minestrone soup
Minestrone soup, classic Italian comfort with fresh vegetables and beans. Try this healthy, colorful, easy soup for every day.
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant and translucent, about 3 minutes.
- Stir in the carrot and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Add zucchini, green beans, and cabbage. Cook for another 3 to 4 minutes, mixing well.
- Pour in the diced tomatoes and vegetable broth. Season with dried oregano, dried basil, salt, and black pepper. Stir to combine.
- Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes.
- Add the cannellini beans and pasta. Stir and cook uncovered for about 8–10 minutes, or until pasta is al dente.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh basil and an extra drizzle of olive oil, if desired.
Notes
Minestrone soup has earned its place as a comforting staple of Italian cuisine, celebrated for its versatility and heartiness. Whether enjoyed as a light lunch or a cozy dinner, this dish welcomes an array of vegetables, making it perfect for using up what you have on hand.
Practical Tips for Perfect Minestrone
- Swap ingredients freely: No zucchini? Try yellow squash. Switch cannellini beans for kidney or chickpeas, and use kale or spinach instead of cabbage toward the end of cooking for a nutritious twist.
- Layering flavors: Begin by sautéing the aromatics until deeply fragrant—this builds a flavorful foundation for the soup.
- Pasta timing: Cook the pasta directly in the broth for richer taste, but to avoid soggy leftovers, cook and store it separately if you plan to save soup for another meal.
- Boost umami: Add a parmesan rind to the pot while simmering, then discard before serving. This infuses the soup with savory depth.
- Make it gluten-free: Use any small gluten-free pasta or even rice.
