Minestrone soup is a warm, hearty dish filled with colorful veggies, beans, and pasta. It’s like a big hug in a bowl and perfect for chilly days!
Every time I make it, I love how easy it is to toss in whatever veggies I have lying around. Plus, the smell while it cooks is just amazing! 🌈
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing veggies and adds a nice flavor. If you’re out of olive oil, feel free to use canola or vegetable oil instead.
Onion and Garlic: These are the base of flavor. I personally love using yellow onions for sweetness. If you’re allergic, shallots can be a milder alternative.
Vegetables: You can mix and match! Bell peppers, kale, or even corn can be added. If you have broccoli or cauliflower, they work too!
Canned Beans: Cannellini beans add creaminess, but you can swap in any beans you have, like kidney beans or black beans.
Pasta: Elbow macaroni is traditional, but feel free to play around with small shapes like ditalini or even whole-grain pasta. You can also use gluten-free pasta if needed!
Cheese: Grated Parmesan adds that extra punch. If you don’t have it, try Pecorino Romano or nutritional yeast for a vegan option.
How Do I Get the Best Flavor in My Minestrone Soup?
Building flavor is key to a delicious minestrone. Start by properly sautéing the vegetables. Cooking them in olive oil allows them to caramelize a bit, enhancing the taste.
- Heat the oil well before adding onions; they should sizzle when they hit the pan.
- Don’t rush the softening of your veggies; let them take a few minutes to develop that great base flavor before adding liquid.
Lastly, don’t forget to taste and adjust your seasonings before serving. A pinch more salt or some fresh herbs can elevate the dish!
Enjoy crafting this vibrant, hearty soup that is perfect for any day! 🍲
How to Make Minestrone Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 (15 oz) can cannellini beans or butter beans, drained and rinsed
- 1/2 cup elbow macaroni or small pasta shapes
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and black pepper to taste
For Serving:
- Grated Parmesan cheese
- Crusty bread
How Much Time Will You Need?
This minestrone soup recipe takes about 15 minutes to prep and about 30 minutes to cook, giving you a total of about 45 minutes to a delicious and comforting meal. It’s perfect for any day when you need a warm and hearty dish!
Step-by-Step Instructions:
1. Sauté the Base:
Begin by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion and sauté until it turns translucent, which should take about 3-4 minutes. This step builds a lovely foundation of flavor.
2. Add the Aromatics and Vegetables:
Next, mix in the minced garlic, sliced carrots, and celery. Cook everything together, stirring occasionally, until the vegetables start to soften, about 5 minutes. Then, stir in the diced zucchini and green beans, cooking for another 3-4 minutes.
3. Combine Ingredients:
Time to add in the canned diced tomatoes (make sure to include the juice!), vegetable broth, oregano, basil, and the bay leaf. Bring this mixture to a boil, letting all those tasty flavors meld together.
4. Simmer to Perfection:
Once boiling, reduce the heat and let the soup simmer with the lid on for about 15 minutes, or until the vegetables are tender. This will allow the flavors to deepen beautifully.
5. Add Pasta and Beans:
Now it’s time to add the cannellini beans and pasta to the pot. Continue to simmer until the pasta is cooked al dente, which will take about 8-10 minutes. This is where your soup will start to take on a lovely heartiness.
6. Finish with Spinach:
Lastly, stir in the fresh spinach and allow it to cook until wilted, which will only take about 2 minutes. Season the soup with salt and freshly ground black pepper to your liking.
7. Serve and Enjoy:
Remove the bay leaf and ladle the soup into bowls. Top each bowl with a sprinkle of grated Parmesan cheese. Serve hot alongside crusty bread for dipping. Enjoy your delicious, comforting bowl of minestrone soup!
Can I Use Different Vegetables in This Soup?
Absolutely! Minestrone soup is incredibly versatile. Feel free to swap in any veggies you have on hand, such as bell peppers, potatoes, or even corn. Just keep an eye on the cooking times for harder veggies to ensure they become tender.
Can I Make This Soup Vegan?
Yes, this recipe is already vegan-friendly! Just ensure that the vegetable broth you use is free of animal products. The combination of veggies and beans provides plenty of protein and flavor.
How Should I Store Leftovers?
Store any leftover minestrone in an airtight container in the fridge for up to 3-4 days. If you have pasta in the soup, it may absorb some broth, so you can always add a splash of water or broth when reheating to loosen it up.
Can I Freeze Minestrone Soup?
Yes! Minestrone soup freezes well. Portion it into airtight containers, leaving some space at the top for expansion, and freeze for up to 3 months. Thaw it in the fridge overnight before reheating on the stove or in the microwave.
