Minestrone soup is a hearty and colorful mix of vegetables, beans, and pasta in a tasty broth. It’s one of those recipes that warms you up and makes your tummy happy!
When I make it, I love adding whatever veggies I have in the fridge. It’s like a surprise party for your taste buds, and the best part? You can whip it up in no time! 😊
Key Ingredients & Substitutions
Olive Oil: This is the base for sautéing your vegetables. You can use any vegetable oil you have on hand, but olive oil adds a lovely flavor. I always lean toward extra virgin for that richer taste.
Beans: Cannellini beans are classic for minestrone, but if you’re looking for a change, kidney beans or chickpeas work great too. You can even use lentils if you prefer!
Pasta: Small pasta shapes like ditalini or elbow macaroni are best. If you’re avoiding pasta, try using quinoa or farro for a different twist.
Vegetable Broth: Homemade is best, but store-bought is perfectly fine. You can also use chicken broth if you’re not vegetarian. If you need a low-sodium option, many brands offer that as well.
How Do I Get the Best Flavor in My Minestrone?
Flavor is key in any soup, especially minestrone! Start by sautéing your veggies in olive oil to develop that rich taste. Fresh garlic and onion enhance the base, while herbs like oregano and basil add depth.
- Don’t rush the sautéing process; let those onions turn translucent!
- Always simmer the soup after adding broth and pasta. It helps the flavors meld beautifully.
- Finish with fresh spinach right before serving to maintain its bright color and nutritional value.
How to Make Minestrone Soup
Ingredients You’ll Need:
Basic Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium carrots, peeled and diced
- 1 medium zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow macaroni)
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Freshly grated Parmesan cheese, for garnish (optional)
- Fresh basil leaves, for garnish (optional)
How Much Time Will You Need?
This minestrone soup takes about 15 minutes to prepare and about 25 minutes to cook, making it perfect for a cozy meal in around 40 minutes total. You’ll enjoy a warm and delicious bowl of goodness without spending all day in the kitchen!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, diced celery, and diced carrots. Sauté these veggies for about 5-7 minutes, stirring occasionally, until they start to soften and the onion is translucent. This step is vital as it builds flavor for your soup!
2. Add More Veggies:
Next, toss in the diced zucchini, dried oregano, and dried basil. Cook this mixture for an additional 3-4 minutes, stirring occasionally, to let the flavors mingle and the zucchini soften a bit.
3. Introduce the Liquids:
Now, stir in the can of diced tomatoes (including their juices) and pour in the vegetable broth. Bring everything to a boil over high heat, which will create a nice base for your soup.
4. Pasta and Beans Time:
Once boiling, add the rinsed cannellini beans and small pasta to the pot. Reduce the heat to a simmer and let it cook for about 10-12 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
5. Add the Spinach:
After the pasta is cooked, stir in the freshly chopped spinach. Let it cook for another 2 minutes until the spinach wilts and brightens up the soup.
6. Season and Serve:
Finally, taste your minestrone and season with salt and pepper as desired. Ladle the hot soup into bowls and garnish with freshly grated Parmesan cheese and basil leaves if you’d like. Dive in and enjoy this comforting, nutritious soup!
This Minestrone Soup is not only delicious but also versatile; feel free to swap in your favorite vegetables or add more beans for a heartier dish. Happy cooking!
Can I Use Different Vegetables in This Minestrone Soup?
Absolutely! Minestrone is super flexible. You can add any seasonal vegetables you have on hand, like green beans, bell peppers, or even broccoli. Just be sure to adjust the cooking time based on the veggies you choose!
What Type of Pasta Works Best in Minestrone?
Small pasta shapes are ideal for minestrone, such as ditalini, elbow macaroni, or even orzo. If you want a gluten-free option, try using rice or gluten-free pasta. Just keep an eye on the cooking time, as some options may cook faster than others.
Can I Make This Soup Ahead of Time?
Yes, you can prepare this soup ahead of time! It tastes even better the next day as the flavors meld. Just store it in the fridge for up to 3 days. To reheat, simply warm it on the stovetop. You may need to add a splash of broth if it thickens too much.
How Should I Store Leftover Minestrone Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just defrost in the fridge overnight before reheating for the best texture.
