Minestrone Soup

Minestrone Soup is a classic Italian dish packed with vegetables, beans, and pasta, making it hearty and wholesome. It’s a versatile recipe, perfect for a comforting meal any time of the year. The beauty of this soup is that it’s adaptable, allowing you to use whatever fresh veggies you have on hand. Its rich tomato broth is flavored with a mix of dried herbs, making each spoonful satisfying and delicious. With minimal prep and cooking time, it’s great for feeding a crowd or meal prepping for the week ahead.

Ingredients:

• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 white onion, finely chopped
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 cup peeled and chopped zucchini (about 1 zucchini)
• ½ teaspoon salt
• 1 can (28 oz) petite diced tomatoes, undrained
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) tomato sauce
• 3 cans (14.75 oz each) vegetable broth
• 1 tablespoon dried basil
• 2 teaspoons dried parsley
• 1 teaspoon oregano
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 cup chopped spinach leaves (about 2 small handfuls)
• 1 ½ cups small shell pasta

Instructions:

1. Sauté the Vegetables:

• In a large stock pot, melt the butter and heat the olive oil over medium-high heat. Add the onion, carrots, celery, zucchini, and ½ teaspoon salt. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized. This enhances the soup’s flavor.

1. Add the Tomatoes and Broth:

• Stir in the diced tomatoes (with their juice), kidney beans, tomato sauce, and vegetable broth. Season with basil, parsley, oregano, salt, and pepper. Mix everything together and bring it to a low boil.

1. Simmer the Soup:

• Once the soup reaches a low boil, reduce the heat to low and let it simmer for about 15 minutes. This allows the flavors to meld and develop a rich, comforting base.

1. Cook the Pasta:

• Increase the heat back to medium and stir in the chopped spinach and dry pasta. Continue cooking for about 10 minutes, or until the pasta is cooked al dente. Stir frequently to ensure the pasta doesn’t stick to the bottom of the pot.

1. Serve:

• Ladle the soup into bowls and sprinkle with freshly grated parmesan cheese for an extra burst of flavor. This soup is hearty enough to serve on its own, but you can pair it with crusty bread for a complete meal.

1. Storing Leftovers:

• Store leftovers in a covered container in the fridge for 3-4 days. Keep in mind that the pasta will absorb some of the liquid, so you may need to add a bit of water or broth when reheating to restore the soup’s consistency.

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Tips for the Best Minestrone Soup:

• Use Fresh Vegetables: This soup is perfect for using up any veggies you have in the fridge. Swap out or add different vegetables like green beans, bell peppers, or potatoes for variety.
• Pasta Cooking Tip: If you’re planning to make this soup ahead of time, cook the pasta separately and add it to individual servings. This prevents the pasta from becoming too soft when reheated.
• Beans: Feel free to switch up the type of beans based on your preference. Cannellini or black beans are excellent alternatives to kidney beans.
• Broth: If you prefer a heartier soup, use chicken or beef broth for a richer flavor.
• Freezing: Minestrone freezes well. Just omit the pasta before freezing, as it tends to get mushy when thawed and reheated. Add freshly cooked pasta when you’re ready to serve.

This Minestrone Soup is comforting, healthy, and a great way to pack more veggies into your meals. The recipe is forgiving and can easily be adjusted to suit your taste or whatever ingredients you have on hand!