Minestrone Soup Recipe
Minestrone Soup is a classic Italian vegetable soup loaded with fresh vegetables, beans, and pasta in a rich, herby tomato broth. Ready in 45 minutes, it’s perfect for a comforting and wholesome meal.
Equipment
- Large pot
- Wooden spoon
- Ladle
Ingredients
For the Minestrone Soup:
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 zucchini chopped
- 1 bell pepper chopped
- 1 can 400g diced tomatoes
- 1 can 400g cannellini beans (drained and rinsed)
- 1 cup pasta small shape like ditalini or elbow
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Freshly grated Parmesan cheese for serving
Instructions
Cook the Aromatics:
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, celery, and garlic. Sauté for 5-6 minutes until the vegetables begin to soften.
Add Vegetables and Broth:
- Stir in the zucchini, bell pepper, and diced tomatoes.
- Add the vegetable broth, cannellini beans, basil, and oregano.
- Season with salt and black pepper. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
Add the Pasta:
- Add the pasta to the pot and cook for 8-10 minutes, or until the pasta is al dente.
Serve:
- Ladle the Minestrone Soup into bowls.
- Top with freshly grated Parmesan cheese and serve hot.
Notes
- Variation: Add seasonal vegetables like spinach or green beans for extra nutrition.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Serving Tip: Serve with a drizzle of extra virgin olive oil and a slice of crusty bread for an authentic Italian experience.
