When it comes to comfort food with a fresh twist, classic Italian minestrone is hard to beat. Picture a bowl filled with colorful veggies, hearty beans, and tender pasta, each bite celebrating the best of the season. Whether you’re craving a traditional Tuscan version or a refreshing summer garden take, these 14 recipes offer a taste of Italy with every spoonful. Get ready to explore these warm and versatile soups that are perfect for any occasion.
Traditional Tuscan Minestrone
Minestrone soup is a staple of Italian cuisine, celebrated for its hearty texture and rich flavors. Traditional Tuscan Minestrone, in particular, is a delightful combination of fresh vegetables, beans, pasta, and herbs, resulting in a rustic and satisfying dish. This version of minestrone hails from the heart of Tuscany, where cooks have been perfecting the recipe for generations, using seasonal produce and pantry staples to create a comforting meal.
The soup is known for its versatility, often adapting to what’s available in the kitchen, making it a practical and delicious option for any home cook looking to bring a taste of Italy to their table.
The beauty of Traditional Tuscan Minestrone lies in its simplicity and the quality of its ingredients. As with many Italian dishes, the emphasis is on using fresh and flavorful components, allowing their natural tastes to shine. The soup typically features a medley of vegetables such as onions, carrots, celery, and tomatoes, combined with cannellini beans and small pasta.
It’s flavored with aromatic herbs like basil and thyme, and finished with a drizzle of olive oil and a sprinkle of Parmesan cheese. This recipe serves 4-6 people, making it perfect for a family dinner or a gathering with friends.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 potato, peeled and diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (14 oz) cannellini beans, drained and rinsed
- 1 cup small pasta, such as ditalini
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
- Grated Parmesan cheese, for serving
Cooking Instructions:
- Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes until the vegetables are softened.
- Add Garlic and Vegetables: Stir in the minced garlic and cook for an additional minute until fragrant. Add the diced zucchini and potato, and cook for another 3-4 minutes.
- Incorporate Tomatoes and Broth: Pour in the diced tomatoes with their juices and the vegetable broth. Stir well to combine all the ingredients.
- Season and Simmer: Add the cannellini beans, dried oregano, dried thyme, and bay leaf. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld.
- Cook the Pasta: Stir in the small pasta and continue to simmer for another 10-12 minutes, or until the pasta is cooked to al dente.
- Finish with Fresh Herbs: Remove the bay leaf and stir in the fresh basil. Adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and serve hot, topped with grated Parmesan cheese.
Extra Tips:
When making Traditional Tuscan Minestrone, feel free to use any vegetables you have on hand; the recipe is highly adaptable. The soup can also be made in advance and stored in the refrigerator for up to three days, allowing the flavors to develop even further.
If you prefer a thicker consistency, you can mash some of the beans before adding them to the soup. Additionally, for a gluten-free version, substitute the pasta with gluten-free pasta or omit it altogether. A drizzle of high-quality olive oil before serving can enhance the flavor, adding a final touch of authenticity to this classic Italian dish.
Hearty Winter Minestrone
When the cold months set in, there’s nothing quite like a warm, nourishing bowl of Hearty Winter Minestrone to lift your spirits. This classic Italian soup is a comforting blend of seasonal vegetables, beans, and pasta, simmered to perfection in a rich tomato broth.
Minestrone is a versatile dish, allowing you to use whatever winter vegetables you have on hand, making it not only delicious but also incredibly adaptable. The mixture of textures and flavors creates a satisfying meal that’s both wholesome and filling.
This Hearty Winter Minestrone is perfect for serving 4-6 people, making it an ideal choice for family dinners or gatherings with friends. The recipe incorporates traditional Italian flavors with fresh herbs and a touch of Parmesan cheese for a delightful finish.
Whether you’re a seasoned cook or a beginner, this recipe is straightforward and easy to follow, ensuring you can bring a taste of Italy to your dinner table with ease.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (such as ditalini)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions:
- Prepare the Vegetables: Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
- Add Vegetables: Stir in the carrots, celery, potatoes, zucchini, and green beans. Cook for an additional 5-7 minutes, allowing the vegetables to soften slightly.
- Simmer the Soup: Add the diced tomatoes, vegetable broth, and cannellini beans to the pot. Stir in the oregano and basil, and season with salt and pepper to taste. Bring the mixture to a boil.
- Cook the Pasta: Reduce the heat to a simmer and add the pasta. Allow the soup to simmer for about 15-20 minutes, or until the pasta and vegetables are tender.
- Finish and Serve: Once the pasta is cooked through, stir in the Parmesan cheese and fresh parsley. Serve the minestrone hot, with extra Parmesan cheese on the side for topping.
Extra Tips: For an even richer flavor, consider adding a Parmesan rind to the soup as it simmers, removing it before serving. If you have leftover vegetables in your fridge, feel free to toss them into the pot for added variety.
Minestrone is also freezer-friendly, so you can make a large batch and store portions for a quick meal on busy days. Adjust the seasoning as needed, and remember that the flavors tend to deepen the next day, making leftovers even more delicious.
Summer Garden Minestrone
Summer Garden Minestrone is a delightful, vibrant soup that captures the essence of the season’s freshest produce. As the name suggests, this recipe brings together a blend of summer vegetables, herbs, and beans to create a hearty, nutritious dish. It’s perfect for a light yet satisfying meal that can be enjoyed hot or cold, making it versatile for any summer gathering.
The beauty of this dish lies in its ability to adapt to whatever vegetables are abundant in your garden or available at your local market. This classic Italian minestrone isn’t only easy to make but also allows for endless variations, depending on what you have on hand. The key to a great minestrone is to use fresh, high-quality ingredients and to allow the vegetables to cook until they’re tender but still retain a bit of their texture and flavor.
Serve it with crusty bread for a complete meal that celebrates the bounty of summer.
Ingredients (Serves 4-6):
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14 oz) diced tomatoes, with juice
- 4 cups vegetable broth
- 1 can (14 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups baby spinach
- 1/4 cup fresh basil, chopped
- Grated Parmesan cheese for serving (optional)
Instructions:
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for about 3-5 minutes until the onion becomes translucent and the garlic is fragrant.
- Add Vegetables: Stir in the diced carrots, celery, zucchini, yellow squash, and red bell pepper. Cook for an additional 5-7 minutes, allowing the vegetables to soften slightly.
- Incorporate Tomatoes and Broth: Pour in the diced tomatoes with their juice and the vegetable broth. Stir well to combine the ingredients.
- Season and Simmer: Add in the green beans, cannellini beans, dried oregano, and dried basil. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the vegetables are tender.
- Finish with Spinach and Fresh Basil: Stir in the baby spinach and let it wilt into the soup for about 2 minutes. Remove the pot from heat and stir in the fresh basil.
- Serve: Ladle the minestrone into bowls and garnish with grated Parmesan cheese, if desired. Serve with crusty bread.
Extra Tips:
For an even more robust flavor, consider adding a Parmesan rind to the soup as it simmers, removing it before serving. This will impart a rich, savory depth to the broth.
If you prefer a thicker consistency, you can mash some of the beans before adding them to the soup. Additionally, feel free to adjust the vegetables based on what you have available; corn, peas, or kale are all excellent additions.
Enjoy this minestrone hot on a cool evening or chilled on a warm day for a reviving meal.
Classic Minestrone With Pesto
Minestrone is a hearty Italian soup that’s filled with a variety of vegetables, beans, and pasta. This version, Classic Minestrone with Pesto, adds an extra layer of flavor with the inclusion of a vibrant basil pesto. The pesto not only enhances the soup’s taste but also provides a fresh, aromatic touch that elevates the entire dish.
This comforting soup is perfect for any season and is often enjoyed as a main course due to its wholesome ingredients and satisfying nature.
Making Classic Minestrone with Pesto is simple and rewarding. It begins with sautéing a mix of vegetables like onions, carrots, and celery, which form the flavorful base. The addition of beans and pasta makes it a filling meal, while the pesto added just before serving gives it a distinctive Italian flair.
This recipe serves 4-6 people, making it ideal for family dinners or gatherings with friends.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta shells or ditalini
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1/2 cup fresh basil pesto
- Grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish
Instructions:
- Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables are softened and the onion becomes translucent.
- Add Aromatics: Stir in the minced garlic and continue to cook for an additional minute until fragrant.
- Incorporate Vegetables: Add the diced zucchini and red bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
- Simmer the Soup: Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Stir in the cannellini beans, pasta, dried oregano, and dried basil. Season with salt and pepper. Let the soup simmer for about 15-20 minutes or until the pasta is cooked al dente.
- Add Green Beans: About 5 minutes before the soup is done, add the trimmed green beans. Cook until they’re tender yet still crisp.
- Finish with Pesto: Once the soup is ready, remove it from the heat. Stir in the fresh basil pesto until well combined.
- Serve: Ladle the soup into bowls, and top with grated Parmesan cheese and fresh basil leaves for garnish. Serve hot.
Extra Tips:
For a richer flavor, consider using homemade vegetable broth. If you prefer a thicker soup, mash some of the beans before adding them to the pot.
Feel free to vary the vegetables based on what’s in season or your personal preferences. For a gluten-free version, substitute the pasta with gluten-free pasta.
Slow Cooker Minestrone
Minestrone is a quintessential Italian soup, brimming with fresh vegetables, beans, and pasta in a rich tomato broth. Ideal for a comforting meal, this version of minestrone is made effortlessly in a slow cooker, allowing the flavors to meld beautifully over time. Perfect for busy days, the slow cooker minestrone can be prepared in advance and left to simmer until you’re ready to enjoy a warm, hearty bowl of goodness.
This recipe serves 4-6 people, making it ideal for family dinners or meal prepping for the week. The slow cooker method guarantees that the vegetables maintain their texture while the beans and pasta absorb the flavorful broth, resulting in a deliciously satisfying soup. Gather your ingredients, set your slow cooker, and let it do the work while you go about your day.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (such as ditalini or macaroni)
- 2 cups fresh spinach
- Freshly grated Parmesan cheese, for serving
Instructions:
- Prepare the Vegetables: Start by chopping the onion, slicing the carrots, and chopping the celery stalks. Dice the zucchini and cut the green beans into 1-inch pieces. Mince the garlic cloves.
- Combine Ingredients in Slow Cooker: In a 6-quart slow cooker, combine the olive oil, chopped onion, sliced carrots, chopped celery, minced garlic, diced zucchini, green beans, diced tomatoes, kidney beans, cannellini beans, and vegetable broth.
- Season the Soup: Add the dried oregano, dried basil, salt, and pepper to the slow cooker. Stir all the ingredients together until well mixed.
- Cook the Soup: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This allows the flavors to meld and the vegetables to become tender.
- Add Pasta and Spinach: About 30 minutes before serving, add the pasta to the slow cooker. Cover and continue to cook on high until the pasta is tender. Stir in the fresh spinach until it wilts.
- Serve: Once the pasta is cooked and the spinach has wilted, taste and adjust seasoning if necessary. Ladle the soup into bowls and top with freshly grated Parmesan cheese.
Extra Tips:
For an even richer flavor, consider sautéing the onion, carrots, celery, and garlic in olive oil in a skillet before adding them to the slow cooker. This extra step will enhance the soup’s depth.
Additionally, if you prefer a thicker consistency, mash some of the beans before adding them to the slow cooker. Feel free to get creative with vegetables based on what’s in season or what you have on hand. Minestrone is a versatile dish, and you can easily customize it to suit your taste preferences.
Enjoy your homemade slow cooker minestrone with a slice of crusty bread for a complete meal.
Vegan Minestrone Delight
Minestrone is a classic Italian soup known for its versatility and hearty nature. Our Vegan Minestrone Delight offers a plant-based twist on this traditional favorite, making it a perfect option for vegans and vegetarians alike. Packed with seasonal vegetables, beans, and pasta, this dish provides a complete and nourishing meal that’s both satisfying and easy to make.
The beauty of minestrone lies in its flexibility, allowing you to use whatever vegetables you have on hand, making it ideal for a quick weeknight dinner or a cozy weekend meal. This recipe serves 4-6 people and is designed to be both flavorful and nutritious.
The key to a good minestrone is building layers of flavor, starting with a base of aromatic vegetables and then adding in your choice of seasonal produce. For this vegan version, we’ll be using vegetable broth to enhance the taste while keeping it light and healthy.
Follow this easy recipe to create a comforting bowl of Vegan Minestrone Delight that will warm your soul and keep your taste buds asking for more.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup small pasta (such as ditalini or elbow)
- 2 cups fresh spinach leaves
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Cooking Instructions:
- Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
- Stir in the diced carrots, celery, zucchini, and red bell pepper, cooking for an additional 5 minutes until the vegetables start to soften.
- Incorporate the Liquids: Pour in the can of diced tomatoes (with their juice) and the vegetable broth. Stir to combine, then add the drained cannellini beans and green beans. Bring the mixture to a gentle simmer.
- Season the Soup: Add the dried oregano, basil, thyme, salt, and pepper to taste. Allow the soup to simmer for about 20 minutes, letting the flavors meld together.
- Cook the Pasta: Stir in the small pasta and continue to simmer until the pasta is cooked to al dente, about 8-10 minutes. Confirm you stir occasionally to prevent sticking.
- Add the Greens: Once the pasta is cooked, add the fresh spinach leaves, allowing them to wilt into the soup. Stir in the chopped parsley and lemon juice for a fresh, bright finish.
- Serve: Taste and adjust seasoning if necessary. Serve the minestrone hot, garnished with additional fresh parsley if desired.
Extra Tips:
For a more robust flavor, you can add a bay leaf to the soup while it simmers and remove it before serving.
If you prefer a thicker soup, you can mash some of the beans before adding them to the pot. Feel free to substitute or add any seasonal vegetables you have on hand, such as kale or potatoes, to customize your minestrone.
Using whole wheat pasta can add extra fiber to the dish, making it even more nutritious. Enjoy this comforting bowl of Vegan Minestrone Delight with a slice of crusty bread for a complete meal.
Minestrone With Italian Sausage
Minestrone with Italian sausage is a hearty and flavorful variation of the classic Italian soup. This dish combines the robust taste of Italian sausage with an assortment of fresh vegetables, beans, and pasta, creating a satisfying meal that’s perfect for any season. The addition of sausage adds a depth of flavor that enhances the traditional minestrone, making it a favorite among those who enjoy a bit more substance in their soup.
This recipe is both comforting and nutritious, offering a delightful blend of textures and tastes. This version of minestrone is ideal for family dinners or gatherings, as it serves 4-6 people. The rich and savory broth, combined with the freshness of the vegetables and the hearty nature of the sausage, provides a well-balanced dish that’s both filling and delicious.
Whether you’re looking to warm up on a chilly evening or enjoy a light yet satisfying lunch, this minestrone with Italian sausage is sure to please everyone’s palate.
Ingredients:
- 1 pound of Italian sausage (mild or spicy, according to preference)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup fresh spinach
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken or vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup pasta (such as ditalini or elbow)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Freshly grated Parmesan cheese, for serving
Cooking Instructions:
- Prepare the Sausage: In a large pot, heat the olive oil over medium heat. Add the Italian sausage, breaking it into small pieces with a spoon. Cook until browned and cooked through. Remove the sausage from the pot and set aside.
- Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent and the garlic is fragrant.
- Add Vegetables: Stir in the diced carrots, celery, and zucchini. Cook for another 5 minutes, allowing the vegetables to soften slightly.
- Combine Ingredients: Return the cooked sausage to the pot. Add the diced tomatoes, chicken or vegetable broth, cannellini beans, oregano, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cook the Soup: Let the soup simmer for 15-20 minutes, allowing all the flavors to meld together. Stir occasionally.
- Add Pasta and Spinach: Stir in the pasta and cook for an additional 10 minutes, until the pasta is al dente. Add the fresh spinach and cook for another 2-3 minutes until wilted.
- Serve: Taste and adjust the seasoning if necessary. Ladle the soup into bowls and top with freshly grated Parmesan cheese to serve.
Extra Tips:
For an even richer flavor, consider using homemade chicken broth. You can also customize the vegetables based on what you have on hand; green beans, peas, or cabbage can be excellent additions.
If you prefer a thicker soup, mash some of the beans before adding them to the pot. This dish can be made ahead of time and often tastes better the next day as the flavors continue to develop. When reheating, you may need to add a bit more broth or water, as the pasta tends to absorb liquid as it sits.
White Bean and Kale Minestrone
Minestrone is a classic Italian soup known for its hearty mixture of vegetables, beans, and sometimes pasta or rice. The White Bean and Kale Minestrone is a delightful variation that combines the creaminess of white beans with the nutritious punch of kale. This dish is perfect for a cozy family dinner, providing both comfort and nourishment.
The recipe is versatile and can easily be customized with seasonal vegetables or whatever you have on hand in your pantry. This particular recipe serves 4-6 people, making it a great option for a weeknight meal or a gathering with friends.
The combination of white beans and kale gives this soup a nutritious boost while the medley of vegetables adds a depth of flavor that’s both satisfying and invigorating. It’s a dish that can be enjoyed all year round, and pairs wonderfully with a slice of crusty bread or a side salad.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 (14-ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 (14-ounce) can white beans, drained and rinsed
- 1 cup kale, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup small pasta (optional)
- Freshly grated Parmesan cheese, for serving (optional)
Instructions:
- Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic.
- Cook the Vegetables: Add the diced carrots, celery, and zucchini to the pot. Stir well to combine with the onions and garlic. Cook for about 5-7 minutes, or until the vegetables start to soften.
- Add Tomatoes and Broth: Pour in the can of diced tomatoes, including the juice, and the vegetable broth. Stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer.
- Incorporate Beans and Kale: Add the drained and rinsed white beans to the pot. Stir in the chopped kale, dried oregano, and dried basil. Season with salt and pepper to taste. Let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
- Optional Pasta Addition: If using, stir in the small pasta and continue to simmer until the pasta is cooked through, roughly 8-10 minutes. Confirm the pasta is added towards the end of cooking to prevent it from becoming too soft.
- Final Touches: Taste and adjust the seasoning if necessary. Serve the minestrone hot, garnished with freshly grated Parmesan cheese if desired.
Extra Tips:
For a richer flavor, consider adding a parmesan rind to the pot while simmering; just remember to remove it before serving. If you prefer a thicker soup, mash some of the white beans with a fork before adding them to the pot.
This will give a creamier texture without the need for additional cream or thickeners. Additionally, feel free to customize the vegetables based on what’s in season or what you have available; green beans, potatoes, or spinach can also be great additions.
Rustic Minestrone With Farro
The beauty of this recipe lies in its versatility and the ability to adapt to whatever vegetables are in season or available in your pantry. As you simmer the ingredients together, the flavors meld into a rich and savory broth that envelops the tender vegetables and farro in a symphony of taste.
Whether served as a main course or as a starter, this minestrone is sure to warm the hearts and bellies of your loved ones, embodying the essence of Italian home cooking.
Ingredients (Serving Size: 4-6 people):
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 cup cooked farro
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups fresh spinach, roughly chopped
- Freshly grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish
Cooking Instructions:
- Prepare the Vegetables: Begin by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the Vegetables: Incorporate the diced carrots, celery, zucchini, and green beans into the pot. Cook, stirring occasionally, for about 8-10 minutes, or until the vegetables begin to soften.
- Simmer the Soup: Pour in the diced tomatoes and vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld together.
- Incorporate the Grains and Beans: Stir in the cooked farro and cannellini beans. Season the soup with dried oregano, dried thyme, salt, and pepper. Continue to simmer for another 10 minutes to guarantee all ingredients are heated through.
- Finish with Greens: Add the chopped spinach to the pot and stir until just wilted. Taste and adjust seasoning as needed, maintaining a balance of flavors.
- Serve: Ladle the Rustic Minestrone With Farro into bowls, topping each serving with freshly grated Parmesan cheese. Garnish with fresh basil leaves for a burst of color and aroma.
Extra Tips:
When cooking Rustic Minestrone With Farro, feel free to customize the vegetables based on what’s in season or to suit your taste preferences.
If farro is unavailable, barley or quinoa can be used as alternatives, though the cooking time may vary. To enhance the flavor, consider adding a Parmesan rind to the broth while simmering and removing it before serving.
Finally, if you prefer a thicker soup, mash some of the beans before adding them to the pot. Enjoy this delightful, customizable soup with a slice of crusty bread for a complete meal.
Minestrone With Spinach and Orzo
Minestrone With Spinach and Orzo is a hearty and nutritious variation of the classic Italian soup, perfect for a cozy dinner on a chilly evening. This version is packed with fresh vegetables, tender orzo pasta, and vibrant spinach, creating a delightful combination of flavors and textures. The soup is both filling and light, making it an excellent choice for a main course or a starter.
It’s a versatile dish that can easily be adapted to include seasonal vegetables or to suit your personal taste preferences. The beauty of Minestrone With Spinach and Orzo lies in its simplicity and the freshness of its ingredients. This vegetarian dish isn’t only healthy but also satisfying, as the orzo adds a pleasant chewy texture while the spinach provides a burst of color and nutrients.
As the soup simmers, the flavors meld together, creating a comforting and aromatic experience that’s sure to delight your family and friends. Whether you’re a seasoned cook or a beginner, this recipe is straightforward to prepare and will quickly become a favorite in your household.
Ingredients for 4-6 servings:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 cup orzo pasta
- 2 cups fresh spinach leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions:
- Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Vegetables: Incorporate the diced carrots, celery, and zucchini into the pot. Cook while stirring occasionally for about 5-7 minutes until the vegetables begin to soften.
- Simmer the Soup: Pour in the can of diced tomatoes, including their juice, and the vegetable broth. Stir in the dried oregano and basil. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 15 minutes, allowing the flavors to meld.
- Cook the Orzo: Add the orzo pasta to the pot and continue to simmer for an additional 10-12 minutes until the pasta is al dente.
- Add Spinach: Stir in the fresh spinach leaves and cook for another 2-3 minutes until the spinach is wilted and tender.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve hot and enjoy your Minestrone With Spinach and Orzo.
Extra Tips: When making Minestrone With Spinach and Orzo, feel free to experiment with different vegetables based on seasonality or personal preference. To prevent the orzo from absorbing too much broth, consider cooking it separately and adding it to the soup just before serving.
If you prefer a thicker consistency, you can blend a portion of the soup and then mix it back in. For a vegan version, simply omit the Parmesan cheese or replace it with a plant-based alternative. Remember, the key is to use fresh, quality ingredients to enhance the soup’s flavor.
Spicy Minestrone With Chorizo
Spicy Minestrone With Chorizo is a flavorful twist on the classic Italian soup, adding a spicy and savory depth to the traditional medley of vegetables and beans. This hearty dish combines the rich, smoky flavors of chorizo with the comforting warmth of a classic minestrone, making it perfect for chilly evenings or any time you crave a robust meal.
The addition of spicy chorizo not only amplifies the taste but also provides a satisfying protein element, transforming this soup into a complete meal.
This recipe is designed to serve 4-6 people, making it a great choice for family dinners or gatherings with friends. The combination of fresh vegetables, beans, pasta, and chorizo guarantees that each spoonful is packed with flavor and nutrients.
Whether you’re an experienced cook or a beginner looking to try something new, this Spicy Minestrone With Chorizo is both easy to make and bound to impress.
Ingredients (serves 4-6):
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 150g chorizo, sliced
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 1 zucchini, diced
- 400g can of diced tomatoes
- 1 liter chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup cannellini beans, drained and rinsed
- 1 cup small pasta (such as ditalini or elbow)
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
Cooking Instructions:
1. Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes. This forms the aromatic base for the soup.
2. Cook the Vegetables and Chorizo: Add the diced carrots, celery, and red bell pepper to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Then, add the sliced chorizo, red pepper flakes, and smoked paprika. Cook for an additional 3 minutes, allowing the chorizo to release its oils and flavor.
3. Add Remaining Ingredients: Stir in the diced zucchini, canned tomatoes (with their juice), chicken or vegetable broth, bay leaf, oregano, and thyme. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes.
4. Incorporate Beans and Pasta: Add the cannellini beans and pasta to the pot. Continue to simmer for another 10-12 minutes, or until the pasta is cooked al dente. Season the soup with salt and pepper to taste.
5. Finish and Serve: Once the pasta is cooked, remove the bay leaf from the pot. Ladle the soup into bowls and garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Serve hot and enjoy the rich, spicy flavors.
Extra Tips: For an even spicier version of this minestrone, consider using hot chorizo or adding extra red pepper flakes. If you prefer a vegetarian option, simply omit the chorizo and use vegetable broth.
The soup can be stored in an airtight container in the fridge for up to 3 days, making it ideal for meal prep. When reheating, you may need to add a bit more broth or water, as the pasta may absorb some of the liquid over time.
Enjoy your Spicy Minestrone With Chorizo with a side of crusty bread for a complete and satisfying meal.
Minestrone With Roasted Vegetables
Minestrone with roasted vegetables is a delightful twist on the classic Italian soup, adding an extra layer of flavor by incorporating vegetables that have been caramelized to perfection in the oven. This dish is a hearty and nutritious option, ideal for a comforting lunch or dinner.
The roasted vegetables meld beautifully with the traditional components of minestrone, like beans, pasta, and a rich tomato broth, creating a symphony of flavors that’s both satisfying and nourishing.
This recipe is designed to serve 4-6 people and showcases a variety of seasonal vegetables that can be adjusted based on availability and preference. Roasting the vegetables brings out their natural sweetness and deepens their flavors, enhancing the overall taste of the minestrone.
This dish isn’t only delicious but also versatile, as you can easily substitute ingredients to suit your dietary needs or personal taste.
Ingredients (serves 4-6 people):
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14 oz) diced tomatoes, with juice
- 4 cups vegetable broth
- 1 can (14 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (such as ditalini or elbow)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions:
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This will guarantee it’s at the right temperature for roasting the vegetables.
- Prepare the Vegetables: On a large baking sheet, spread the diced zucchini, red bell pepper, and green beans. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat the vegetables evenly.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 20-25 minutes, or until they’re tender and beginning to caramelize around the edges. Stir halfway through to guarantee even roasting.
- Sauté Aromatics: While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the onion becomes translucent and the vegetables are softened.
- Simmer the Soup: Add the diced tomatoes (with juice), vegetable broth, and drained cannellini beans to the pot. Stir in the dried oregano and basil, then bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes.
- Cook the Pasta: As the soup simmers, cook the pasta separately according to package instructions until al dente. Drain and set aside.
- Combine Ingredients: Once the roasted vegetables are done, add them to the pot along with the cooked pasta. Stir everything together and let it simmer for another 5 minutes to allow the flavors to meld.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with grated Parmesan cheese and fresh basil leaves.
Extra Tips:
For a richer flavor, consider adding a splash of red wine or a tablespoon of balsamic vinegar to the soup while it simmers. If you prefer a thicker soup, mash some of the beans before adding them to the pot.
You can also use gluten-free pasta to accommodate dietary restrictions. Minestrone with roasted vegetables is perfect for meal prep; it tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to three days.
Instant Pot Minestrone Magic
Discover the ease and deliciousness of crafting a classic Italian Minestrone soup with the modern convenience of an Instant Pot. This one-pot wonder is perfect for those busy evenings when you crave a hearty and nutritious meal without spending hours in the kitchen. Bursting with vibrant flavors and packed with vegetables, beans, and pasta, this Minestrone won’t only satisfy your taste buds but also warm your soul.
Designed to serve 4-6 people, this recipe utilizes the Instant Pot to deliver all the traditional flavors of Minestrone with a fraction of the effort. The pressure cooking method guarantees that the ingredients meld beautifully together, creating a rich and comforting soup that’s perfect for any occasion. Whether you’re serving it as a main course or a starter, this Instant Pot Minestrone Magic is sure to become a family favorite.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (such as ditalini or elbow)
- 2 cups fresh spinach
- 1 tablespoon lemon juice
- Grated Parmesan cheese for serving (optional)
Instructions:
- Prepare the Instant Pot: Set your Instant Pot to the ‘Sauté’ function. Add the olive oil and allow it to heat up for a minute.
- Sauté the Vegetables: Add the diced onion and minced garlic to the pot. Sauté for about 2-3 minutes until the onion becomes translucent. Stir in the carrots, celery, zucchini, and bell pepper. Continue to sauté for another 5 minutes, or until the vegetables begin to soften.
- Add Remaining Ingredients: Turn off the ‘Sauté’ function. Add the green beans, cannellini beans, diced tomatoes, vegetable broth, oregano, basil, salt, and pepper. Stir everything well to combine.
- Pressure Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select the ‘Pressure Cook’ or ‘Manual’ mode and set the timer for 5 minutes on high pressure.
- Quick Release: Once the cooking time is up, perform a quick release by carefully turning the valve to the venting position. Once the pressure has fully released, open the lid.
- Add Pasta and Spinach: Switch the Instant Pot back to the ‘Sauté’ function. Stir in the pasta and cook for 5-7 minutes, or until the pasta is al dente. Add the spinach and cook for another minute, just until wilted. Stir in the lemon juice.
- Serve: Taste and adjust seasoning if necessary. Ladle the Minestrone into bowls and top with grated Parmesan cheese, if desired.
Extra Tips:
For an even more flavorful Minestrone, consider adding a Parmesan rind to the soup before pressure cooking. It will infuse the broth with a rich, cheesy depth.
If you prefer a thicker soup, you can mash some of the cannellini beans before adding them to the pot. Additionally, feel free to customize the vegetables based on what’s in season or what you have on hand.
The Instant Pot Minestrone Magic is versatile and forgiving, making it an excellent canvas for your personal touches.
Minestrone With Tortellini and Basil
Minestrone With Tortellini and Basil is a delightful variation of the classic Italian soup that combines the hearty flavors of traditional minestrone with the rich, cheesy goodness of tortellini. This version of minestrone is perfect for those who enjoy a comforting and filling meal that’s packed with vegetables, beans, and pasta. The addition of fresh basil adds a fragrant aroma and vibrant taste that perfectly complements the soup’s robust flavors.
Whether you’re serving it as a starter or a main course, this Minestrone With Tortellini and Basil is sure to be a crowd-pleaser.
Preparing this dish isn’t only rewarding regarding taste but also in its simplicity and ease of preparation. It’s an excellent choice for busy weeknights or casual gatherings, as it requires minimal effort while still delivering a wholesome, nutritious meal.
The combination of seasonal vegetables and high-quality tortellini creates a balanced dish that’s both delicious and nourishing. Serve it with a side of crusty bread to soak up the savory broth, and you’ll have a complete meal that satisfies both the stomach and the soul.
Ingredients (Serves 4-6):
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup canned diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package (9 oz) cheese tortellini
- 1 cup fresh spinach leaves
- 1/4 cup fresh basil leaves, chopped
- Grated Parmesan cheese for serving
Cooking Instructions:
- Heat the Olive Oil: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing them until the onion becomes translucent and fragrant, about 5 minutes.
- Add Vegetables: Stir in the diced carrots, celery, zucchini, and red bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Incorporate Tomatoes and Broth: Add the canned diced tomatoes and their juices to the pot, followed by the vegetable broth. Stir to combine the ingredients.
- Season the Soup: Add the drained cannellini beans, dried oregano, and dried thyme. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes.
- Cook the Tortellini: Add the cheese tortellini to the pot and cook according to the package instructions, usually about 5-7 minutes, until they’re tender and cooked through.
- Finish with Spinach and Basil: Stir in the fresh spinach leaves and chopped basil, allowing them to wilt slightly in the hot soup. Taste and adjust the seasoning if necessary.
- Serve: Ladle the hot minestrone into bowls, and sprinkle with grated Parmesan cheese before serving. Enjoy with crusty bread on the side.
Extra Tips:
To enhance the flavor of your Minestrone With Tortellini and Basil, consider using homemade vegetable broth if time allows. It adds a deeper, more robust taste to the soup.
You can also customize the vegetables based on the season or what’s available in your pantry. For a spicier kick, add a pinch of red pepper flakes during the seasoning step.
Store leftovers in an airtight container in the refrigerator for up to three days; the flavors will meld beautifully over time. When reheating, add a splash of broth or water to maintain the soup’s consistency.
