’s considered a peasant dish, created as a way to use up leftover vegetables. Over the years, it has become a staple in Italian cuisine, loved for its comforting flavors and nourishing ingredients. There are countless variations of minestrone, making it one of the most flexible and forgiving soup recipes out there.
Ingredients You Will Need
To make a delicious, homemade Minestrone soup, you’ll need a combination of fresh vegetables, canned beans, pasta, and a few pantry staples. Here’s a breakdown of the key ingredients:
Step-by-Step Instructions
1. Sauté the Vegetables
Start by heating olive oil in a large pot over medium heat. Add the onions, carrots, celery, and garlic, and sauté for about 5-7 minutes until the vegetables are softened. This helps to build the base flavors of the soup.
2. Add the Remaining Vegetables and Seasonings
Once the onions and other vegetables are tender, add the zucchini, potatoes, green beans, and diced tomatoes. Stir in the oregano, basil, thyme, red pepper flakes, salt, and pepper. Let everything cook together for another 5 minutes to allow the flavors to meld.
3. Pour in the Broth
Next, add the vegetable or chicken broth to the pot and bring the mixture to a boil. Once it reaches a boil, reduce the heat to a simmer and let it cook for about 20 minutes, or until the vegetables are tender.
4. Add the Beans and Pasta
Once the vegetables are nearly cooked, stir in the beans and pasta. Continue cooking for another 10-12 minutes until the pasta is al dente and the beans are heated through. If the soup becomes too thick, you can add more broth or water to reach your desired consistency.
5. Adjust Seasonings and Serve
Taste the soup and adjust the seasoning with salt, pepper, or more herbs if needed. If you’re adding spinach or kale, stir it in at the end and let it wilt for a minute before serving.
Serve the Minestrone soup hot, garnished with freshly grated Parmesan cheese and chopped parsley or basil.
Tips for the Perfect Minestrone Soup
- Customize the Vegetables: You can swap out the vegetables based on what’s in season or what you have available. In the winter, root vegetables like parsnips or squash work well, while in the summer, you might want to use more zucchini or tomatoes.
- Use Fresh Herbs: If you have fresh herbs on hand, they will give your soup a more vibrant flavor. Basil, oregano, and thyme are all great additions.
- Add Protein: While beans provide some protein, you can also add cooked sausage, chicken, or even meatballs for a heartier version.
- Don’t Overcook the Pasta: If you’re planning to make enough soup for leftovers, cook the pasta separately and add it to each bowl when serving. This will prevent the pasta from becoming mushy when reheated.
Serving Suggestions
Minestrone soup is a complete meal on its own, but it also pairs beautifully with crusty bread or a simple side salad. For an extra indulgent touch, drizzle some extra virgin olive oil over each bowl or top with a generous amount of grated Parmesan cheese.
Storage and Meal Prep Tips
Minestrone soup is a great meal for batch cooking. Store any leftovers in an airtight container in the fridge for up to 4 days. It also freezes well—just be sure to leave out the pasta if you’re freezing the soup, as it can become mushy when reheated. When ready to serve, thaw the soup in the fridge overnight and reheat it on the stove. Add freshly cooked pasta to the reheated soup for best results.
Frequently Asked Questions About Minestrone Soup
Can I make Minestrone soup in a slow cooker?
Yes! To make Minestrone soup in a slow cooker, simply add all the ingredients except for the pasta and beans to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the beans and pasta during the last 30 minutes of cooking.
Can I make Minestrone without pasta?
Absolutely! You can skip the pasta altogether for a lighter version, or replace it with quinoa, barley, or rice for a gluten-free option.
Can I use canned vegetables instead of fresh?
Yes, if you’re short on time, canned vegetables can be used. Just be mindful of the cooking time since canned vegetables are already cooked and may only need to be heated through.
How can I make Minestrone more flavorful?
For a deeper flavor, try adding a Parmesan rind to the soup while it simmers. It will impart a rich, savory taste to the broth. You can also finish the soup with a squeeze of fresh lemon juice or a drizzle of balsamic vinegar for added brightness.
Is Minestrone soup healthy?
Yes! Minestrone soup is packed with vegetables, making it a nutrient-dense option. It’s low in fat and calories, especially if you use a light broth and skip the cheese garnish.
Conclusion
Minestrone soup is a classic, hearty dish that brings together the best of seasonal vegetables, beans, and pasta in a flavorful, nourishing broth. Whether you’re looking for a comforting dinner on a cold evening or a healthy, make-ahead meal, this recipe is sure to become a family favorite. With its flexibility and ease of preparation, you can customize it to suit your preferences and enjoy a wholesome, satisfying meal. Try making a big batch today and savor the deliciousness of homemade Minestrone!
Minestrone Soup Recipe
Minestrone soup is a hearty, comforting, and flavorful Italian dish that’s packed with vegetables, beans, and pasta. Its rich, savory broth and mix of wholesome ingredients make it an excellent option for a healthy and filling meal.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 medium zucchini, diced
- 1 cup potatoes, peeled and diced
- 1 (14.5 oz) can diced tomatoes, with juice
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 cup pasta (such as elbow macaroni or ditalini)
- 1 cup fresh spinach or kale, chopped
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese (optional, for serving)
- Fresh basil leaves (optional, for garnish)
Instructions
1. Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook for 3-4 minutes until softened.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the carrots and celery, cooking for 5 minutes until they begin to soften.
2. Add Remaining Vegetables and Broth:
- Add the green beans, zucchini, and potatoes to the pot. Stir to combine.
- Pour in the diced tomatoes (with juice), kidney beans, cannellini beans, and broth.
- Stir in the dried basil, oregano, thyme, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes, or until the vegetables are tender.
3. Cook the Pasta:
- Add the pasta to the soup and cook for an additional 8-10 minutes, or until the pasta is al dente.
4. Add Greens:
- Stir in the chopped spinach or kale and cook for another 2-3 minutes until wilted.
5. Serve:
- Ladle the soup into bowls and sprinkle with grated Parmesan cheese and fresh basil leaves if desired.