Hearty Minestrone Soup Recipe

Here’s a delicious and Hearty Minestrone Soup recipe that’s packed with vegetables, beans, pasta, and a flavorful broth. It’s comforting, nutritious, and perfect for a cozy meal.

Ingredients:

• For the Soup Base:
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 cup green beans, chopped into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth (or chicken broth for non-vegetarian)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
• For the Beans and Pasta:
  • 1 can (15 oz) kidney beans, drained and rinsed (or white beans or chickpeas)
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1/2 cup small pasta (like elbow macaroni, ditalini, or small shells)
• For Serving (optional):
  • Freshly grated Parmesan cheese
  • Fresh basil or parsley, chopped

Instructions:

1. Prepare the vegetables:

• Heat the olive oil in a large pot over medium heat.
• Add the diced onion and garlic. Sauté for 3-4 minutes, or until the onion becomes translucent and fragrant.
• Add the carrots, celery, zucchini, and green beans to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

2. Add the broth and tomatoes:

• Add the diced tomatoes (with their juices) and vegetable broth to the pot.
• Stir in the dried oregano, basil, thyme, bay leaf, salt, and pepper. Bring the soup to a simmer.

3. Cook the soup:

• Let the soup simmer for about 15-20 minutes, or until the vegetables are tender and the flavors meld together.

4. Add the beans and pasta:

• Stir in the kidney beans, cannellini beans, and pasta.
• Continue simmering the soup for another 10-12 minutes, or until the pasta is cooked al dente and the beans are heated through.

5. Final seasonings and garnish:

• Taste the soup and adjust the seasoning with more salt and pepper, if needed.
• Remove the bay leaf before serving.

6. Serve:

• Ladle the soup into bowls. Optionally, top with freshly grated Parmesan cheese and a sprinkle of chopped basil or parsley for added freshness and flavor.
• Serve with crusty bread or a side salad for a complete meal.

Tips:

• Make it vegetarian or vegan: This recipe is already vegetarian. To make it vegan, ensure you use vegetable broth and skip the Parmesan cheese or use a vegan alternative.
• Add more vegetables: Feel free to add any vegetables you like, such as spinach, kale, or potatoes, for extra flavor and nutrition.
• Storage: This soup stores well in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just be aware that the pasta may absorb some of the liquid when stored or frozen, so you may need to add a bit more broth when reheating.

This Hearty Minestrone Soup is comforting, packed with veggies and protein, and perfect for colder days. It’s a great way to get your servings of vegetables while enjoying a flavorful and satisfying meal. Enjoy!