Minestrone soup

• Versatility: Easily adaptable to include your favorite vegetables or whatever you have on hand.
• Nutritious: Packed with a variety of vegetables and beans, offering a wholesome meal.
• Family-Friendly: A crowd-pleaser that appeals to both adults and children.
• Economical: Utilizes affordable ingredients, making it budget-friendly.
• Great for Leftovers: Flavors deepen over time, making leftovers even more delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Garlic
• Onions
• Olive oil
• Fresh bay leaves
• Carrots
• Celery
• Seasonal greens (e.g., savoy cabbage, curly kale, chard)
• Vegetable stock cube
• Canned plum tomatoes
• Canned beans (e.g., cannellini, butter, or mixed)
• Dried pasta
• Parmesan cheese or vegetarian alternative
• Extra virgin olive oil
• Crusty bread (to serve)

Directions

1. Prepare the Base: Peel and finely chop the garlic and onions. In a large shallow casserole pan, heat 1 tablespoon of olive oil over medium-high heat. Add the garlic and bay leaves, followed by the onions.
2. Add Vegetables: Trim and chop the carrots and celery into rough 1cm dice, adding them to the pan as you go. Remove and finely chop any tough stalks from your greens and add them to the pan. Cook for 10 to 15 minutes, stirring regularly, until softened and caramelized.
3. Incorporate Liquids and Beans: Crumble in the stock cube, pour in the canned tomatoes (breaking them up with your spoon), then add 1 can’s worth of water. Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.
4. Simmer with Greens and Pasta: Shred your greens and sprinkle them into the pan. Top up with 600ml of boiling water, then add the pasta. Cover and leave to simmer for 10 to 15 minutes, or until the pasta is just cooked and the soup has thickened to your liking.
5. Serve: Season the soup to perfection, then serve it with a grating of Parmesan cheese and a drizzle of extra virgin olive oil. Enjoy with crusty bread on the side.

Servings and Timing

• Servings: This recipe serves 8 people.
• Preparation Time: Approximately 15 minutes.
• Cooking Time: Around 30 minutes.

Variations

• Protein Addition: For a non-vegetarian version, add diced smoked pancetta or bacon at the beginning with the onions and garlic.
• Grain Substitute: Replace pasta with rice or even chunks of bread for a different texture.
• Herb Enhancements: Incorporate herbs like rosemary or thyme for added flavor.
• Cheese Alternatives: Use Cheddar cheese instead of Parmesan, or add a dollop of pesto on top for a fresh twist.

Storage/Reheating

• Storage: Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
• Reheating: Reheat in a pan over medium heat, stirring occasionally, until piping hot throughout. If the soup has thickened, add a splash of water or stock to reach the desired consistency.

FAQs

What is minestrone soup?

Minestrone is a hearty Italian soup made with vegetables, often including beans and pasta or rice. It’s known for its versatility and can vary based on seasonal ingredients.

Can I make minestrone soup vegan?

Yes, by using vegetable stock and omitting any animal products like bacon or Parmesan cheese, you can make a vegan version of minestrone soup.

Can I freeze minestrone soup?

Absolutely. Minestrone freezes well. Let it cool completely, then store in airtight containers in the freezer for up to 3 months.

How can I thicken my minestrone soup?

The starch from pasta or potatoes will naturally thicken the soup. If you prefer a thicker consistency, you can blend a portion of the soup and mix it back in.

What pasta shape is best for minestrone?

Small pasta shapes like ditalini, macaroni, or broken spaghetti work well. Feel free to use any small pasta you have available.

Is minestrone served hot or cold?

Minestrone is traditionally served hot, but some variations can be enjoyed cold, especially during warmer months.