Minestrone Soup: A Comforting Bowl of Italian Goodness

I’ve included some videos below for those who prefer to watch rather than read.

Minestrone soup is a tasty Italian dish that’s easy to make at home. It’s packed with veggies, beans, and pasta in a flavorful tomato broth. You can customize this hearty soup with your favorite seasonal ingredients to create a comforting meal any time of year.

This versatile soup is perfect for busy weeknights or lazy weekends. You can make a big batch and freeze it for later. It’s also a great way to use up leftover vegetables in your fridge. With some crusty bread on the side, minestrone makes a filling and nutritious meal.

Exact Ingredients (+ Possible Substitutes)

Here’s a list of ingredients you’ll need for a classic minestrone soup, along with some possible substitutes:

• Olive oil
• Onion (or leeks)
• Carrots
• Celery
• Garlic
• Zucchini (or yellow squash)
• Green beans
• Potatoes (or butternut squash)
• Canned tomatoes
• Vegetable broth (or water)
• Pasta (small shapes like shells or ditalini)
• Beans (cannellini or kidney)
• Bay leaf
• Rosemary (or thyme)
• Salt and pepper

You can easily customize your minestrone soup by swapping ingredients. Try different vegetables based on what’s in season or your preferences.

For a gluten-free version, replace pasta with rice or quinoa. If you want extra protein, add some diced pancetta or bacon at the beginning.

Remember, minestrone is flexible! Feel free to experiment with different veggies, herbs, and even types of beans to make it your own.

Instructions

Start by heating olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery. Cook for about 5 minutes until they soften.

Toss in minced garlic and cook for another minute. Now add diced potatoes, zucchini, and green beans to the pot.

Pour in canned tomatoes with their juice and vegetable or chicken broth. Bring the mixture to a boil, then lower the heat and let it simmer.

Add your choice of herbs like rosemary or bay leaves. Season with salt and pepper to taste.

Let the soup cook for about 30 minutes until the vegetables are tender. Add canned beans and small pasta shapes like ditalini or shells.

Cook for another 10-15 minutes until the pasta is al dente. Stir in some chopped greens like spinach or kale at the end.

Serve your minestrone hot with a drizzle of olive oil and grated Parmesan cheese on top. Enjoy your hearty, homemade soup!

Tips, Tricks & Storing

Making minestrone soup can be fun and easy with a few handy tips. Use fresh veggies when you can for the best flavor. If you’re short on time, frozen vegetables work great too.

Don’t be afraid to switch up the ingredients. Minestrone is flexible, so use what you have on hand. No zucchini? Try yellow squash instead.

Add pasta near the end of cooking to keep it from getting mushy. Or cook it separately and add it to each bowl when serving.

For extra flavor, toss in a Parmesan rind while the soup simmers. Remove it before serving.

Storing your soup is simple. Let it cool completely, then put it in airtight containers. It will keep in the fridge for 3-4 days.

You can freeze minestrone for up to 3 months. Just leave out the pasta if you plan to freeze it. Add fresh pasta when you reheat the soup.

To reheat, warm it gently on the stove or in the microwave. Add a splash of water if it’s too thick.