Minestrone Soup
Description:
This Minestrone Soup is a hearty, nutritious, and flavor-packed Italian classic, loaded with vegetables, beans, and pasta. It’s a versatile soup that you can adjust with seasonal vegetables, making it a wholesome and satisfying meal on its own.
Ingredients:
- 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 medium potato, peeled and diced
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can kidney beans, drained and rinsed
- 1 (14.5 oz) can cannellini beans, drained and rinsed
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 6 cups vegetable broth (or chicken broth for a non-vegetarian version)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 cup fresh spinach or kale, chopped
- 1/4 cup grated Parmesan cheese (optional for garnish)
- Fresh parsley or basil for garnish (optional)
Instructions:
1. Sauté the Vegetables:
- In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
- Add the minced garlic and cook for another minute until fragrant.
2. Add the Broth and Tomatoes:
- Stir in the diced zucchini, potato, canned tomatoes, and tomato paste. Pour in the vegetable broth and bring the mixture to a simmer.
3. Season and Simmer:
- Add the oregano, basil, thyme, salt, and pepper. Stir well and let the soup simmer for 15-20 minutes, or until the potatoes and other vegetables are tender.
4. Add the Beans and Pasta:
- Add the drained kidney beans and cannellini beans to the soup. Stir in the pasta and cook for an additional 8-10 minutes, or until the pasta is al dente. You may need to add more broth or water if the soup becomes too thick.
5. Stir in the Greens:
- Add the chopped spinach (or kale) and cook for another 2-3 minutes, until wilted.
6. Serve:
- Ladle the minestrone soup into bowls and garnish with grated Parmesan cheese and fresh parsley or basil if desired. Serve with crusty bread or a side salad for a complete meal.
Total Time:
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (per serving, based on 6 servings):
- Calories: 280
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 800mg
- Total Carbohydrates: 46g
- Fiber: 9g
- Sugars: 8g
- Protein: 10g
Notes:
- Pasta: Add the pasta closer to the end to avoid it becoming too mushy. You can also cook the pasta separately and add it just before serving to maintain texture.
- Vegetable Variations: You can add other vegetables like green beans, peas, or butternut squash, depending on what’s in season.
- Vegan Option: For a vegan version, simply omit the Parmesan cheese or use a plant-based alternative.
- Make Ahead: This soup keeps well and can be refrigerated for up to 4 days. The flavors develop even more as it sits, but the pasta may absorb liquid. You can add a little more broth when reheating if needed.
This Minestrone Soup is the ultimate comfort food, packed with vegetables, beans, and pasta, making it perfect for a wholesome family meal!
