Welcome, food enthusiasts! Today, we’re diving into the heart of Italian cuisine with a delightful recipe for Minestrone Soup. This classic dish is the perfect comfort food for chilly evenings or whenever you’re craving a hearty, healthy meal. Packed with a variety of fresh vegetables, beans, and pasta, this Minestrone Soup recipe is an easy-to-make, nutritious option that everyone in the family will love. Whether you’re a seasoned chef or a kitchen newbie, this recipe will guide you to create a warm, wholesome meal that’s perfect for any occasion.
Introduction
Minestrone Soup has its roots in Italy, traditionally made using seasonal vegetables and herbs. Each family in Italy has its own unique take on this recipe, adding a personal twist to the combination of vegetables, beans, and pasta. This dish is often enjoyed as a starter or a light meal, making it a versatile addition to any dining table. Our version includes pureed beans to thicken the broth, giving the soup a creamy texture while keeping it vegetarian and gluten-free friendly.
If you’ve ever visited an Italian restaurant, you might have tasted a variation of Minestrone Soup. But nothing compares to the homemade version, bursting with fresh flavors and wholesome goodness. Plus, it’s freezer-friendly, making it a convenient option for meal prepping.
Check out this amazing Hearty Cowboy Casserole Recipe for another comforting meal option!
Ingredients for Minestrone Soup
To prepare this delicious Minestrone Soup, you’ll need:
- 1 can white beans (cannellini or navy beans, drained and rinsed)
- 6 cups of vegetable broth (use reduced-sodium for a healthier option)
- 3 large carrots, peeled and diced
- 1 large yellow onion, diced
- 3 celery stalks, chopped
- 2 garlic cloves, minced
- 1 cup canned petite diced tomatoes (regular-sized tomatoes are also fine)
- 1 zucchini, diced
- 2 cups fresh spinach (or substitute with baby kale)
- 1/4 cup fresh basil, chopped
- 1 rosemary sprig
- 2 bay leaves
- Salt and pepper to taste
- 1/2 cup small pasta (like ditalini or orzo, or gluten-free pasta)
- 1/2 cup grated Parmesan cheese (optional, for serving)
Optional Add-Ons: For a richer flavor, add a Parmesan rind while simmering, and remove it before serving.
Love Southern cuisine? Don’t miss this recipe for Sausage Balls with Red Lobster Mix!
How to Make Minestrone Soup – Step by Step
Step 1: Puree the Beans
Start by pureeing the white beans in a blender with 1 cup of broth. This creates a creamy base for the soup without needing any cream, making it perfect for picky eaters who may not like whole beans.
Step 2: Sauté the Vegetables
In a large Dutch oven or pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced carrots, onions, celery, and garlic. Cook, stirring occasionally, for about 10-15 minutes until the vegetables are soft and fragrant.
Step 3: Add the Broth and Tomatoes
Pour in the remaining broth and add the diced tomatoes, pureed beans, rosemary sprig, bay leaves, and salt and pepper. Stir well to combine. If using a Parmesan rind, add it now. Bring the soup to a boil, then reduce the heat and let it simmer for about 40 minutes.
Step 4: Add the Zucchini and Spinach
After 40 minutes, add the chopped zucchini and spinach. Cover the pot and let it simmer for an additional 10 minutes until the zucchini is tender.
Step 5: Cook the Pasta Separately
Meanwhile, cook the pasta according to the package instructions. Drain and set aside. Alternatively, you can cook the pasta directly in the soup for a one-pot meal, but be mindful of the timing to avoid overcooking.
Step 6: Serve the Soup
Remove the rosemary sprig, bay leaves, and Parmesan rind (if used). Ladle the soup into bowls and add the cooked pasta. Top with grated Parmesan and freshly chopped basil if desired. Serve hot and enjoy!
Helpful Tips for Minestrone Soup
- Tip 1: Use fresh herbs like rosemary and basil for the best flavor.
- Tip 2: If you want a vegan version, omit the Parmesan cheese or use a vegan substitute.
- Tip 3: For a heartier soup, add extra vegetables like potatoes, green beans, or bell peppers.
Cooking Tips for the Best Minestrone Soup
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution.
- When adding the pasta, make sure it’s not overcooked, as it will continue to cook in the hot broth.
- For an extra punch of flavor, sauté the garlic separately and add it in the last 5 minutes of cooking.
Serving Suggestions for Minestrone Soup
Minestrone Soup pairs beautifully with a side of crusty garlic bread or a fresh green salad. You can also serve it with a light white wine like Pinot Grigio for a complete Italian-inspired meal.
Nutritional Information
Per Serving:
- Calories: 250
- Fat: 6g
- Carbohydrates: 32g
- Protein: 8g
- Fiber: 7g
- Vitamins: High in Vitamin A, C, and K
Storage and Leftovers for Minestrone Soup
Store the soup in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in individual portions for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop over low heat.
Frequently Asked Questions (FAQs) for Minestrone Soup
1. Can I make Minestrone Soup gluten-free? Yes! Substitute the regular pasta with your favorite gluten-free pasta or skip it altogether.
2. What can I use instead of white beans? You can use chickpeas or kidney beans for a slightly different texture.
3. Can I cook this in a slow cooker? Absolutely! Sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
4. How do I make this Minestrone Soup lower in carbs? Simply omit the pasta and add extra leafy greens or low-carb vegetables like cauliflower.
Related Recipes for Minestrone Soup Lovers
For more hearty and comforting soups, check out these recipes on Optimal Recipes:
Conclusion
I hope you enjoy making and savoring this delicious Minestrone Soup! Feel free to customize it by adding your favorite vegetables or switching up the pasta. If you try this recipe, let me know your thoughts in the comments below. Happy cooking!
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Minestrone Soup Recipe – Easy, Healthy & Comforting Meal
Description
Welcome, food enthusiasts! Today, we’re diving into the heart of Italian cuisine with a delightful recipe for Minestrone Soup. This classic dish is the perfect comfort food for chilly evenings or whenever you’re craving a hearty, healthy meal. Packed with a variety of fresh vegetables, beans, and pasta, this Minestrone Soup recipe is an easy-to-make, nutritious option that everyone in the family will love. Whether you’re a seasoned chef or a kitchen newbie, this recipe will guide you to create a warm, wholesome meal that’s perfect for any occasion.
Ingredients
- 1 can white beans (cannellini or navy beans, drained and rinsed)
- 6 cups of vegetable broth (use reduced-sodium for a healthier option)
- 3 large carrots, peeled and diced
- 1 large yellow onion, diced
- 3 celery stalks, chopped
- 2 garlic cloves, minced
- 1 cup canned petite diced tomatoes (regular-sized tomatoes are also fine)
- 1 zucchini, diced
- 2 cups fresh spinach (or substitute with baby kale)
- 1/4 cup fresh basil, chopped
- 1 rosemary sprig
- 2 bay leaves
- Salt and pepper to taste
- 1/2 cup small pasta (like ditalini or orzo, or gluten-free pasta)
- 1/2 cup grated Parmesan cheese (optional, for serving)
Instructions
Step 1: Puree the Beans
Start by pureeing the white beans in a blender with 1 cup of broth. This creates a creamy base for the soup without needing any cream, making it perfect for picky eaters who may not like whole beans.
Step 2: Sauté the Vegetables
In a large Dutch oven or pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced carrots, onions, celery, and garlic. Cook, stirring occasionally, for about 10-15 minutes until the vegetables are soft and fragrant.
Step 3: Add the Broth and Tomatoes
Pour in the remaining broth and add the diced tomatoes, pureed beans, rosemary sprig, bay leaves, and salt and pepper. Stir well to combine. If using a Parmesan rind, add it now. Bring the soup to a boil, then reduce the heat and let it simmer for about 40 minutes.
Step 4: Add the Zucchini and Spinach
After 40 minutes, add the chopped zucchini and spinach. Cover the pot and let it simmer for an additional 10 minutes until the zucchini is tender.
Step 5: Cook the Pasta Separately
Meanwhile, cook the pasta according to the package instructions. Drain and set aside. Alternatively, you can cook the pasta directly in the soup for a one-pot meal, but be mindful of the timing to avoid overcooking.
Step 6: Serve the Soup
Remove the rosemary sprig, bay leaves, and Parmesan rind (if used). Ladle the soup into bowls and add the cooked pasta. Top with grated Parmesan and freshly chopped basil if desired. Serve hot and enjoy!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Tip 1: Use fresh herbs like rosemary and basil for the best flavor.
- Tip 2: If you want a vegan version, omit the Parmesan cheese or use a vegan substitute.
- Tip 3: For a heartier soup, add extra vegetables like potatoes, green beans, or bell peppers.
