Minestrone soup

Minestrone Soup Recipe

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 zucchini, diced
• 1 small potato, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 can (15 oz) cannellini beans or red kidney beans, drained and rinsed
• 6 cups vegetable broth or chicken broth
• 1 cup small pasta (like ditalini, elbow, or small shells) or rice
• 1 bay leaf
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• Salt and black pepper, to taste
• 2 cups fresh spinach or kale, chopped
• 1/4 cup chopped fresh parsley
• Freshly grated Parmesan cheese, for serving (optional)

Instructions:

1. Sauté the Aromatics:
   • In a large pot or Dutch oven, heat the olive oil over medium heat.
   • Add the diced onion and cook, stirring occasionally, for about 5 minutes until softened.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Add the Vegetables:
   • Add the carrots, celery, zucchini, potato, and green beans to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add the Broth and Seasonings:
   • Pour in the vegetable or chicken broth and add the diced tomatoes (with their juices), cannellini beans, bay leaf, dried oregano, dried basil, and dried thyme. Stir to combine.
   • Season with salt and black pepper to taste.
4. Simmer the Soup:
   • Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 20-25 minutes until the vegetables are tender.
5. Add the Pasta or Rice:
   • If you’re using pasta, add it to the pot and cook for another 10-12 minutes until the pasta is al dente. If you’re using rice, add it and cook for 15-20 minutes until the rice is tender.
   • Stir occasionally to prevent the pasta or rice from sticking to the bottom of the pot.
6. Add the Greens:
   • Stir in the chopped spinach or kale and cook for another 2-3 minutes until wilted.
7. Finish and Serve:
   • Remove the bay leaf and discard.
   • Stir in the chopped parsley.
   • Taste and adjust the seasoning with more salt and pepper, if needed.
   • Ladle the soup into bowls and top with freshly grated Parmesan cheese, if desired.

Tips:

• Customizable Vegetables: Feel free to use whatever vegetables you have on hand, such as bell peppers, peas, or cabbage.
• Beans: Cannellini beans, kidney beans, or chickpeas all work well in this soup.
• Gluten-Free Option: Use gluten-free pasta or replace the pasta with rice or quinoa.
• Storing and Reheating: Minestrone soup can be stored in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave. The pasta may absorb some broth as it sits, so you may need to add more broth when reheating.

Cooking Time:

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Nutritional Information (per serving, about 6 servings):

• Calories: ~250 kcal
• Protein: ~8g
• Fat: ~7g
• Carbohydrates: ~38g
• Fiber: ~8g
• Sugar: ~8g

This Minestrone Soup is hearty, flavorful, and packed with a variety of vegetables, making it a delicious and healthy meal for any time of year. Enjoy with crusty bread or a side salad for a complete meal!