Ultimate Minestrone Soup Recipe: A Comforting Delight

The aroma of minestrone soup wafts through the kitchen like a warm hug after a long day. Picture this: a steaming bowl filled with vibrant veggies, tender beans, and pasta twirling around like they’re at a dance party, all simmered to perfection in a rich broth. It’s the kind of comfort that makes you want to grab a spoon and dive right in.

Now, let me take you back to when I first discovered minestrone soup. It was a chilly evening, and I stumbled upon an old family recipe that had been tucked away in my grandmother’s cookbook. As I stirred the pot, memories flooded back—family dinners where laughter mingled with the comforting scent of simmering vegetables. The anticipation of tasting this delightful concoction is enough to make anyone’s mouth water.

Every time I whip up this minestrone soup, my friends can’t help but rave about how delicious it is.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Olive Oil: A good quality extra virgin olive oil adds richness; don’t skimp on it!

• Onion: Use yellow onion for sweetness; it forms the base of our flavor profile.

• Carrots: Fresh carrots bring sweetness and color; chop them into bite-sized pieces.

• Celery: Celery adds crunch and depth; choose firm stalks for the best flavor.

• Garlic: Minced garlic infuses aromatic goodness; use fresh cloves for maximum impact.

• Zucchini: Add diced zucchini for texture; avoid overcooking to keep it tender-crisp.

• Canned Tomatoes: Use crushed tomatoes for body and tanginess; opt for San Marzano if available.

• Vegetable Broth: A rich vegetable broth enhances the depth of flavor; homemade is best but store-bought works too.

• Pasta: Small pasta shapes like ditalini work best; cook it al dente before adding to the soup.

• Kidney Beans: Canned kidney beans add protein; rinse them well before adding to avoid excess sodium.

• Spinach or Kale: Fresh greens boost nutrition and color; stir them in during the last few minutes of cooking.

• Parmesan Cheese (optional): Grated Parmesan adds umami richness; sprinkle on top before serving for extra flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering. Add chopped onion, carrot, and celery. Cook until softened, about 5 minutes, stirring occasionally until everything smells divine.

Add Garlic and Zucchini: Toss in minced garlic and diced zucchini next. Sauté for another 2-3 minutes until fragrant—trust me, your kitchen will smell amazing!

Pour in Tomatoes and Broth: Stir in crushed tomatoes along with vegetable broth. Bring everything to a gentle boil while scraping any tasty bits from the bottom of the pot.

Add Pasta and Beans: Once boiling, add your pasta and rinsed kidney beans into the mix. Reduce heat to low, cover, and let simmer gently for about 10-12 minutes until pasta is cooked.

Add Greens: Finally, stir in your choice of spinach or kale when pasta is just about done cooking. Let them wilt into the soup for another 3-4 minutes—this adds great color!

Season and Serve: Taste your masterpiece! Season with salt, pepper, or even some red pepper flakes if you’re feeling spicy! Serve hot with a sprinkle of Parmesan cheese on top if desired.

Enjoying homemade minestrone soup is not just about taste; it’s an experience that warms both heart and soul!

Perfecting the Cooking Process

Start by sautéing onions, garlic, and celery to build flavor; then add the broth and vegetables in stages for perfect texture.

Add Your Touch

Feel free to customize your minestrone soup with seasonal veggies, different beans, or even pasta shapes to suit your taste.

Storing & Reheating

Store leftover soup in airtight containers in the fridge for up to five days; reheat gently on the stove to preserve flavors.

Making minestrone soup reminds me of family gatherings where we would all gather in the kitchen, sharing stories while the aroma filled the air.

FAQ

What is minestrone soup?

Minestrone soup is a hearty Italian vegetable soup often made with beans and pasta.

Can I freeze minestrone soup?

Yes, minestrone soup freezes well; just remember to leave out pasta before freezing.

How can I make minestrone soup vegetarian?

Simply use vegetable broth and skip any meat ingredients for a delicious vegetarian version.

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Minestrone Soup

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Minestrone soup is the ultimate comfort food, blending vibrant vegetables, tender beans, and pasta in a rich broth. This hearty Italian dish not only warms your body but also evokes cherished memories of family gatherings and laughter around the dinner table. With its flexibility to adapt based on seasonal produce, it’s perfect for cozy weeknight dinners or impressing guests. Dive into a bowl of this nutritious delight and savor each spoonful!

• Author: Logan Reed
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Serves 6
• Category: Main
• Method: Stovetop
• Cuisine: Italian

Ingredients

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• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 medium zucchini, diced
• 1 (28 oz) can crushed tomatoes
• 4 cups vegetable broth
• 1 cup ditalini pasta (or small pasta shape)
• 1 (15 oz) can kidney beans, rinsed
• 2 cups fresh spinach or kale
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

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Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for about 5 minutes until softened.
2. Add minced garlic and zucchini; sauté for another 2-3 minutes until fragrant.
3. Stir in crushed tomatoes and vegetable broth. Bring to a gentle boil.
4. Add pasta and kidney beans; reduce heat to low and simmer for 10-12 minutes until pasta is al dente.
5. Stir in spinach or kale during the last few minutes of cooking; season with salt and pepper.
6. Serve hot with optional grated Parmesan cheese on top.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 220
• Sugar: 5g
• Sodium: 480mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 8g
• Protein: 9g
• Cholesterol: 0mg