Minestrone Soup
Cozy Up with a Bowl of Hearty Minestrone Soup
When the weather cools down, there’s nothing quite as comforting as a warm bowl of soup. And if you’re looking for a soup that’s packed with flavor, nutrients, and Italian charm, look no further than Minestrone! This isn’t just any vegetable soup; it’s a vibrant, hearty, and endlessly customizable classic.
Our Minestrone recipe is a celebration of fresh vegetables, simmered in a rich tomato broth and finished with a sprinkle of Parmesan and parsley. It’s perfect for a weeknight dinner, a satisfying lunch, or even meal prepping for the week ahead. The beauty of Minestrone lies in its flexibility – feel free to swap in your favorite seasonal vegetables!
What Makes This Minestrone Special?
- Flavorful Base: We start with a classic soffritto of onion, celery, and carrots, building layers of flavor from the very beginning.
- Hearty & Filling: Kidney beans and macaroni add substance, making this soup a complete meal.
- Customizable: Don’t be afraid to experiment! Add spinach, zucchini, potatoes, or any other veggies you love.
- Easy to Make: This recipe is surprisingly simple, perfect for beginner cooks or busy weeknights.
Tips for the Best Minestrone:
- Don’t skimp on the vegetables! The more, the merrier (and more nutritious!).
- Use good quality vegetable broth. This is the foundation of the soup’s flavor.
- Simmer, don’t boil. Gentle simmering allows the flavors to meld together beautifully.
- Taste and adjust seasonings. Salt and pepper are crucial, but feel free to add a pinch of red pepper flakes for a little heat.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Absolutely! Minestrone actually tastes even better the next day as the flavors have time to develop. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze Minestrone?
A: Yes, but the pasta may become slightly mushy. It’s best to freeze the soup before adding the pasta, then cook the pasta separately when you reheat it.
Q: What kind of pasta is best for Minestrone?
A: Small pasta shapes like ditalini, elbow macaroni, or small shells work best.
Q: Can I use different beans?
A: Definitely! Cannellini beans, great northern beans, or even chickpeas would be delicious substitutes for kidney beans.
Q: Is Minestrone vegetarian/vegan?
A: This recipe is vegetarian. To make it vegan, simply omit the Parmesan cheese garnish.
We hope you enjoy this comforting and flavorful Minestrone Soup! It’s a dish that’s sure to warm your heart and nourish your soul.
Minestrone Soup
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 3 stalks celery, sliced
- 4 carrots, peeled & sliced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 (15 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 (15 oz) can kidney beans, drained and rinsed
- pinch red pepper flakes
- 1 tsp Italian seasoning
- 1 tsp Trader Joe’s green goddess seasoning (or 1 more tsp Italian seasoning)
- 2 bay leaves
- to taste salt and pepper
- 1 cup macaroni
- 2 tbsp fresh parsley, chopped
- to taste Parmesan cheese
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrots and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more.
- Pour in vegetable broth, crushed tomatoes, and tomato paste. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add kidney beans, macaroni, bay leaves, salt, and pepper. Continue to simmer for another 10-15 minutes, or until macaroni is tender.
- Remove bay leaves before serving. Garnish with fresh parsley and Parmesan cheese.
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