Minestrone soup is one of those classic comfort foods that feels like a warm, hearty hug in a bowl. Whether it’s a cold winter day or just a craving for something rich in flavor, this vegetable-packed soup can do no wrong. It’s a blend of savory, fresh, and wholesome ingredients, making it not only satisfying but also versatile. The beauty of minestrone lies in its adaptability-while the basic ingredients may remain similar, the recipe can evolve based on what’s in season or on hand.
In this post, we’re diving deep into the details of making a traditional minestrone soup with pasta, complete with everything you need to know-from ingredients to expert tips. Get ready for a recipe that’s as delicious as it is flexible, providing a dish that’s both nourishing and full of flavor.
Minestrone Soup With Pasta Recipe
Minestrone is the kind of soup that makes you feel good on the inside and out. It’s packed with vegetables, beans, and pasta, simmered together in a fragrant broth, and seasoned to perfection. Add some fresh herbs, a dash of olive oil, and a sprinkle of Parmesan cheese, and you’ve got yourself a winning meal.
The beauty of minestrone is in the details-what you put in it, how long you cook it, and how you balance the textures. It’s not just about the soup itself; it’s about creating a complete experience that brings out the natural flavors of each ingredient.
Ingredients Needed
To make a hearty, traditional minestrone soup with pasta, here’s what you’ll need:
- Olive Oil – This serves as the base for sautéing the vegetables and adds depth to the flavor.
- Onion – Chopped finely; the onion gives a sweet, aromatic base to the soup.
- Carrots – Diced into small pieces to add a mild sweetness and a pop of color.
- Celery – Chopped, contributing a subtle earthiness and texture to the broth.
- Garlic – Minced; garlic adds a punch of savory flavor that’s the backbone of the soup.
- Zucchini – A key vegetable that brings in a fresh, slightly sweet flavor and soft texture.
- Potatoes – Peeled and diced; they add a creamy texture once they cook down in the broth.
- Tomatoes – Fresh or canned, providing that necessary acidity and umami flavor.
- Vegetable Broth – The liquid base that binds all the ingredients together. Chicken broth can also be used for a richer flavor.
- White Beans – Cannellini beans or great northern beans work great for their creamy texture and mild flavor.
- Pasta – Small pasta like ditalini, elbow macaroni, or small shells work best, but any small pasta will do.
- Fresh Herbs – Basil, thyme, and rosemary are the classics here, bringing freshness and fragrance.
- Parmesan Cheese – Freshly grated for garnish, adding a salty, umami finish to the soup.
- Salt and Pepper – For seasoning and balancing the flavors throughout the soup.
Cooking Instructions
Now, let’s get into the cooking process. Don’t worry; while there are a few steps, making minestrone is more about letting the ingredients mingle and meld together.
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Prep The Ingredients
- Dice the onion, carrots, celery, and zucchini. Mince the garlic, peel and dice the potatoes, and prepare the tomatoes (if using fresh, chop them up).
- Open the cans of beans and rinse them to remove any excess sodium.
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Sauté The Vegetables
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the onion, carrot, celery, and garlic. Sauté for about 5-7 minutes, or until the vegetables are soft and the onion becomes translucent.
- Stir occasionally to prevent burning and ensure an even cook.
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Add The Tomatoes And Potatoes
- Toss in your chopped tomatoes (or canned diced tomatoes) and diced potatoes.
- Cook for an additional 3 minutes, letting the tomatoes break down slightly and release their juices.
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Add The Broth
- Pour in 6 cups of vegetable broth (or chicken broth for a non-vegetarian version) and stir everything together.
- Bring the soup to a gentle boil. Once boiling, reduce the heat and let it simmer for about 10-15 minutes, or until the potatoes begin to soften.
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Add The Beans And Pasta
- Add the beans and pasta to the pot.
- Stir everything together and let the soup simmer for another 10-12 minutes, or until the pasta is al dente and the beans are heated through. Be careful not to overcook the pasta; it should still have a slight bite to it.
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Finish With Herbs And Seasoning
- Stir in the fresh basil, thyme, and rosemary. Season with salt and pepper to taste. If you want a bit of a punch, you can also add a dash of red pepper flakes.
- Let the soup simmer for a few more minutes, allowing the flavors to marry.
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Serve And Garnish
- Ladle the soup into bowls and top with freshly grated Parmesan cheese for that final touch of richness and flavor.
- You can also drizzle a little olive oil on top for added richness.
Ingredient Insights
Let’s break down a few of the key ingredients to understand why they shine in minestrone:
- Olive Oil: It’s not just for cooking; it adds a subtle richness and acts as a flavor carrier, helping the other ingredients shine.
- Beans: They’re an excellent source of plant-based protein and fiber. White beans like cannellini are a traditional choice for their mild flavor and creamy texture when cooked.
- Pasta: Small pasta shapes are perfect for this soup because they absorb the broth and become tender without overpowering the other ingredients.
- Herbs: Fresh herbs like basil and rosemary not only add fragrance but balance the soup’s heartiness with fresh, green notes that lift the whole dish.
Expert Tips
To elevate your minestrone to restaurant-quality, here are some pro tips:
- Use High-Quality Broth: The broth is the base of your soup, so using a flavorful, high-quality vegetable or chicken broth will make a noticeable difference. If you have the time, making your own broth can take your soup to the next level.
- Add Greens: For even more nutritional benefits, you can toss in a handful of spinach, kale, or Swiss chard at the end of cooking. These leafy greens add color and nutrients.
- Don’t Overcook the Pasta: Pasta can turn mushy quickly, so it’s best to cook it just until al dente. If you plan on storing leftovers, consider cooking the pasta separately and adding it to the soup when you reheat it to avoid overcooking.
- Let it Rest: If possible, let the soup sit for a bit before serving. This allows the flavors to develop even further and gives the broth time to thicken slightly.
- Frozen Vegetables Work Too: If you’re in a rush, frozen vegetables can be a good substitute. Just make sure to sauté them as you would fresh veggies to build flavor.
Recipe Variations
Minestrone soup is so versatile! Here are some variations to try, depending on your mood or what you have available:
- Meat Lovers’ Minestrone: Add sausage, bacon, or pancetta for a meaty twist. Brown the meat first, then sauté your vegetables in the rendered fat for extra flavor.
- Vegan Minestrone: Skip the Parmesan cheese or opt for a dairy-free version, and use vegetable broth for a completely vegan option.
- Spicy Minestrone: Add a pinch of crushed red pepper flakes, or even a dash of hot sauce, for a spicy kick.
- Italian-Inspired Minestrone: Toss in some pesto or a drizzle of balsamic vinegar before serving for a rich, tangy finish.
Final Words
Minestrone soup is the epitome of comfort food, packed with healthy vegetables, hearty beans, and tender pasta. Its depth of flavor and nutritional value make it a perfect meal for any time of year. Plus, its flexibility allows you to adapt the recipe to fit what you have on hand, making it a dish that can always be tailored to suit your tastes or dietary preferences.
FAQs
What Type Of Pasta Is Best For Minestrone Soup?
The best type of pasta for minestrone soup is small pasta such as ditalini, elbow macaroni, or broken spaghetti. These shapes hold up well in the soup and allow the flavors to meld together. Avoid using large or heavy pasta as it can overpower the soup.
Can I Make Minestrone Soup With Pasta In Advance?
Yes, you can make minestrone soup with pasta in advance. However, it’s best to slightly undercook the pasta when preparing the soup, as it will continue to cook and soften as it sits. Store the soup and pasta separately and combine them when reheating to prevent the pasta from becoming too mushy.
Can I Use Canned Vegetables For Minestrone Soup?
Yes, canned vegetables can be used in minestrone soup if fresh vegetables are unavailable. However, fresh vegetables provide better texture and flavor. If using canned, be sure to drain and rinse them to remove excess salt or preservatives.
Is It Necessary To Add Beans To Minestrone Soup With Pasta?
No, beans are not strictly necessary, but they are a key component of traditional minestrone soup, providing both texture and nutritional value. Common beans used in the soup include cannellini beans, kidney beans, or garbanzo beans. You can omit them or substitute with other legumes if preferred.
How Can I Make Minestrone Soup With Pasta Vegetarian Or Vegan?
To make minestrone soup vegetarian or vegan, simply omit any meat or meat-based broths. Use vegetable broth instead of chicken broth, and ensure any cheese or dairy toppings are vegan-friendly, or skip them altogether.
Can I Freeze Minestrone Soup With Pasta?
You can freeze minestrone soup, but it’s best to freeze it without the pasta, as pasta can become mushy once frozen and reheated. To freeze, store the soup and pasta separately, and combine them when reheating. The soup will last up to 3 months in the freezer.
What Vegetables Should I Include In Minestrone Soup With Pasta?
Typical vegetables in minestrone soup include onions, carrots, celery, tomatoes, zucchini, and spinach. You can also add potatoes, green beans, peas, or kale depending on what you have on hand. The key is to use a variety of vegetables for a well-rounded flavor.
What Herbs And Spices Are Best For Minestrone Soup With Pasta?
Common herbs and spices for minestrone soup include garlic, thyme, basil, oregano, and rosemary. A bay leaf is also often added during cooking for extra depth. You can adjust the seasonings based on your preferences, but these herbs create the classic flavor profile of minestrone.
How Do I Prevent The Pasta From Getting Soggy In Minestrone Soup?
To prevent the pasta from getting soggy, either cook it separately and add it to the soup just before serving, or undercook the pasta slightly when adding it to the soup. Avoid storing leftovers with the pasta already mixed in, as it will continue to absorb liquid and become mushy.
Can I Make Minestrone Soup With Pasta In A Slow Cooker?
Yes, minestrone soup with pasta can be made in a slow cooker. Add all the ingredients except the pasta and cook on low for 6-7 hours or high for 3-4 hours. Add the pasta in the last 20-30 minutes of cooking to prevent it from overcooking.