Step into the heart of Italian comfort with what is undeniably the best Minestrone Soup reciweightpe you’ll ever encounter. This hearty, vegetable-rich concoction brings the warmth of a traditional Italian kitchen to your table, promising a symphony of flavors and textures in every spoonful. From the first chop to the final simmer, this recipe invites you to embrace the art of homemade goodness.

The journey begins with a puree of white beans and broth, creating a velvety base that adds both creaminess and protein to the soup. As you sauté a colorful medley of onions, carrots, celery, and garlic, your kitchen will be filled with the irresistible aroma of sautéed vegetables—a prelude to the culinary masterpiece in the making.

The key to this Minestrone’s excellence lies in the thoughtful infusion of herbs and spices. A rosemary sprig, bay leaves, fresh basil, and Italian parsley are introduced, each contributing its unique essence to the symphony of flavors. The addition of a Parmesan cheese rind takes the richness to another level, making every bite a journey through rustic Italian kitchens.

As the soup simmers and the flavors meld, you add zucchini and spinach, creating a final act that balances freshness with hearty goodness. The finishing touch is the addition of cooked pasta, which, if cooked separately, ensures the pasta remains al dente and doesn’t soak up the flavorful broth.

Ladle this soul-warming creation into bowls, each serving a delightful combination of beans, vegetables, and pasta. Whether enjoyed on a chilly evening or as a welcoming starter for a family dinner, this Minestrone Soup promises comfort in every mouthful. Sprinkle with extra Parmesan cheese if desired, and savor a taste of Italy made with love and simplicity. With its nutrient-rich profile and timeless appeal, this recipe is destined to become a cherished favorite, perfect for sharing with loved ones over crusty bread and creating lasting memories around the table.

The Best Minestrone Soup Recipe

This is the best minestrone soup recipe, a hearty, vegetable-rich Italian soup made from scratch with plenty of fiber from the beans and vegetables. Perfect for serving with crusty bread.

PREP TIME:15minutes

COOK TIME:1hour  5minutes

TOTAL TIME:1hour  20minutes

YIELD: 8 servings

COURSE: Dinner, Soup

CUISINE: Italian

Equipment

  • Dutch Oven or large pot

Ingredients:

  • 15 ounce can white beans (drained, rinsed (cannellini beans or navy beans))
  • 32 oz container reduced sodium chicken broth (or vegetable broth for vegan)
  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 2 garlic cloves (minced)
  • 28 oz can petite diced tomatoes
  • Parmesan cheese rind (optional)
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 tbsp chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley
  • 1/2 tsp kosher salt
  • fresh black pepper
  • 1 medium zucchini (about 8 oz each, diced)
  • 2 cups spinach (chopped fresh, if frozen defrosted)
  • 2 cups cooked small pasta such as ditalini or orzo (al dente (or gluten-free pasta)*)
  • extra parmesan cheese for garnish (optional)

Instructions:

  • Puree beans with 1 cup of the broth in a blender.
  • Heat oil in a large Dutch oven or pot over medium-high heat. Add the carrots, celery, onion, garlic and stir, saute until tender and fragrant, about 15 minutes.
  • Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind if using, salt and pepper. Add the rosemary, bay leaves, basil and parsley, bring to a boil, then cover and cook on low 40 minutes.
  • Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.
  • Remove the bay leaves, rosemary sprig, Parmesan rind and season to taste with salt and black pepper.
  • Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Notes

From around 4 or 5 ounces dry pasta. I like to cook the pasta separately so that it stays al dente and doesn’t soak up the broth. If you want to cook it in the soup, cook it in the end.

Nutrition

Serving: 11/2 cups, Calories: 175kcal, Carbohydrates: 31.5g, Protein: 8g, Fat: 2g, Sodium: 358mg, Fiber: 5g, Sugar: 5g

– W/W Points: 2

By Admin

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