There’s nothing quite as comforting as a hearty bowl of minestrone soup during the chilly months. With an array of vegetables, beans, and pasta, this minestrone soup recipe brings together the best of seasonal produce. Perfect for both family dinners and entertaining guests, it’s a dish that warms both body and soul. Whether you’re a seasoned cook or new to the kitchen, this soup is a celebration of flavors you won’t want to miss.
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My grandmother used to make this soup every Sunday, filling her home with the inviting aroma of simmering vegetables and herbs. It was more than just a meal; it was a time for family stories and laughter around the table. Even on busy days, she somehow found time to prepare this nourishing soup with love and care, and her secret ingredient was always a good measure of patience. It’s a tradition I cherish and continue with my own family, and now I’m excited to share it with you.
Why You’ll Love This Recipe
This recipe is a versatile, one-pot wonder that’s easy to customize. Packed with nutrients, it’s both hearty and healthy. You’ll appreciate the simplicity of using fresh or pantry-ready ingredients, making it ideal for busy weeknights. It’s budget-friendly and can be prepared in advance for meal planning. Plus, the vibrant colors and robust flavors will undoubtedly tickle your taste buds.
Ingredients Notes
For the best flavors, opt for fresh, in-season vegetables like zucchini, carrots, and celery. Canned tomatoes are a quick and convenient option, but if you have fresh tomatoes, they add a wonderful depth. For beans, canned kidney beans work great, but feel free to experiment with others like cannellini or chickpeas. Don’t forget a good-quality vegetable broth for the base, and if you’re not dairy-free, a sprinkle of Parmesan brings it all together.
Recipe Steps
Step 1
Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery, and sauté until they become translucent, about 5 minutes. Stir occasionally to avoid burning.
Step 2
Add minced garlic and cook for another minute until fragrant. Then, incorporate chopped zucchini and continue to cook for an additional 3 minutes.
Step 3
Stir in canned tomatoes and their juice, and bring the mixture to a simmer. Add the vegetable broth, bay leaves, parsley, and thyme. Season with salt and pepper to taste.
Step 4
Add kidney beans to the pot and let the soup simmer uncovered for about 15 minutes. This will help the flavors meld together beautifully.
Step 5
In the last 10 minutes, add pasta to the pot. Cook until the pasta is tender, then remove from heat. Discard bay leaves and serve the soup hot with bread or a side salad.
Storage Options
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions and thaw overnight in the refrigerator before reheating. When reheating, add a splash of water or broth to restore the soup’s consistency.
Variations & Substitutions
For a gluten-free version, swap the regular pasta for gluten-free alternatives. Add spinach or kale for extra nutrients, or turn up the heat with a dash of chili flakes. You can also replace vegetable broth with chicken broth if preferred.
Serving Suggestions
This soup is perfect for a cozy dinner at home. Serve it with a piece of crusty bread or a side of garlic bread. It pairs excellently with a light green salad and a simple vinaigrette. It’s also a great choice for a potluck or as a hearty starter for a dinner party.
Frequently Asked Questions
Can I use other types of beans? Absolutely! This minestrone soup is versatile, so feel free to use beans that you prefer or have on hand, such as black beans or navy beans.
How do I make this recipe vegetarian? This recipe is already vegetarian, but to keep it vegan, simply omit any cheese you might use as a topping. The rich combination of vegetables and beans provides plenty of flavors.
What can I use instead of zucchini? If zucchini is not available, you can substitute with yellow squash, or for a slightly different taste, try green beans or eggplant instead. These swaps will still deliver a delicious result.
Minestrone Soup Recipe
Ingredients
Main Ingredients
- 2 cups vegetable broth low-sodium
- 1 cup diced tomatoes canned with juice
- 1 large carrot sliced
- 1 cup zucchini diced
- 1 half onion chopped
- 3 cloves garlic minced
- 1 tsp dried basil
- 1 cup cannellini beans rinsed and drained
- 1 cup pasta small, like ditalini or small shells
Instructions
Preparation Steps
- In a large pot, heat a splash of oil over medium heat. Add the onions, garlic, and carrot, and sauté until softened.
- Add the vegetable broth, tomatoes, zucchini, basil, and beans. Bring to a boil.
- Reduce the heat and simmer for about 30 minutes.
- Add the pasta and cook until tender, about 10 minutes. Serve hot.
