Classic Italian Minestrone Soup Recipe – Learn with Experts: A classic minestrone soup recipe from my mother’s kitchen, which is simple to prepare using pantry staples such as dried pasta, beans, and carrots if you have them on hand. The fresh vegetables, beans, and pasta that are present in this vegetable soup combine to create a hearty meal that can be consumed in a single bowl.
You can learn how to make vegetable minestrone soup from the very beginning to the very end by scrolling down! This is a classic recipe for minestrone soup, which is a versatile vegetable soup in the Italian style that can be easily prepared at any time of the year using basic vegetables or seasonal vegetables from your garden. Making a pot of homemade soup is always going to be a very worthwhile endeavour.
Classic Italian Minestrone Soup Recipe – Learn with Experts
I make a minestrone that is a hearty and savoury soup that is comparable to the kind of soup you would get at an Italian restaurant. To finish it off, it is topped with Parmesan cheese and contains a generous amount of savoury vegetables and pasta that are cooked in tomato broth.
The ideal minestrone soup is the epitome of a warm and comforting soup meal, similar to roasted tomato soup made with fresh tomatoes or chicken noodle soup that is the epitome of comfort. This dish is a timeless classic that satisfies in a multitude of ways: it is a comforting and nourishing dish that is full of fresh flavour, and it is a soup that can be prepared during any season!
Ingredients
- ¼ cup (60 ml) extra virgin olive oil
- 1 ¼ cups (250 g) chopped carrots (2 large or 3 small carrots)
- 2 celery stalks, chopped (1 ¼ cups)
- 1 (80 g) onion, chopped
- Kosher salt
- 1 tablespoon (30 g) finely chopped or grated garlic, 2-3 cloves
- 1 tablespoon (15 g) tomato paste
- 1 teaspoon Italian seasoning, dried thyme or oregano
- ¼ teaspoon crushed red chili pepper
- 1 15-ounce tomato puree or crushed tomatoes
- 2 15-ounce cans kidney or cannellini beans (or 1 of each), drained
- 4 cups (950 ml) vegetable broth
- ½ pound (225 g) green beans (fresh or frozen), trimmed and cut into 2-inch pieces
- Parmesan cheese rind, optional
- 1 cup small dried pasta, such as elbows, small shells or ditalini
- 2 cups (80 g) dark leafy greens such as spinach, chard or kale, roughly chopped
- Grated Parmesan cheese, for serving
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Instructions
- Heat the olive oil in a large soup pot that has a capacity of five or six quarts over medium-high heat. Put in the carrots, onion, and celery, along with a generous amount of salt.
- Cook the vegetables for approximately five minutes, stirring them once or twice, until they have become more tender. Add the garlic, tomato paste, herbs, and chilli, and stir to combine.
- For one minute, until the aroma is released. Put in the tomato puree or crushed tomatoes, the green beans, the canned beans, two teaspoons of salt, and the rind of the Parmesan cheese, if you are using it.
- After pouring in the water or broth, bring the mixture to a simmer. Cover and cook for twenty-five minutes. Meanwhile, prepare the pasta by cooking it in a pot of salted water.
- Follow the instructions on the package to cook the pasta until it reaches the al dente stage. Run off. The pasta should be added to the soup, and the greens should be stirred in until they wilt.
- Include the parsley in the mixture. To determine the appropriate amount of seasoning, taste the soup. If you used water, the soup will require an additional teaspoon or so of salt.
- As it sits, the starch from the pasta will bring about a thickening of the soup. Place in bowls and top with grated cheese before serving.
Storage tips
- Not only does this minestrone keep well in the refrigerator for days (and tastes even better), but it is also a quick and easy way to prepare a delicious meal for the whole family without requiring a lot of time or investment.
- Advice on freezing: Before transferring the soup to a freezer-safe container that is leak proof, the soup should be allowed to completely cool down. This will help prevent the formation of ice crystals. Due to the fact that liquid expands when it is frozen, it is important to stop short of filling the container to the brim.
- Keep the soup in the refrigerator for up to five days, and it can be frozen for up to two months. Bring the soup back up to temperature on the hob by heating it over medium heat. If it has become thick, you may want to add a little bit more broth.
