Check out this minestrone soup recipe for a refreshing day
Minestrone soup, a hearty Italian staple, has warmed households for centuries. Its origins trace back to the pre-Roman era, evolving from a simple porridge-like meal to the vegetable-rich broth we savor today. With its flexible recipe that varies by region and season, minestrone represents a celebration of local produce and culinary ingenuity. Let's get cooking and bring this comforting classic to your table.
Gather the following ingredients
For this soup, assemble one onion, two carrots, two celery stalks, three garlic cloves, one zucchini, a cup of cut green beans, a 14-ounce can of diced tomatoes, four cups vegetable broth, a cup of pasta (like ditalini), a drained 15-ounce can of cannellini beans, two teaspoons dried oregano, salt, pepper, and two tablespoons olive oil.
Prepare your vegetables
Start by thoroughly washing your fresh vegetables. Next, dice the onion, slice both the carrots and celery into thin pieces, and mince the garlic with precision. Proceed to chop the zucchini into uniform half-inch cubes and trim the ends off the green beans. Preparing your ingredients in this manner will ensure a seamless and efficient cooking experience.
Saute the base ingredients
In a large pot, heat olive oil over medium heat. Add the diced onion, sliced carrots, celery, and minced garlic once the oil is hot. Saute these vegetables for about five minutes, stirring now and then to prevent any sticking or burning at the bottom. This crucial step lays the flavor base for your classic minestrone soup.
Simmer with broth and tomatoes
Add the diced tomatoes and their juices to the pot with the sauteed vegetables, then pour in the vegetable broth. Turn up the heat to bring everything to a boil. Once boiling, lower the heat for a simmer. Let it cook for 10 minutes, a crucial step for the flavors to meld and enrich your minestrone soup.
Add pasta and beans
Introduce pasta and green beans to the simmering broth, cooking for 10 minutes or until the pasta is al dente and the beans are tender. Then, fold in the cannellini beans and zucchini, continuing to cook for five more minutes. This ensures that the pasta and vegetables reach perfect tenderness while allowing the beans and zucchini to become fully integrated and heated through.
Seasoning and serving
Season the soup with dried oregano, salt, and pepper to taste. Allow it to simmer for a couple more minutes, enabling the flavors to blend thoroughly. Serve the soup hot, garnished with grated Parmesan cheese or fresh basil leaves if you choose. This final touch adds an extra layer of flavor to your hearty minestrone soup.
