Description
Experience the heartiness of Italian Minestrone Soup, brimming with seasonal vegetables, cannellini beans, and pasta. A versatile choice for a wholesome vegetarian one-pot dinner, sure to please the entire family!
Ingredients
2 tbsp Olive oil
2 small onions, finely chopped
3 cloves of garlic, minced
3 carrots, chopped
4 sticks of celery, chopped
2 fresh bay leaves
2 sprigs fresh rosemary, chopped
2 tbsp tomato paste
1.5-liter vegetable stock (plus more as needed)
2 x 400g tins of plum tomatoes
2 x 400g tins of cannellini beans
100g seasonal greens like kale, spinach or Swiss chard
100g small pasta shapes
300g Zucchini, sliced
Flat leaf parsley, chopped
To serve:
Basil Pesto
Parmesan cheese
Extra virgin olive oil
Instructions
1. Put a large pot on medium-high heat with 1-2 tablespoons of olive oil. Sauté the onions, carrots, and celery until soft and translucent.
2. Add the garlic, bay leaves, and rosemary, and cook for 10 to 15 minutes until softened and caramelized.
3. Add the tomato paste and cook for a few more minutes.
4. Add the stock and tinned tomatoes, breaking them up with your spoon, then bring to the boil.
5. Reduce the heat to a gentle simmer, then add the beans, greens, and pasta. Cover and allow it to simmer for 10 to 15 minutes, or until the pasta reaches an al dente texture and the soup achieves your desired thickness.
6. Add the zucchini and simmer for a few more minutes until the zucchini is cooked.
7. Add the chopped parsley and season the soup with salt and freshly ground pepper.
8. Serve it with a dollop of basil pesto, a sprinkle of parmesan cheese, and a drizzle of extra virgin olive oil.
Notes
Storage Instructions:
Fridge: Keep leftover Minestrone Soup in an airtight container in the fridge for 2-3 days. This soup is even better the next day and perfect for a quick lunch or cozy dinner.
Freezer-friendly: After allowing the soup to cool, divide it into individual portions using freezer-safe, air-tight containers. Leave space for expansion, about 1-2cm or 1 inch in depth. Don't forget to label and date each container before freezing. Soup can be frozen for up to 3 months.
How to Defrost Minestrone Soup:
Thaw frozen soup using these methods:
- Place the frozen soup in the refrigerator overnight for gradual defrosting.
- Use the microwaves defrost setting for a quicker thaw, stirring occasionally.
- Try a water bath: Submerge the sealed container in cold water to speed up defrosting without compromising quality. Avoid water seeping into the container.
How To Reheat Minestrone Soup:
Warm up your soup with these tips:
- Microwave: For microwave reheating, use short intervals, stirring in between for even heat. Remember to loosely cover the soup so that you don’t have to clean it up later.
- Stove Top: On the stovetop, gently warm defrosted soup over medium-low heat and give it a good stir every now and then. This prevents overheating which can make the soup split and affect consistency.
- Slow Cooker Method: If you're aiming for a hands-off approach or reheating a large quantity of soup, consider reheating your Minestrone Soup in a crockpot. Set it to low heat and let the soup gradually warm up for 1- 2 hours.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 300ml
- Calories: 249
- Sugar: 7 g
- Sodium: 907.8 mg
- Fat: 4.6 g
- Carbohydrates: 43 g
- Protein: 11.9 g
- Cholesterol: 0 mg
