A warm bowl of Classic Minestrone Soup is like a hug in a dish. Imagine vibrant vegetables, hearty beans, and al dente pasta swimming in a rich, savory broth that fills your kitchen with an irresistible aroma. Each spoonful offers a delightful blend of flavors that dances on your taste buds, making every bite a cozy experience. For more inspiration, check out this White Bean Mushroom Stew recipe.
This recipe takes me back to chilly evenings spent around the dinner table with family, where laughter and stories flowed as freely as the soup. Perfect for any occasion, whether it’s a casual weeknight dinner or a gathering with friends, this Classic Minestrone Soup promises to be the star of your culinary show.
Why You'll Love This Recipe
- This Classic Minestrone Soup is super easy to whip up, even on busy nights
- Bursting with flavors and colors, it’s practically a work of art in a bowl
- This versatile recipe allows you to use whatever veggies you have on hand
- Perfect for meal prep, it tastes even better the next day!
I remember serving this soup at my friend’s housewarming party; everyone went back for seconds, and I felt like a culinary genius!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Zucchini: Choose firm zucchinis for the best texture and add them diced into the soup.
- Carrots: Fresh, vibrant carrots will sweeten the broth beautifully; peel and chop them finely.
- Celery: Adds a wonderful crunch; opt for crisp stalks for maximum flavor.
- Canned Diced Tomatoes: Use high-quality tomatoes for rich flavor; they will form the base of your broth.
- Kidney Beans: These provide protein and heartiness; drain and rinse them before adding.
- Pasta (like small shells or ditalini): Choose your favorite type; cook until al dente before adding to the soup.
- Vegetable Broth: A flavorful base; low-sodium options give you control over saltiness.
- Italian Herbs (oregano, basil): Dried herbs work well here; they infuse amazing flavor into the soup.
- Olive Oil: Use extra virgin olive oil for sautéing vegetables to enhance their flavors.
- Garlic: Fresh garlic cloves add depth; mince finely for maximum impact.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep Your Vegetables: Begin by washing and chopping all your vegetables into bite-sized pieces. This ensures even cooking and makes every spoonful delightful.
Sauté Aromatics: In a large pot over medium heat, heat olive oil. Add minced garlic and sauté until fragrant—about 30 seconds—before adding chopped onion until translucent.
Add Vegetables and Herbs: Stir in zucchini, carrots, celery, dried herbs, salt, and pepper. Cook until softened—about 5 minutes—allowing those delicious aromas to fill your kitchen.
Incorporate Tomatoes and Broth: Pour in canned diced tomatoes along with their juice and vegetable broth. Bring the mixture to a boil before reducing it to simmer gently for 10-15 minutes.
Add Beans and Pasta: Mix in kidney beans along with your choice of pasta. Simmer until the pasta is cooked al dente—around 8-10 minutes—stirring occasionally to prevent sticking.
Final Touches!: Taste and adjust seasoning if necessary. Remove from heat and let sit for a few minutes before serving; this allows flavors to meld beautifully.
Enjoy this Classic Minestrone Soup hot with crusty bread on the side for dipping or topping it off with grated Parmesan cheese! Whether you’re warming up on a cold day or impressing guests at dinner, this dish never disappoints!
You Must Know
- Classic minestrone soup is not just comforting; it’s a versatile hug in a bowl
- Feel free to toss in whatever veggies you have lying around
- The aroma while it simmers can turn any kitchen into an Italian trattoria
Perfecting the Cooking Process
Start by sautéing your aromatics first, then add your vegetables and broth for layered flavors. This method ensures everything melds beautifully, creating a rich, savory base for your classic minestrone soup.
Add Your Touch
Feel free to swap out beans for lentils or add some spinach for extra nutrients! Chopped kale works wonders too, making each bowl of your classic minestrone soup uniquely yours.
Storing & Reheating
Store the soup in an airtight container in the fridge for up to five days. When reheating, do so gently over low heat to preserve the flavors and textures of your classic minestrone soup.
Chef's Helpful Tips
- To make your classic minestrone soup truly exceptional, always use fresh herbs
- They elevate the flavor profile like nothing else
- Additionally, consider adding a splash of vinegar before serving; it brightens the dish instantly
- Finally, let it sit overnight for deeper flavors
There’s something magical about sharing this classic minestrone soup with friends on chilly evenings; their smiles are worth every diced carrot!
FAQ
What vegetables can I use in classic minestrone soup?
You can use any seasonal vegetables you have on hand for your classic minestrone soup.
Can I make classic minestrone soup vegan?
Yes! Simply omit any meat-based broths and use vegetable broth instead.
How long does classic minestrone soup last in the fridge?
Your classic minestrone soup should stay fresh in the fridge for up to five days.
Classic Minestrone Soup
- Total Time: 45 minutes
- Yield: Serves approximately 6
Description
Classic Minestrone Soup is a comforting and nutritious dish that brings together vibrant vegetables, hearty beans, and pasta in a savory broth. This easy-to-make soup is perfect for cozy evenings or gatherings with friends and family. Each bowl is not just a meal but an experience filled with rich flavors and aromas that transport you to the heart of Italy.
Ingredients
- 1 medium zucchini, diced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup small pasta (like ditalini)
- 4 cups low-sodium vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
Instructions
- Prep your vegetables by washing and chopping them into bite-sized pieces.
- In a large pot over medium heat, warm the olive oil. Add minced garlic and sauté until fragrant (about 30 seconds).
- Stir in the zucchini, carrots, celery, dried herbs, salt, and pepper; cook until softened (around 5 minutes).
- Pour in the canned tomatoes with their juice and vegetable broth. Bring to a boil then reduce heat and let simmer for 10–15 minutes.
- Mix in the kidney beans and pasta; simmer until the pasta is al dente (8–10 minutes), stirring occasionally.
- Taste and adjust seasoning as needed before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
