Minestrone soup is a hearty and colorful dish filled with fresh veggies, beans, and pasta. It’s like a comfort hug in a bowl, perfect for chilly days!
Every bite is packed with goodness, and the best part? You can toss in whatever vegetables you have! I love making a big pot so I can enjoy it all week. 🍲
Key Ingredients & Substitutions
Olive Oil: This is a must for sautéing vegetables. If you’re out, you can use canola or avocado oil instead, which have a higher smoke point.
Beans: Cannellini and kidney beans add protein and texture. Any canned beans can work here, like chickpeas or black beans, depending on what you have on hand.
Pasta: I love using small pasta shells for this soup. If you want a gluten-free option, feel free to swap in gluten-free pasta or even brown rice.
Vegetables: You can mix and match veggies based on your favorites. Spinach can be replaced with kale, or you could add in diced bell peppers or squash.
How Do I Get the Best Flavor from My Veggies?
Building flavor in your minestrone starts with how you sautĂ© the vegetables. Start with a big pot, and make sure to give the onions time to soften without burning. Here’s a quick guide:
- Heat the oil over medium heat before adding onions.
- Let onions get translucent, which usually takes about 5 minutes.
- Add garlic and other root vegetables next, cooking them until they’re slightly tender, around another 5 minutes.
- Always stir the mixture occasionally to prevent sticking and ensure even cooking.
This layering of flavors will make your soup really pop!
What’s the Perfect Way to Cook the Pasta in My Soup?
Cooking pasta directly in the soup is a great way to develop flavor, but it requires some attention:
- Add the pasta once the broth is boiling to prevent it from becoming mushy.
- Keep an eye on it, as cooking times can vary based on the type of pasta.
- If you plan to have leftovers, consider cooking the pasta separately and adding it each time you reheat since it soaks up the broth.
This technique ensures you have that perfect bite without the pasta swelling up too much!
How to Make Hearty Minestrone Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup frozen peas
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup small pasta shells or elbow macaroni
- 2 cups fresh spinach leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese (optional)
How Much Time Will You Need?
This delightful minestrone soup takes about 20 minutes to prepare and about 30 minutes to cook, making a total of about 50 minutes from start to finish. Perfect for cozy evenings!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it turns translucent, which should take about 5 minutes. This builds a flavorful base for your soup!
2. Add the Vegetables:
Once the onions are ready, toss in the minced garlic, diced carrots, and celery. Stir them together and let them cook for another 5 minutes until they start to soften. This will release wonderful aromas!
3. Stir in Some Green:
Add the diced zucchini and cut green beans to the pot. Cook everything together for about 3 minutes, keeping everything nicely mixed.
4. Create the Broth:
Now pour in the can of diced tomatoes, including all the juices, along with the vegetable broth. Bring this mixture to a lively boil, making sure to stir occasionally.
5. Mix in the Beans and Seasonings:
Add the rinsed cannellini and kidney beans, along with the dried oregano and basil. Reduce the heat to a simmer and let it cook for about 15 minutes, stirring now and then to blend the flavors.
6. Cook the Pasta:
Time to add the pasta! Stir it into the soup and cook according to the package instructions, usually around 8-10 minutes. Check it occasionally to ensure it’s al dente.
7. Add the Last Fresh Ingredients:
Stir in the frozen peas and fresh spinach leaves. Give everything a good mix and cook for an additional 2-3 minutes until the peas are warmed through and the spinach is wilted.
8. Season to Perfection:
Taste your soup and adjust with salt and black pepper as needed. This is the moment to make it yours!
9. Serve and Enjoy:
Serve the soup hot, garnished with freshly chopped parsley and a sprinkle of grated Parmesan cheese, if desired. Get ready to enjoy a bowl of heartwarming goodness!
This hearty minestrone soup is colorful, packed with nutrients, and sure to warm your soul on a chilly day. Perfect for family dinners or meal prep for the week!
Can I Use Different Vegetables in This Minestrone Soup?
Absolutely! Minestrone is versatile, so feel free to swap in any veggies you have on hand. Bell peppers, squash, or even kale work wonderfully. Just keep the cooking times in mind!
Can I Make This Soup Vegetarian or Vegan?
This recipe is already vegetarian, and to make it vegan, just ensure you skip the Parmesan cheese on top. The soup is still hearty and delicious without it!
How to Store Leftover Minestrone Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors continue to develop as it sits! You can reheat it on the stove or in the microwave, stirring occasionally.
Can I Freeze Minestrone Soup?
Yes! This soup freezes beautifully. Allow it to cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop.
