Minestrone Soup Recipe
Minestrone soup is a classic Italian dish that’s hearty, healthy, and full of vegetables, beans, and pasta. It’s the perfect warming meal for cooler days, but it’s versatile enough to enjoy year-round. This recipe is easy to customize based on what you have in your kitchen and can be made vegetarian or with meat, depending on your preference.
Ingredients (Serves 6-8):
Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Vegetables:
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup chopped cabbage or spinach (optional)
Broth:
- 4 cups vegetable or chicken broth
- 2 cups water
- 1 can (14 oz) diced tomatoes (with juice)
- 1 can (14 oz) red kidney beans or cannellini beans, rinsed and drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
Pasta:
- 1 cup small pasta (like ditalini, elbow macaroni, or shells)
Optional Add-Ins:
- Parmesan cheese, for serving
- Fresh parsley or basil, chopped, for garnish
- Crusty bread, for dipping
Instructions:
- Sauté the base vegetables:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook for 5-7 minutes, stirring occasionally, until softened.
- Add the garlic and cook for another 30 seconds, until fragrant.
2. Add the broth and seasonings:
- Stir in the vegetable or chicken broth, water, diced tomatoes (with their juice), and beans.
- Add the oregano, basil, thyme, bay leaf, salt, and pepper. Bring to a boil.
3. Add the vegetables:
- Stir in the zucchini, green beans, and cabbage (if using). Lower the heat to a simmer and cook for 15-20 minutes, until the vegetables are tender.
4. Cook the pasta:
- While the soup simmers, cook the pasta in a separate pot according to package instructions until al dente. Drain and set aside.
5. Combine the pasta and soup:
- Once the vegetables are tender, stir the cooked pasta into the soup. Taste and adjust seasoning, adding more salt or pepper as needed.
6. Serve:
- Remove the bay leaf before serving. Ladle the soup into bowls and top with grated Parmesan cheese and fresh parsley or basil, if desired. Serve with crusty bread for dipping.
Tips and Customizations:
- Vegetarian/Vegan Option:
- Use vegetable broth and skip the Parmesan cheese, or substitute with nutritional yeast for a vegan-friendly version.
2. Add Protein:
- For a heartier soup, add cooked Italian sausage, shredded chicken, or even pancetta.
3. Seasonal Vegetables:
- Minestrone is extremely flexible! Swap in whatever vegetables are in season, like butternut squash, sweet potatoes, or peas.
4. Thicker Soup:
- Blend a small portion of the soup (before adding the pasta) using an immersion blender to create a thicker, creamier texture.
5. Gluten-Free Option:
- Use gluten-free pasta or substitute pasta with quinoa or rice.
6. Make Ahead:
- Minestrone soup tastes even better the next day! If making ahead, keep the pasta separate and add it when reheating to avoid it becoming too soft.
Variations:
- Classic Minestrone:
- Stick to traditional vegetables like zucchini, carrots, celery, and spinach, and keep the flavors simple with Italian herbs.
2. Chunky Minestrone:
- Add diced potatoes or sweet potatoes for a more filling soup.
3. Spring Minestrone:
- Use fresh peas, asparagus, and baby spinach for a lighter, spring-inspired version.
4. Winter Minestrone:
- Include hearty root vegetables like parsnips, turnips, and kale, and swap the pasta for barley or farro.
Minestrone soup is a comforting, wholesome meal that’s easy to prepare and endlessly customizable. Whether you’re feeding a family or meal-prepping for the week, this recipe is sure to become a favorite! 🍲🥖✨
