Minestrone Soup

Minestrone soup is a vibrant dish that celebrates texture and flavor; it features beans, pasta, and seasonal vegetables, all combined in a rich tomato broth. This homemade minestrone soup offers a deeply comforting experience, infused with Parmesan rind, which lends a cheesy flavor that pairs well with all the key ingredients.

This soup originated in ancient Rome; its modern version evolved in the 19th century. The word ‘minestrone’ comes from the Italian word ‘minestra’, which means soup or broth. In the old days, this soup was made with pantry ingredients and garden vegetables, ensuring that everything served a purpose.

Ingredients

Carrots, Celery, Onions, Mushrooms, Zucchini, Spinach, Kidney beans, Beef Steak, Pasta, Tomatoes, Butter, Tomato paste, Lemon juice, Worcestershire sauce, Oregano, Bay leaves, Parsley, Thyme, Rosemary, Salt, Beef Stock Cube, Parmesan rind.

Vegetables such as carrots, celery, onions, and zucchini add heartiness. You can use an array of your favorite vegetables. Kidney beans add protein; you can swap them out for chickpeas or cannellini beans. Medium-length pastas work best for this soup. Tomato paste adds flavor, and Parmesan cheese rind provides cheesiness. Spinach gives freshness to this soup. Italian herbs such as Thyme, Rosemary, Oregano, Bay leaves enhance the soup.

Instructions

Add cooking oil and butter to a pot on medium-low heat, add celery and onions to the pot, saute for six to eight minutes until the onions are golden brown. Add garlic and saute for two minutes, then add the carrots, mushrooms and zucchini. Stir the mixture and add the tomato paste.

Add the spices and herbs to the pot. Add the lemon juice, beef stock cube and the worcestershire sauce. Add water, rind of parmesan, cubed steak, kidney beans and bay leaves. Simmer for 1 hour and 20 minutes.

After the minestrone soup has simmered, add washed spinach leaves, if the spinach leaves are large, you can cut them up and then add them in, cook for 10 minutes. During this time, add the pasta.

The Minestrone is ready to eat and enjoy. Garnish with parmesan cheese. Add a squeeze of lemon juice to enhance the complexity of the soup.

Expert tips

The Parmesan rind is crucial to add to the pot whilst the soup is simmering, the flavor works well with the bouillon cube. The soffrito consists of onions, carrots, celery, it must be softened through the sauteing process with oil, you can add abit of butter for more flavour. Root vegetables such as potatoes and carrots go in earlier than the spinach, zucchini and other softer vegetables. Cook the pasta in a seperate pot to ensure that the broth remains free of the starch.

Frequently Asked Questions

Can I add different types of protein to minestrone soup?

Yes, consider skipping the beef cubes for rotisserie chicken, or your favorite Italian sausage. Garlic beef salami will also enhance the taste to the minestrone soup. If you want to add a vegetarian element, consider adding in blended white beans, this will give the broth a smooth texture. You can also leave out the meat protein which result in a vegetarian minestrone soup.

Can I make this soup ahead of time?

Yes, Minestrone soup tastes better the next day once the flavours have melded into one another.

Which beans work best?

Cannelini, these are white kidney beans and add a creamy flavour to the Italian soup. Whilst red kidney beans have a heartier texture. Make sure to rinse the canned beans to remove any starch. And, if you are using dried beans, soak them overnight.

How do I prevent the vegetables from getting mushy?

Simmer, don’t boil the minestrone soup. This will ensure that the vegetables retain their original texture. Also, adding in the vegetables at the right times are important. Typically, herbs go into the soup in the last five minutes.

What can you Serve with Minestrone Soup?

Minestrone soup is often made with pasta, if you omit it, you can serve this dish with a Crusty baguette or a Garlic bread. Explore more Italian Recipes.

How to Store Minestrone Soup?

Store in the fridge for two to four days. Reheat on the stove or in the microwave. If you intend to freeze the soup, wait until it cools down and then place in freezer proof containers or ziplock bags. Freeze for three months. Defrost on countertop and reheat on the stove.