Ah, minestrone, the soup that feels like an embrace from an old friend. It’s the kind of dish that whispers tales of cozy Italian kitchens, where every simmering pot has a story to tell—maybe about a rainy day or a gathering of loved ones. And while I could go on about its hearty nature and chunky veggies, sometimes it’s just about taking a spoonful and letting the warmth do its magic.
Steps
- Warm the olive oil in a large pot on medium heat. Add the diced onion, chopped carrots, sliced celery, salt, and some black pepper. Stir occasionally for about 8 minutes until the vegetables start to soften.
- Mix in the grated garlic, canned diced tomatoes, drained beans, chopped green beans, vegetable broth, bay leaves, oregano, and thyme. Cover the pot and let it simmer for 20 minutes.
- Add the small pasta to the pot and cook uncovered for an additional 10 minutes until the pasta is tender.
- Adjust the seasoning to your preference. Serve the soup topped with chopped fresh parsley, red pepper flakes, and optionally, grated Parmesan cheese.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 2 celery ribs, thinly sliced
- 1 teaspoon sea salt, plus additional to taste
- Freshly ground black pepper
- 3 garlic cloves, grated
- 1 (28-ounce) can diced tomatoes
- 1½ cups cooked white or kidney beans, drained and rinsed
- 1 cup chopped green beans
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¾ cup small pasta, such as elbows, shells, orecchiette
- ½ cup chopped fresh parsley
- Red pepper flakes (optional)
- Grated Parmesan cheese (optional for serving)
FAQ
- Can I customize the ingredients in this minestrone soup recipe?
- Yes, minestrone soup is highly adaptable! You can swap out any vegetables based on what you have available. For example, you can use zucchini or squash instead of green beans, or add fresh greens like spinach or kale towards the end of cooking. Feel free to use fresh tomatoes in the summer or switch out the pasta for a quick-cooking grain like barley.
- How should I store leftover minestrone soup?
- It’s best to enjoy this soup fresh, as the pasta can absorb much of the broth over time. If you plan to store it, consider cooking the pasta separately and adding it just before serving. Alternatively, you can omit the pasta and use an extra cup of beans. Stored this way, the soup will last up to four days in the refrigerator.
- What are some serving suggestions for minestrone soup?
- Serve minestrone soup with a sprinkle of fresh parsley, a dash of red pepper flakes, and grated Parmesan cheese. If you prefer a vegan option, skip the cheese or use vegan pesto as a topping. Pair the soup with crusty bread, and for a fuller meal, complement it with a side salad such as arugula, beet, or pear salad.
- Can I make minestrone soup ahead of time?
- Yes, you can prepare parts of the soup in advance. If making it ahead, it’s advisable to cook the pasta separately and add it to the soup when ready to serve. This prevents the pasta from soaking up too much broth and becoming overly soft.
- What other soups can I try if I enjoy minestrone soup?
- If you like minestrone soup, you might also enjoy trying other soup recipes such as butternut squash soup, tortellini soup, cabbage soup, lentil soup, or tomato basil soup. There are many delicious options to explore!
Tips
- Cook Pasta Separately for Make-Ahead Meals: If you plan to prepare the soup in advance, cook the pasta separately and add it just before serving to prevent it from absorbing too much broth and becoming mushy.
- Customize with Seasonal Vegetables: Feel free to swap out ingredients based on what you have on hand or what’s in season. For example, use zucchini or yellow squash instead of green beans, or add fresh spinach or kale toward the end of cooking.
- Enhance Flavor with Homemade Beans and Broth: For added depth, cook your own beans and use the aromatic cooking liquid as part of the soup’s broth. This will elevate the overall taste and richness of the dish.
- Vegan and Vegetarian Garnish Options: While Parmesan cheese adds a nice umami touch, vegans can skip it or use vegan pesto as a flavorful topping. Regular pesto can also be a delightful garnish for those who aren’t vegan.
Equipment
- Large Pot or Dutch Oven – Essential for cooking the soup.
- Garlic Press – Useful for grating or mincing garlic efficiently.
- Parmesan Cheese Grater – If serving with freshly grated Parmesan cheese.
- Herb Stripper – For easily removing leaves from fresh herbs like parsley (optional, but convenient).
