Hearty Vegetable Minestrone Soup Recipe

Yummy MINESTRONE SOUP

Minestrone soup, a beacon of comfort in the realm of Italian cuisine, embodies the essence of homeliness and versatility. It’s a dish where the simplicity of vegetables, beans, and pasta converges into a symphony of flavors, offering a warm embrace with every spoonful. This article unveils the secrets to crafting the ultimate hearty vegetable minestrone soup, a recipe that promises not just a meal but an experience, reimagining a classic with a focus on richness, depth, and nourishment.

What Makes This Minestrone Soup Special?

Our minestrone stands out for its emphasis on a harmonious blend of fresh, seasonal vegetables, a duo of protein-rich beans, and the perfect pasta, all swimming in a sumptuously rich tomato broth. It’s a recipe that pays homage to tradition while inviting personal touches, making each pot a unique reflection of the maker’s culinary journey.

Tips for the Perfect Minestrone Soup

  • For a richer flavor, consider adding a parmesan rind to the pot while simmering.
  • Feel free to swap out vegetables based on seasonality and preference.
  • If you prefer a thinner soup, adjust the broth quantity to your liking.

Serving Suggestions

Serve your minestrone soup with a side of crusty bread for dipping, or pair it with a simple green salad for a light, balanced meal.

Storing and Reheating Tips

Minestrone soup stores well in the refrigerator for up to 5 days and actually tastes better the next day as the flavors meld. For longer storage, freeze without the pasta to avoid it becoming mushy.

Conclusion: Your New Go-To Comfort Food

This hearty vegetable minestrone soup recipe is more than just a meal; it’s a celebration of flavors, textures, and the joy of cooking. Perfect for any season, it promises to be a comforting, nourishing staple in your culinary repertoire. With this guide, you’re well on your way to mastering the art of minestrone soup, creating a dish that’s not only satisfying but also a testament to the timeless appeal of Italian home cooking.

As you revel in the warmth and richness of this soup, why not explore more culinary delights? Whether you’re in the mood for something sweet, spicy, or utterly unique, we’ve got you covered:

  • For a tantalizing twist on your dinner menu, try the Sweet & Spicy Baked Honey Sriracha Chicken. It’s a perfect balance of flavors that will leave your taste buds craving more.
  • If you’re looking for a dessert that’s as impressive as it is delicious, the Turtle Lasagna Dessert Recipe is a showstopper, combining rich chocolate, caramel, and pecans in a unique and irresistible way.
  • And for a morning treat or a light dessert, the Japanese Soufflé Pancakes Recipe offers a fluffy, airy delight that’s sure to bring a smile to anyone’s face.
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Yummy MINESTRONE SOUP

Hearty Vegetable Minestrone Soup Recipe


  • Author: admin
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

Dive into a bowl of ultimate comfort with this hearty vegetable minestrone soup, brimming with fresh veggies, beans, and pasta in a rich tomato broth.


Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion chopped
  • 2 sticks celery chopped
  • 3 medium carrots peeled & sliced
  • 3 cloves garlic minced
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups chicken broth or veggie broth
  • 1 small zucchini chopped
  • 1 cup fresh green beans chopped
  • 1 (14 ounce) can red kidney beans drained
  • 1 (14 ounce) can white kidney (cannellini) beans drained
  • 1/2 teaspoon Italian seasoning
  • 3/4 cup uncooked elbow macaroni
  • Salt & pepper to taste
  • Fresh basil optional, to taste
  • Freshly grated parmesan cheese to taste

Instructions

  • Add the oil, butter, onion, celery, carrots, and garlic to a large soup pot. Sauté for 7-10 minutes.
  • Stir in the crushed tomatoes, broth, zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase the heat to high, and bring it to a boil.
  • Once the soup is boiling, reduce the heat so it’s simmering and cover the pot with the lid slightly open and cook for 10 minutes.
  • Stir in the pasta. Continue simmering the soup (I leave the lid off) for another 15-20 minutes or until the pasta and veggies are tender. Stir occasionally to stop the pasta from sticking to the bottom.
  • Before serving, season to taste with salt & pepper (I am generous with both), stir in the basil (if using), and serve each bowl with some parmesan cheese grated/shaved over top. This minestrone is fairly thick. If you find it too thick, add a splash more broth to thin it out (especially leftovers).

Notes

  • The pasta will soak up the broth the longer you leave it. You may need to add more chicken/veg broth to leftovers. If you’re freezing the bulk of this soup or planning on having lots of leftovers, I recommend cooking the pasta separately and adding it in when you reheat it.
  • I recommend chopping the vegetables quite small (see the ingredients photo in the blog post) so they cook properly in the timeframes I suggest in the recipe.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 bowl (approximately 1.5 cups)
  • Calories: 250 kcal
  • Sugar: 5g
  • Sodium: 690mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 9g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: Hearty Vegetable Minestrone Soup, Italian Soup Recipe, Vegetarian Minestrone, Comfort Food Soup, Easy Minestrone Recipe