Classic Minestrone Soup

why make this recipe

Classic Minestrone Soup is a hearty and nutritious dish that is perfect for any season. Packed with vegetables, beans, and pasta, it offers a multitude of flavors and textures in every bite. This recipe is not only simple to make but also allows you to use whatever vegetables you have on hand, making it a versatile choice. It’s a wonderful option for a family meal, and it’s also great for meal prep or a cozy evening alone.

how to make Classic Minestrone Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup small pasta (like ditalini or elbow)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; sauté until softened.
3. Stir in the carrots, celery, zucchini, and green beans; cook for a few minutes.
4. Add the diced tomatoes and vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Stir in the kidney beans and pasta; cook until pasta is tender.
7. Season with basil, oregano, salt, and pepper.
8. Serve hot, garnished with fresh parsley.

how to serve Classic Minestrone Soup

Serve the Classic Minestrone Soup hot, preferably with a slice of crusty bread on the side. You can also add a sprinkle of grated Parmesan cheese for extra flavor. It makes for a comforting meal on a chilly night or a great starter at a gathering.

how to store Classic Minestrone Soup

To store leftovers of the Classic Minestrone Soup, allow it to cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to leave some space in the container, as the soup will expand when frozen.

tips to make Classic Minestrone Soup

• Feel free to customize the vegetables based on what you have. Other good options include spinach, bell peppers, or potatoes.
• If you want a thicker soup, you can blend a portion of it in a blender and then return it to the pot.
• For added protein, consider adding cooked sausage or chicken to the soup.

variation

You can turn this Classic Minestrone Soup into a more protein-packed dish by adding cooked lentils or chickpeas in place of kidney beans. Another variation is to use whole-grain pasta for a healthier twist.

FAQs

Can I make Minestrone Soup in a slow cooker?
Yes, you can prepare this soup in a slow cooker. Just add all the ingredients except for the pasta and kidney beans, cook on low for 6-8 hours, then add the beans and pasta during the last 30 minutes.

Is Minestrone Soup vegetarian?
Yes, this version of Minestrone Soup is vegetarian, especially since it uses vegetable broth. If you are vegan, make sure that any cheese or toppings you add are also vegan-friendly.

How can I make Minestrone Soup spicier?
If you like a bit of heat, consider adding red pepper flakes or chopped jalapeños to the soup as it cooks. You can adjust the amount based on your heat preference.

Classic Minestrone Soup

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• Total Time: 45 minutes
• Yield: 6 servings
• Diet: Vegetarian

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Description

A hearty and nutritious soup packed with vegetables, beans, and pasta, perfect for any season.

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Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup small pasta (like ditalini or elbow)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

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Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; sauté until softened.
3. Stir in the carrots, celery, zucchini, and green beans; cook for a few minutes.
4. Add the diced tomatoes and vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Stir in the kidney beans and pasta; cook until pasta is tender.
7. Season with basil, oregano, salt, and pepper.
8. Serve hot, garnished with fresh parsley.

Notes

Feel free to customize the vegetables based on what you have. Other good options include spinach, bell peppers, or potatoes.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian