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Minestrone Soup

Minestrone Soup

Minestrone soup is a celebration of vegetables, beans, and pasta simmered in a rich, aromatic broth.
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Course Breakfast, Main Course

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

  1. Healthy and Wholesome: Packed with vegetables, fiber-rich beans, and just enough pasta to make it hearty.
  2. Versatile: Use seasonal vegetables, or swap pasta for rice or quinoa for a gluten-free version.
  3. Make-Ahead Friendly: The flavors deepen over time, making it perfect for meal prep.
  4. One-Pot Wonder: Minimal cleanup for maximum flavor!

Tips for the Perfect Minestrone Soup

  1. Vegetable Variety: Feel free to add or substitute vegetables based on what you have—cabbage, peas, or squash work well.
  2. Customizing the Broth: For a richer flavor, add a splash of white wine or a Parmesan rind while simmering.
  3. 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.
  4. Dietary Adjustments: To make it vegan, skip the Parmesan cheese. For added protein, stir in cooked sausage or shredded chicken.
Minestrone soup isn’t just a recipe; it’s an experience—a warming hug in a bowl. Enjoy this classic Italian dish with family or friends, and savor every bite of its hearty goodness. Buon appetito!