I absolutely adore this recipe because it’s a cozy, flavorful reminder of Italy, packed with wholesome veggies and delightful herbs that make my heart sing. Plus, the simplicity of throwing it together on a lazy Sunday perfectly fits my millennial vibe, leaving me feeling both nourished and accomplished.
I adore the concentrated, vivacious flavors of Minestrone Soup. More than just a classic Italian dish, it’s a one-pot meal that bursts with the kind of comforting flavors and warming nutrition that make me salivate for the simple joys of life.
At its most rudimentary, the hearty broth is set off by diced tomatoes and flavored with garlic and miscellaneous herbs like oregano and basil. More importantly, it is a canvas for whatever vegetables you have on hand, a gateway for getting a rich source of fiber and vitamins into your day.
Ingredients
The healthy fat that has antioxidants and increases taste is olive oil.
Onion: Sweetness and depth, packed with antioxidants.
Aromatic flavor and immune health: Garlic.
Carrots are sweet and full of beta-carotene and vitamin A, as well as other very healthy substances.
Celery: A good source of fiber and antioxidants, and with a great crunch.
Zucchini: Contains very few calories and an abundance of vitamins C and A.
Diced Tomatoes: Zesty, high in vitamin C, and brimming with lycopene.
Cannellini Beans: A rich source of protein, plus fiber and iron.
Spinach: Rich in iron, vitamins K and C; enhances nutritional content.
Ingredient Quantities
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 small zucchini, diced
- 1 small potato, peeled and diced
- 1 can (14 oz) diced tomatoes, with juice
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
- 1 cup small pasta (such as ditalini or elbow)
- 2 cups fresh spinach, chopped
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese, for serving (optional)
Instructions
1. In a large pot, warm the olive oil over medium heat. Add the diced onion and cook until translucent, approximately 4 minutes.
2. Incorporating the minced garlic, carrots, and celery, cook them for 3-4 minutes more, stirring them occasionally.
3. Incorporate the diced zucchini and potato, and sauté for 3 minutes.
4. In the pot, combine the following. Diced tomatoes with their juice. Cannellini beans that have been drained and rinsed. Stirrable ingredients.
5. Add the vegetable broth along with oregano, basil, bay leaf, salt, and pepper. Bring to a boil.
6. Lower the temperature to a slow simmer, place a lid on the pot, and cook for roughly 20 minutes, or until the soft-textured vegetables are tender.
7. Add the small pasta and keep simmering, leaving the pot uncovered, for approximately 8-10 minutes, or until the pasta reaches the al dente stage of doneness.
8. Stir in the fresh spinach, and continue to cook until the spinach has completely wilted, about 2 minutes.
9. Take out the bay leaf and mix in the chopped fresh parsley. Sample the dish to see if it needs more salt and pepper and adjust the seasoning if necessary.
10. If you wish, garnish the hot soup with grated Parmesan. This comforting, hearty dish sings with the flavors of Italy.
Equipment Needed
1. Large pot with lid
2. Wooden spoon or spatula
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Measuring cups
7. Can opener
8. Ladle (for serving)
9. Vegetable peeler (optional, for carrots and potato)
10. Grater (for Parmesan cheese, optional)
FAQ
- Can I use other beans instead of cannellini beans?Certainly, cannellini beans can be replaced with other white beans like navy beans or great northern beans.
- Can I make this soup ahead of time?Of course! Often, the taste of minestrone soup is improved the next day after the flavors meld, making it a perfect meal to prepare ahead of time.
- How do I store leftovers?Keep uneaten portions in the airtight container in the refrigerator for 4 days at most. If you want to keep the soup for longer, divvy it up and freeze it, that way portioning is easy when it comes to reheating.
- Can I add meat to this recipe?Certainly! If you wish to include more protein in your dish, it’s quite simple to do so. Just add some cooked sausage or chicken to it. Brown the onions along with your choice of protein before adding the other vegetables.
- Is there a gluten-free option?For this soup to be gluten-free, you have to use gluten-free pasta or rice in place of the regular pasta. Cook the pasta or rice separately so that you don’t muddy the clear part of the soup.
- How can I make this soup vegetarian-friendly?This recipe is vegetarian. To make it vegan, leave out the Parmesan cheese or substitute with a vegan cheese alternative.
- What can I use instead of fresh spinach?Fresh spinach can be replaced with chopped kale or Swiss chard for a more robust texture.
Substitutions and Variations
For olive oil: Vegetable oil or avocado oil can be used.
For cannellini beans: Use great northern beans or navy beans as a substitute.
Substituting for zucchini: Yellow squash or eggplant.
To make chicken broth: Use chicken broth in place of vegetable broth. Use water with a bouillon cube in place of water and use a bouillon cube.
For fresh spinach: Use kale or Swiss chard instead.
Pro Tips
1. Sauté for Extra Flavor: Before adding the onion, consider sautéing it slowly at a lower temperature for about 8-10 minutes until it’s deeply caramelized. This will add a rich sweetness and depth of flavor to your soup.
2. Boost the Garlic: To enhance the garlic flavor, add half of it when you initially sauté the vegetables, and incorporate the rest later in the cooking process. This adds layers of garlic intensity to the dish.
3. Herb Infusion: Instead of adding the dried oregano and basil directly, consider blooming them in the olive oil for 30 seconds before adding the onions. This will release more of the herbs’ fragrant oils, enhancing the aroma and flavor of the soup.
4. Stock Up: For a richer flavor, use high-quality vegetable broth. You can even add a dash of soy sauce or a teaspoon of nutritional yeast for umami depth, enhancing the overall taste of the soup.
5. Optimal Pasta Texture: If you plan to have leftovers, consider cooking the pasta separately to al dente, and add it to each serving. This prevents the pasta from becoming overly soggy when stored. Just remember to undercook the pasta slightly if adding directly to the soup so it retains some texture.
Minestrone Soup Recipe
My favorite Minestrone Soup Recipe
Equipment Needed:
1. Large pot with lid
2. Wooden spoon or spatula
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Measuring cups
7. Can opener
8. Ladle (for serving)
9. Vegetable peeler (optional, for carrots and potato)
10. Grater (for Parmesan cheese, optional)
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 small zucchini, diced
- 1 small potato, peeled and diced
- 1 can (14 oz) diced tomatoes, with juice
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
- 1 cup small pasta (such as ditalini or elbow)
- 2 cups fresh spinach, chopped
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese, for serving (optional)
Instructions:
1. In a large pot, warm the olive oil over medium heat. Add the diced onion and cook until translucent, approximately 4 minutes.
2. Incorporating the minced garlic, carrots, and celery, cook them for 3-4 minutes more, stirring them occasionally.
3. Incorporate the diced zucchini and potato, and sauté for 3 minutes.
4. In the pot, combine the following. Diced tomatoes with their juice. Cannellini beans that have been drained and rinsed. Stirrable ingredients.
5. Add the vegetable broth along with oregano, basil, bay leaf, salt, and pepper. Bring to a boil.
6. Lower the temperature to a slow simmer, place a lid on the pot, and cook for roughly 20 minutes, or until the soft-textured vegetables are tender.
7. Add the small pasta and keep simmering, leaving the pot uncovered, for approximately 8-10 minutes, or until the pasta reaches the al dente stage of doneness.
8. Stir in the fresh spinach, and continue to cook until the spinach has completely wilted, about 2 minutes.
9. Take out the bay leaf and mix in the chopped fresh parsley. Sample the dish to see if it needs more salt and pepper and adjust the seasoning if necessary.
10. If you wish, garnish the hot soup with grated Parmesan. This comforting, hearty dish sings with the flavors of Italy.
