Minestrone is a classic Italian vegetable soup filled with beans, pasta, and hearty vegetables. It’s nutritious, flavorful, and perfect for any season, with its hearty texture and delicious mix of fresh vegetables and herbs.
Ingredients:
For the Soup Base:
✅ 2 tablespoons olive oil
✅ 1 medium onion (chopped)
✅ 2 cloves garlic (minced)
✅ 2 carrots (peeled and chopped)
✅ 2 celery stalks (chopped)
✅ 1 zucchini (chopped)
✅ 1 small potato (peeled and diced)
✅ 1 can (400g) diced tomatoes
✅ 1 can (400g) cannellini beans (or kidney beans, drained and rinsed)
✅ 6 cups vegetable broth (or chicken broth)
✅ 1 teaspoon dried oregano
✅ 1 teaspoon dried basil
✅ 1 bay leaf
✅ ½ teaspoon salt (adjust to taste)
✅ ½ teaspoon black pepper
✅ 1 cup small pasta shells or elbow macaroni (optional)
For the Finishing Touches:
✅ 1 cup fresh spinach or kale (chopped)
✅ 2 tablespoons fresh parsley (chopped)
✅ Grated Parmesan cheese (optional, for garnish)
✅ Extra olive oil (optional, for drizzling)
Instructions:
Step 1: Sauté the Vegetables
1️⃣ Heat olive oil in a large pot over medium heat.
2️⃣ Add the onion, garlic, carrots, and celery and sauté for 5-7 minutes until softened.
Step 2: Build the Soup Base
3️⃣ Stir in the zucchini, potato, diced tomatoes, and beans.
4️⃣ Add the vegetable broth, oregano, basil, bay leaf, salt, and pepper. Bring the soup to a boil.
5️⃣ Reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
Step 3: Add the Pasta
6️⃣ If using pasta, add it to the pot and cook for another 10 minutes until the pasta is tender.
Step 4: Add the Greens
7️⃣ Stir in the spinach or kale and cook for an additional 2-3 minutes, until wilted.
8️⃣ Remove the bay leaf and adjust the seasoning with salt and pepper to taste.
Step 5: Serve & Enjoy!
🌿 Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of Parmesan cheese if desired. Drizzle with a bit of extra olive oil for added flavor. Serve with crusty bread on the side! 🍲🍞