Minestrone soup is a classic Italian dish that brings warmth and comfort to the table. This vibrant and nutritious soup is loaded with seasonal vegetables, beans, and pasta, making it a wholesome meal on its own. It’s not only easy to make but also customizable, allowing you to use whatever vegetables you have on hand. Perfect for a cozy dinner or a meal prep option, this minestrone soup is sure to become a favorite in your household.
Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 2 garlic cloves, minced
– 1 zucchini, diced
– 1 cup green beans, chopped
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 cup small pasta (e.g., ditalini)
– Salt and pepper, to taste
– Fresh basil, for garnish
Servings and Cooking Time
This recipe makes about 6 servings. Preparation time is approximately 20 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1 cup) contains roughly 180 calories, 5g protein, 30g carbohydrates, 4g fiber, and 6g fat. This is based on standard ingredients and may vary based on specific products used.
Step-by-Step Cooking Process
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery; sauté for 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add diced zucchini and chopped green beans; cook for 3 minutes.
- Pour in the canned tomatoes and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add kidney beans and pasta; cook until pasta is tender, about 10 minutes.
- Season with salt and pepper to taste.
- Remove from heat and let the soup sit for a few minutes.
- Serve hot, garnished with fresh basil.
Alternative Ingredients
You can easily substitute vegetables based on what you have available. Spinach or kale can replace green beans, and any type of beans can be used instead of kidney beans. Additionally, you can use chicken broth for a non-vegetarian version.
Serving and Pairings
Minestrone soup pairs wonderfully with crusty bread or a light salad. A sprinkle of Parmesan cheese on top can enhance the flavors. It also makes a great starter for Italian-themed dinners.
Storage and Reheating
Store leftover minestrone soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. To reheat, simply warm it on the stove over medium heat until heated through.
Cooking Mistakes
- Overcooking the pasta can make it mushy.
- Not seasoning enough can lead to bland soup.
- Using canned vegetables can affect the texture.
- Skipping the sautéing step can reduce flavor depth.
- Not letting it sit after cooking can diminish flavors.
Helpful Tips
- Use fresh, seasonal vegetables for the best flavor.
- Cook the pasta separately if you plan to freeze leftovers.
- Adjust the consistency by adding more broth if needed.
- For extra protein, add cooked chicken or sausage.
FAQs
Can I make minestrone soup in a slow cooker?
Yes, you can make minestrone soup in a slow cooker. Simply add all the ingredients (except the pasta) and cook on low for 6-8 hours. Add the pasta in the last 30 minutes of cooking.
What vegetables are best for minestrone soup?
You can use a variety of vegetables, such as carrots, celery, zucchini, green beans, and spinach. The key is to use fresh, seasonal produce for optimal flavor.
Can I add meat to minestrone soup?
Absolutely! You can add cooked chicken, sausage, or bacon for a non-vegetarian version. Just sauté the meat with the vegetables at the beginning.
How can I make minestrone soup vegan?
To make this soup vegan, simply use vegetable broth and ensure any optional toppings, like cheese, are also plant-based.
How long does minestrone soup last in the fridge?
Minestrone soup can last in the fridge for up to 3 days when stored in an airtight container. Be sure to cool it completely before refrigerating.
Conclusion
Minestrone soup is a versatile and nourishing dish that can be adapted to suit your tastes. Perfect for any occasion, its rich flavors and hearty ingredients make it a comforting meal. Enjoy the warmth and goodness of this classic recipe in your home!
Minestrone Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 2 garlic cloves minced
- 1 zucchini diced
- 1 cup green beans chopped
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 1 can 15 oz kidney beans, drained and rinsed
- 1 cup small pasta e.g., ditalini
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery; sauté for 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add diced zucchini and chopped green beans; cook for 3 minutes.
- Pour in the canned tomatoes and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add kidney beans and pasta; cook until pasta is tender, about 10 minutes.
- Season with salt and pepper to taste.
- Remove from heat and let the soup sit for a few minutes.
- Serve hot, garnished with fresh basil.
