why make this recipe
Minestrone soup is a delicious and hearty dish that combines an array of fresh vegetables and pasta in a savory broth. It’s not only comforting but also packed with nutrients, making it a great choice for any meal. This soup is perfect for using up leftover vegetables, and it’s very easy to customize to suit your taste. Plus, it’s suitable for vegetarians and can be made gluten-free with just a few adjustments.
how to make Minestrone Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups cooked pasta
- Parmesan cheese for serving
Directions:
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in garlic and cook for another minute.
- Add zucchini and green beans, cooking for another 3-4 minutes.
- Pour in the diced tomatoes and vegetable broth; bring to a boil.
- Add kidney beans, basil, oregano, salt, and pepper. Reduce heat and simmer for 20 minutes.
- Stir in cooked pasta, adjusting the thickness of soup with additional broth if necessary.
- Serve hot with grated parmesan cheese on top.
how to serve Minestrone Soup
Serve minestrone soup hot in bowls, topped with a sprinkle of grated Parmesan cheese for added flavor. You can pair it with crusty bread or a fresh salad for a complete meal. Enjoy it as a comforting lunch or dinner option any day of the week.
how to store Minestrone Soup
To store minestrone soup, let it cool completely, then transfer it to an airtight container and place it in the refrigerator. It will keep well for about 3-4 days. You can also freeze it for longer storage; just be sure to leave some space in the container as the soup will expand as it freezes.
tips to make Minestrone Soup
- Feel free to use any vegetables you have on hand. Spinach, kale, or peas can be great additions.
- If you want a richer flavor, add a splash of balsamic vinegar or a squeeze of lemon juice before serving.
- For a gluten-free option, use gluten-free pasta or omit the pasta and serve the soup with rice instead.
variation
You can easily adapt minestrone soup to suit your preferences. For a meatier version, add cooked sausage or diced chicken. You can also experiment with different types of beans, such as cannellini or black beans.
FAQs
Can I make minestrone soup in advance?
Yes, minestrone soup can be made a day or two ahead of time. Just reheat it on the stove when you’re ready to serve.
Is minestrone soup healthy?
Yes! Minestrone soup is loaded with vegetables and beans, making it nutritious and low in calories.
Can I make this recipe in a slow cooker?
Absolutely! Just add all the ingredients (except the pasta) to the slow cooker and cook on low for 6-8 hours. Stir in the cooked pasta just before serving.
Minestrone Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in garlic and cook for another minute.
- Add zucchini and green beans, cooking for another 3-4 minutes.
- Pour in the diced tomatoes and vegetable broth; bring to a boil.
- Add kidney beans, basil, oregano, salt, and pepper. Reduce heat and simmer for 20 minutes.
- Stir in cooked pasta, adjusting the thickness of soup with additional broth if necessary.
- Serve hot with grated parmesan cheese on top.