Minestrone soup

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Minestrone soup is an Italian classic! This version is made with cannellini beans, chicken broth, cabbage, potatoes, zucchini, carrots, plum tomatoes, and Parmesan cheese.

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<p>Do you love minestrone</p>
<p>This favorite Italian soup is made from fresh seasonal vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, broth, and tomatoes.</p><div class='code-block code-block-2' style='margin: 8px auto; text-align: center; display: block; clear: both;'>
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There is no set recipe for minestrone as it is generally made from any seasonal vegetables. It can be vegetarian, contain meat, or contain a meat-based soup base (such as chicken broth).

Minestrone soup in a large pot

When it comes to minestrone, improvise!

So what you put into your minestrone really depends on you. Don't you like beans? Leave them out. Do you love pasta? Put a little (we recommend small pasta like ditalini). Minestrone really is about improvisation.

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But where to start? Here's a hearty recipe for base minestrone soup, with lots of white beans, zucchini, cabbage, tomatoes, carrots, celery, and onion. It is one of our favorite soups to make when the weather gets cool.

Minestrone

How to store and freeze minestrone

Leftover minestrone can be refrigerated for about a week and reheated in the microwave or simmer on the stove.

The soup freezes quite well, too, although vegetables tend to be softer after freezing and reheating. Keep in mind that pasta makes do not Freeze well, so if you plan on adding a little, it's best to freeze the soup without the pasta, and then add it after thawing and reheating.

Check out our other minestrone recipes

  • Minestrone Chicken with Basil Pesto
  • Summer Minestrone
  • Spring Minestrone

Watch our video on how to make minestrone soup

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Minestrone soup recipe

  • Preparation time: 15 minutes.

  • Cook time: 45 minutes.

  • Yield: 6 servings

Ingredients

  • 1/4 cup of extra virgin olive oil
  • 3/4 cup chopped onion
  • 3/4 cup carrot, chopped
  • 3/4 cup chopped celery
  • 1 tablespoon minced garlic
  • 1 bay leaf
  • 2 sprigs fresh thyme or a teaspoon dried thyme
  • 1/4 teaspoon fennel seeds, crushed
  • 1 Yukon gold potato, peeled and cut into 3/4 inch pieces
  • 2 cups sliced ​​kale or kale
  • 1 zucchini, cut into 3/4 inch pieces
  • 2 medium fresh ripe tomatoes (blunt if available), cored, peeled, diced
  • 6 cups chicken broth (or vegetable broth for the vegetarian version)
  • 1 15-ounce can cannellini or large northern white beans, drained (about 1 1/2 cups cooked white beans)
  • 1/4 cup chopped fresh parsley
  • Salt
  • Freshly ground black pepper
  • Grated Parmesan cheese for garnish

Method

1 Sauté onions, carrots, celery, garlic in olive oil: Heat oil in a 4 to 5 quart thick bottom pot over medium-high heat. Add the onion, carrot, and celery. Cook until lightly browned, about 8 minutes. Add the garlic and cook one more minute.

2 Add herbs, potatoes, vegetables, broth: Add the bay leaf, thyme, fennel seeds. Add the potato, cabbage, zucchini, and tomatoes. Add the chicken stock.

3 Cook over low heat until the vegetables are well cooked: Bring to a boil and reduce heat to low. Partially cover and simmer for 20 minutes, until the vegetables are tender and well cooked.

4 Add beans, parsley, salt, pepper: Add the beans and parsley to the soup. Season to taste with salt and pepper. Bring to a simmer and cook for 5 more minutes. Remove the bay leaf and thyme sprigs.

Serve with a pinch of grated Parmesan cheese.

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