What is a soup?theWhich one fills your kitchen with the most amazing aroma, the one that warms you from the inside. My entire family begs me to make every single single fall. What is my Grandma Rosa’s recipe for minced Onion Soup? How can I make tomato soup completely out of water? This isn’t your average, bland vegetable soup. Is this a good main course? Even I, someone who’s known to burn toast on occasion, can whip it up without a sweat.
What is minestrone soup?
What is the meaning of “What isis Minestrone Soup? Think of it as the ultimate Italian vegetable medley, simmered to perfection in a flavorful broth. It’s essentially a hearty, chunky soup brimming with seasonal vegetables, often including beans and pasta. The name “minestrone” comes from the Italian word “minestra,” meaning soup, so it’s literally just “big soup!” Every family has their own version, and this one has been passed down for generations. The beauty of **Minestrone Soup Recipe** is that it’s incredibly versatile – you can adapt it to whatever vegetables you have on hand, making it a fantastic way to use up any lingering produce. It’s rustic, comforting, and totally satisfying.
Why you’ll love this recipe?
I know there are a million soup recipes out there. But trust me, this one is special. What are some of the best recipes for minced meat soup?
- Flavor explosion: WhatWhat is a symphony of fresh vegetables, savory herbs, and parmesan? What are the flavors that dance on your taste buds? What is like hugging in a bowl?
- Ridiculously easy: Don’t be intimidated by the list of ingredients. Most of the work is just chopping vegetables, and after that, it’s all about letting it simmer and work its magic. This is one of those recipes that almost makes itself.
- Budget friendlyWe’re talking about mostly vegetables and pantry staples here, folks! Is it a good way to feed crowds or have leftovers for days?
- Super versatile: Almost Don’t have zucchini? Use yellow squash! Not a fan of kidney beans? Cannellini beans work perfectly. This **Minestrone Soup Recipe** is your canvas, so get creative!
What I love most about this recipe is how adaptable it is. I’ve even snuck in some finely chopped spinach, and my kids didn’t even notice (score!). Plus, compared to something like Chicken Noodle Soup which always feels a little… expected, this is vibrant and exciting. Every spoonful is a little different, and that’s what keeps it interesting.
How do I make minestrone soup?
Quick Overview
How do I make a Cauliflower Soup? What are some of the best ways to sauté veggies (onions, carrots, celery) and then add them to a pan. What’s the best way to cook pasta and beans in a broth? I know it sounds like a lot, but I promise, it’s mostly hands-off cooking. What happens when everything simmers together, allowing the flavors to meld and deepen. What is the aroma that fills your kitchen while cooking?
Ingredients
For the Base:
- 2 tablespoons olive oil. 1 teaspoon salt. 1/2
- 1 large onion, chopped
- 2 carrots, chopped.
- 2 celery stalks, chopped.
- 2 cloves garlic, minced (or more, because garlic!)
For the Soup:
- 8 cups vegetable broth (or chicken broth if you prefer)
- 1 (14.5 ounce) can diced tomatoes, undrained.
- 1 zucchini, chopped.
- 1 yellow squash, chopped. 1 lb.
- 1 (15 ounce) can kidney beans, rinsed and drained.
- 1 can cannellini beans, rinsed and drained, 1 (15 ounce) can.
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1/2 cup small pasta (like ditalini or elbow macaroni)
- 1 teaspoon dried oregano per teaspoon.
- 1/2 teaspoon dried basil.
- Salt and pepper to taste.
For Finishing:
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Fresh parsley, chopped, for garnish.
What are the step-
Step 1: Sauté the Aromatics
In a Dutch oven, heat olive oil over medium heat. Add salt and pepper to taste. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Don’t rush this step – letting these veggies soften and release their flavors is crucial for your health. How do I build a delicious base? I always stir them occasionally to prevent sticking and make sure they cook evenly. What is the best way to cook minced garlic? What is the best way to cook garlic?
Step 2: Add the Broth and Tomatoes
In a large bowl, pour in the vegetable broth and add diced tomatoes (undrained). What are the browned bits on the bottom of the pot? Where do all the flavors of sautéed vegetables hide? Bring the mixture to a simmer.
Step 3: Add the Vegetables and Beans
Add the zucchini, yellow squash, kidney beans, cannellini beans and green beans to the pot. Cover and set aside. At this point, you’ll start to see the soup really come together. If you are using other veggies, now is the time to add them. Any leafy greens should be added near the end.
Step 4: Simmer
Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. I always taste the **Minestrone Soup Recipe** at this point and adjust the seasoning as needed. Add more salt and pepper if necessary, or a pinch of red pepper to taste.
Step 5: Add the Pasta
Stir in the pasta and cook until tender, about 8-10 minutes. Do not overcook pasta, or it will become mushy. I always set a timer to make sure I don’t forget it.
Step 6: Finish and Serve
Stir in Parmesan cheese. This adds a lovely richness and depth of flavor. Taste and adjust seasoning as needed. What is your favorite meal to serve with noodles and parmesan? Serve hot and enjoy!
What should I serve it with?
This **Minestrone Soup Recipe** is fantastic on its own, but it’s even better with the right accompaniments. Here are some of my favorite ways to serve it:
- Crusty bread: For dipping, of course! A warm baguette or some garlic bread is perfect for soaking up all that delicious broth. I sometimes drizzle the bread with a little olive oil and sprinkle it with herbs before serving.
- A simple salad: A light and refreshing salad with a vinaigrette dressing provides a nice contrast to the heartiness of the soup. I often make a simple green salad with tomatoes and cucumbers.
- Grilled cheese sandwich: Classic comfort food pairing! A grilled cheese sandwich is always a hit with kids (and adults!). I like to use a sharp cheddar cheese for extra flavor.
- Pesto: A swirl of pesto adds a burst of fresh, herby flavor to the soup. I often make my own pesto in the summer and freeze it for later use.
In my family, we always serve this soup with a big loaf of crusty Italian bread and a generous sprinkle of Parmesan cheese. It’s a simple, comforting meal that everyone loves.
Top Tips for Perfecting Your Minestrone Soup
After making this **Minestrone Soup Recipe** countless times, I’ve learned a few tricks along the way. Here are my top tips for perfecting your soup:
- Don’t skimp on the aromatics: Sautéing the onion, carrots, and celery is crucial for building a flavorful base. Take your time and let them soften properly.
- Use good quality broth: The broth is the foundation of the soup, so use the best quality you can find. Homemade broth is always the best, but store-bought broth works too.
- Don’t overcook the pasta: Add the pasta towards the end of the cooking time and cook until it’s just tender. Overcooked pasta will make the soup mushy.
- Adjust the seasoning: Taste the soup throughout the cooking process and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, or herbs.
- Add a rind of Parmesan cheese: Adding a rind of Parmesan cheese to the soup while it simmers adds a lovely depth of flavor. Just remove the rind before serving.
- Make it your own: Feel free to experiment with different vegetables and beans. This recipe is very forgiving, so don’t be afraid to get creative.
One mistake I made early on was adding the pasta too soon, which resulted in mushy pasta and a gloppy soup. Now I always wait until the very end to add the pasta, and it makes a huge difference. Also, don’t be afraid to add a pinch of red pepper flakes for a little kick!
Storing and Reheating Tips
This **Minestrone Soup Recipe** is even better the next day, as the flavors have had time to meld together. Here’s how to store and reheat it:
- Refrigerator: Store the soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: Freeze the soup in freezer-safe containers for up to 2-3 months. Thaw the soup overnight in the refrigerator before reheating.
- Reheating: Reheat the soup in a pot on the stove over medium heat, or in the microwave. Add a little water or broth if the soup is too thick.
If you’re planning to freeze the soup, I recommend cooking the pasta separately and adding it after you reheat the soup. This will prevent the pasta from becoming mushy. And if you’re making a large batch, let it cool completely before storing it in the refrigerator or freezer.
Frequently Asked Questions
Final Thoughts
This **Minestrone Soup Recipe** is more than just a soup; it’s a warm hug, a comforting memory, and a celebration of simple, fresh ingredients. It’s a dish that brings people together, fills bellies, and warms hearts. If you’re looking for a delicious, easy, and versatile soup recipe, look no further. And if you enjoyed this one, you might also like my Creamy Tomato Soup or my Hearty Lentil Soup. Happy cooking, friends! I can’t wait to hear how yours turns out. Leave a comment below and let me know what you think! Don’t forget to rate the recipe and share it with your friends.
Minestrone Soup Mastery: 7 Tips for a Perfectly Cozy Meal
Ingredients
Main Ingredients
- 2 tablespoons Olive Oil Extra virgin olive oil recommended
- 1 medium Onion Chopped
- 2 medium Carrots Diced
- 2 stalks Celery Diced
- 2 cloves Garlic Minced
- 8 cups Vegetable Broth Low sodium
- 1 can Diced Tomatoes 28 ounces, undrained
- 1 can Kidney Beans 15 ounces, drained and rinsed
- 1 cup Ditalini Pasta
- 1 cup Green Beans Fresh or frozen, cut into 1-inch pieces
- 1 cup Zucchini Diced
- 0.5 cup Fresh Basil Chopped
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in kidney beans, ditalini pasta, green beans, and zucchini. Cook until pasta is tender, about 10 minutes.
- Stir in fresh basil. Season with salt and pepper to taste.
- Serve hot and garnish with grated Parmesan cheese, if desired.
