Minestrone soup is a hearty and colorful dish filled with fresh vegetables, beans, and pasta. It’s like a big hug in a bowl, perfect for all seasons!
I love making this soup because it’s so customizable. Throw in whatever veggies you have on hand, and enjoy a warm, tasty meal that feels good for the body!
Key Ingredients & Substitutions
Olive Oil: A staple for starting your soup, olive oil adds richness. If olive oil isn’t your favorite, feel free to use avocado oil or even butter for a different flavor.
Vegetables: Onions, carrots, celery, zucchini, and green beans create a fantastic mix. You can swap these for whatever veggies you like or have on hand, such as bell peppers or spinach.
Beans: Kidney beans and cannellini beans provide protein and fiber. Don’t worry if you’re out of one type; black beans or chickpeas are great alternatives!
Pasta: I recommend using small pasta, but you can use any pasta you prefer. Just remember to adjust cooking times for larger shapes.
How Do You Make Sure Your Soup is Packed with Flavor?
Flavorful minestrone soup starts with sautéing your vegetables. This step unlocks the natural sweetness and depth in the veggies. Here’s how to do it:
- Heat olive oil over medium heat. Add onion, carrots, and celery first; they take longer to soften.
- Once they’re tender, add garlic and cook for just a minute so it doesn’t burn.
- Next, add your green beans and zucchini; these cook faster, keeping their crunch.
Remember to season throughout the cooking process! Add salt and pepper during sautéing, and taste the soup before serving to adjust flavors.
Happy cooking! Enjoy your healthy and hearty minestrone soup!
How to Make Minestrone Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 cup green beans, cut into 1-inch pieces
- 1 small zucchini, diced
- 1 can (14.5 oz) diced tomatoes, with juice
- 6 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1/2 cup small pasta (such as ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for garnish)
Time Needed
This recipe will take about 10 minutes to prep and about 40 minutes to cook. In total, you’ll need about 50 minutes from start to finish. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Heat the Base:
Start by heating the olive oil in a large pot over medium heat. This is where the magic begins!
2. Sauté the Vegetables:
Add the chopped onion, sliced carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables start to soften. Then, stir in the minced garlic and cook for another minute until it’s fragrant. You want your kitchen to smell inviting!
3. Add the Main Ingredients:
Next, toss in the green beans, zucchini, the can of diced tomatoes (including juice!), and the vegetable broth. Sprinkle in the dried oregano and basil, and stir everything together. Your pot should look colorful and delicious already!
4. Bring to a Boil:
Raise the heat to bring the soup to a boil. Once it starts bubbling, reduce the heat to low and let it simmer for 15 minutes. This allows all the flavors to blend together beautifully!
5. Add the Beans and Pasta:
After simmering, stir in the drained kidney beans and cannellini beans. Then, add the small pasta to the pot and cook for about another 10 minutes or until the pasta is nice and tender.
6. Season and Serve:
Taste your soup and season it with salt and pepper to your liking. Remove from the heat and let it sit for a couple of minutes to thicken slightly. When you’re ready to serve, ladle it into bowls, topping each with fresh parsley and grated Parmesan if desired.
And there you have it! A delightful and hearty minestrone soup that’s full of flavor and goodness. Enjoy every spoonful!
Can I Use Different Vegetables in Minestrone Soup?
Absolutely! Minestrone is a very flexible recipe. You can substitute any vegetables you have on hand, such as bell peppers, spinach, or even corn. Just make sure to keep the cooking times in mind, as softer vegetables should be added later in the cooking process.
Can I Make this Soup Vegetarian or Vegan?
This minestrone soup is already vegetarian since it uses vegetable broth and no animal products. To keep it vegan, simply omit the Parmesan cheese or use a vegan cheese alternative for garnish!
How to Store Leftovers?
Leftover minestrone can be stored in an airtight container in the fridge for up to 3-4 days. Reheat on the stove or in the microwave. If it gets too thick, add a splash of vegetable broth or water to loosen it up!
What Type of Pasta Works Best?
Small pasta shapes like ditalini, elbow macaroni, or even small shells work wonderfully in minestrone. If you have a larger pasta, just cook it separately and add it to individual bowls to prevent it from becoming mushy in the soup!
