Minestrone is a classic Italian soup that's hearty and versatile. It typically features a variety of vegetables, beans, and pasta or rice. Here’s a basic recipe you can customize based on seasonal vegetables or personal preferences:
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper (any color), diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (400g) diced tomatoes
- 1 liter vegetable or chicken broth
- 1 can (400g) beans (such as kidney beans, cannellini beans, or chickpeas), drained and rinsed
- 1 cup small pasta (like elbow macaroni, ditalini, or orzo) or rice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup fresh spinach or kale (optional)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions:
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Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, celery, and bell pepper. Cook for about 5-7 minutes, until the vegetables start to soften.
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Add other vegetables and seasonings: Stir in the diced zucchini, green beans, and the dried oregano and basil. Cook for another 5 minutes.
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Add tomatoes and broth: Stir in the diced tomatoes and broth. Bring the mixture to a boil.
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Simmer: Reduce the heat to low and let the soup simmer for about 15 minutes, or until the vegetables are tender.
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Add beans and pasta: Add the drained beans and pasta (or rice). Continue to simmer until the pasta or rice is cooked, about 10 minutes. If you’re using fresh spinach or kale, stir it in during the last few minutes of cooking.
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Season: Remove the bay leaf and season the soup with salt and pepper to taste.
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Garnish and serve: Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of grated Parmesan cheese if desired.
Minestrone is very adaptable, so feel free to add or substitute any vegetables you have on hand. Enjoy your flavorful and filling soup!