Minestrone soup is a celebration of vegetables, beans, and pasta simmered in a rich, aromatic broth.
It’s the ultimate comfort food, perfect for any time of the year. This traditional Italian soup is versatile—you can adapt it to the vegetables you have on hand and even make it vegan or gluten-free. Here’s a detailed guide to creating a soul-warming bowl of minestrone soup.
Minestrone Soup
Minestrone soup is a celebration of vegetables, beans, and pasta simmered in a rich, aromatic broth.
Ingredients
Vegetables and Base:
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 medium carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 medium zucchini diced
- 1 cup green beans chopped into 1-inch pieces
- 1 large potato peeled and diced (optional)
Broth and Seasoning:
- 1 can 400g diced tomatoes
- 1 tablespoon tomato paste
- 6 cups vegetable or chicken stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Beans and Pasta:
- 1 can 400g cannellini beans or kidney beans, drained and rinsed
- ½ cup small pasta e.g., elbow macaroni, ditalini, or shells
- 1 cup chopped spinach or kale
Optional Garnishes:
- Fresh parsley chopped
- Grated Parmesan cheese
- A drizzle of olive oil
Instructions
Prepare the Vegetables
- Wash and dice all your vegetables before you start. This makes cooking seamless and ensures even cooking times for the ingredients.
Sauté the Aromatics
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.
- Stir in the garlic and cook for another 1–2 minutes, being careful not to burn it.
Add the Broth and Seasonings
- Stir in the diced tomatoes, tomato paste, oregano, basil, thyme, and bay leaf.
- Pour in the vegetable or chicken stock and stir to combine.
- Bring the mixture to a gentle boil.
Simmer with Vegetables
- Add the zucchini, green beans, and potatoes (if using). Reduce the heat to medium-low and simmer for 15–20 minutes, or until the vegetables are tender.
Add Beans and Pasta
- Stir in the beans and pasta, then cook for an additional 8–10 minutes, or until the pasta is al dente.
- If the soup becomes too thick, add a bit more stock or water to reach your desired consistency.
Finish with Greens
- Add the chopped spinach or kale to the pot and stir until wilted, about 2–3 minutes.
- Remove the bay leaf and season the soup with salt and pepper to taste.
Serve and Garnish
- Ladle the hot soup into bowls and garnish with fresh parsley, a sprinkle of Parmesan cheese, and a drizzle of olive oil for extra flavor. Serve with crusty bread for a complete meal.
Notes
Why You’ll Love Minestrone Soup
- Healthy and Wholesome: Packed with vegetables, fiber-rich beans, and just enough pasta to make it hearty.
- Versatile: Use seasonal vegetables, or swap pasta for rice or quinoa for a gluten-free version.
- Make-Ahead Friendly: The flavors deepen over time, making it perfect for meal prep.
- One-Pot Wonder: Minimal cleanup for maximum flavor!
Tips for the Perfect Minestrone Soup
- Vegetable Variety: Feel free to add or substitute vegetables based on what you have—cabbage, peas, or squash work well.
- Customizing the Broth: For a richer flavor, add a splash of white wine or a Parmesan rind while simmering.
- Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Add more broth when reheating if the pasta absorbs too much liquid.
- Dietary Adjustments: To make it vegan, skip the Parmesan cheese. For added protein, stir in cooked sausage or shredded chicken.
