Minestrone is a hearty and comforting Italian dish that is perfect for any season. Packed with vegetables, beans, and pasta, this soup is both nutritious and filling. It’s a great way to enjoy a variety of veggies in one delicious meal.
| Servings | Total |
| 8 | 45mins |
History of Minestrone Soup
Minestrone has its roots in ancient Rome, where it was originally a humble dish made with whatever vegetables were in season. Over time, it has evolved and become a staple in Italian cuisine, with each region adding its twist to the recipe.
Why Minestrone Soup
Minestrone is beloved for its versatility and flavor. It’s a great way to use up leftover vegetables and create a nutritious meal. Plus, it’s easy to make and can be customized to suit your taste preferences.
What is Minestrone Soup Made of?
Minestrone is made from a variety of vegetables, beans, pasta, and broth. Common ingredients include tomatoes, carrots, celery, onions, zucchini, beans, and small pasta shapes like ditalini or elbow macaroni.
What to Have with Minestrone Soup
Minestrone pairs well with crusty bread, a fresh green salad, or a side of garlic bread. You can also top it with a sprinkle of Parmesan cheese for added flavor.
Is Minestrone Soup Healthy?
Yes, minestrone is healthy. It’s packed with vegetables, providing a good source of vitamins and fiber. The beans add protein, making it a balanced and nutritious meal.
Kitchen Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 zucchinis, diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 1 cup small pasta (ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups fresh spinach or kale, chopped
Directions:
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until softened about 5-7 minutes.
- Stir in the garlic and zucchini, and cook for another 3-4 minutes.
- Pour in the diced tomatoes and cannellini beans, stirring to combine.
- Add the vegetable broth, dried oregano, and dried basil. Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Add the pasta to the pot and cook until it’s al dente, about 8-10 minutes.
- Stir in the chopped spinach or kale and cook for another 2-3 minutes until wilted.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and serve hot.
Tips
- You can use any vegetables you have on hand, such as potatoes, green beans, or peas.
- For a richer flavor, add a Parmesan rind to the soup while it simmers, then remove it before serving.
- Leftover soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Conclusion
Minestrone is a delicious and versatile dish that is perfect for any time of the year. It’s easy to make, healthy, and packed with flavor. Enjoy it with a side of crusty bread and a sprinkle of Parmesan cheese for a comforting meal.
MORE RECIPES
Classic Italian Minestrone Soup Recipe
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 zucchinis, diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 1 cup small pasta (ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups fresh spinach or kale, chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until softened about 5-7 minutes.
- Stir in the garlic and zucchini, and cook for another 3-4 minutes.
- Pour in the diced tomatoes and cannellini beans, stirring to combine.
- Add the vegetable broth, dried oregano, and dried basil. Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Add the pasta to the pot and cook until it's al dente, about 8-10 minutes.
- Stir in the chopped spinach or kale and cook for another 2-3 minutes until wilted.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and serve hot.