Minestrone Soup: the comfort Vegetable Soup

This minestrone soup is inspired by the classic Italian vegetable soup. It’s full of rich flavors and will warm the hearts of anyone who tastes it—whether they’re family, friends, or guests. It’s the perfect dish for creating a cozy atmosphere at the dinner table.

How to Make Minestrone Soup

1. Prepare the Vegetables:
   Start by washing and rinsing all the vegetables. Peel the potatoes and remove the seeds from the tomatoes. Cut everything into small, even pieces so they cook evenly. Set aside the carrots, leek, and onion, as they take longer to cook.
2. Cook the Vegetables:
   Heat a little oil in a large pot over medium-high heat. Add the carrots, leek, and onion, and cook for a few minutes. Be careful not to burn the onions, as this can make them bitter. Once softened, add the rest of the vegetables, herbs, and Parmigiano rind (if using).
3. Add the Stock:
   Pour in enough vegetable stock to cover the vegetables—about 1 inch (3 cm) above them. Partially cover the pot with a lid and cook for about 25 minutes, stirring occasionally. If the soup gets too thick, add a little water.
4. Finish the Soup:
   Before serving, remove the Parmigiano rind and drizzle a little extra virgin olive oil over the soup for added flavor.

Ingredients for Minestrone Soup

You can use a variety of vegetables in this soup. Here are some good options:

• Zucchini, spinach, and cabbage: Light vegetables that add fresh flavor.
• Potatoes and pumpkin: Creamy vegetables that make the soup rich and smooth.
• Leeks, celery, and tomatoes: Great for the base of the soup.
• Green beans and cannellini beans: These add heartiness and nutrition.
• Mushrooms and cauliflower: Optional, for earthy flavor.

You can mix and match vegetables based on what you have. For a heartier soup, add small pasta shapes like conchigliette or ditalini. These absorb the broth, making the dish more satisfying.

How to Boost the Flavor

To enhance the flavor, add garlic and onion—they form the base of the soup. You can also use fresh herbs like bay leaves, thyme, basil, or parsley to add fragrance and depth to the soup.

What to Serve with Minestrone Soup

Minestrone is a filling dish on its own, but it pairs wonderfully with homemade focaccia. The soft, fragrant bread is perfect for soaking up the flavorful broth and making the meal complete.

Tips for the Perfect Minestrone Soup

• Adjust the Stock: Add vegetable stock only as needed. Too much stock can make the soup too watery.
• Cooking Pasta: If you want to add pasta, cook it directly in the soup. Small pasta shapes like conchigliette, ditalini, rice, or grains like quinoa and farro work well. Follow the package instructions for cooking.
• Add Olive Oil: Don’t add oil while cooking. Instead, drizzle a tablespoon of olive oil over the soup when serving—it adds flavor without making it too oily.
• Make It Creamy: If you prefer a creamier soup, blend it with an immersion blender until smooth.

Is Your Soup Flavorless? What Can You Do?

If your soup tastes bland, try adding more salt and pepper. You can also add an extra onion or leek for more depth. One of my favorite tricks is to add a bunch of fresh herbs like basil or thyme. For extra flavor, toss in a Parmigiano rind—it will add a rich, umami taste. And don’t throw away your cheese rinds! They’re great for soups and sauces.

How to Store Minestrone Soup

You can store leftover minestrone in the fridge for 2 to 3 days. Just heat it on the stove with a bit of water to bring it back to life. If you’re using the microwave, keep the lid closed while reheating.

If you make a big batch, store the soup in freezer-safe containers for several months. When you’re ready to eat it, just thaw it and reheat. This way, you’ll always have a tasty, homemade meal ready to go!

Faq about minestrone soup