Minestrone soup is a dish that has been warming souls for centuries. Originating in Italy, it has been a household favorite, known for its versatility, comforting nature, and healthy ingredients. What makes minestrone so beloved is its ability to adapt to what you have on hand. It’s the kind of recipe that invites creativity-whether you’ve got fresh vegetables or leftover beans, you can toss them into the pot, and the result will always be a savory, satisfying bowl of goodness.
In this version, we’re adding potatoes to elevate the texture and heartiness of the soup. The creamy softness of potatoes works beautifully with the variety of vegetables and the fragrant broth. This Minestrone Soup with Potatoes is a complete meal-full of fiber, vitamins, and minerals-and it brings the kind of comfort you’d expect from a traditional Italian dish.
Let’s dive in!
Minestrone Soup With Potatoes Recipe
This recipe for Minestrone Soup with Potatoes strikes a perfect balance between rich, earthy flavors and fresh, vibrant vegetables. The beauty of this dish lies not only in the depth of taste but also in how adaptable it is. You can adjust the ingredients based on what’s in season, what you have in your pantry, or even what dietary preferences you follow.
By incorporating potatoes, this soup takes on a creamy texture that complements the other ingredients, without overwhelming them. Plus, potatoes are a fantastic addition if you’re looking for a dish that will keep you feeling full longer. Whether you’re cooking for a cozy family dinner or meal-prepping for the week ahead, this soup is the kind of recipe you’ll keep coming back to.
Ingredients Needed
Here’s a comprehensive list of everything you’ll need for a hearty and delicious Minestrone Soup with Potatoes:
- Olive oil – For sautéing the vegetables and giving the soup that wonderful richness.
- Yellow onion – The aromatic base of any good soup. Adds sweetness and depth.
- Carrots – Their natural sweetness balances the savory flavors in the soup.
- Celery – Adds crunch and a fresh, slightly bitter taste that cuts through the richness of the other ingredients.
- Garlic – Essential for that fragrant depth. Mince or crush it to release maximum flavor.
- Potatoes – Use starchy potatoes like Russets or Yukon Gold for a creamy texture. They also help thicken the soup.
- Zucchini – This soft vegetable breaks down slightly in the broth, adding to the soup’s overall silkiness.
- Canned diced tomatoes – A must for that tangy, slightly acidic taste that brightens up the soup.
- Vegetable broth – Acts as the soup’s liquid base. You can substitute chicken broth if preferred, but vegetable broth keeps the dish plant-based.
- Cannellini beans – These creamy white beans add protein and make the soup more filling.
- Spinach or Kale – A handful of fresh greens at the end adds color and nutrients.
- Bay leaves – For a subtle herbal background flavor.
- Dried oregano and basil – These Italian herbs are the backbone of the flavor profile, adding warmth and fragrance.
- Salt and black pepper – To taste, of course! These help enhance the other ingredients.
Cooking Instructions
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Prep The Vegetables
Start by washing, peeling, and dicing your vegetables. Dice the potatoes into bite-sized pieces, slice the carrots, chop the celery, and cube the zucchini. Mince the garlic and set everything aside for easy access during cooking.
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Sauté The Base
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Once hot, add the diced onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onions become translucent. Add the garlic and cook for another minute, stirring constantly to avoid burning.
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Add The Potatoes And Herbs
Toss in the diced potatoes, dried oregano, and basil. Stir everything together to coat the vegetables in the herbs. Let them cook for another 3-5 minutes, allowing the potatoes to absorb the aromatic flavors.
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Build The Broth
Add the canned diced tomatoes (with juice), vegetable broth, and bay leaves to the pot. Stir well, scraping up any bits from the bottom of the pot. Bring to a simmer, then cover and cook for about 15 minutes, or until the potatoes are just beginning to soften.
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Add The Zucchini And Beans
Add the zucchini and cannellini beans to the pot. Stir, then cover and simmer for another 10 minutes until the zucchini becomes tender and the beans are heated through.
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Finish With Greens And Seasoning
Remove the bay leaves and add your spinach or kale to the soup. Stir to incorporate, and allow the greens to wilt in the hot broth for a couple of minutes. Taste and season with salt and pepper as needed.
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Serve
Ladle the soup into bowls and drizzle with a little extra olive oil for richness. You can also sprinkle some freshly grated Parmesan or Pecorino on top if you like a cheesy finish.
Ingredient Insights
- Potatoes: Besides their ability to thicken the broth and provide a creamy texture, potatoes are high in potassium and vitamin C. They also provide fiber, especially if you leave the skin on.
- Cannellini Beans: These beans are full of fiber and protein, making them a great vegetarian source of nutrition. They also have a creamy texture that contributes to the soup’s heartiness.
- Zucchini: Zucchini is a low-calorie vegetable that cooks quickly. It provides vitamins A and C and helps balance out the richer ingredients like the potatoes and beans.
- Spinach or Kale: Both are packed with vitamins K, A, and C, as well as iron and calcium. They add vibrant color to the soup, along with a burst of nutrition.
- Garlic and Onions: The aromatic duo are packed with antioxidants and have been linked to numerous health benefits, including supporting the immune system and reducing inflammation.
Expert Tips
- Use Broth Wisely: To control the richness of the soup, taste your broth before adding salt. If your broth is already salty, you may not need to add much extra.
- Make It a Meal: Serve your soup with a side of crusty bread, perfect for dunking. You could also pair it with a simple salad for a full Mediterranean-inspired dinner.
- Vegan Version: To make this dish completely vegan, just ensure that the broth you use is plant-based and skip the Parmesan topping.
- Make Ahead: This soup tastes even better the next day as the flavors have time to meld together. You can make a big batch and store it in an airtight container in the fridge for up to 4-5 days.
- Freezer-Friendly: If you’re meal prepping, this soup freezes beautifully. Just allow it to cool completely before transferring it to freezer-safe containers. It can last for up to 3 months in the freezer.
Recipe Variations
- Meat Lovers: Add some Italian sausage, chicken, or pancetta for extra protein and flavor. Simply brown the meat at the start and cook it with the onions and garlic.
- Seasonal Variations: Depending on the time of year, swap in seasonal vegetables. Try using butternut squash in place of potatoes for a slightly sweeter variation or add in some green beans when they’re in season.
- Herb Twist: Experiment with other herbs like rosemary, thyme, or parsley to add even more depth to the flavor. Fresh herbs added right at the end brighten up the entire pot.
- Pasta Lover’s Minestrone: Toss in a handful of small pasta like ditalini or elbows to make this soup even more filling. Make sure to cook the pasta separately and add it to the soup at the end to prevent it from becoming too mushy.
Final Words
This Minestrone Soup with Potatoes is the epitome of comfort food. It’s hearty yet light, filled with a rainbow of vegetables, beans, and creamy potatoes. The recipe is incredibly flexible, allowing you to swap ingredients based on what you have in your kitchen or what’s in season. Whether you’re cooking for your family, meal prepping for the week, or serving guests at a cozy dinner party, this soup is sure to please.
FAQs
What Are The Key Ingredients In A Minestrone Soup With Potatoes Recipe?
The key ingredients for minestrone soup with potatoes typically include potatoes, onions, carrots, celery, garlic, tomatoes, vegetable broth, beans (such as kidney or cannellini), and pasta. You may also use herbs like basil, oregano, and thyme, along with olive oil for sautéing.
Can I Make Minestrone Soup With Potatoes Vegetarian Or Vegan?
Yes, minestrone soup with potatoes can easily be made vegetarian or vegan. Simply use vegetable broth instead of chicken broth and ensure that any added pasta is egg-free. You can also use plant-based oil or butter for sautéing.
How Long Does It Take To Cook Minestrone Soup With Potatoes?
The total cooking time for minestrone soup with potatoes is typically around 45 minutes to 1 hour. This includes time for prepping ingredients and allowing the soup to simmer to develop flavors.
What Type Of Potatoes Work Best In Minestrone Soup?
Starchy potatoes like Russet potatoes are ideal for minestrone soup because they break down and thicken the soup slightly. However, waxy potatoes such as Yukon Gold also work well as they hold their shape better and add a creamy texture.
Can I Make Minestrone Soup With Potatoes Ahead Of Time?
Yes, minestrone soup with potatoes can be made ahead of time. In fact, the flavors tend to develop and deepen after a day or two in the refrigerator. Store it in an airtight container and reheat on the stove when ready to serve.
What Can I Substitute For Pasta In A Minestrone Soup With Potatoes Recipe?
If you want to avoid pasta, you can substitute with other grains like quinoa, farro, or rice. You can also use gluten-free pasta or zoodles (zucchini noodles) for a low-carb option.
Can I Add Meat To Minestrone Soup With Potatoes?
Yes, you can add meat to minestrone soup. Ground beef, Italian sausage, or chicken are popular choices. If adding meat, brown it first before adding other ingredients to ensure it develops flavor.
What Is The Best Way To Season Minestrone Soup With Potatoes?
The best way to season minestrone soup with potatoes is by using a combination of dried herbs like oregano, basil, and thyme. Adding a bay leaf during cooking, and finishing with salt, pepper, and a splash of vinegar or lemon juice will balance the flavors.
How Can I Make Minestrone Soup With Potatoes Spicier?
To make minestrone soup spicier, you can add red pepper flakes, chopped fresh chili peppers, or a dash of hot sauce while sautéing the vegetables. Adjust the spice level based on your preference.
Can I Freeze Minestrone Soup With Potatoes?
Yes, you can freeze minestrone soup with potatoes. However, keep in mind that potatoes may become slightly mushy after freezing and reheating. To minimize this, you may choose to add the potatoes fresh when reheating the soup.