What ingredients do I need to make traditional Minestrone Soup?

Traditional Minestrone Soup includes a mix of vegetables like onions, carrots, celery, tomatoes, zucchini, and green beans. Common additions are potatoes, cabbage, and kidney beans or cannellini beans. Many recipes use vegetable or chicken broth as the base, along with garlic and herbs such as basil and oregano. Pasta or rice can also be added for extra texture. Using seasonal vegetables and stock made from fresh ingredients enhances the flavor significantly.

How can I make Minestrone Soup vegetarian or vegan?

To make Minestrone Soup vegetarian or vegan, use vegetable broth instead of chicken or beef broth and omit any meat or dairy products. Load the soup with a variety of fresh vegetables and legumes like beans or lentils for protein. Avoid adding cheese or use vegan cheese alternatives if desired. Season with herbs like thyme, rosemary, and bay leaves to maintain a rich flavor without animal products.

How long does Minestrone Soup last when stored in the refrigerator?

Minestrone Soup typically lasts 3 to 4 days when stored in an airtight container in the refrigerator. To keep it fresh, cool the soup to room temperature before refrigerating. When reheating, bring it to a simmer to ensure it heats evenly. For longer storage, Minestrone freezes well for up to 2 to 3 months, but consider adding pasta or fresh herbs only after thawing to maintain the best texture.

Can I prepare Minestrone Soup in advance and freeze it?

Yes, Minestrone Soup is ideal for meal prep and freezes well. To freeze, cool the soup completely, then store it in freezer-safe containers or bags. Leave some space in the container for expansion. Avoid adding pasta before freezing, as it can become mushy; instead, cook and add pasta fresh when reheating. For best flavor, consume frozen Minestrone Soup within 2 to 3 months.

What are some popular variations of Minestrone Soup?

Minestrone Soup has many variations based on regional and seasonal preferences. Some variations include adding meat like pancetta or sausage for extra flavor, using different beans such as chickpeas, or incorporating grains like barley or quinoa instead of pasta. In summer, lighter versions with fresh tomatoes and basil are common, while winter recipes may have heartier vegetables like kale or potatoes. You can customize the soup to fit dietary needs or taste preferences.

Minestrone Soup Recipe With Fresh Vegetables And Beans

Name: Minestrone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: – 2 tablespoons olive oil; – 1 medium yellow onion, diced; – 2 medium carrots, chopped; – 2 celery ribs, thinly sliced; – 1 teaspoon sea salt, plus more to taste; – Freshly ground black pepper, to taste; – 3 grated garlic cloves; – 1 can (28 ounces) diced tomatoes; – 1 and 1/2 cups cooked white or kidney beans, drained and rinsed; – 1 cup chopped green beans; – 4 cups vegetable broth; – 2 bay leaves; – 1 teaspoon dried oregano; – 1 teaspoon dried thyme; – 3/4 cup small pasta such as elbow macaroni, shells, orecchiette, or ditalini; – 1/2 cup chopped parsley for garnish; – Optional red pepper flakes, to taste, for garnish; – Grated Parmesan cheese for serving

Description

🥣 Minestrone Soup with Fresh Vegetables nourishes you with wholesome ingredients packed with vitamins and fiber.
🍅 This hearty and comforting soup blends fresh veggies and beans for a deliciously satisfying meal.

Ingredients

– 2 tablespoons olive oil

– 1 medium yellow onion, diced

– 2 medium carrots, chopped

– 2 celery ribs, thinly sliced

– 1 teaspoon sea salt, plus more to taste

– Freshly ground black pepper, to taste

– 3 grated garlic cloves

– 1 can (28 ounces) diced tomatoes

– 1 and 1/2 cups cooked white or kidney beans, drained and rinsed

– 1 cup chopped green beans

– 4 cups vegetable broth

– 2 bay leaves

– 1 teaspoon dried oregano

– 1 teaspoon dried thyme

– 3/4 cup small pasta such as elbow macaroni, shells, orecchiette, or ditalini

– 1/2 cup chopped parsley for garnish

– Optional red pepper flakes, to taste, for garnish

– Grated Parmesan cheese for serving

Instructions

1-First, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, thinly sliced celery, 1 teaspoon sea salt, and freshly ground black pepper; cook for about 8 minutes until they soften and smell great.

2-Next, stir in the 3 grated garlic cloves, 1 can (28 ounces) of diced tomatoes, 1 and 1/2 cups of cooked white or kidney beans (drained and rinsed), 1 cup chopped green beans, 4 cups vegetable broth, 2 bay leaves, 1 teaspoon dried oregano, and 1 teaspoon dried thyme. Cover the pot and let it simmer for 20 minutes, allowing the flavors to blend.

3-Then, add 3/4 cup of small pasta like elbow macaroni and cook uncovered for another 10 minutes until the pasta is tender. Finally, taste and adjust the seasoning with more salt or pepper as needed, then serve hot topped with 1/2 cup chopped parsley, optional red pepper flakes, and grated Parmesan cheese if you like.

Notes

🍝 Cook pasta separately for a lighter, brothier soup and add just before serving.
🌿 Try substituting fennel for celery or zucchini for green beans to vary the flavors.
🥬 Add greens like spinach or kale near the end for extra nutrients and color.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Sautéing and Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 280 per serving
Sugar: 6g
Sodium: 700mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 8g
Protein: 12g
Cholesterol: 0mg

Keywords: Minestrone Soup, Vegetable Soup, Bean Soup, Italian Soup