Description
Classic Minestrone Soup Recipe
Ingredients:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 medium zucchini, diced
1 can (15 oz) diced tomatoes (with juice)
4 cups vegetable broth (or chicken broth)
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
1 cup small pasta (like ditalini or elbow)
2 cups fresh spinach or kale, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1/4 cup fresh parsley, chopped (optional)
Freshly grated Parmesan cheese for garnish
Instructions:
Sauté the Vegetables:
Heat olive oil in a large pot over medium heat.
Add the onion and garlic, and sauté until fragrant.
Stir in the carrots, celery, and zucchini. Cook for 5 minutes until slightly softened.
Add Broth and Tomatoes:
Pour in the diced tomatoes (with juice) and vegetable broth.
Season with oregano, basil, salt, and pepper.
Bring to a gentle boil.
Add Beans and Pasta:
Stir in the kidney beans, cannellini beans, and pasta.
Reduce heat to a simmer and cook for 10–12 minutes, until the pasta is tender.
Finish with Greens:
Add the spinach and let it wilt for 2–3 minutes.
Taste and adjust seasoning if needed.
Serve:
Ladle the soup into bowls.
Garnish with fresh parsley and Parmesan cheese.
Comforting, hearty, and full of flavor! Perfect with crusty bread.
#HomemadeMinestrone #HealthySoups
Step-by-Step Guide
Follow these detailed steps for a foolproof minestrone. First, ensure all vegetables are uniformly diced for even cooking. In your large pot, heat the oil over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until translucent but not browned. Add the carrots and celery, cooking for 5 minutes to build a flavor base. Then, add the zucchini and cook for 2 more minutes. Pour in the broth and tomatoes, then add the dried herbs, salt, and pepper. Bring to a boil before adding the beans and pasta. Simmer uncovered, stirring occasionally, for the time specified on your pasta package. Finally, turn off the heat and stir in the spinach until just wilted.
Serving Suggestions
This classic soup is a meal on its own, but perfect pairings elevate it. Serve with thick slices of warm, crusty bread or garlic bread for dipping. A light, crisp side salad with a lemon vinaigrette balances the soup’s heartiness. For garnish, a generous sprinkle of Parmesan cheese is essential; add a drizzle of high-quality extra virgin olive oil and a crack of black pepper. Leftovers taste even better the next day as the flavors meld.
How-to Summary
To make Classic Minestrone: Sauté onion, garlic, carrots, celery, and zucchini. Add broth, tomatoes, and herbs, then bring to a boil. Stir in beans and pasta, simmering until pasta is al dente. Finish by wilting spinach into the hot soup. Garnish with parsley and Parmesan cheese before serving.
Frequently Asked Questions
Can I make this soup in advance? Yes, minestrone is excellent for meal prep. Cook it without the pasta and spinach. Store in the fridge for up to 3 days or freeze for 3 months. Reheat and add cooked pasta and fresh spinach just before serving.
What other vegetables can I use? This soup is versatile. Try adding green beans, potatoes, bell peppers, or cabbage. Use what’s in season or in your fridge.
How can I make this soup gluten-free? Simply use your favorite gluten-free pasta or substitute with 1/2 cup of rinsed quinoa, adding it with the beans and simmering for about 15 minutes.
My soup is too thick. How can I thin it? The pasta absorbs liquid over time. Simply add more broth or water when reheating to reach your desired consistency.
Can I use dried beans instead of canned? Absolutely. Use 3/4 cup of each dried bean. Soak overnight, then cook until tender before adding them to the soup in place of the canned beans.
Common Mistakes to Avoid
Avoid these pitfalls for the best results: Do not overcook the pasta, as it will become mushy, especially in leftovers—cook it just to al dente. Do not skip sautéing the aromatic vegetables (onion, carrot, celery); this step builds foundational flavor. Do not add the greens too early; delicate spinach or kale should be stirred in at the very end to retain color and texture. Finally, do not forget to season in layers. Taste and adjust salt and pepper after adding the broth and again before serving.
Conclusion
This Classic Minestrone Soup is the epitome of wholesome, comforting cooking. It’s a flexible recipe that welcomes customization based on your pantry, making it a reliable staple for any weeknight. Packed with vegetables, beans, and pasta, it’s a nutritionally complete meal that satisfies deeply. Mastering this one-pot wonder means you’ll always have a delicious, hearty answer to the question of what’s for dinner. Enjoy the process and the delicious results.