Minestrone Soup Recipe

Introduction

Ah, the magic of a big pot of soup! Nothing warms the soul quite like it, especially when it’s filled to the brim with vibrant veggies and cozy flavors. Picture this: a rainy afternoon, the smell of garlic wafting through the air, and a hearty bowl of soup just waiting to wrap you in a hug. This simple vegetable soup recipe is not just a meal; it’s an experience, one that brings comfort and deep satisfaction. Let’s roll up our sleeves and get into the delicious details!

Detailed Ingredients with Measures

1 tablespoon olive oil

1 medium yellow onion, diced

2 ribs celery, diced

2 medium carrots, diced

3 garlic cloves, minced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon crushed red pepper flakes (optional)

1 (14-ounce) can diced tomatoes with their juices

6 cups vegetable broth or chicken broth

1 (15-ounce) can cannellini beans, drained and rinsed

1 cup zucchini, diced

1 cup green beans, trimmed and cut into 1-inch pieces

1 cup small pasta (such as ditalini or elbow macaroni)

2 cups fresh spinach, roughly chopped

1/4 cup freshly grated Parmesan cheese, plus more for serving

Fresh parsley or basil, chopped, for garnish

Prep Time

Alright, gather your ingredients and pull out that trusty chopping board because the prep time is about 15-20 minutes. Just a heads-up—you might end up with some bits of onion on your shirt or a little garlic on your cutting board. No worries! It’s all part of the fun.

Cook Time, Total Time, Yield

Now, let’s cook! Once you get everything together, this delightful soup will take about 35-40 minutes to whip up from start to finish. So, in total, we’re looking at around an hour for a pot full of goodness. And it makes about 6 servings; perfect for leftovers or sharing with friends (if you’re feeling generous!).

So, let’s dive into those stovetop adventures! Get ready to create something wonderful in your kitchen. And if you spill a little, just laugh it off; it’s all part of the process. You got this!

Detailed Directions and Instructions

Step 1: Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Stir occasionally and cook until the vegetables have softened, which should take about 5-7 minutes. You’ll know they’re ready when the onion turns translucent, making your kitchen smell absolutely divine!

Step 2: Add the Aromatic Ingredients

Add the minced garlic, kosher salt, freshly ground black pepper, dried oregano, dried thyme, and crushed red pepper flakes (if you’re feeling adventurous). Sauté everything together for about 1 minute until the garlic becomes fragrant. Be careful not to burn it; it can turn bitter really quickly!

Step 3: Incorporate the Tomatoes

Stir in the can of diced tomatoes along with their juices. Let this cook for 2 minutes. The mixture will start to bubble a little, and the tomato goodness will mix beautifully with the sautéed veggies.

Step 4: Add the Broth

Pour in the vegetable or chicken broth, and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and let it go for about 10 minutes. This allows all those flavors to meld together.

Step 5: Add the Beans and Other Veggies

Now, add the drained and rinsed cannellini beans, diced zucchini, and trimmed green beans. Continue simmering until the vegetables are tender—around 10 more minutes should do the trick. You’re almost there!

Step 6: Cook the Pasta

Add in the small pasta of your choice, typically ditalini or elbow macaroni. Cook according to package instructions, usually about 6-8 minutes until it’s al dente. Keep an eye on it; no one wants mushy pasta!

Step 7: Finish with Spinach and Cheese

Stir in the roughly chopped fresh spinach and cook until just wilted, around 1-2 minutes. Then remove the pot from heat and stir in the freshly grated Parmesan cheese.

Step 8: Taste and Serve!

Give the soup a final taste! Adjust with more salt and pepper if needed. Serve your delicious soup garnished with fresh parsley or basil and an extra sprinkle of Parmesan cheese. It’s such a cozy meal, perfect for sharing—enjoy!

Notes

Note 1: Vegetable Variability

Feel free to swap out veggies based on what you have on hand. This recipe is super forgiving—throw in some bell peppers or spinach leftovers!

Note 2: Spice Level

If you enjoy heat, don’t skip the crushed red pepper flakes; they elevate the flavors beautifully.

Note 3: Storage Tips

This soup keeps well in the fridge for up to 3 days, and it tastes even better the next day once the flavors have had time to meld together.

Note 4: Freezing Advice

You can freeze the soup for up to 3 months, but for the best texture, add the pasta fresh when reheating!

Cook techniques

Sautéing Aromatics

Start by gently heating olive oil in a large pot over medium heat. Adding the diced onion, celery, and carrots and cooking them slowly until softened is key. This step isn’t about rushing—take your time for about 5 to 7 minutes, stirring now and then. It’s where the base flavor builds up, and those slightly sweet and softened veggies bring the soup to life. I’ve often burned the garlic by tossing it in too early here, so remember to add it later!

Blooming Spices

Once the veggies are soft, sprinkle in salt, black pepper, oregano, thyme, and red pepper flakes if you’re feeling adventurous. Stir everything for about a minute so the herbs and spices release their aroma. This technique wakes up those dried flavors and deepens the taste. If you skip this, your soup might taste flat—been there, done that!

Simmering for Depth

Pour in the broth and bring the mixture to a rolling boil, then drop to a gentle simmer. This slow cooking lets all those flavors marry together beautifully. Don’t rush—about 10 minutes here gives the tomatoes and seasoning time to mingle and mellow out. I once cranked the heat and ended up with a bitter broth instead. Temper your heat and patience, friend!

Adding Vegetables in Stages

The trick to perfectly tender but not mushy veggies is adding them at the right time. Cannellini beans, zucchini, and green beans go in after that first simmer, then cook for another 10 minutes or so. This layering technique keeps textures vibrant. Just watch your timing—last thing you want is mushy green beans drowning in your soup.

Cooking Pasta to Al Dente

Add the small pasta near the end and cook according to the package instructions, typically 6 to 8 minutes. Al dente is king here—soft but with a little bite left. I’ve learned to taste often because pasta can sneak from perfect to soggy in minutes. Stir occasionally, but gently, so the pasta doesn’t clump.

Wilting Greens Last

Spinach goes in right at the very end and only needs about 1 to 2 minutes to wilt. Overcooked greens lose their vibrant color and delicate texture, so be quick! This step adds a fresh, vibrant pop to the soup — one of my favorite moments when everything comes together.

Finishing with Cheese

Off the heat, stir in freshly grated Parmesan cheese. This brings a creamy, salty punch and enriches the soup’s flavor. Don’t skip tasting and adjusting salt and pepper here—sometimes it needs a little extra love. One time I forgot this step and was surprised at how flat it tasted until I added that cheese magic.

FAQ

Can I use fresh herbs instead of dried?

Absolutely! Use about three times the amount of fresh herbs as dried since they’re less concentrated. Add fresh herbs toward the end of cooking to keep their brightness, or as a garnish.

Is it okay to use canned beans?

Yes, canned cannellini beans are perfect and save loads of time. Just be sure to drain and rinse them well to reduce sodium and avoid a metallic taste.

What if I don’t have vegetable broth?

Chicken broth works great as a substitute and adds a nice depth. If you prefer vegetarian, water with some added herb seasoning can work in a pinch, but broth really brings richness.

Can I make this soup ahead of time?

You can! Just hold off on adding the pasta and spinach until reheating to prevent mushy pasta and overcooked greens. Store broth and veggies separately if possible.

How spicy does the crushed red pepper make the soup?

It adds just a gentle kick—adjust based on your heat tolerance. Leaving it out keeps things mild and cozy if you prefer.

What’s the best way to store leftovers?

Cool the soup completely, then store in airtight containers in the fridge for up to 4 days. Reheat gently on the stove, stirring often to keep everything blended and tasty.

Can I freeze this soup?

Yes! Freeze before adding pasta and spinach. When ready to eat, thaw overnight and then cook pasta and spinach fresh to keep the best texture.

Conclusion

This vegetable soup is not just a recipe; it’s a celebration of wholesome ingredients and a great way to use up what you have in your fridge. With layers of flavor from the fresh veggies and herbs, every spoonful is a comforting hug on a chilly day. The addition of pasta and beans makes it hearty enough to be a meal on its own, while the Parmesan cheese brings a touch of richness that takes it over the top. So, gather your ingredients, get a bit messy in the kitchen, and enjoy this warm bowl of goodness. You won’t regret it!

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Embrace the creativity of cooking! There’s no right or wrong way in the kitchen—just a bunch of delicious possibilities waiting to be explored.