As the days grow shorter and the chill of autumn creeps in, there’s nothing quite like a bowl of minestrone soup to wrap you in a warm, comforting hug—like your favorite old sweater, the one with the slightly frayed edges that somehow makes it cozier. This recipe, with its symphony of vibrant vegetables and earthy beans, is the culinary equivalent of a heartfelt chat with an old friend; it’ll leave you feeling both nourished and nostalgic. Just imagine the aroma of fresh basil mingling with simmering tomatoes, a scent that could transport you to a rustic Italian kitchen, or maybe just your own cozy corner with a book in hand and a cat lazily stretching in a sunbeam.
Steps
- Begin by heating olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery along with salt and pepper, stirring occasionally for about 8 minutes until the vegetables start to soften.
- Incorporate the grated garlic, diced tomatoes, drained beans, green beans, vegetable broth, bay leaves, oregano, and thyme into the pot. Cover and let it simmer for 20 minutes to blend the flavors.
- Mix in the small pasta and continue cooking, uncovered, for an additional 10 minutes until the pasta is tender.
- Adjust the seasoning to your preference and serve the soup sprinkled with fresh parsley, red pepper flakes, and Parmesan cheese, if desired.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 2 celery ribs, thinly sliced
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 3 garlic cloves, grated
- 1 (28-ounce) can diced tomatoes
- 1½ cups cooked white beans or kidney beans, drained and rinsed
- 1 cup chopped green beans
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¾ cup small pasta (such as elbows, shells, orecchiette)
- ½ cup chopped fresh parsley
- Red pepper flakes, optional
- Grated Parmesan cheese, optional for serving
FAQ
- Can I customize the ingredients in the minestrone soup?
- Absolutely! Minestrone soup is very adaptable. You can substitute fennel for celery, use zucchini or squash instead of green beans, or add fresh greens like spinach towards the end of cooking. You can even swap the pasta for grains such as barley or farro.
- How should I store leftovers, and how long will they last?
- If you plan to make the soup ahead, it’s best to cook the pasta separately and add it just before serving to prevent it from soaking up all the broth. Without the pasta, the soup will last up to four days in the fridge.
- What can I serve alongside minestrone soup?
- Serve the soup with crusty bread for a complete meal. You can also pair it with a side salad, such as an arugula, beet, or pear salad, for a more rounded meal experience.
- Can I make this soup vegan?
- Yes, you can easily make the soup vegan by omitting the Parmesan cheese. Alternatively, you can garnish it with vegan pesto for an extra flavor boost.
- What are some other soup recipes I might enjoy?
- If you like this minestrone soup, you might also enjoy butternut squash soup, tortellini soup, cabbage soup, or tomato basil soup. There are many more soup recipes to explore!
Tips
- Customize Ingredients: Feel free to swap out ingredients based on what you have available. For instance, use zucchini or yellow squash in place of green beans, or substitute chopped fennel for celery. You can also replace canned tomatoes with fresh Roma tomatoes during the summer.
- Prepare Pasta Separately: If you plan to make the soup ahead of time, consider cooking the pasta separately. This prevents the pasta from absorbing too much broth while sitting in the soup. Add it in just before serving to maintain the ideal texture.
- Experiment with Garnishes: Enhance the soup with garnishes like fresh parsley, red pepper flakes, or grated Parmesan cheese. For a vegan option, skip the cheese or use a dollop of vegan pesto as a flavorful alternative.
- Serve with Crusty Bread: Pair the soup with crusty bread to complete the meal. Consider adding a side salad, such as arugula, beet, or pear salad, for a refreshing accompaniment.
Equipment
- Large Pot or Dutch Oven – Essential for cooking the soup.
- Chef’s Knife – Useful for chopping vegetables.
- Cutting Board – Necessary for preparing vegetables.
- Garlic Press or Grater – For grating garlic.
- Can Opener – To open the can of diced tomatoes.
- Measuring Cups and Spoons – For accurate ingredient measurement.
- Ladle – For serving the soup.
