Delicious Homemade Minestrone Soup to Warm Your Soul Recipe

Introduction

Minestrone Soup is a classic Italian dish that brings warmth and nourishment to any table. Packed with fresh vegetables, beans, and flavorful herbs, it’s perfect for cozy dinners or when you need a healthy, comforting meal.

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 medium carrots, peeled and sliced
• 3 cloves garlic, minced
• 1 can crushed tomatoes
• 4 cups chicken broth or vegetable broth
• 1 medium zucchini, chopped
• 1 cup fresh green beans, chopped
• 1 can red kidney beans, drained
• 1 can white kidney (cannellini) beans, drained
• 1 tablespoon Italian seasoning
• Salt, to taste
• Pepper, to taste
• 1 handful fresh basil (optional)
• 1/2 cup freshly grated Parmesan cheese
• 1 cup uncooked elbow macaroni

Instructions

1. Step 1: In a large soup pot, heat olive oil and butter over medium heat. Add chopped onion, celery, carrots, and minced garlic. Cook for 7-10 minutes until fragrant and the onion becomes translucent.
2. Step 2: Stir in crushed tomatoes, broth, zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase heat to high and bring the mixture to a boil.
3. Step 3: Once boiling, reduce heat to simmer and cover the pot, leaving the lid slightly open. Let it cook for 10 minutes to meld the flavors.
4. Step 4: Add the uncooked elbow macaroni to the soup. Simmer uncovered for another 15-20 minutes, stirring occasionally until the pasta and vegetables are tender.
5. Step 5: Taste and season with salt and pepper as needed. Stir in fresh basil if using. Serve each bowl topped with freshly grated Parmesan cheese. Add a splash of broth if the soup is too thick.

Tips & Variations

• For a vegetarian version, use vegetable broth and skip the butter or replace it with olive oil.
• Add other seasonal vegetables like spinach or peas for extra nutrition and color.
• Use different beans such as chickpeas or black beans for variety.
• To make it gluten-free, substitute elbow macaroni with gluten-free pasta or omit the pasta entirely.

Storage

Store leftover minestrone soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a bit of broth or water if the soup has thickened. This soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make minestrone soup ahead of time?

Yes, minestrone soup tastes even better the next day as the flavors have more time to develop. Just store it properly in the refrigerator and reheat before serving.

What can I use instead of elbow macaroni?

You can use any small pasta shapes like ditalini, shells, or even broken spaghetti. For a lower-carb option, skip the pasta and add extra beans or vegetables instead.

Delicious Homemade Minestrone Soup to Warm Your Soul Recipe

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4.9 from 99 reviews

A hearty and comforting Italian Minestrone Soup packed with fresh vegetables, beans, and flavorful herbs. This nourishing soup is perfect for chilly evenings, delivering a rich broth and tender pasta that warms your soul.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 bowls 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Base

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 medium carrots, peeled & sliced
• 3 cloves garlic, minced

For the Broth

• 1 can crushed tomatoes
• 4 cups chicken broth or vegetable broth

For the Veggies

• 1 medium zucchini, chopped
• 1 cup fresh green beans, chopped

For the Beans

• 1 can red kidney beans, drained
• 1 can white kidney (cannellini) beans, drained

For Flavoring

• 1 tablespoon Italian seasoning
• Salt, to taste
• Pepper, to taste

For Garnishing

• 1 handful fresh basil (optional)
• 1/2 cup freshly grated parmesan cheese

Instructions

1. Sauté the Base: In a large soup pot, heat the olive oil and butter over medium heat. Add the chopped onion, celery, carrots, and minced garlic. Cook for 7-10 minutes until the vegetables are fragrant and the onion becomes translucent.
2. Add Broth and Veggies: Stir in the crushed tomatoes, chicken or vegetable broth, chopped zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase the heat to high and bring the mixture to a boil.
3. Simmer the Soup: Once boiling, reduce the heat to maintain a gentle simmer. Cover the pot with the lid slightly ajar and cook for 10 minutes to allow the flavors to meld together.
4. Add Pasta and Continue Cooking: Stir in the uncooked elbow macaroni. Continue to simmer the soup uncovered for 15-20 minutes, or until the pasta and vegetables are tender. Stir occasionally to prevent sticking.
5. Season and Serve: Taste the soup and season with salt and pepper as needed. Mix in fresh basil if using. Serve each bowl topped with freshly grated parmesan cheese. Add a splash more broth if the soup is too thick.

Notes

• You can substitute the elbow macaroni with any small pasta of your choice.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• Leftover soup stores well in the refrigerator for up to 4 days and tastes even better the next day.
• To make this gluten-free, replace elbow macaroni with gluten-free pasta or omit it entirely.
• Add extra vegetables like spinach or peas during the last few minutes for more variety.

Keywords: minestrone soup, Italian soup, vegetable soup, bean soup, comforting soup, healthy dinner, homemade soup