Minestrone soup, the ultimate hug in a bowl, is bursting with flavors that can turn even the most mundane day into a culinary fiesta. Imagine diving into a steaming bowl of this hearty Italian classic, where every spoonful offers a delightful dance of vegetables, beans, and pasta, all harmonized by a rich tomato broth that smells like home. The aroma wafts through your kitchen like an enthusiastic guest who just can’t wait to join the party.
As I ladle this vibrant soup into my favorite bowl, memories flood back of evenings spent around the dinner table with family, sharing laughter and stories. Minestrone soup has been my go-to comfort food for years, warming hearts and bellies alike during chilly nights or when someone needs a little extra love. It’s not just food; it’s an experience that brings everyone together.
Why You'll Love This Recipe
- This minestrone soup is effortless to prepare and customizable based on what you have at home
- Its vibrant colors and aromas make it visually appealing in any setting
- This soup is packed with flavor and nutrition, making it perfect for weeknight dinners or cozy gatherings
- It’s versatile enough to accommodate various dietary preferences while remaining satisfying
I remember the first time I made minestrone soup for my friends; their delighted expressions were priceless as they slurped up every last drop!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Olive Oil: Use high-quality extra virgin olive oil for its fruity flavor that enhances the soup’s richness.
Onion: A medium onion diced finely provides a sweet base flavor; don’t skimp on this essential ingredient!
Carrots: Fresh carrots add natural sweetness and a vibrant color to your minestrone.
Celery: Diced celery contributes crunchiness and depth; aim for fresh stalks for the best result.
Zucchini: Use young zucchini for tenderness; avoid oversized ones that can be tough and seedy.
Canned Tomatoes: Choose whole peeled tomatoes for robust flavor; crush them by hand for a rustic texture.
Vegetable Broth: Opt for low-sodium broth to better control seasoning while allowing flavors to shine through.
Kidney Beans: Canned beans save time; they add protein and heartiness, making the soup filling.
Pasta: Use small pasta shapes like ditalini or elbow macaroni that fit perfectly in each spoonful.
Fresh Basil: Chopped fresh basil adds a fragrant finish just before serving; it brightens up the entire dish!
Parmesan Cheese: Grated parmesan sprinkled on top imparts salty goodness; don’t skip this final touch!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Sauté the Base Ingredients: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté until softened for about 5 minutes until everything becomes fragrant.
Add Garlic and Zucchini: Stir in 3 minced garlic cloves along with diced zucchini. Cook until garlic is aromatic, about 1 minute; it should smell heavenly!
Pour in Tomatoes and Broth: Add one can of crushed tomatoes (28 oz) along with 6 cups of vegetable broth. Bring everything to a gentle simmer for about 10 minutes so flavors blend beautifully.
Toss in Beans and Pasta: Stir in one can of drained kidney beans plus 1 cup of small pasta. Cook until pasta is al dente per package instructions—usually around 8-10 minutes depending on type.
Add Fresh Herbs: Just before serving, stir in chopped fresh basil (about ½ cup). Taste and adjust seasoning with salt and pepper as needed; your kitchen should smell divine!
Serve Up Deliciousness: Ladle hot minestrone into bowls and top with freshly grated parmesan cheese. Serve immediately because patience isn’t easy when deliciousness awaits!
You Must Know
- Making minestrone soup is not just about following a recipe; it’s an adventure in flavors
- Experiment with ingredients to create your own unique blend, and don’t be afraid to let the aromas guide you
- This dish warms the heart and fills the belly!
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant, then add veggies and broth. This order ensures everything cooks evenly, allowing the flavors to meld beautifully.
Add Your Touch
Feel free to swap beans or add your favorite pasta! Try different herbs like basil or thyme for a personal twist that makes the soup uniquely yours.
Storing & Reheating
Store minestrone soup in an airtight container for up to five days. Reheat gently on the stove for best flavor retention and texture.
Chef's Helpful Tips
- For incredible depth, use homemade vegetable broth instead of store-bought
- Always sauté vegetables first to enhance their flavors
- Add leafy greens like spinach at the end for vibrant color and nutrients
Cooking minestrone always brings back memories of chilly nights with friends gathered around the table, sharing stories and laughing over a big pot of warmth.
FAQ
What can I substitute for pasta in minestrone soup?
Try zucchini noodles or cauliflower rice for a low-carb alternative that still satisfies.
Can I make minestrone soup ahead of time?
Absolutely! It tastes even better after a day in the fridge as flavors deepen.
Is minestrone soup vegan-friendly?
Yes! Just ensure your broth is vegetable-based and skip any meat additions for a hearty vegan meal.
Minestrone Soup
Minestrone soup is a comforting Italian classic that brings warmth and joy with every spoonful. This hearty dish features a medley of fresh vegetables, beans, and pasta simmered in a rich tomato broth, making it both nutritious and delicious. Perfect for chilly nights or family gatherings, this customizable soup invites creativity while delivering satisfying flavors. Dive into a bowl of minestrone and experience the delightful embrace of home-cooked goodness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 8
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 small zucchini, diced
- 3 cloves garlic, minced
- 1 (28 oz) can whole peeled tomatoes
- 6 cups low-sodium vegetable broth
- 1 (15 oz) can kidney beans, drained
- 1 cup small pasta (e.g., ditalini)
- ½ cup fresh basil, chopped
- Grated parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in garlic and zucchini; cook for an additional minute until fragrant.
- Add crushed tomatoes and vegetable broth; bring to a gentle simmer for 10 minutes.
- Stir in kidney beans and pasta; cook until pasta is al dente (8-10 minutes).
- Just before serving, mix in fresh basil and adjust seasoning with salt and pepper.
- Serve hot topped with freshly grated parmesan cheese.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
