Description
Hearty minestrone soup brings Italian countryside comfort to your kitchen, brimming with colorful vegetables and savory herbs. Nutritious ingredients and rich broth create a delightful meal you’ll savor with each warming spoonful.
Ingredients
Scale
Vegetables and Aromatics:
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup green beans, chopped
- 1 cup fresh spinach or kale, chopped
Proteins and Beans:
- 1 (14 ounces / 400 grams) can cannellini beans, rinsed and drained
- 1 (14 ounces / 400 grams) can diced tomatoes
Liquids, Grains, and Seasonings:
- 4 cups (960 milliliters) vegetable broth
- 1 cup (240 milliliters) water
- 2 tablespoons olive oil
- ½ cup (80 grams) small pasta (like ditalini or elbow macaroni)
- ½ cup (100 grams) rice or barley (optional, for added texture)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- Grated Parmesan cheese (optional, for garnish)
Instructions
- Warm olive oil in a spacious pot over moderate flame, introducing diced onions, carrots, and celery. Gently sauté for approximately 5 minutes until vegetables soften and release their aromatic essence.
- Incorporate minced garlic and continue cooking briefly, allowing the fragrance to permeate the kitchen. Introduce zucchini and green beans to the vegetable medley.
- Sprinkle oregano, basil, and red pepper flakes over the vegetables, stirring to distribute seasonings evenly and enhance their flavor profile.
- Pour vegetable broth, water, and diced tomatoes into the pot. Elevate heat to trigger a rolling boil, then immediately reduce to a gentle simmer.
- After 10 minutes of simmering, integrate pasta and cannellini beans. Continue cooking, allowing pasta to become tender and absorb the rich, herbaceous broth.
- Delicately fold chopped spinach or kale into the soup, letting the greens wilt and merge with the other ingredients. Taste and adjust seasoning with salt and pepper as needed.
- Ladle the vibrant, hearty soup into serving bowls. Optional: Garnish with fresh parsley and a sprinkle of Parmesan cheese for an additional layer of flavor and visual appeal.
Notes
- Boost vegetable flavor by roasting them before adding to the soup for deeper, caramelized notes that enhance overall taste profile.
- Customize the soup’s protein content by swapping cannellini beans with chickpeas, lentils, or adding diced chicken for more variety.
- Reduce sodium by using low-sodium vegetable broth and controlling salt levels during cooking, allowing individual seasoning preferences.
- Extend soup’s shelf life by storing vegetables and pasta separately, mixing only when reheating to maintain optimal texture and prevent soggy ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg