Minestrone Soup Recipe
Cozy Up with a Bowl of Authentic Minestrone Soup!
Is there anything more comforting than a hearty bowl of soup on a chilly day? Today, we’re sharing our family’s beloved Minestrone Soup recipe – a vibrant and flavorful Italian classic that’s packed with fresh vegetables and wholesome goodness. This isn’t just any minestrone; it’s a celebration of Mediterranean flavors, perfect for a weeknight dinner or a leisurely weekend lunch.
Minestrone, meaning “big soup” in Italian, is traditionally a very flexible recipe. It’s a fantastic way to use up whatever seasonal vegetables you have on hand! Our version strikes a perfect balance between tradition and ease, delivering a deeply satisfying and nourishing meal with minimal fuss.
What makes this Minestrone Soup special?
- Freshness is Key: We use a generous helping of fresh vegetables – carrots, celery, green beans, and spinach – to create a vibrant and flavorful base.
- Hearty and Filling: The addition of small pasta shells and cannellini beans adds substance and makes this soup a complete meal.
- Flavorful Broth: A rich vegetable broth ties everything together, creating a symphony of flavors in every spoonful.
- Easy to Customize: Feel free to add your favorite vegetables or beans to make it your own!
Tips for the Best Minestrone:
- Don’t overcook the vegetables: You want them to retain some texture and vibrancy.
- Use high-quality vegetable broth: This will make a big difference in the overall flavor of the soup.
- Taste and adjust seasonings: Seasoning is key! Add salt and pepper to your liking.
- Garnish generously: A sprinkle of fresh parsley adds a pop of color and freshness.
Frequently Asked Questions:
Q: Can I use different vegetables in this soup?
A: Absolutely! Minestrone is all about using what you have on hand. Zucchini, potatoes, kale, or even butternut squash would be delicious additions.
Q: Can I make this soup ahead of time?
A: Yes! Minestrone actually tastes even better the next day after the flavors have had a chance to meld. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup vegetarian/vegan?
A: This recipe is vegetarian. To make it vegan, ensure your vegetable broth is vegan-friendly.
Q: Can I freeze this soup?
A: Yes, but the pasta may become slightly mushy upon thawing. It’s best to freeze the soup before adding the pasta.
We hope you enjoy this comforting and flavorful Minestrone Soup as much as we do! It’s a perfect way to nourish your body and soul.
Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups vegetable broth
- 1 14.5 ounce can diced tomatoes, undrained
- 1 cup green beans, trimmed and halved
- 1 cup small pasta shells
- 1 15 ounce can cannellini beans, rinsed and drained
- 2 cups fresh spinach
- 1/4 cup fresh parsley, chopped
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more.
- Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add green beans and pasta. Continue to simmer for 8-10 minutes, or until pasta is tender.
- Stir in cannellini beans and spinach. Cook until spinach is wilted, about 2 minutes.
- Season with salt and pepper to taste. Garnish with fresh parsley and serve.
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