Minestrone Soup

Download HD Image

Watch Video Jump to Recipe

Minestrone Soup: A Hearty Italian Classic

Minestrone soup is a thick, vibrant, and incredibly versatile Italian soup packed with fresh vegetables. It’s a staple in Italian cuisine, celebrated for its robust flavors and its ability to adapt to whatever seasonal produce is available. Think of it as a vegetable garden in a bowl!

At its core, minestrone typically features a medley of ingredients such as beans (cannellini beans are a common choice), carrots, celery, onions, zucchini, tomatoes, and pasta or rice. Some variations might include potatoes, spinach, peas, or even pesto for added richness and depth. The broth is usually tomato-based, creating a comforting and slightly tangy foundation for all the vegetables to shine.

What makes minestrone so appealing is its inherent flexibility. There’s no single “correct” recipe. It’s a fantastic way to use up leftover vegetables, reducing food waste and creating a delicious, nutritious meal. Many recipes call for pancetta or prosciutto to add a savory, umami kick, but vegetarian and vegan versions are equally delightful, focusing on vegetable broth and careful seasoning.

Often served with a generous sprinkle of grated Parmesan cheese and a drizzle of olive oil, minestrone soup is more than just a meal; it’s an experience. It’s a celebration of fresh, seasonal ingredients and a testament to the beauty of simple, wholesome cooking. Whether you’re looking for a light lunch or a hearty dinner, minestrone soup is a flavorful and satisfying choice.

In conclusion, minestrone is a perfect dish for anyone seeking a healthy, flavourful, and customizable soup. Its hearty texture and vibrant colours make it a truly satisfying culinary experience, suitable for any time of year.

Ingredients

4 tablespoons extra-virgin olive oil1 medium onion, chopped2 medium carrots, peeled and chopped2 medium ribs celery, chopped1⁄4 cup tomato paste1 large potato, diced4 cloves garlic, pressed or minced1⁄2 teaspoon dried oregano1⁄2 teaspoon dried thyme1 large can diced tomatoes (800g)1 litre chicken Stock800ml vegetable stockSalt to taste2 bay leaves1⁄2 teaspoon chilli flakes (add more foe a spicier soup)Freshly ground black pepper1 cup orecchiette pasta1 can cannellini beans2 cups of baby spinach or chopped kaleFreshly grated Parmesan cheese, for garnishing (optional)

Steps

Warm olive oil in a large pot over medium heat. Once the oil is simmering, add the chopped onion, carrot, celery, tomato paste, and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.Add the potato, garlic, oregano, and thyme. Cook until fragrant while stirring frequently, about 2 minutes.Pour in the diced tomatoes and their juices, broth, stock, and water. Add salt, bay leaves, and chilli flakes. Season generously with freshly ground black pepper.Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.Cook for 15 minutes, then remove the lid and add the pasta, beans, and greens.Continue simmering, uncovered, for 20 minutes or until the pasta is cooked al dente and the greens are tender.Remove the pot from the heat, then remove the bay leaves.Taste and season with salt if needed and pepper.Serve with toasted bread, I brushed some garlic butter onto Vienna bread and toasted under the grill, then finished with some freshly grated parmesan and parley.