Minestrone soup is a hearty and colorful mix of vegetables, beans, and pasta, all simmered in a tasty broth. It’s like a warm hug on a chilly day!
What I love most is how you can toss in whatever veggies you have lying around. Plus, it’s super filling and great for lunch or dinner. Who can resist a bowl of comfort? 🥣
Key Ingredients & Substitutions
Olive Oil: This provides a nice flavor base. If you’re looking for alternatives, you can use avocado oil or even butter for a different taste. I love the smoothness of olive oil in my soups!
Vegetables: The beauty of minestrone is its flexibility! Feel free to swap in whatever vegetables you have on hand, like spinach, kale, or bell peppers. I especially enjoy adding some spinach at the end for added nutrients.
Beans: While kidney beans are traditional, any beans will do! Try cannellini or chickpeas. If you want a heartier texture, use dried beans that you soak and cook beforehand!
Pasta: Small pasta shapes work best, but you can also use gluten-free pasta or omit it entirely for a lighter soup. I sometimes enjoy adding a handful of quinoa for a nutritious boost instead.
Vegetable Broth: Homemade broth is great if you have it, but any store-bought version will work just fine. For a richer flavor, you can also use chicken broth if you’re not vegetarian.
How Do You Ensure Evenly Cooked Vegetables in Your Minestrone?
The key to evenly cooked veggies lies in how you chop and when you add them to the pot. Start with the ones that take longer to cook, like carrots and celery, and add the quicker-cooking ones, like zucchini and green beans, later in the process.
- Dice all your vegetables uniformly for even cooking.
- Start by sautéing the denser veggies (onions, carrots, celery) before adding the quicker ones to avoid mushy bits.
- Keep an eye on cooking times—add garlic last to prevent it from burning.
Taking time for this will ensure you get a well-balanced texture and flavor in your minestrone soup! Enjoy! 🥄
How to Make Hearty Minestrone Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 (14 oz) can diced tomatoes, with juice
- 4 cups vegetable broth
- 1 cup kidney beans, cooked or canned, drained and rinsed
- 1/2 cup small pasta (elbow macaroni, ditalini, or similar)
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
- Grated Parmesan cheese (optional)
- Crusty bread, for serving
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 30-40 minutes for cooking, making the total time approximately 50-60 minutes. This includes chopping the veggies, sautéing, and letting the soup simmer to perfection. It’s an easy and fulfilling meal to whip up!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook these for about 5-7 minutes, stirring occasionally, until the vegetables start to soften. This will create a flavorful base for your soup!
2. Add Garlic:
Next, toss in the minced garlic. Cook for another minute until it becomes fragrant, but be careful not to let it burn.
3. Mix in the Veggies:
Now it’s time to stir in the diced zucchini and green beans. Let them cook for another 3-4 minutes while you mix everything up!
4. Combine the Liquids:
Add the canned diced tomatoes (with their juice!), vegetable broth, kidney beans, and the dried Italian herbs. Stir well to combine all the ingredients.
5. Bring to a Boil:
Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat and let the soup simmer uncovered for about 15-20 minutes, until the vegetables are tender.
6. Add the Pasta:
Then, add the small pasta and cook according to package directions (usually around 7-10 minutes) until it’s al dente.
7. Season to Taste:
Add salt and freshly ground black pepper to taste, giving the soup a final stir.
8. Finish and Serve:
Remove the pot from the heat and stir in chopped fresh parsley or basil for a pop of freshness. Serve your delicious minestrone hot, with optional grated Parmesan cheese on top and some crusty bread on the side for dipping!
Enjoy your warm, hearty bowl of minestrone soup! It’s perfect for sharing with family and friends on a cozy day. 🍲
Can I Use Any Vegetables in This Soup?
Absolutely! One of the best features of minestrone soup is its versatility. You can substitute or add any vegetables you have on hand, like spinach, bell peppers, or even potatoes. Just keep in mind cooking times for different veggies so that everything is perfectly tender!
How Do I Store Leftover Minestrone Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the soup in individual portions. Just make sure to leave some space in the container for expansion as it freezes!
Can I Make This Soup Gluten-Free?
Yes! Simply replace the small pasta with a gluten-free pasta option, or omit it entirely for a lower carb version. If you choose to omit the pasta, consider adding more beans or vegetables to keep it hearty!
How Can I Make This Soup Vegan?
The recipe is already vegan-friendly since it uses vegetable broth and plant-based ingredients. Just be sure to skip the Parmesan cheese or replace it with a vegan cheese alternative if you’d like some cheesy flavor!
