minestrone soup
Minestrone soup: a nutrient-rich Italian classic full of veggies, beans, and vibrant flavors. Perfect for a nourishing, comforting meal.
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 2 minutes until translucent.
- Add the minced garlic and stir for 1 minute until fragrant, making sure it doesn’t brown.
- Stir in the carrots, celery, zucchini, and potatoes. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the chopped green beans, diced tomatoes (with juice), cannellini beans, and the vegetable broth to the pot. Stir well to combine all ingredients.
- Season with dried oregano, basil, black pepper, and salt. Bring the soup to a boil.
- Reduce the heat, cover the pot, and let it simmer for 25 minutes, or until the vegetables are tender.
- Add the pasta and cook for 8 to 10 minutes, until the pasta is al dente. Stir occasionally to prevent it from sticking.
- In the last 2 minutes of cooking, stir in the chopped spinach until wilted and well mixed.
- Taste and adjust seasoning if needed. Serve hot, optionally drizzled with extra olive oil or topped with grated Parmesan cheese.
Notes
Minestrone soup shines for its incredible versatility and comfort, making it a staple in Italian cuisine and a favorite in kitchens all over the world. This nourishing classic adapts beautifully to your pantry and the season—there’s no single set list of vegetables, so feel free to use what you have on hand.
Practical Tips for a Perfect Minestrone
- Chop your veggies uniformly: Evenly sized pieces help everything cook at the same rate, ensuring balanced texture and flavor with every bite.
- For extra depth, saute your onions, garlic, and celery until they’re deeply fragrant before adding the rest. This builds a more complex broth.
- Substitutions are welcome: No zucchini? Try bell peppers or sweet potatoes. Out of cannellini beans? Use kidney or chickpeas. Swap spinach for kale or chard if desired.
- If you want to make it gluten-free, simply use a gluten-free pasta or eliminate it and add more beans or potatoes for heartiness.
- Adding the pasta near the end of cooking keeps it from getting mushy. If you plan on leftovers, cook the pasta separately and add it to each serving.
Preparation Insights
- Don’t rush the simmer: Allowing the soup to gently bubble lets the flavors meld beautifully while vegetables soften perfectly.
- If you like your soup thicker, mash a few beans against the pot’s side after simmering. This will naturally thicken the broth without extra ingredients.
- Season to taste at the end—small adjustments in salt or herbs right before serving make all the difference.
Serving Suggestions & Variations
- Pair your minestrone with a slice of toasted rustic bread or a crisp green salad for a complete meal.
- For a richer flavor, stir in a spoonful of pesto or a drizzle of quality olive oil when serving.
- Top individual bowls with freshly grated Parmesan or nutritional yeast for a savory finish, or keep it dairy-free with extra herbs like basil or parsley.
- Try experimenting with seasonal vegetables to keep this recipe exciting year-round—think butternut squash in autumn or fresh peas in spring.
