Minestrone Soup Recipe
Minestrone Soup could be a generous Italian vegetable soup stuffed with flavor and sustenance. It highlights a variety of vegetables like carrots, celery, tomatoes, and zucchini, together with beans and pasta or rice in a savory broth.
Equipment
- 1 Large soup pot or Dutch oven
- 1 Cutting board
- 1 Sharp knife
- 1 Wooden spoon or spatula
- 1 Ladle
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 medium garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 cup green beans, cut into 1-inch pieces
- 1 can diced tomatoes
- 1 can cannellini or kidney beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup small pasta
- 1 tbsp dried oregano
- 1 tbsp dried basil
- Salt and pepper, to taste
- 2 cups fresh spinach or kale
Instructions
- Heat Oil:Heat olive oil in a sizable pot on medium heat.
- Onion and Garlic should be cooked: Put in chopped onions and garlic. Boil your spice corners on the stove for 3–4 minutes or until they soften.
- Add Vegetables: Include chopped carrots, celery, zucchini and green beans. Cover it and cook for 5 minutes.
- Next, put in Tomatoes and Beans:Next and the cans of tomatoes, ensuring you include the juice together with the beans.
- Pour the broth into the saucepan and boil it:Then, pour the vegetable broth. Boil the liquid until it starts boiling.
- Add Seasoning:After that, stir in oregano, basil, salt and pepper. Cook on low heat for about 15 to 20 minutes.
- Add Pasta:Include a handful of pasta pieces. Cook until the vegetables have softened which should take about 8–10 minutes.
- Add Greens:Use fresh spinach or kale as your added vegetable. Cook the meat for another 2–3 minutes.
- Serve:Take off the heat and let the soup stand for 5 minutes. Serve hot. If you prefer, add cheese to the recipe.
Notes
Enjoy tweaked dishes by adding pumpkin or corn into the mix.
Include a Parmesan rind when you cook your soup to make it richer.
If you wish, use rice or gluten-free pasta to make the meal allergy-friendly.
You can keep your roasted vegetables in the refrigerator for up to 5 days or frozen for 2 months.