Minestrone Soup Recipe
This minestrone soup is the perfect recipe to celebrate your veggies! It's comforting, warming, super hearty and delicious.
This minestrone soup is the perfect recipe to celebrate your veggies! It's comforting, warming, super hearty and delicious.
- parmesan cheese
- 1 tablespoon of olive oil
- 3 leaves
- 1 brown onion peeled and chopped
- 1.75 litres of vegetable stock (have a bit extra just i
- 100 g of any pasta of your choosing
- 2 cloves of garlic peeled and chopped
- 2 carrots peeled and roughly diced
- 2 stalks of celery roughly diced
- 3-4 sprigs of thyme
- 400 g tinned or jarred cannellini beans
- 350 g of potatoes washed then roughly diced
- 100 g swiss chard (also known as silverbeet leaves roughly shredded)
- 1 zucchini roughly diced
- 2 tomatoes quartered (then finely chopped)
- 2 teaspoons of tomato paste
- 4-5 parsley stalks chopped fine
- 3-4 sprigs of fresh basil
- Carbohydrate 0.01057291664975 g
- Cholesterol 0.2291666663 mg
- Fat 0.496380207857493 g
- Fiber 0 g
- Protein 0.10015624983975 g
- Saturated Fat 0.103307187378669 g
- Serving Size 1 1 people (241g)
- Sodium 3.99020832695537 mg
- Sugar 0.01057291664975 g
- Trans Fat 0.0160103124830049 g
- Calories 5 calories
Step-by-step
- Put your stock in a pot and bring to the boil.
- Add your pasta and cook to packet instructions until al dente. We do not want to discard the stock, so put a sieve over a large bowl, then strain the pasta, making sure you get all of that stock in the bowl. Set aside.
- Get the pot back on the stove over medium heat. Add your oil, then add your onions, garlic, carrots, celery, thyme, bay leaves, parsley stalks and fry for a couple of minutes.
- Next add your stock back to the pot, bring to the boil, then lower the heat and simmer those ingredients for about 15-20 minutes.
- At this point, add your potatoes, tomatoes and tomato paste. Once again, bring the stock back to the boil, then once it is boiling, bring the heat down and simmer for about 7-8 minutes.
- Add your Swiss chard and your zucchini then simmer the soup for a couple more minutes.
- Add the pasta and the beans and just warm those ingredients through. And if you feel that it's necessary to add a splash of extra stock, feel free to do so.
- Pick your basil leaves, roll them up like a cigar then shred them, add them to your minestrone then turn the heat off.
- Serve the minestrone into soup bowls or pasta bowls, then finish with a light grating of Parmesan cheese. Enjoy (:
My Simple, Satisfying Minestrone: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. But believe me, it doesn't have to be! This minestrone soup recipe is my go-to for those nights when I need something comforting, nutritious, and quick to prepare. It’s a testament to the fact that simple ingredients, when combined thoughtfully, can create a truly satisfying culinary experience.
The beauty of minestrone lies in its versatility. It's a fantastic way to use up leftover vegetables, making it an incredibly budget-friendly option too. I often throw in whatever vegetables are looking a little sad in my crisper drawer – a stray zucchini here, a few wilting carrots there. The result is always a unique and flavorful soup, reflecting the bounty of the season. This adaptability makes it ideal for busy lives, as I never need to stick rigidly to a shopping list.
The rich, savory broth is the heart of this soup, infused with the subtle earthiness of the vegetables and herbs. I typically use vegetable stock as a base, but chicken or beef stock works equally well, depending on your preference. The addition of pasta adds a satisfying heft to the soup, making it incredibly filling. I love using small pasta shapes like ditalini or elbow macaroni, as they hold their shape beautifully and complement the other ingredients.
This minestrone isn't just about nourishment; it’s about creating a moment of peace and comfort amidst the chaos of daily life. The act of chopping vegetables, the fragrant steam rising from the pot, the warmth of the soup in my bowl – these are the small joys that ground me and remind me to slow down and appreciate the simple things. It's become a family favorite, a meal that brings us together around the table, sharing stories and laughter.
This soup isn’t just a meal; it’s a ritual, a comforting hug in a bowl, a testament to the fact that even the busiest lives can make space for nourishing, delicious food. And that, to me, is the true magic of cooking.
Beyond the Bowl: Tips and Variations
While my recipe provides a solid foundation, the beauty of minestrone lies in its adaptability. Feel free to experiment with different vegetables based on what’s in season or what you have on hand. Consider adding other beans like kidney beans or chickpeas, or experimenting with different types of pasta. A splash of white wine or a squeeze of lemon juice can also add depth of flavor.
For a richer, creamier soup, blend a portion of the cooked vegetables before adding the pasta. You can also add a dollop of pesto or a swirl of crème fraîche before serving for extra richness. Don’t be afraid to get creative! The possibilities are endless.
Serving Suggestions:
- Serve with crusty bread for dipping.
- Garnish with freshly grated Parmesan cheese.
- Add a drizzle of olive oil for extra richness.
- Serve with a side salad for a complete meal.
Make Ahead Tip: This soup tastes even better the next day, making it an ideal make-ahead meal for busy weeknights. Store leftovers in the refrigerator for up to 3 days.
This minestrone soup is more than just a recipe; it's a reflection of my approach to cooking – simple, nourishing, and adaptable to whatever life throws my way. I hope you enjoy it as much as I do!
