Minestrone Delight Soup
Introduction:
Step into a world of culinary perfection with our timeless Classic Minestrone Soup. This vegetarian masterpiece is not just a meal; it’s a celebration of flavors, nutrition, and heartwarming goodness. Crafted with care, this recipe seamlessly blends vibrant seasonal vegetables, aromatic herbs, and wholesome grains to create a symphony for your taste buds. Whether you choose to enjoy it with or without cheese, this soup promises a delightful experience that is both healthy and indulgent.
Preparation Time:
Embark on a journey of culinary artistry with a prep time of just 20 minutes.
Cooking Time:
Let the flavors meld and intensify during a leisurely 45-minute cook time.
Total Time:
Savor the culmination of your efforts in just 1 hour and 5 minutes.
Yield:
This recipe generously yields 6 bowls or 8 cups of the delectable soup.
Ingredients:
4 tablespoons of extra-virgin olive oil, thoughtfully divided
1 medium yellow onion, finely chopped
2 medium carrots, meticulously peeled and chopped
2 medium ribs of celery, finely chopped
¼ cup of tomato paste for a rich base
2 cups of a medley of seasonal vegetables (options include potatoes, yellow squash, zucchini, butternut squash, green beans, or peas)
4 cloves of garlic, pressed or minced
½ teaspoon each of dried oregano and dried thyme for aromatic depth
1 large can (28 ounces) of diced tomatoes, with their succulent liquid (or 2 small 15-ounce cans)
4 cups (32 ounces) of high-quality vegetable broth
2 cups of water, ensuring a perfect balance
1 teaspoon of fine sea salt, enhancing the flavors
2 bay leaves for a hint of herbal fragrance
A pinch of red pepper flakes for a subtle kick
Freshly ground black pepper, generously seasoned to taste
1 cup of whole grain orecchiette, elbow, or small shell pasta for a hearty addition
1 can (15 ounces) of Great Northern beans or cannellini beans, thoroughly rinsed and drained, or 1 ½ cups of cooked beans
2 cups of vibrant baby spinach, chopped kale, or collard greens for a nutritious boost
2 teaspoons of freshly squeezed lemon juice, adding a touch of brightness
Freshly grated Parmesan cheese, for optional garnishing
Instructions:
- Begin with a Flavorful Foundation:
Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. As the oil shimmers, introduce the finely chopped onion, carrot, celery, tomato paste, and a pinch of salt. Stirring often, allow the vegetables to soften, and the onions to turn translucent, a process that takes approximately 7 to 10 minutes. - Infuse Aromas:
Add the seasonal vegetables, garlic, dried oregano, and dried thyme. Stirring frequently, let the fragrant aromas envelop the kitchen for about 2 minutes. - Building the Broth:
Pour in the diced tomatoes and their flavorful juices, along with the vegetable broth and water. Introduce the salt, bay leaves, and red pepper flakes. Generously season the mixture with freshly ground black pepper. - Simmer to Perfection:
Increase the heat to medium-high, bringing the mixture to a gentle boil. Partially cover the pot with the lid, leaving a 1” gap for steam to escape. Adjust the heat as needed to maintain a gentle simmer. - Pasta, Beans, and Greens Unite:
After 15 minutes, remove the lid and add the pasta, beans, and your chosen greens. Continue simmering, uncovered, for an additional 20 minutes or until the pasta achieves al dente perfection, and the greens tenderize. - Culmination and Finishing Touch:
Remove the pot from heat, and bid farewell to the bay leaves. Stir in the lemon juice and the remaining tablespoon of olive oil. Taste the soup and adjust with more salt (usually about ¼ teaspoon more) and pepper until the flavors harmonize perfectly. - Garnish with Finesse:
Serve the soup in bowls, allowing each guest to indulge in the inviting aroma. For an added touch of luxury, offer freshly grated Parmesan cheese as an optional garnish.
Cooking Tips and Additional Information:
Opt for seasonal vegetables to ensure freshness and maximize flavor.
The choice of whole grain pasta adds a hearty and wholesome dimension to the soup.
For a vegan option, simply omit the Parmesan cheese garnish.
Conclusion:
Our Classic Minestrone Soup invites you to savor the artistry of a well-crafted dish. Share the warmth and goodness of this timeless recipe with loved ones, and make every meal a celebration of wholesome flavors. Embrace the simplicity and elegance that this soup offers, as it becomes a cherished addition to your culinary repertoire. Enjoy the culinary symphony that is Classic Minestrone Soup, where every spoonful is a journey into a world of nourishing delight.
Classic Minestrone Soup
Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes Yield: 6 bowls
Warm up with this vegetarian minestrone soup! This classic minestrone soup recipe is healthy, easy to make, and tastes incredible. It’s vegan, too, if you don’t top it with cheese. Recipe yields 6 bowls or 8 cups of soup.
INGREDIENTS
4 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 medium ribs celery, chopped
¼ cup tomato paste
2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)
4 cloves garlic, pressed or minced
½ teaspoon dried oregano
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)
4 cups (32 ounces) vegetable broth
2 cups water
1 teaspoon fine sea salt
2 bay leaves
Pinch of red pepper flakes
Freshly ground black pepper
1 cup whole grain orecchiette, elbow or small shell pasta
1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or 1 ½ cups cooked beans
2 cups baby spinach, chopped kale or chopped collard greens
2 teaspoons lemon juice
Freshly grated Parmesan cheese, for garnishing (optional)
INSTRUCTIONS
Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the greens are tender.
Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you’d like.