Craving a warm, comforting bowl of soup? This minestrone soup recipe is your answer! Packed with vibrant vegetables, hearty beans, and tender pasta, it’s not just a meal; it’s a celebration of flavors. Whether you’re warming up on a chilly day or looking for a light yet satisfying dish, this classic Italian soup will surely delight your taste buds. Let’s dive into the ingredients and the cooking process that makes this dish a favorite for families everywhere.
Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 2 garlic cloves, minced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 1 zucchini, diced
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 cup small pasta (like ditalini)
– 1 cup spinach, chopped
– Salt and pepper to taste
– Fresh basil for garnish
Servings and Cooking Time
This recipe serves 4-6 people. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving of minestrone soup (approximately 1.5 cups) contains about 180 calories, 5g of protein, 30g of carbohydrates, 6g of fiber, and 4g of fat. This is an excellent option for a healthy meal that is both filling and nutritious.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sauté until translucent.
3. Stir in minced garlic and cook for another minute.
4. Add sliced carrots and celery, cooking until softened.
5. Mix in diced zucchini and sauté for 5 minutes.
6. Pour in the canned tomatoes and vegetable broth.
7. Bring the mixture to a boil, then reduce to a simmer.
8. Add the cannellini beans and pasta, cooking until pasta is tender.
9. Stir in chopped spinach and season with salt and pepper.
10. Serve hot, garnished with fresh basil.
Alternative Ingredients
Feel free to customize your minestrone soup! You can use any seasonal vegetables you have on hand, such as green beans or bell peppers. If you’re looking for a gluten-free option, substitute the pasta with rice or quinoa.
Serving and Pairings
This minestrone soup pairs wonderfully with crusty bread or a side salad. For a heartier meal, consider pairing it with a grilled cheese sandwich or a slice of focaccia.
Storage and Reheating
Leftover minestrone soup can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. To reheat, simply warm it on the stovetop or in the microwave, adding a splash of broth if it thickens.
Cooking Mistakes
– Don’t skip sautéing the vegetables; it enhances flavor.
– Avoid overcooking the pasta; it will continue to cook in the soup.
– Don’t forget to season; taste as you go!
– Use low-sodium broth to control salt levels.
– Store leftovers properly to maintain texture.
Helpful Tips
– Use fresh herbs for added flavor.
– Experiment with different beans for variety.
– Consider adding a splash of lemon juice for brightness.
– Adjust the thickness by adding more or less broth.
FAQs
Can I make minestrone soup ahead of time?
Yes, minestrone soup can be made ahead of time. In fact, it tastes even better the next day as the flavors meld together. Just store it in the refrigerator and reheat when ready to serve.
What vegetables can I use in minestrone soup?
You can use a variety of vegetables in minestrone soup, such as bell peppers, green beans, or kale. Feel free to switch based on what’s in season or what you have on hand.
Can I make minestrone soup vegan?
Absolutely! This recipe is already vegan if you use vegetable broth and skip any cheese toppings.
How do I thicken my minestrone soup?
If you prefer a thicker soup, you can blend a portion of the soup and mix it back in or add some mashed beans for extra creaminess.
How long does minestrone soup last in the fridge?
Minestrone soup can last in the refrigerator for up to 4 days. Just make sure to store it in an airtight container.
Conclusion
Minestrone soup is a versatile and nutrient-packed meal that can be tailored to your preferences. With its rich flavors and hearty ingredients, it’s a dish that’s sure to please everyone at the table. Enjoy this comforting soup any time of year and savor the warmth it brings!
Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 garlic cloves minced
- 2 carrots sliced
- 2 celery stalks sliced
- 1 zucchini diced
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 1 can 15 oz cannellini beans, drained and rinsed
- 1 cup small pasta like ditalini
- 1 cup spinach chopped
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add sliced carrots and celery, cooking until softened.
- Mix in diced zucchini and sauté for 5 minutes.
- Pour in the canned tomatoes and vegetable broth.
- Bring the mixture to a boil, then reduce to a simmer.
- Add the cannellini beans and pasta, cooking until pasta is tender.
- Stir in chopped spinach and season with salt and pepper.
- Serve hot, garnished with fresh basil.
Nutrition
