Minestrone soup is a warm hug in a bowl, bursting with vibrant vegetables, hearty beans, and tender pasta. The aroma wafts through the kitchen like an invitation to gather around the table, promising nothing short of comfort and joy. perfect side dish for soup. For more inspiration, check out this creamy roasted sweet potato soup recipe.
Imagine sitting down after a long day, your spoon diving into this colorful medley, each bite offering a delightful crunch followed by a rich, savory broth that dances on your palate. This dish isn’t just food; it’s an experience meant for cozy family dinners or chilly evenings when you crave something nourishing and fulfilling.
Why You'll Love This Recipe
- This minestrone soup recipe offers ease of preparation, making weeknight cooking a breeze
- Packed with flavor from fresh ingredients, it’s a feast for your senses
- The colorful veggies create an inviting presentation that will impress anyone at the dinner table
- Perfect for customizing with leftover vegetables or proteins you have on hand
I still remember the first time I made minestrone soup; my kids called it “magic soup” because they couldn’t believe how many veggies I sneaked in without them noticing! Mediterranean-inspired potatoes.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Olive Oil: A splash of good quality olive oil brings richness and depth to the broth.
- Onion: Use yellow onions for their sweetness that caramelizes beautifully when sautéed. sweet pumpkin spice cookies.
- Carrots: Fresh carrots add color and natural sweetness; choose firm ones for the best texture.
- Celery: Crisp celery contributes a lovely crunch and balances the flavors in the soup.
- Zucchini: Lightly cooked zucchini keeps its shape while adding a subtle flavor; opt for small ones.
- Canned Tomatoes: Choose high-quality canned tomatoes for their rich flavor; crushed or diced works well.
- Vegetable Broth: A flavorful vegetable broth serves as the base; homemade is best but store-bought works too.
- Cannellini Beans: These creamy beans provide protein and heartiness; rinse them well before use. For more inspiration, check out this black bean enchiladas recipe.
- Pasta: Small pasta shapes like ditalini or elbow macaroni hold up well in the soup without getting mushy.
- Spinach or Kale: Fresh greens wilt beautifully in hot soup; they add nutrients and color.
- Italian Seasoning: A blend of herbs like basil, oregano, and thyme elevates the flavor profile wonderfully.
- Salt and Pepper: Essential seasonings to taste; adjust according to your preference.
- Parmesan Cheese (optional): Grated Parmesan sprinkled on top adds a salty finish that’s simply divine.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Sauté Your Base Ingredients: Heat olive oil over medium heat in a large pot. Add chopped onion, carrots, and celery. Sauté until soft and fragrant, about 5 minutes.
Add Veggies and Tomatoes: Stir in diced zucchini and canned tomatoes. Let them cook together until everything is coated with flavor—about 3 minutes will do.
Pour in Broth and Beans: Add vegetable broth along with rinsed cannellini beans. Bring to a gentle boil, then reduce heat to simmer.
Toss in Pasta and Greens : Once the broth simmers happily, add your pasta of choice. Cook according to package instructions until al dente before stirring in fresh spinach or kale.
Season It Up!: Don’t forget to sprinkle Italian seasoning along with salt and pepper to taste. Allow it all to simmer again for about 5 more minutes—this lets all those flavors mingle together beautifully.
Serve with Style!: Ladle hot minestrone soup into bowls. If desired, garnish with grated Parmesan cheese for an extra layer of flavor before serving. delicious roasted asparagus.
And there you have it! A warm bowl of minestrone soup ready to nourish your body and soul on those crisp evenings—or whenever you just need some good old-fashioned comfort food!
You Must Know
- Minestrone soup is a delightful mix of veggies and flavors, making it a soul-warming dish
- This hearty recipe is not just filling but also great for using up leftover ingredients
- The colorful veggies create an inviting aroma that will have everyone flocking to the kitchen
Perfecting the Cooking Process
Start by sautéing your aromatics like onions and garlic first, then add in the diced vegetables. Once they soften, pour in the broth and pasta for a complete meal that sings with flavor.
Add Your Touch
Feel free to swap seasonal vegetables or add your favorite beans for extra protein. A sprinkle of fresh herbs at the end can elevate the dish and give it a personal flair.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to five days. Reheat on the stove over medium heat, adding a splash of water if it thickens too much.
Chef's Helpful Tips
- Avoid overcooking the pasta; it should be al dente to maintain texture
- Add acidic ingredients like tomatoes early for better flavor integration
- Experiment with different herbs to find your perfect balance of flavors
There’s nothing quite like that moment when you serve minestrone soup, and everyone’s eyes light up! I remember my sister once declared it “the best thing since sliced bread,” which made my heart swell with pride.
FAQ
Can I use frozen vegetables in minestrone soup?
Yes, frozen vegetables can work well and save time while cooking.
How do I make my minestrone soup vegetarian?
Simply use vegetable broth and omit any meat or meat-based ingredients.
What can I serve with minestrone soup?
Crusty bread or a fresh salad pairs perfectly for a complete meal.
Minestrone Soup
- Total Time: 45 minutes
- Yield: Serves approximately 6
Description
Warm up with a cozy bowl of minestrone soup, brimming with colorful vegetables, creamy beans, and tender pasta. This nourishing dish is perfect for chilly evenings or family dinners, delivering comfort in every spoonful. Easy to customize with whatever ingredients you have on hand, it promises to delight your palate and warm your soul.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 1 can (14 oz) high-quality canned tomatoes, diced
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 cup small pasta (e.g., ditalini or elbow macaroni)
- 2 cups fresh spinach or kale
- 2 tsp Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until soft and fragrant (about 5 minutes).
- Stir in zucchini and canned tomatoes; cook for about 3 minutes until coated with flavor.
- Pour in vegetable broth and add rinsed cannellini beans. Bring to a gentle boil; reduce heat to simmer.
- Add pasta and cook according to package instructions until al dente. Stir in fresh spinach or kale.
- Season with Italian seasoning, salt, and pepper; simmer for an additional 5 minutes.
- Serve hot, garnished with grated Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 280
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg
