Dive into the comforting embrace of our Minestrone Soup, a lush rendition of the cherished Italian vegetable soup. This vegetarian feast pairs exquisitely with crusty bread, creating a simple yet profound meal.
Embodying the essence of hearty, fresh, and aromatic flavors, this recipe is a testament to the timeless appeal of a well-made minestrone. Let’s make your dinner table a place of warmth and zest with this delightful dish!
How to Prepare Minestrone Soup
- Heat the Base: Start by heating olive oil in a large pot over medium heat. Add in the diced onion, chopped carrots, sliced celery, a teaspoon of sea salt, and a generous amount of freshly ground black pepper. Stir occasionally and cook for about 8 minutes until the vegetables start to soften.
- Incorporate the Flavors: To the softened vegetables, grate in the garlic cloves, then add the diced tomatoes, your choice of white or kidney beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and dried thyme. Cover the pot and let it simmer for 20 minutes, allowing the flavors to meld together beautifully.
- Add the Pasta: Uncover the pot and stir in the small pasta, choosing from elbows, shells, or orecchiette. Cook this uncovered for another 10 minutes, or until the pasta is perfectly al dente.
- Final Touches: Once the pasta is cooked, adjust the seasoning to your taste. Serve the soup hot, garnished with chopped fresh parsley, a sprinkle of red pepper flakes, and a dusting of grated Parmesan cheese if you like.
Minestrone Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion
- 2 carrots
- 2 celery ribs
- 1 teaspoon sea salt
- Freshly ground black pepper
- 3 garlic cloves
- 28 ounce diced tomatoes
- 1 1/2 cups white beans or kidney beans
- 1 cup chopped green beans
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3/4 cup small pasta
- ½ cup chopped fresh parsley
- red pepper flakes
- Grated Parmesan cheese
Instructions
- Start the Soup: In a sizable pot over a medium flame, warm two tablespoons of extra-virgin olive oil. Introduce the yellow onion, carrots, and celery to the pot, seasoning them with a teaspoon of sea salt and a hearty twist of black pepper. Stir them occasionally, cooking until they're just beginning to soften, which should take about 8 minutes.
- Build the Flavor: Next, add the grated garlic, canned diced tomatoes, your choice of cooked white or kidney beans, green beans, vegetable broth, bay leaves, dried oregano, and dried thyme to the pot. Cover it and allow the soup to simmer gently for 20 minutes, infusing the broth with all the beautiful flavors.
- Pasta Time: After 20 minutes, stir in the pasta, picking from small shapes like elbows, shells, or orecchiette. Leave the pot uncovered and let the pasta cook until it's tender, about 10 minutes.
- Serve with Garnishes: Once the pasta is cooked through, taste the soup and adjust the seasoning as necessary. Dish it up hot, embellished with fresh parsley, a pinch of red pepper flakes, and optionally, grated Parmesan cheese.
How to Store Minestrone Soup
Minestrone soup stores wonderfully, allowing you to enjoy its rich flavors even on a busy weeknight. Cool the soup completely before transferring it to an airtight container. It can be refrigerated for up to 5 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a little broth or water if the soup has thickened too much during storage.
