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The Best Recipe For Italian Minestrone Soup

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The BEST Italian Minestrone Soup • The Wicked Noodle
The BEST Italian Minestrone Soup • The Wicked Noodle from www.thewickednoodle.com

Description

Minestrone soup is a classic Italian dish that is packed full of vegetables and flavor. It is a hearty soup that is perfect for a cold winter evening or as a light meal during the summer months. This recipe is easy to make and can be customized to include your favorite vegetables.

Prep Time

The prep time for this recipe is around 20 minutes.

Cook Time

The cook time for this recipe is around 45 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 cups vegetable broth
  • 1 can diced tomatoes
  • 1 can cannellini beans, drained and rinsed
  • 1 zucchini, chopped
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped green beans
  • 1 cup chopped kale
  • 1 tablespoon Italian seasoning
  • Salt and pepper to taste
  • 1/2 cup small pasta
  • Grated Parmesan cheese (optional)

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Sharp knife
  • Measuring cups
  • Measuring spoons
  • Wooden spoon

Method

  1. Heat the olive oil in a Dutch oven or large pot over medium heat.
  2. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
  3. Add the vegetable broth, diced tomatoes, and cannellini beans, and stir to combine.
  4. Add the zucchini, carrots, celery, green beans, kale, Italian seasoning, salt, and pepper, and stir to combine.
  5. Bring the soup to a simmer, and let it cook for 30 minutes.
  6. Add the pasta to the soup, and let it cook for an additional 10 minutes, or until the pasta is tender.
  7. Remove the soup from the heat and let it cool for a few minutes.
  8. Serve the soup hot, topped with grated Parmesan cheese if desired.

Notes

If you want to make this recipe vegan, simply omit the Parmesan cheese.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 184
  • Carbohydrates: 33g
  • Protein: 9g
  • Fat: 3g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 615mg
  • Potassium: 658mg
  • Fiber: 8g
  • Sugar: 7g
  • Vitamin A: 117%
  • Vitamin C: 54%
  • Calcium: 11%
  • Iron: 16%

Recipes FAQ

What other vegetables can I add to this recipe?

You can add any vegetables that you like to this recipe. Some other great options include bell pepper, corn, peas, and butternut squash.

Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth if you prefer.

Can I freeze this soup?

Yes, this soup freezes well. Just be sure to let it cool completely before freezing, and store it in an airtight container for up to 3 months.

Recipe Tips

  • If you like a thicker soup, you can add more pasta or beans.
  • If you prefer a spicier soup, you can add some red pepper flakes to the soup.
  • Be sure to chop your vegetables into small, bite-sized pieces so that they cook evenly.
  • If you don't have cannellini beans, you can use any other type of white bean.
  • If you want to make this recipe gluten-free, simply use gluten-free pasta.

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