Minestrone Soup

A hearty Italian minestrone soup filled with seasonal vegetables, beans, pasta, and herbs in a rich tomato broth. A wholesome, comforting meal for any night of the week.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Dinner

Cuisine: Italian

Keyword: Hearty Vegetable Soup, Homemade Minestrone, Italian soup, Italian Vegetable Soup, Minestrone soup

Servings:

Calories: 218kcal

Author: thetastejournal.com

Ingredients

Vegetables

1 Zucchini
3 Tomatoes
1 Onion
4 Garlic cloves
150 grams Mushrooms
½ Celery stalk
1 Carrot

Spices, Herbs & Condiments

1 Beef Stock Cube
3 Bay Leaves
1 tsp Oregano
2 tbsp Worcestershire Sauce
1 Beef Stock Cube
2 tbsp Tomato Paste
20 grams Parmesan Rind

Miscellaneous

3/4 cup Pasta
2 tbsp Butter
4 tbsp Lemon
100 grams Spinach
400 grams Kidney Beans
400 grams Steak - cut into cubes

Instructions

Saute the ingredients: Heat oil and butter in a pot over medium-low heat. Sauté celery and onions for 6-8 minutes until golden brown. Add garlic and sauté for 2 minutes, then stir in carrots, mushrooms, and zucchini.
Add the spices & condiments: Mix in tomato paste, spices, herbs, lemon juice, beef stock cube, Worcestershire sauce, water, parmesan rind, cubed steak, kidney beans, and bay leaves.
Cook: Simmer for 1 hour and 20 minutes. Then, add washed spinach leaves (chopped if large) and cook for 10 minutes, adding pasta during this time.

Notes

Substitutes for beans: Cannellini beans can be replaced with navy beans, butter beans, or kidney beans, all of which provide a similar creamy texture. Use small shells, elbow macaroni, ditalini pasta, or orzo instead. For the best texture, cook the pasta separately and add it to each serving just before eating.

Substitutes for Zucchini: It can be substituted with yellow squash or green beans, while spinach can be replaced with kale, Swiss chard, or baby kale. If using greens like kale or chard, add them a few minutes earlier so they have time to soften.

Substitutes for Parmesan rind: A Parmesan rind adds incredible depth to the soup as it simmers. If you don't have one, stir in freshly grated Parmesan cheese just before serving for a similar rich, savory finish. Fresh parsley or basil add brightness at the end of cooking, but dried Italian seasoning makes a convenient substitute when fresh herbs aren't available.

Extra Virgin Olive oil: Minestrone is traditionally made with seasonal vegetables, so don't be afraid to use whatever is fresh and in season. Just before serving, finish the soup with a drizzle of extra virgin olive oil for added richness. For a more indulgent variation, a small drizzle of truffle oil adds a wonderful earthy aroma—use it sparingly, as a little goes a long way.

Nutrition