Hearty Minestrone Soup to Warm Your Soul
Minestrone Soup
Introduction
Minestrone soup is a hearty and comforting dish that originates from Italy. This vegetable-packed soup is perfect for chilly days or when you need a nutritious meal that warms you up from the inside out. It’s easy to make and customizable, allowing you to use whatever vegetables you have on hand.
Why Make This Recipe
Creating a pot of minestrone soup is not only delicious, but it also brings numerous benefits. First, it’s a great way to incorporate a variety of vegetables and beans into your diet, providing a wealth of nutrients. Secondly, since it’s a one-pot meal, it’s simple to prepare and clean up afterward. Finally, minestrone is a dish that you can make in large batches, making it excellent for freezing and reheating for busy days.
How to Make Minestrone Soup
Making minestrone soup is straightforward and enjoyable. Just follow these simple steps:
Ingredients:
- 1 tbsp olive oil
- 150g / 5oz bacon (, finely chopped)
- 1 onion (, chopped)
- 2 garlic cloves (, minced)
- 800g/ 28oz crushed tomato (or 700g passata)
- 2 cups chicken stock/broth (, low sodium)
- 2 cups water
- 3 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 400g/ 14oz canned kidney beans (, drained)
- 1 tsp EACH salt and pepper
- 1 cup small pasta (, like ditalini, tiny shells, risoni/orzo, baby macaroni, alphabet or star pasta)
- 1/4 cup parmesan (, grated)
- 1 celery rib (, chopped 1.5cm / 1/2" pieces)
- 1 large carrot (, peeled and diced 1.5cm / 1/2" pieces)
- 1 zucchini (, chopped 1.5cm / 1/2" pieces)
- 1 potato (, cut into 1.5cm / 1/2" pieces (peel if needed))
- 100g / 3oz green beans (, trimmed then cut into 2cm / 3/5" lengths)
- 2oz / 60g baby spinach (or frozen spinach, kale or similar – can leave out)
- More parmesan
- Chopped parsley
- Crusty bread for dunking!
Directions:
- Heat the olive oil over high heat in a very large pot.
- Add the bacon and cook until it starts turning golden (~2 minutes). Then, add the garlic and onion.
- Cook until the onion is translucent and the bacon is light golden, about 2 minutes.
- Add the carrot, celery, and zucchini. Stir for 1 minute to coat in flavor.
- Now, add the crushed tomato, chicken stock, water, tomato paste, Worcestershire sauce, kidney beans, salt, and pepper.
- Stir, bring to a simmer, then place the lid on and adjust the heat to simmer gently.
- Let it simmer for 20 minutes, then add the potato and green beans.
- After 5 minutes, add the pasta. Cook according to the package instructions, minus 1.5 minutes.
- Remove from the stove, stir in the parmesan and baby spinach. Taste and adjust the salt and pepper.
- Serve with extra parmesan and a sprinkle of parsley if desired. Warm crusty bread on the side is the perfect complement!
How to Serve Minestrone Soup
Serve the minestrone soup hot, garnished with extra grated parmesan and chopped parsley. A slice of warm, crusty bread on the side will make it even more satisfying. You can also offer a drizzle of olive oil or a sprinkle of chili flakes for those who like an extra kick.
How to Store Minestrone Soup
To store leftover minestrone soup, let it cool completely first. Then, place it in an airtight container and refrigerate. It will keep well in the fridge for up to 3-4 days. You can also freeze it in individual servings for up to 3 months. To reheat, simply thaw it overnight in the fridge and then warm it on the stove or microwave.
Tips to Make Minestrone Soup
- Feel free to use any combination of vegetables you enjoy or have on hand.
- You can make it vegetarian by omitting the bacon and using vegetable broth instead of chicken stock.
- For added flavor, consider using fresh herbs like basil or thyme.
Variation
You can add different types of beans, such as cannellini or chickpeas, to change the flavor and texture. Additionally, you can include seasonal vegetables to make it a year-round dish.
FAQs
1. Can I use frozen vegetables?
Yes, frozen vegetables work great in minestrone soup. Just be sure to add them with enough time to cook through.
2. How long does it take to cook?
The total cooking time for this minestrone soup is about 40 minutes, but it’s worth the wait!
3. Can I make it in a slow cooker?
Absolutely! You can add all the ingredients to a slow cooker and cook on low for 6-8 hours for a delicious, easy meal.
With these steps in mind, you can enjoy a fresh bowl of minestrone soup that’s both nourishing and full of flavor. Enjoy!
Minestrone Soup
Ingredients
For the Soup Base
- 1 tbsp olive oil
- 150 g bacon, finely chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 800 g crushed tomato (or 700g passata)
- 2 cups chicken stock/broth, low sodium
- 2 cups water
- 3 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 400 g canned kidney beans, drained
- 1 tsp salt
- 1 tsp pepper
Vegetable Ingredients
- 1 cup small pasta (like ditalini, tiny shells, risoni/orzo, baby macaroni, alphabet or star pasta)
- 1/4 cup parmesan, grated
- 1 rib celery, chopped 1.5cm / 1/2" pieces
- 1 large carrot, peeled and diced 1.5cm / 1/2" pieces
- 1 zucchini, chopped 1.5cm / 1/2" pieces
- 1 potato, cut into 1.5cm / 1/2" pieces (peel if needed)
- 100 g green beans, trimmed then cut into 2cm / 3/5" lengths
- 60 g baby spinach (or frozen spinach, kale or similar – can leave out)
Instructions
Preparation
- Heat the olive oil over high heat in a very large pot.
- Add the bacon and cook until it starts turning golden (~2 minutes). Then, add the garlic and onion.
- Cook until the onion is translucent and the bacon is light golden, about 2 minutes.
- Add the carrot, celery, and zucchini. Stir for 1 minute to coat in flavor.
- Add the crushed tomato, chicken stock, water, tomato paste, Worcestershire sauce, kidney beans, salt, and pepper.
- Stir, bring to a simmer, then place the lid on and adjust the heat to simmer gently.
- Let it simmer for 20 minutes, then add the potato and green beans.
- After 5 minutes, add the pasta. Cook according to the package instructions, minus 1.5 minutes.
- Remove from the stove, stir in the parmesan and baby spinach. Taste and adjust the salt and pepper.
Serving
- Serve the minestrone soup hot, garnished with extra grated parmesan and chopped parsley. A slice of warm, crusty bread on the side will make it even more satisfying.
