The aroma wafting through the kitchen makes it impossible to resist a warm bowl of minestrone soup. Imagine a comforting blend of fresh vegetables, beans, and herbs simmering together to create a medley of flavors that dance on your taste buds.
I remember the first time I made minestrone; my family gathered around the table like it was a holiday feast. The excitement in the air was palpable as we dug into steaming bowls of goodness that felt like a warm hug on a chilly evening.
Why You'll Love This Recipe
- This delightful minestrone soup is incredibly easy to prepare and packed with fresh flavors
- Customize ingredients based on your pantry staples for endless variations
- Its vibrant colors make it visually appealing and perfect for impressing guests
- Enjoy it as a hearty main dish or a light starter—versatile enough for any occasion!
Every time I whip up this minestrone soup, my kids’ faces light up with joy. It’s become our go-to family dinner that always hits the spot!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Olive Oil: A drizzle of good-quality olive oil adds depth and richness to the soup.
- Onion: Use yellow onions for their sweetness when sautéed.
- Garlic: Fresh garlic cloves provide an aromatic kick that enhances all flavors.
- Carrots: Choose firm carrots; they lend color and natural sweetness.
- Celery: Crisp celery adds crunch and balances the other flavors beautifully.
- Zucchini: Fresh zucchini gives texture and absorbs all the delicious broth.
- Canned Diced Tomatoes: Opt for fire-roasted tomatoes for an extra smoky flavor boost.
- Vegetable Broth: Use low-sodium broth to control saltiness while keeping it rich in flavor.
- Kidney Beans: Canned beans save time; they add protein and heartiness to the dish.
- Pasta (Ditalini): Small pasta shapes like ditalini work best in this hearty soup.
- Fresh Spinach or Kale: Adds color and nutrients; toss in at the end for freshness.
- Herbs (Basil & Oregano): Fresh or dried herbs bring bright notes that elevate every bite.
- Salt & Pepper: Essential seasonings—taste as you go to achieve perfect balance!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Sautéing Vegetables: Begin by heating olive oil in a large pot over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté until softened and fragrant—about five minutes will do!
Add Zucchini & Tomatoes: Stir in diced zucchini next along with canned tomatoes (juice included). Let this mixture bubble away for another five minutes until everything mingles wonderfully.
Pour in the Broth & Simmer: Pour vegetable broth into your pot. Bring everything to a gentle boil before reducing heat to let it simmer peacefully for 20 minutes.
Add Beans & Pasta: Stir in kidney beans and pasta; cook according to pasta package instructions—usually about 10 minutes until perfectly al dente.
Toss in Spinach & Seasonings : Just before serving, fold in spinach or kale along with basil and oregano. Season generously with salt and pepper; taste-test for perfection.
Savor & Serve!: Ladle hot minestrone into bowls. Garnish with additional herbs if desired—then dig into this comforting masterpiece!
Now that you have an amazing recipe under your belt, gather your loved ones around the table! Enjoy your flavorful creation while sharing stories and laughter—it’s what good food is all about!
You Must Know
- Minestrone soup is a delightful way to use up leftover vegetables, making it both delicious and resourceful
- The vibrant colors and aromas wafting from the pot create an inviting atmosphere, perfect for sharing with family and friends
Perfecting the Cooking Process
Start by sautéing the onions, garlic, and carrots to build flavor. Then add broth and simmer before tossing in veggies and pasta for the best results.
Add Your Touch
Feel free to customize this minestrone soup with seasonal vegetables or swap pasta for quinoa to give it a twist. Herbs like basil or thyme can elevate the flavor.
Storing & Reheating
Store leftovers in an airtight container for up to three days. Reheat gently on the stove while adding a splash of broth if needed to maintain texture.
Chef's Helpful Tips
- To achieve the perfect minestrone soup, always ensure your vegetables are chopped uniformly for even cooking
- A splash of lemon juice at serving brightens flavors beautifully
- Don’t be afraid to experiment with herbs; they can transform your soup!
Cooking this minestrone soup reminds me of chilly evenings spent huddled around the kitchen table with my family, laughing and savoring every comforting spoonful.
FAQ
What is the best pasta for minestrone soup?
Small shapes like ditalini or elbow macaroni work best in minestrone soup.
Can I make minestrone soup vegetarian?
Absolutely! Use vegetable broth instead of chicken broth for a vegetarian option.
How long can I freeze minestrone soup?
Minestrone soup can last up to three months when frozen properly in airtight containers.
Minestrone Soup
- Total Time: 50 minutes
- Yield: Serves approximately 6
Description
Minestrone Soup is a vibrant, nourishing dish featuring fresh vegetables and beans simmered in a flavorful broth. Perfect for any gathering or cozy night in!
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup ditalini pasta
- 2 cups fresh spinach or kale
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in zucchini and canned tomatoes (with juice); cook for another 5 minutes.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat and let simmer for approximately 20 minutes.
- Add kidney beans and ditalini pasta; cook according to pasta package instructions (about 10 minutes).
- Fold in spinach or kale along with basil and oregano; season with salt and pepper before serving.
Notes
- Feel free to substitute seasonal vegetables based on availability.
- For a gluten-free option, swap ditalini pasta for quinoa.
- A splash of lemon juice at the end brightens the flavors beautifully.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 360mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg