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Minestrone Soup Recipe – Easy, Healthy & Comforting Meal

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

Scale

 

  • 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

Notes

  • 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.

Find it online: https://optimalrecipes.com/minestrone-soup-recipe-easy-healthy-comforting-meal/