Hearty Minestrone Soup Recipe
Minestrone soup is a classic Italian dish brimming with seasonal vegetables, pasta, and beans in a savory tomato broth. Known for its versatility and heartiness, this soup is perfect for using up leftover vegetables and can be tailored to fit any season. A bowl of minestrone is nourishing, full of flavor, and satisfying enough to be a meal on its own. Here’s a step-by-step guide to making your own hearty minestrone soup.
Ingredients
Base Ingredients
- Olive oil – 2 tablespoons
- Onion – 1 large, diced
- Garlic – 3 cloves, minced
- Carrots – 2, peeled and diced
- Celery stalks – 2, diced
- Zucchini – 1, diced
- Potato – 1 medium, peeled and cubed
- Green beans – 1 cup, chopped
- Canned tomatoes – 1 can (14 oz) crushed or diced
- Tomato paste – 2 tablespoons
- Vegetable or chicken stock – 6 cups
- Bay leaves – 2
- Dried oregano – 1 teaspoon
- Dried basil – 1 teaspoon
- Salt and black pepper – to taste
Add-Ins
- Cannellini or kidney beans – 1 can (15 oz), drained and rinsed
- Small pasta (ditalini, macaroni, or shells) – 1 cup
- Spinach or kale – 2 cups, roughly chopped
- Parmesan rind – optional, for deeper flavor
Garnish
- Parmesan cheese – grated, for serving
- Fresh basil or parsley – chopped, for garnish
Step-by-Step Instructions
Step 1: Sauté the Vegetables
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
- Stir in the minced garlic and cook for an additional minute until fragrant.
Step 2: Build the Broth
- Add the diced zucchini, potato, and green beans to the pot and sauté for 2-3 minutes.
- Stir in the tomato paste and cook for another minute to deepen the flavor.
- Pour in the crushed tomatoes and vegetable or chicken stock.
- Add the bay leaves, dried oregano, dried basil, and the optional Parmesan rind for extra depth.
- Season with salt and black pepper.
Step 3: Simmer the Soup
- Bring the soup to a gentle boil, then reduce the heat to a simmer.
- Cover and let the soup simmer for 20-25 minutes or until the potatoes and green beans are tender.
Step 4: Add Beans and Pasta
- Stir in the rinsed beans and pasta.
- Continue to simmer for another 10-12 minutes or until the pasta is cooked al dente.
- In the last 2-3 minutes of cooking, add the chopped spinach or kale and stir until wilted.
Step 5: Finish and Serve
- Remove the Parmesan rind and bay leaves from the pot.
- Taste and adjust the seasoning as needed.
- Serve hot with a sprinkle of grated Parmesan cheese and fresh basil or parsley on top.
Serving and Storage Tips
- Serving: Pair with crusty bread or garlic toast for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb liquid, so add a bit more stock when reheating.
- Freezing: For the best results, freeze the soup without the pasta. Add freshly cooked pasta when reheating to maintain the texture.
Helpful Notes
- Pasta Tip: To avoid mushy pasta, cook it separately and add it to individual bowls just before serving.
- Vegetable Variety: Feel free to customize the vegetables based on the season or what you have on hand. Squash, cabbage, or bell peppers make great additions.
- Vegan Option: Ensure the stock is vegetable-based and skip the Parmesan or use a vegan cheese alternative.
Tips from Well-Known Chefs
- Chef Giada De Laurentiis: “Use the best extra-virgin olive oil you can find to finish the soup for a pop of fresh flavor.”
- Chef Lidia Bastianich: “A Parmesan rind adds an umami richness that deepens the flavor of the broth. Don’t skip it if you can help it.”
Frequently Asked Questions
1. Can I use canned vegetables? Yes, canned vegetables like green beans or tomatoes work well but add them closer to the end of cooking to avoid overcooking.
2. What type of beans can I substitute? Chickpeas, black beans, or navy beans can be used for a different twist.
3. How do I make the soup gluten-free? Use gluten-free pasta or skip the pasta and add rice or quinoa for a gluten-free version.
4. Can I add meat to this soup? Yes, cooked Italian sausage or shredded rotisserie chicken adds protein and depth to the soup.
5. What if my soup is too thick? Add more stock or water to reach your desired consistency, and adjust seasoning accordingly.
6. How can I add more flavor if I don’t have a Parmesan rind? A small splash of soy sauce or Worcestershire sauce can mimic the umami boost.
7. Can I make this soup in a slow cooker? Yes, add all the ingredients except the pasta and spinach to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add pasta and spinach 30 minutes before serving.
8. What can I use instead of tomato paste? Tomato sauce or even ketchup can be used in a pinch, though the flavor will differ slightly.
9. Can I prepare this soup ahead of time? Yes, prepare the soup without the pasta and greens and refrigerate. Add pasta and greens when reheating for best results.
10. What’s a good topping for minestrone? A dollop of pesto adds an aromatic finish and complements the flavors of the soup beautifully.
This hearty minestrone soup is a warm, nourishing meal that showcases the best of simple, fresh ingredients. Enjoy this easy-to-make dish for a taste of Italy at home!