Minestrone
Minestrone is a timeless Italian soup that offers a rich medley of vegetables, beans, and pasta simmered in a flavorful broth. It is not only comforting but also highly versatile, as you can adjust the ingredients based on the season and what’s available in your pantry.
Traditionally, this dish was a way to use up leftover vegetables, making it a staple in Italian homes. Today, it’s celebrated for its warmth, nutrition, and ability to accommodate different dietary preferences.
In this recipe, we’ll explore how to make a traditional version of minestrone that highlights the best of fresh produce, herbs, and pasta, making for a wholesome and satisfying meal.
Ingredients
Vegetables and Beans:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 small potato, diced
- 1 cup green beans, trimmed and chopped
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) cannellini beans, drained and rinsed
- 1 can (14 oz) kidney beans, drained and rinsed
- 1 cup fresh spinach or kale, chopped (optional)
Broth and Pasta:
- 6 cups vegetable broth (or chicken broth for a non-vegetarian option)
- 1 cup ditalini or elbow pasta (you can substitute with any small pasta)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- Salt and pepper to taste
Garnishes:
- Freshly grated Parmesan cheese (optional, for serving)
- Fresh basil or parsley, chopped (for garnish)
- A drizzle of extra virgin olive oil (optional, for serving)
Instructions
Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onions and sauté for about 5 minutes until they become translucent. Add the minced garlic and cook for an additional 1 minute until fragrant, being careful not to let the garlic burn.
Add the Vegetables
Toss in the diced carrots, celery, zucchini, potatoes, and green beans. Stir the vegetables to coat them in the olive oil and let them cook for about 5 minutes, allowing them to soften slightly.
Stir in Tomatoes and Beans
Once the vegetables begin to soften, add the canned diced tomatoes (with their juices), cannellini beans, and kidney beans to the pot. Stir well to combine.
Pour in Broth and Season
Next, pour in the vegetable broth, ensuring all the vegetables are submerged. Add the dried oregano, basil, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
Cook the Pasta Separately
While the soup simmers, cook the pasta in a separate pot of salted boiling water according to the package instructions. Drain the pasta and set aside.
Add Spinach and Pasta
Once the vegetables are cooked, stir in the chopped spinach or kale and cooked pasta. Allow the soup to simmer for another 5 minutes until the greens have wilted. Taste and adjust the seasoning, adding more salt or pepper if needed.
Serve the Minestrone
Ladle the minestrone into bowls and garnish with freshly grated Parmesan cheese, a drizzle of extra virgin olive oil, and chopped basil or parsley. Serve with crusty bread for a complete meal.
Chef’s Note
Customization Options: One of the wonderful things about minestrone is its versatility. You can adjust the vegetables based on what you have available or what’s in season. In winter, root vegetables like turnips or parsnips can replace zucchini, while in summer, fresh corn or peas can be a great addition.
For a heartier version, you can add some cooked sausage or bacon to the base. If you prefer a gluten-free option, substitute the pasta with gluten-free pasta or omit it entirely and add more beans for extra protein.
Make It Ahead: Minestrone is even more flavorful the next day, as the ingredients have had time to meld together. Store leftovers in an airtight container in the fridge for up to 5 days. If you plan to make it in advance, cook the pasta separately and add it when you’re reheating the soup to prevent it from becoming too soft.
Freezing Instructions: You can freeze minestrone soup, but it’s best to do so without the pasta to avoid it getting mushy when reheated. Freeze in individual portions and add fresh pasta when you’re ready to serve.
Nutrition Information (per serving)
- Calories: 220
- Protein: 10g
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 34g
- Fiber: 8g
- Sugar: 6g
- Sodium: 500mg
- Vitamin A: 50% of daily value
- Vitamin C: 30% of daily value
- Calcium: 12% of daily value
- Iron: 15% of daily value
This hearty minestrone soup is not only rich in flavor but also packed with nutrients. The combination of vegetables, beans, and whole grains provides a good dose of fiber, protein, vitamins, and minerals, making it an excellent option for a balanced and wholesome meal.
Conclusion
Minestrone is a celebration of wholesome ingredients coming together in one pot to create a nutritious, delicious, and satisfying meal. Whether you’re looking for a light lunch or a comforting dinner, this soup is perfect for any occasion. Its versatility means you can make it your own, adjusting to your taste and the ingredients you have on hand.
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