Minestrone Soup

Minestrone Soup

Introduction

If you’re seeking a warm, hearty dish that fills the stomach and nourishes the soul, look no further than minestrone soup. This classic Italian recipe is packed with vegetables, beans, and pasta, making it both nutritious and satisfying. Perfect for any season, minestrone is a colorful dish that will delight your taste buds and warm you up on chilly days.

Why Make This Recipe

• Quick & Easy: This soup comes together in about 30 minutes, making it perfect for busy weeknights.
• Simple Ingredients: You likely have most of the ingredients at home already.
• Healthy Comfort Food: It’s a great way to incorporate more vegetables into your diet.
• Customizable: You can easily adapt it to what you have on hand.
• Crowd-Pleaser: Great for family dinners or gatherings, everyone will love this delicious and hearty soup!

Ingredients Needed

• For the Base:2 tablespoons of olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• For the Soup:1 zucchini, sliced into half-moons
• 1 can (14.5 oz) of diced tomatoes
• 4 cups of low-sodium vegetable broth
• 1 can (15 oz) of white beans (like cannellini or great northern), rinsed and drained
• 1 cup of small pasta (such as ditalini)
• For Flavor:1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• Salt and pepper to taste

How to Make Minestrone Soup

1. Heat the Oil: In a large pot, warm the olive oil over medium heat. This oil will add a lovely flavor.
2. Sauté the Veggies: Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes until they’re softened and fragrant.
3. Add Zucchini and Tomatoes: Stir in the sliced zucchini and the can of diced tomatoes. Let them cook together for about 3 minutes, allowing the flavors to mingle.
4. Pour in Broth and Beans: Add the vegetable broth and rinse the white beans, then toss them into the pot. Bring everything to a gentle simmer, which will help develop the flavors.
5. Cook the Pasta: Add the small pasta along with the dried basil and oregano. Cook for about 10 minutes until the pasta is tender but still al dente.
6. Season to Taste: Give it a taste and adjust the seasoning with salt and pepper as needed.
7. Serve and Enjoy: Ladle the soup into bowls while it’s hot. You can garnish it with fresh basil or grated cheese if you like!

How to Serve Minestrone Soup

Serve minestrone soup hot in a bowl. A sprinkle of fresh herbs or a bit of grated cheese adds a nice touch. You can pair it with crusty bread or a simple salad for a complete meal.

How to Store Minestrone Soup

Let the soup cool completely before storing. Place it in an airtight container and store it in the refrigerator for up to 3-4 days. You can also freeze it in portions for up to 3 months. Just be sure to leave space in the container for expansion.

Tips to Make Minestrone Soup

• Add Extra Protein: Toss in some diced chicken or sausage for a meatier version.
• Use Seasonal Veggies: Change up the vegetables based on what’s fresh and available.
• Make it Spicy: Add a pinch of crushed red pepper flakes if you like a bit of heat.

Variation

You can make a vegan minestrone by using vegetable broth and ensuring all your ingredients are plant-based. Feel free to swap out the pasta for gluten-free options if needed!

Frequently Asked Questions

Can I use different beans in minestrone soup?

Yes! You can use any beans you like, such as kidney beans or chickpeas.

How do I make this soup gluten-free?

Simply substitute the small pasta with gluten-free pasta.

Is minestrone soup freezer-friendly?

Absolutely! Just be sure to store it in an airtight container, and it will last up to 3 months in the freezer.

Conclusion

Minestrone soup is a delightful, nutritious dish that brings comfort and satisfaction to any meal. Its simple ingredients and quick preparation make it a standout recipe in your kitchen. If you give this a try, please leave a comment and rate it with stars! And don’t forget to share your version on social media. What variations did you try? Let us know below!

Minestrone Soup

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• Author: chef-ava
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Description

A warm, hearty classic Italian soup packed with vegetables, beans, and pasta, perfect for any season.

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Ingredients

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• 2 tablespoons of olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, sliced into half-moons
• 1 can (14.5 oz) of diced tomatoes
• 4 cups of low-sodium vegetable broth
• 1 can (15 oz) of white beans, rinsed and drained
• 1 cup of small pasta (such as ditalini)
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• Salt and pepper to taste

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Instructions

1. In a large pot, warm the olive oil over medium heat.
2. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes until softened.
3. Stir in the sliced zucchini and diced tomatoes. Cook for about 3 minutes.
4. Add the vegetable broth and white beans. Bring to a gentle simmer.
5. Add the small pasta, dried basil, and oregano. Cook for about 10 minutes until the pasta is tender.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh basil or grated cheese if desired.

Notes

This soup can be easily customized with seasonal vegetables, proteins, and can be made vegan by using plant-based ingredients.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 7g
• Sodium: 340mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 6g
• Protein: 12g
• Cholesterol: 0mg