The Best Minestrone Soup: A Hearty, Flavor-Packed Classic
Minestrone soup has always held a special place in my heart. Growing up, my grandmother would make a big pot every Sunday, filling the house with the comforting aroma of simmering vegetables and herbs. It was a family tradition that brought us together, and each bowl was a warm hug on a chilly day. Now, as I recreate her recipe, I’m reminded of those cherished moments and the love that went into every spoonful.
What Makes It Special
This minestrone soup recipe stands out for several reasons:
- Rich Flavor: The combination of fresh vegetables, beans, and herbs creates a depth of flavor that is both hearty and satisfying.
- Customizable: You can easily adapt the ingredients based on what you have on hand or your dietary preferences.
- Nutritious: Packed with vitamins and minerals, this soup is a wholesome meal that nourishes both body and soul.
- Easy to Make: With simple steps and minimal prep, this recipe is perfect for both novice cooks and seasoned chefs.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 45 minutes | Servings: 6
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup green beans, trimmed and cut into pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or elbow)
- Fresh parsley for garnish
Let’s Get Cooking
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In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
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Stir in the minced garlic and cook for an additional minute until fragrant.
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Add the zucchini, diced tomatoes, vegetable broth, cannellini beans, green beans, oregano, basil, salt, and pepper. Bring to a boil.
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Once boiling, reduce the heat and let it simmer for about 30 minutes, allowing the flavors to meld.
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In the last 10 minutes of cooking, add the pasta and cook until al dente.
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Serve hot, garnished with fresh parsley.
My Pro Tips
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For an extra layer of flavor, consider adding a Parmesan rind to the pot while the soup simmers. Just remember to remove it before serving!
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If you want a heartier soup, feel free to add more beans or even some diced potatoes.
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Leftovers taste even better the next day, so make a big batch and enjoy it throughout the week!
What to Serve With It
- Crusty bread or garlic bread for dipping
- A fresh green salad with a light vinaigrette
- A glass of red wine, like Chianti, to complement the flavors
FAQs
Q: Can I freeze minestrone soup?
A: Yes! This soup freezes well. Just make sure to leave out the pasta if you plan to freeze it, as it can become mushy when reheated. Add fresh pasta when you reheat the soup.
Q: What other vegetables can I add?
A: Feel free to get creative! Spinach, kale, or bell peppers are great additions. Just remember to adjust cooking times accordingly.
The Heart of the Dish
This minestrone soup is more than just a recipe; it’s a connection to my past and a way to create new memories with my family. Each bowl is filled with love, warmth, and the spirit of togetherness. I hope it brings you as much joy as it has brought me over the years.
Your Turn
I invite you to try this recipe and make it your own! Experiment with different vegetables or spices, and don’t forget to share your thoughts and variations with me. Happy cooking!
The Best Minestrone Soup: A Hearty, Flavor-Packed Classic
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup pasta (small shapes like ditalini or elbow)
- Fresh parsley for garnish
- Crusty bread or garlic bread for dipping
- A fresh green salad with a light vinaigrette
- A glass of red wine, like Chianti, to complement the flavors
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the zucchini, diced tomatoes, vegetable broth, cannellini beans, green beans, oregano, basil, salt, and pepper. Bring to a boil.
- Once boiling, reduce the heat and let it simmer for about 30 minutes, allowing the flavors to meld.
- In the last 10 minutes of cooking, add the pasta and cook until al dente.
- Serve hot, garnished with fresh parsley.
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