Minestrone soup is a classic Italian dish that’s perfect for any season. Packed with a colorful array of fresh vegetables, beans, and pasta, this hearty soup offers a warm and satisfying experience in every spoonful. It’s not just a meal; it’s a comforting hug in a bowl, ideal for cozy family dinners or a quick weeknight meal. With its customizable ingredients and rich flavors, this minestrone soup will become a favorite in your household!
Every time the temperature drops, my family knows it’s time for my famous minestrone soup. My husband, who claims to be a “non-soup person,” is always the first to ask for seconds. I remember the first time I made this soup; I used a mix of whatever vegetables I had on hand. It turned out so well that it quickly became a staple in our home. My kids love picking out the colorful veggies, and the aroma wafting through the house always brings them to the kitchen. Now, it’s a tradition for us to gather around the table, bowls filled with steaming soup, sharing stories and laughter. This minestrone soup isn’t just a recipe; it’s a cherished family moment.
Why This Minestrone Soup
- Versatile and Customizable: You can use any seasonal vegetables you have on hand, making it perfect for cleaning out your fridge!
- Wholesome Ingredients: Packed with nutritious vegetables, beans, and whole grains, it’s a healthy choice that doesn’t skimp on flavor.
- Easy to Prepare: With simple instructions and a one-pot cooking method, it’s perfect for busy weeknights or meal prep.
- Rich Flavor Profile: The combination of garlic, Italian seasoning, and Parmesan cheese creates a depth of flavor that is satisfying and delicious.
Ingredients:
- 30 g (2 tbsp) unsalted butter
- 30 g (2 tbsp) olive oil
- 1 medium yellow onion, diced (about 150 g or 5.3 oz)
- 2 medium carrots, peeled and sliced into rounds (about 130 g or 4.6 oz)
- 1 cup seasonal vegetables, such as zucchini, sliced and quartered (about 150 g or 5.3 oz)
- 2 ribs celery, trimmed and diced (about 120 g or 4.2 oz)
- 2 cloves garlic, minced
- 1.2 L (5 cups) chicken stock
- 1 large russet potato, peeled and diced (about 250 g or 8.8 oz)
- 1 can (400 g or 14.5 oz) diced tomatoes, undrained
- 30 g (2 tbsp) tomato paste
- 2 tsp Italian seasoning
- 10 g (2 tsp) kosher salt
- 100 g (1 cup) ditalini noodles, uncooked
- 1 can (425 g or 15.5 oz) cannellini beans, drained and rinsed
- 30 g (1 cup) fresh spinach
- 50 g (½ cup) Parmesan cheese, grated for garnish
- Fresh parsley, for garnish
Directions:
- Sauté the Vegetables: In a large, heavy-bottomed pot with a lid, melt the butter and olive oil over medium heat. Add the diced onion, sliced carrots, zucchini, and celery. Sauté for about 8–10 minutes, stirring occasionally, until the vegetables soften. Add the minced garlic and cook for an additional minute.
- Add Liquids and Seasonings: Pour in the chicken stock and add the diced potato, undrained diced tomatoes, tomato paste, Italian seasoning, and kosher salt. Bring the mixture to a gentle boil.
- Simmer the Soup: Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes.
- Add Pasta and Beans: Stir in the uncooked ditalini noodles, cannellini beans, and fresh spinach. Mix well to combine. Cover and simmer on low for another 15–20 minutes, or until the pasta is cooked through.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese and chopped parsley. Enjoy hot!
Notes:
- Substitutions: Feel free to use vegetable broth for a vegetarian option. You can also swap out the ditalini noodles for any small pasta shape you prefer.
- Cooking Tips: For a heartier soup, consider adding more beans or leftover cooked chicken. Adjust the seasonings to your taste for a personalized flavor.
- Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well, so consider making a double batch for quick meals later!
This revised recipe is designed to be inviting and engaging, encouraging readers to try making this delicious minestrone soup.