Minestrone Soup

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A Hearty Taste of Italy

Minestrone is a traditional Italian soup known for its vibrant flavors and healthy ingredients. It’s a versatile, vegetable-packed dish that can vary depending on the season and what’s available. Minestrone has earned its place as a comforting meal enjoyed by families all over the world, and it’s a perfect example of how simple, wholesome ingredients can come together to create a truly satisfying meal.

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 cup green beans, cut into 1-inch pieces
  • 1 (14.5 oz) can of diced tomatoes
  • 1 (15 oz) can of cannellini beans (or other white beans), drained and rinsed
  • 6 cups vegetable broth (or chicken broth)
  • 1 cup small pasta (like elbow macaroni or ditalini)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup spinach or kale, chopped
  • 1/4 cup fresh parsley, chopped (optional, for garnish)
  • Freshly grated Parmesan cheese (optional, for topping)

Instructions:

  1. Prepare the vegetables:
    • Dice the onion, carrots, celery, zucchini, and green beans, and set them aside. Mince the garlic and chop the spinach or kale (if using).
  2. Sauté the aromatics:
    • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 4-5 minutes until softened. Add the garlic and sauté for another 1-2 minutes until fragrant.
  3. Cook the vegetables:
    • Add the carrots, celery, zucchini, and green beans to the pot. Stir everything together and cook for about 5 minutes, allowing the vegetables to soften a bit.
  4. Add the tomatoes and broth:
    • Stir in the diced tomatoes (with their juices), cannellini beans, vegetable broth, oregano, basil, thyme, and a pinch of salt and pepper. Bring the soup to a simmer and cook for 15-20 minutes, letting the flavors meld together.
  5. Add the pasta:
    • Add the pasta to the pot and cook according to the package instructions (usually about 8-10 minutes). Stir occasionally, ensuring the pasta doesn’t stick to the bottom.
  6. Add the greens:
    • Once the pasta is tender, add the chopped spinach or kale to the pot. Stir and cook for another 2-3 minutes, just until the greens wilt and become tender.
  7. Taste and adjust:
    • Taste the soup and adjust the seasoning with salt and pepper as needed. If the soup is too thick, you can add a bit more vegetable broth or water to reach your desired consistency.
  8. Serve:
    • Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of Parmesan cheese if desired.

Tips:

  • Customizations: You can use any veggies you like or have on hand! Other great additions are bell peppers, potatoes, or peas.
  • Pasta: If you have leftovers, note that pasta may absorb some of the broth over time. If storing for later, you can add a little extra broth when reheating.
  • Vegan or Vegetarian: This recipe is vegetarian and can easily be made vegan by using vegetable broth and skipping the Parmesan.

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