Minestrone Soup

TThis vegetarian minestrone is a comforting, hearty dish for any season. Packed with fresh vegetables, beans, and pasta, it’s flavorful, satisfying, and easy to make. Just add some crusty bread, and you’ve got a complete meal!

Why Make This Recipe

  • Hearty and Healthy: This soup is nutritious and filled with vegetables and beans.
  • Easy to Customize: Use whatever vegetables you have on hand.
  • Perfect for Meal Prep: It tastes even better the next day, making it great for leftovers.

Ingredients and Substitutions

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced – Substitute with white or red onion if needed.
  • 2 medium carrots, chopped – Sweet potatoes can work as an alternative.
  • 2 celery ribs, thinly sliced – Fennel or bell peppers can be used.
  • 1 teaspoon sea salt – Adjust to taste.
  • Freshly ground black pepper
  • 3 garlic cloves, grated – Garlic powder (1 tsp) can substitute in a pinch.
  • 1 (28-ounce) can dice tomatoes – Crushed or fresh tomatoes (about 4 cups) also work.
  • 1½ cups cooked white or kidney beans drained and rinsed – Chickpeas or black beans are great substitutes.
  • 1 cup chopped green beans – Swap with zucchini or peas.
  • 4 cups vegetable broth – Chicken broth can be used if not vegetarian.
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ¾ cup small pasta – Elbows, shells, or orecchiette. Use gluten-free pasta if needed.
  • ½ cup chopped fresh parsley
  • Red pepper flakes – Optional for a bit of heat.
  • Grated Parmesan cheese – Optional for serving.

Step-by-Step Instructions

Quick Overview

  1. Sauté the vegetables.
  2. Simmer with tomatoes and broth.
  3. Add pasta and finish cooking.

Detailed Steps

  1. Sauté the Vegetables
    • Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, celery, sea salt, and several grinds of black pepper.
    • Cook, stirring occasionally, for about 8 minutes until the vegetables soften.
  2. Simmer the Soup
    • Add the garlic, diced tomatoes, white beans, green beans, vegetable broth, bay leaves, oregano, and thyme to the pot.
    • Cover and let the soup simmer for 20 minutes.
  3. Add Pasta
    • Stir in the pasta and cook uncovered for 10 minutes or until the pasta is tender.
  4. Season and Serve
    • Remove bay leaves and adjust the seasoning to taste.
    • Serve hot, garnished with fresh parsley, red pepper flakes, and grated Parmesan if desired.

Serving Ideas

  • With Bread: Pair with crusty bread or garlic toast for a complete meal.
  • Side Salad: Serve alongside a simple green salad for added freshness.
  • Protein Boost: Add grilled chicken or sausage for extra protein.

Pro Tips

  1. Make it Gluten-Free: Use gluten-free pasta or swap with rice.
  2. Boost Flavor: Add a Parmesan rind to the pot while simmering for extra richness.
  3. Add More Veggies: Spinach, kale, or cabbage can be added during the last few minutes of cooking.

Customizations :

  • Spice it Up: Add more red pepper flakes for extra heat.
  • Extra Beans: Double the beans for a heartier soup.
  • Creamy Option: Stir in coconut milk or cream splash for a richer texture.

FAQs

Q: Can I freeze minestrone?

A: Yes, but leave out the pasta until reheating to avoid mushiness.

Q: How long does it last in the fridge?

A: Store in an airtight container for up to 5 days.

Q: Can I use canned beans?

A: Absolutely! Just rinse and drain before adding to the soup.

Related Posts

Leave a Comment