Description
Hearty Minestrone Soup
Ingredients
2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 cup green beans, trimmed and cut
1 can (14 oz) diced tomatoes
1 can (14 oz) red kidney beans, drained and rinsed
1 can (14 oz) cannellini beans, drained and rinsed
6 cups vegetable broth
1 cup ditalini pasta (or any small pasta)
2 cups fresh spinach leaves
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
Freshly grated Parmesan cheese (for serving)
Directions
Sauté the Veggies:
Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery. Cook until softened, about 5 minutes.
Build the Base:
Stir in zucchini, green beans, oregano, basil, and red pepper flakes. Cook for another 2–3 minutes.
Add the Liquids:
Pour in the vegetable broth and diced tomatoes. Bring to a simmer.
Cook the Pasta:
Add ditalini pasta to the pot and cook for 8–10 minutes, or until the pasta is tender.
Finish with Beans and Spinach:
Stir in kidney beans, cannellini beans, and spinach. Cook for 2–3 minutes until the spinach wilts. Season with salt and pepper to taste.
Serve:
Ladle soup into bowls, top with freshly grated Parmesan, and enjoy with crusty bread!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: ~230 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a foolproof minestrone. First, ensure all vegetables are diced to a uniform size for even cooking. In your large pot, heat the oil over medium heat until shimmering, then add the onion, garlic, carrots, and celery with a pinch of salt. Sauté until fragrant and the onions are translucent. Next, add the zucchini, green beans, and dried herbs, stirring to coat them in the flavorful oil. Pour in the broth and tomatoes, then increase the heat to bring the soup to a gentle simmer before adding the pasta. Stir occasionally to prevent sticking. Once the pasta is al dente, reduce the heat to low before adding the beans and spinach, allowing them to warm through without overcooking.
Serving Suggestions
This versatile soup pairs beautifully with several sides. Serve it with thick slices of warm, crusty bread or garlic bread for dipping. For a lighter meal, accompany it with a simple side salad dressed with a lemony vinaigrette. Garnish each bowl generously with freshly grated Parmesan cheese, a drizzle of high-quality extra virgin olive oil, or a sprinkle of chopped fresh parsley. Leftovers taste even better the next day as the flavors continue to meld.
How-to Summary
To make Hearty Minestrone Soup: Sauté onions, garlic, carrots, and celery. Add zucchini, green beans, and herbs. Pour in broth and tomatoes, then simmer. Add pasta and cook until tender. Finish by stirring in beans and spinach until wilted. Season and serve with Parmesan.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely. Any small pasta like elbow macaroni, small shells, or orzo works well. Adjust cooking time according to package directions.
How can I make this soup gluten-free?
Simply substitute the ditalini pasta with a gluten-free pasta variety or use gluten-free grains like quinoa or rice.
What’s the best way to store and reheat leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if the soup has thickened.
Can I add other vegetables?
Yes, minestrone is adaptable. Consider adding diced potatoes, kale, Swiss chard, or bell peppers. Add tougher vegetables with the carrots and softer greens at the end with the spinach.
Is it freezer-friendly?
Yes, but for best texture, freeze the soup without the pasta as it can become mushy upon thawing. Cook fresh pasta when you reheat the frozen soup base.
Common Mistakes to Avoid
- Overcooking the Vegetables: Sauté the initial veggies just until softened, not browned, to maintain a fresh flavor and texture.
- Adding Pasta Too Early: Add the pasta only after the soup is simmering to ensure it cooks evenly and doesn’t absorb all the broth prematurely.
- Neglecting to Season in Layers: Season the sautéing vegetables with a little salt, and always do a final taste adjustment at the end before serving.
- Using Canned Beans Without Rinsing: Always drain and rinse canned beans to remove excess sodium and the starchy liquid that can cloud the soup.
Conclusion
This Hearty Minestrone Soup is a perfect, nourishing one-pot meal that is both customizable and deeply satisfying. Packed with vegetables, beans, and pasta, it delivers robust flavor and nutrition in every spoonful. By following the step-by-step guide and avoiding common pitfalls, you can easily master this classic dish. It’s an ideal recipe for busy weeknights or for making ahead, guaranteeing a delicious and comforting meal whenever you need it.