Introduction
Minestrone Soup is a classic Italian dish, perfect for hearty meals, family dinners, or cozy gatherings on chilly evenings. This vibrant, vegetable-packed soup combines a rich tomato broth with beans, pasta, and a medley of fresh produce, creating a wholesome, satisfying meal. Presented in white ceramic bowls, garnished with fresh parsley or a sprinkle of Parmesan cheese, this Minestrone offers a colorful, inviting aesthetic that warms both the heart and the table. This recipe delivers a traditional version, adaptable for dietary preferences, and ideal for home cooks seeking a comforting, nutrient-rich dish that celebrates Italian flavors.
Ingredients
For the Minestrone Soup:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can of kidney beans, drained and rinsed
- 6 cups vegetable broth (or chicken broth)
- 1 cup small pasta (e.g., ditalini or elbow)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1 bay leaf
- 2 cups fresh spinach or kale, chopped
- Salt and black pepper, to taste
For Serving:
- Optional: Fresh parsley, grated Parmesan cheese
- Suggested Accompaniments: Crusty bread, garlic toast
- Suggested Pairings: Red wine (Chianti), sparkling water
- Suggested Aesthetic: Serve in white ceramic bowls
- Suggested Equipment: Large pot, wooden spoon, cutting board, knife
Step-by-Step Process
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Add Vegetables: Stir in zucchini, green beans, diced tomatoes (with juice), oregano, basil, thyme, and bay leaf. Cook for 2-3 minutes to blend flavors.
- Add Broth and Beans: Pour in vegetable broth, cannellini beans, and kidney beans. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes.
- Cook Pasta: Add pasta and simmer for 8-10 minutes, or until pasta is al dente, stirring occasionally to prevent sticking.
- Add Greens: Stir in spinach or kale and cook for 2-3 minutes until wilted. Remove the bay leaf.
- Taste and Adjust: Sample the soup and adjust the seasoning with salt and black pepper to achieve a balanced flavor.
- Serve: Ladle soup into white ceramic bowls. Garnish with fresh parsley or a sprinkle of Parmesan. Pair with crusty bread, garlic toast, red wine, or sparkling water.
Tips for Better Minestrone Soup
- Use fresh, high-quality vegetables for vibrant flavor and texture; frozen green beans can substitute if fresh are unavailable.
- Dice vegetables uniformly for even cooking and a polished presentation.
- Cook pasta al dente to avoid mushiness; consider cooking separately if planning leftovers to prevent overcooking.
- Use low-sodium broth to control saltiness, especially with canned beans.
- Add greens at the end to retain their color and nutrients.
- Taste and adjust seasoning gradually, as broth and canned ingredients vary in salt content.
- Simmer gently to meld flavors without overcooking vegetables.
- Enhance aesthetic: Serve in white ceramic bowls, garnished with vibrant parsley or Parmesan for a rustic, Italian charm.
Variations and Customization
- Vegan Minestrone: Use vegetable broth and omit Parmesan or vegan cheese; ensure pasta is egg-free.
- Gluten-Free Minestrone: Replace pasta with gluten-free pasta or 1 cup diced potatoes for a hearty alternative.
- Low-Sodium Minestrone: Use low-sodium broth, and unsalted tomatoes, and rinse beans thoroughly; reduce added salt.
- Protein-Packed Minestrone: Add 1 cup of cooked ground turkey or sausage for a meatier version.
- Spicy Minestrone: Add 1/4 tsp red pepper flakes with the spices for a subtle kick.
- Root Vegetable Minestrone: Include 1 cup of diced parsnips or turnips with carrots for extra earthiness.
- Pesto Minestrone: Stir in 2 tbsp basil pesto before serving for a fragrant, herbal twist.
- Creamy Minestrone: Blend 1 cup of the soup and stir back in for a thicker, creamier texture.
Storage and Serving Tips
- Store in an airtight container in the fridge for 4-5 days; reheat gently on the stove, adding a splash of broth if thickened.
- Freeze for up to 3 months in airtight containers; omit pasta for better texture upon thawing and add fresh pasta when reheating.
- Serve hot for maximum comfort; avoid room temperature for over 2 hours due to dairy (if using Parmesan).
- Use leftovers as a base for casseroles or blend into a creamy soup.
- Pair with crusty bread or garlic toast to soak up the flavorful broth.
- Present in white ceramic bowls with garnishes for an inviting, rustic charm.
Nutritional Information
Based on 6 servings (1.5 cups each):
- Calories: 250 kcal
- Total Fat: 6g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 800mg
- Total Carbohydrates: 40g
- Dietary Fiber: 8g
- Sugars: 6g
- Protein: 10g
- Vitamin A: 60% Daily Value
- Vitamin C: 25% Daily Value
- Calcium: 8% Daily Value
- Iron: 15% Daily Value
Note: Values vary by brand and ingredients. Moderate in sodium; try low-sodium versions. Serve with greens for added nutrients.
Conclusion
This Minestrone Soup recipe offers a hearty, comforting dish, perfect for any occasion, transforming simple ingredients into an Italian classic. Its straightforward preparation and vibrant presentation make it a favorite. The rich broth, tender vegetables, and beans, with colorful garnishes, delight every spoonful. It’s sure to be a cherished recipe, loved for its wholesome, warming appeal.
Minestrone Soup Recipe: Hearty and Comforting
Hearty Minestrone Soup with vegetables, beans, and pasta.
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 medium zucchini diced
- 1 cup green beans cut into 1-inch pieces
- 1 14.5 oz can diced tomatoes
- 1 15 oz can cannellini beans, drained
- 1 15 oz can of kidney beans, drained
- 6 cups vegetable broth
- 1 cup small pasta e.g., ditalini
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- 1 bay leaf
- 2 cups fresh spinach or kale chopped
- Salt and black pepper to taste
- Optional: Parsley Parmesan
- Suggested Pairings: Crusty bread red wine
Instructions
- Heat oil in a pot; sauté onion, carrots, and celery for 5-7 min. Add garlic; cook 1 min.
- Add zucchini, green beans, tomatoes, spices, and bay leaf; cook 2-3 min.
- Pour in broth and beans; boil, then simmer for minutes.
- Add pasta; simmer 8-10 min until al dente.
- Stir in spinach or kale; cook 2-3 min. Remove the bay leaf.
- Taste and adjust the seasoning with salt and pepper. Serve in white ceramic bowls with parsley, Parmesan, bread, and wine.
Notes
- Use fresh vegetables for flavor.
- Store in the fridge for 4-5 days or freeze for 3 months.
- Try vegan or gluten-free variations.
- Pair with garlic toast.
