CategorySoups, Vegetarian
Minestrone soup is a classic Italian vegetable soup, brimming with seasonal vegetables, beans, and pasta in a flavorful tomato-based broth. It's hearty, healthy, and endlessly customizable, making it a comforting meal for any time of the year.
For the Soup
2 tbsp olive oil
1 medium onion (diced)
2 cloves garlic (minced)
2 medium carrots (sliced into rounds)
2 celery stalks (chopped)
1 medium zucchini (diced)
1 medium potato (peeled and diced)
1 cup green beans (trimmed and cut into 1-inch pieces)
1 can diced tomatoes (14 oz)
4 cups vegetable broth (or chicken broth for added richness)
1 can kidney beans or cannellini beans (14 oz, drained and rinsed)
1 cup small pasta (like ditalini, macaroni, or orzo)
1 tsp dried oregano
1 tsp dried basil
½ tsp salt (adjust to taste)
¼ tsp ground black pepper
¼ tsp red pepper flakes (optional, for heat)
For Garnish
Fresh basil leaves
Grated Parmesan cheese
A drizzle of olive oil
Sauté the Vegetables
1
- Heat the Oil:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Cook the Aromatics:
- Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened.
- Add Garlic:
- Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Build the Soup Base
2
- Add Vegetables:
- Add the zucchini, potato, and green beans to the pot. Stir to combine.
- Add Liquids:
- Pour in the diced tomatoes and vegetable broth. Stir well.
- Season the Broth:
- Add oregano, basil, salt, black pepper, and red pepper flakes (if using). Bring the soup to a boil.
Simmer the Soup
3
- Cook Until Tender:
- Reduce the heat to low and simmer the soup for 20-25 minutes, or until the potatoes and green beans are tender.
Add Beans and Pasta
4
- Stir in Beans:
- Add the drained kidney or cannellini beans and stir to combine.
- Cook the Pasta:
- Stir in the small pasta and cook for 8-10 minutes, or until the pasta is al dente. Add more broth or water if the soup thickens too much.
Serve
5
- Ladle the Soup:
- Serve the soup hot in bowls.
- Garnish:
- Top each bowl with grated Parmesan, fresh basil leaves, and a drizzle of olive oil for extra flavor.
Pro Tips
6
- Make It Vegan: Skip the Parmesan cheese or use a vegan alternative.
- Make It Gluten-Free: Substitute regular pasta with gluten-free pasta or cooked quinoa.
- Storage: Minestrone soup can be stored in the fridge for up to 3 days. For best results, cook the pasta separately and add it when reheating to prevent it from becoming mushy.
Serving Suggestions
7
- Pair with a slice of crusty bread or garlic bread for dipping.
- Serve with a side salad for a complete and wholesome meal.
Ingredients
For the Soup
2 tbsp olive oil
1 medium onion (diced)
2 cloves garlic (minced)
2 medium carrots (sliced into rounds)
2 celery stalks (chopped)
1 medium zucchini (diced)
1 medium potato (peeled and diced)
1 cup green beans (trimmed and cut into 1-inch pieces)
1 can diced tomatoes (14 oz)
4 cups vegetable broth (or chicken broth for added richness)
1 can kidney beans or cannellini beans (14 oz, drained and rinsed)
1 cup small pasta (like ditalini, macaroni, or orzo)
1 tsp dried oregano
1 tsp dried basil
½ tsp salt (adjust to taste)
¼ tsp ground black pepper
¼ tsp red pepper flakes (optional, for heat)
For Garnish
Fresh basil leaves
Grated Parmesan cheese
A drizzle of olive oil
Directions
Sauté the Vegetables
1
- Heat the Oil:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Cook the Aromatics:
- Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened.
- Add Garlic:
- Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Build the Soup Base
2
- Add Vegetables:
- Add the zucchini, potato, and green beans to the pot. Stir to combine.
- Add Liquids:
- Pour in the diced tomatoes and vegetable broth. Stir well.
- Season the Broth:
- Add oregano, basil, salt, black pepper, and red pepper flakes (if using). Bring the soup to a boil.
Simmer the Soup
3
- Cook Until Tender:
- Reduce the heat to low and simmer the soup for 20-25 minutes, or until the potatoes and green beans are tender.
Add Beans and Pasta
4
- Stir in Beans:
- Add the drained kidney or cannellini beans and stir to combine.
- Cook the Pasta:
- Stir in the small pasta and cook for 8-10 minutes, or until the pasta is al dente. Add more broth or water if the soup thickens too much.
Serve
5
- Ladle the Soup:
- Serve the soup hot in bowls.
- Garnish:
- Top each bowl with grated Parmesan, fresh basil leaves, and a drizzle of olive oil for extra flavor.
Pro Tips
6
- Make It Vegan: Skip the Parmesan cheese or use a vegan alternative.
- Make It Gluten-Free: Substitute regular pasta with gluten-free pasta or cooked quinoa.
- Storage: Minestrone soup can be stored in the fridge for up to 3 days. For best results, cook the pasta separately and add it when reheating to prevent it from becoming mushy.
Serving Suggestions
7
- Pair with a slice of crusty bread or garlic bread for dipping.
- Serve with a side salad for a complete and wholesome meal.
Notes
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