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Rustic and Hearty Minestrone Soup Recipe Rustic and Hearty Minestrone Soup Recipe

Recipe

Rustic and Hearty Minestrone Soup Recipe

Written by: Emily Smith

This rustic minestrone soup is my go-to comfort food. It's packed with veggies, pasta, and beans, simmered in a savory broth. Topped with parmesan, it's a hearty meal that warms my soul.

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Alright, have I got a treat for you! Picture a steamy bowl of my rustic, hearty minestrone soup. Fresh veggies, tender pasta, and aromatic herbs simmered together, creating an irresistibly comforting dish. This recipe isn't just soup, it’s a one-pot wonder, perfect for any hurried weeknight or lazy Sunday afternoon. Trust me, one taste and you'll want to make this a regular in your dinner line-up.

Ingredients for Rustic and Hearty Minestrone Soup

  • Olive oil: Adds richness and flavor to the soup, enhancing the overall taste and providing a good base for sautéing vegetables.
  • Onion: Adds depth and sweetness to the soup, creating a flavorful base for the other ingredients to build upon.
  • Carrots: Bring a natural sweetness and vibrant color to the soup, while adding a hearty texture and nutritional value.
  • Celery: Provides a subtle earthy flavor and crunch to the soup, adding complexity and freshness to the overall dish.
  • Garlic: Infuses the soup with a rich and aromatic flavor, enhancing the taste profile and adding depth to the dish.
  • Diced tomatoes: Bring a burst of tangy sweetness and acidity to the soup, adding a refreshing contrast to the other ingredients.
  • Vegetable broth: Forms the flavorful base of the soup, providing a savory liquid for the vegetables and pasta to cook in.
  • Kidney beans: Add protein and fiber to the soup, making it more filling and nutritious, while also adding a creamy texture.
  • Zucchini: Introduces a mild flavor and tender texture to the soup, adding freshness and a pop of green color.
  • Small pasta: Adds heartiness and substance to the soup, making it a complete meal and providing a comforting element.
  • Dried oregano: Infuses the soup with a warm and herbaceous flavor, complementing the other ingredients and adding depth.
  • Dried basil: Brings a sweet and slightly peppery flavor to the soup, enhancing the overall taste and aroma of the dish.
  • Grated parmesan cheese: Provides a salty and nutty flavor to the soup, adding richness and depth to the finished dish.

Essential Tools for Making Minestrone Soup

  • Large pot: Essential for cooking the soup with enough space for all ingredients to simmer together evenly.
  • Chef's knife: Needed for chopping vegetables and ingredients to the desired size for the soup recipe.

Serves: 6 people

Preparation time: 15 minutes

Cooking time: 45 minutes

Total time: 1 hour

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 zucchini, diced
  • 1 cup small pasta
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Grated Parmesan cheese, for serving

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook until vegetables are softened, about 5 minutes.
  2. Add diced tomatoes, vegetable broth, kidney beans, zucchini, pasta, oregano, and basil. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until vegetables are tender.
  3. Season with salt and pepper to taste.
  4. Serve hot, topped with grated Parmesan cheese.

Nutritional value:

Per Serving in Calories: 250 kcal | Carbohydrates: 40 g | Protein: 8 g | Total Fat: 6 g | Saturated Fat: 1 g | Trans Fat: 0 g | Monounsaturated Fat: 4 g | Polyunsaturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 800 mg | Dietary Fiber: 8 g | Sugar: 8 g | Calcium: 100 mg | Potassium: 600 mg | Iron: 3 mg | Vitamin A: 500 µg | Vitamin C: 20 mg

Tips for Making Minestrone Soup Ahead of Time

Make Ahead Instructions

  • You can make the minestrone soup ahead of time and store it in the refrigerator for up to 3 days.
  • Reheat on the stovetop over low heat, adding a splash of water or broth if needed to reach your desired consistency.

Freezing Instructions

  • To freeze, let the soup cool completely before transferring it to airtight containers or freezer bags.
  • Freeze for up to 3 months.
  • Thaw overnight in the refrigerator before reheating on the stovetop.

One unique tip for this rustic and hearty minestrone soup recipe is to add a splash of balsamic vinegar right before serving. It adds a subtle tangy sweetness that elevates the flavors of the soup.

Common Questions About Making Minestrone Soup

FAQ:
Can I freeze this minestrone soup?
Yes, you can freeze this minestrone soup. Just let it cool completely before transferring it to airtight containers or freezer bags. It should keep well in the freezer for up to 3 months.
Can I use different vegetables in this soup?
Absolutely! Feel free to customize this minestrone soup with your favorite vegetables. You can add in ingredients like spinach, kale, green beans, or bell peppers.
Is this minestrone soup vegan?
Yes, this minestrone soup recipe is vegan as long as you use vegetable broth and skip the parmesan cheese topping or use a vegan alternative.
How can I make this soup gluten-free?
To make this minestrone soup gluten-free, simply use a gluten-free pasta option. There are many gluten-free pasta varieties available in most grocery stores.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes instead of canned in this minestrone soup. Just make sure to peel and chop them before adding them to the soup.

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