Authentic Italian Minestrone Soup Recipe

🎉 Introduction

Dive into the heart of Italy with this Authentic Italian Minestrone Soup, a classic dish that is both comforting and nutritious. Loaded with seasonal vegetables, hearty beans, and al dente pasta, this soup is a delightful blend of flavors that will transport your taste buds straight to a quaint Italian kitchen. Perfect for any occasion, from cozy weeknight dinners to gatherings with family and friends, this minestrone soup is sure to become a staple in your recipe collection.

🧰 Equipment Needed

• Large pot
• Cutting board
• Chef’s knife
• Wooden spoon
• Measuring cups and spoons
• Colander
• Serving bowls

🛒 Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14 oz) diced tomatoes, with juice
• 4 cups vegetable broth
• 1 cup cooked cannellini beans (or any white beans)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
• 2 cups ditalini pasta (or any small pasta)
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional, for serving)

👩‍🍳 Directions

Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
Step 2: Stir in the minced garlic, carrots, and celery. Sauté for another 5 minutes until the vegetables begin to soften.
Step 3: Add the diced zucchini and green beans to the pot and cook for an additional 4 minutes.
Step 4: Pour in the diced tomatoes with their juice and the vegetable broth. Stir well to combine.
Step 5: Add the cooked cannellini beans, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a boil.
Step 6: Once boiling, reduce the heat to low and let the soup simmer for about 15 minutes to allow the flavors to meld.
Step 7: In a separate pot, cook the ditalini pasta according to package instructions until al dente. Drain and set aside.
Step 8: When ready to serve, stir the cooked pasta into the soup. If the soup is too thick, add a little more vegetable broth or water to reach your desired consistency.
Step 9: Serve the minestrone soup hot, garnished with chopped fresh parsley and grated Parmesan cheese if desired.

🍽️ Servings & Timing

Serves 6-8 | Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes

🧊 Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop over medium heat until heated through. You may need to add a splash of broth or water when reheating to loosen the soup.

🥄 Variations

• Add diced potatoes for extra heartiness.
• Substitute kale or spinach for the green beans for added nutrition.
• Use gluten-free pasta for a gluten-free version.
• Incorporate seasonal vegetables like butternut squash or peas.
• Add a splash of lemon juice before serving for a fresh zing.

❓ FAQs

Q: Can I freeze minestrone soup?
A: Yes, minestrone soup freezes well. Allow it to cool completely, then store it in airtight containers for up to 3 months. Thaw in the refrigerator before reheating.

Q: What kind of beans can I use?
A: You can use any type of beans you like, such as kidney beans, chickpeas, or black beans, in place of cannellini beans.

Q: Is minestrone soup healthy?
A: Absolutely! Minestrone soup is packed with vegetables and beans, making it a nutritious choice rich in fiber, vitamins, and minerals.

Q: Can I make this soup in a slow cooker?
A: Yes, you can! Sauté the onions, garlic, and other veggies in a skillet first, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Q: What can I serve with minestrone soup?
A: Minestrone soup pairs well with crusty bread, a fresh garden salad, or a side of garlic bread.

Q: Can I add meat to the recipe?
A: Yes! You can add cooked chicken or beef to the soup for added protein.

Q: How do I prevent the pasta from getting mushy?
A: Cook the pasta separately and add it to the soup just before serving to ensure it remains al dente.

Q: Is there a vegetarian version of this recipe?
A: Yes, the recipe provided is already vegetarian. Just ensure to use vegetable broth.

Q: Can I use fresh herbs instead of dried?
A: Absolutely! Use three times the amount of fresh herbs if you prefer a fresher flavor.

Q: What should I do if my soup is too thick?
A: You can add more vegetable broth or water to thin it out to your desired consistency.

🏁 Conclusion

This Authentic Italian Minestrone Soup recipe is not just a meal; it’s a comforting embrace in a bowl. With its vibrant colors, rich flavors, and wholesome ingredients, it’s a dish that nourishes both the body and soul. Perfect for any day of the week, this soup is sure to be a hit with your family. Enjoy making it as much as your loved ones will enjoy eating it!

Authentic Italian Minestrone Soup Recipe

Authentic Italian Minestrone Soup Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion diced
• 2 garlic cloves minced
• 2 medium carrots diced
• 2 stalks celery diced
• 1 zucchini diced
• 1 cup green beans trimmed and cut into 1-inch pieces
• 1 can 14 oz diced tomatoes, with juice
• 4 cups vegetable broth
• 1 cup cooked cannellini beans or any white beans
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
• 2 cups ditalini pasta or any small pasta
• Fresh parsley chopped (for garnish)
• Grated Parmesan cheese optional, for serving

Equipment

• 1 large pot
• 1 Cutting board
• 1 Chef's knife
• 1 wooden spoon
• 1 Measuring cups and spoons
• 1 Colander
• 1 Serving bowls

Method

 

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
2. Stir in the minced garlic, carrots, and celery. Sauté for another 5 minutes until the vegetables begin to soften.
3. Add the diced zucchini and green beans to the pot and cook for an additional 4 minutes.
4. Pour in the diced tomatoes with their juice and the vegetable broth. Stir well to combine.
5. Add the cooked cannellini beans, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a boil.
6. Once boiling, reduce the heat to low and let the soup simmer for about 15 minutes to allow the flavors to meld.
7. In a separate pot, cook the ditalini pasta according to package instructions until al dente. Drain and set aside.
8. When ready to serve, stir the cooked pasta into the soup. If the soup is too thick, add a little more vegetable broth or water to reach your desired consistency.
9. Serve the minestrone soup hot, garnished with chopped fresh parsley and grated Parmesan cheese if desired.

Notes

Storage & Reheating:
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop over medium heat until heated through. You may need to add a splash of broth or water when reheating to loosen the soup.

Variations:
- Add diced potatoes for extra heartiness.
- Substitute kale or spinach for the green beans for added nutrition.
- Use gluten-free pasta for a gluten-free version.
- Incorporate seasonal vegetables like butternut squash or peas.
- Add a splash of lemon juice before serving for a fresh zing.