Minestrone soup is a classic Italian dish that warms the soul with its rich flavors and vibrant colors. Packed with vegetables, beans, and pasta, it’s not only nutritious but also incredibly filling. This recipe is perfect for any season and can be easily adapted to fit your taste preferences. Join us as we guide you through the steps to create this delightful dish that’s sure to impress family and friends.
Ingredients
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 2 garlic cloves, minced
– 1 zucchini, diced
– 1 cup green beans, chopped
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– 1 can (15 oz) cannellini beans, rinsed and drained
– 1 cup small pasta (like ditalini)
– Salt and pepper to taste
– Fresh basil for garnish
Servings and Cooking Time
This recipe makes approximately 6 servings. Preparation time is around 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
Each serving (1 cup) of minestrone soup contains approximately:
– Calories: 180
– Protein: 8g
– Carbohydrates: 30g
– Dietary Fiber: 7g
– Fat: 4g
This information is based on a single serving for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion, carrot, and celery; sauté until softened, about 5 minutes.
3. Stir in minced garlic and cook for another minute.
4. Add diced zucchini and green beans, cooking for 3 minutes.
5. Pour in the diced tomatoes and vegetable broth.
6. Bring the mixture to a boil, then reduce to a simmer.
7. Add the cannellini beans and pasta; cook until the pasta is al dente, about 10 minutes.
8. Season with salt and pepper to taste.
9. Remove from heat and let the soup sit for a few minutes.
10. Serve hot, garnished with fresh basil.
Alternative Ingredients
Feel free to substitute any vegetables based on what you have on hand. Spinach, kale, or even sweet potatoes can make excellent additions or replacements. You can also use different types of beans or pasta.
Serving and Pairings
Minestrone soup pairs wonderfully with crusty bread or a fresh green salad. For a heartier meal, consider serving it alongside grilled cheese sandwiches or garlic bread.
Storage and Reheating
Store leftover minestrone soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. When reheating, add a splash of broth to restore its consistency.
Cooking Mistakes
– Don’t skip the sautéing step; it builds flavor.
– Avoid overcooking the pasta; it can become mushy.
– Use fresh ingredients for the best taste.
– Adjust seasoning after the soup has simmered.
– Don’t forget to taste as you go!
Helpful Tips
– Use homemade broth for a richer flavor.
– Add a splash of lemon juice before serving for brightness.
– Experiment with herbs like thyme or oregano for added depth.
– Make it a day ahead for even better flavor.
FAQs
Can I make minestrone soup vegetarian?
Absolutely! This recipe is naturally vegetarian, but you can also make it vegan by skipping any cheese garnishes.
How long does minestrone soup last in the fridge?
Minestrone soup can be stored in the refrigerator for up to 3 days. Make sure to keep it in an airtight container.
Can I use frozen vegetables?
Yes, frozen vegetables can be used in place of fresh. Just add them directly to the pot without thawing.
What type of pasta is best for minestrone?
Small pasta shapes like ditalini or elbow macaroni work best, as they fit nicely in the soup.
Is minestrone soup gluten-free?
To make it gluten-free, simply use gluten-free pasta and ensure your broth is also free from gluten.
Conclusion
Minestrone soup is a comforting and nutritious meal that is both versatile and delicious. With its rich blend of vegetables and beans, it’s perfect for any occasion. Try this recipe today and enjoy a bowl of warmth and flavor!
Minestrone Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 2 garlic cloves minced
- 1 zucchini diced
- 1 cup green beans chopped
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 1 can 15 oz cannellini beans, rinsed and drained
- 1 cup small pasta like ditalini
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrot, and celery; sauté until softened, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add diced zucchini and green beans, cooking for 3 minutes.
- Pour in the diced tomatoes and vegetable broth.
- Bring the mixture to a boil, then reduce to a simmer.
- Add the cannellini beans and pasta; cook until the pasta is al dente, about 10 minutes.
- Season with salt and pepper to taste.
- Remove from heat and let the soup sit for a few minutes.
- Serve hot, garnished with fresh basil.
