The Best Minestrone Delicious Comfort
The Best Minestrone Delicious Comfort
This Minestrone Soup is not only delicious, it’s also incredibly nutritious! Perfect for lunch or dinner on a cool fall day.
This Hearty Vegetable Soup is a delicious Italian soup filled with a variety of colorful vegetables, broths, beans, and pasta. Olive Garden breadsticks and Italian bread are the perfect accompaniment to this soup, or served in a fresh bread bowl.
Best Minestrone Soup Recipe
Who else lives on soup in the fall? I love this time of year when you can cook soup on the stove, wear a big comfy sweater and comfy leggings, and have soup for lunch. It warms you up from the inside out. So comforting! As far as this minestrone soup goes, it’s nutritious too!
This is actually a copycat recipe for Ristorante della Fontana that used to be in downtown Salt Lake City. My mom is still talking about how good their minestrone is and it tastes just like it!
While you might be a little intimidated by the long list of ingredients in this soup, know that it’s really worth it. The taste of this soup is divine! Cooking on the stovetop is fairly simple. As much as I love making soups in the slow cooker, like Cream of Chicken Noodle Soup and Butternut Squash Chili, making soups on the stovetop really isn’t that much work. The upside is that you can eat it faster. The smell of cooking mirepoix (onions, carrots and celery) is divine and brings me back to my childhood home.
How to Make Minestrone Soup
vegetable. Chop vegetables. Heat oil in a large stockpot over medium heat and add onion, carrots and celery. Cook for about 5 minutes, until the onions are soft. Add garlic and cook for 30 seconds.
beans. Add seasonings, then water, broth, tomatoes/ketchup, kidney beans, barley, and parmesan rind. Bring to a boil. Cover, reduce heat and simmer for 30 minutes.
spaghetti. Add pasta, chickpeas, and cabbage, cover and simmer for another 10 minutes.
vegetable. Add green beans and peas, cover and cook for another 5 minutes. Stir in spinach.
Decorate. Serve soup with Parmesan cheese.
Tips + Storage Information
Pearl barley: Barley has had its husk removed and polished to remove most of the bran layer. This barley is easier to eat because the rough parts have been removed by processing.
White pepper: As we all know, the flavor of white pepper is less complex than that of black pepper. If you want to use black pepper, then reduce to Âľ-1 teaspoon or to taste.
Mirepoix: It’s a great culinary term. It refers to the flavor base consisting of sautĂ©ed vegetables. In this recipe, it consists of carrots, celery and onions. It gives a great flavor profile to this soup.
Cylinder: Sauté the onion, carrots, celery and garlic as instructed in Step 1. Scrape the ingredients into the crock pot. Reduce water to 10 cups, then add tomatoes, tomato paste, broth, kidney beans, barley, parmesan rind, chickpeas, and cabbage. Cook on high heat for 3-4 hours or low heat for 6-8 hours. Add green beans, beans and spinach. Cook for another 30 minutes. Finally, stir in the cooked pasta.
This is a very healthy soup because it has lots of vegetables and beans. To make it healthier, Use low-sodium broth or bouillon and skip cheese and whole-wheat pasta.
To make this vegan, Skip the beef and chicken stock and Parmesan and replace with vegetable stock and vegan cheese.
To make this vegan, Substitute beef and chicken stock for vegetable stock.
Let the soup sit on the stove for an extra 10-20 minutes to thicken the soup and more water will evaporate and help thicken the soup. dilute the soup By adding some extra water.
shop Cool soup in an airtight container for 3-4 days. reheat in the microwave or on the stove top.
What if you are make this soup ahead of time, wait until heated before adding the pasta.
freeze Leftovers in an airtight container. Note that the pasta may be a little mushy than normal.
For more soup recipes, check out:
Course Soup
Italian
Prep time 15 minutes
Cook Time 45 minutes
Total time 1 hour
10 servings
Calories 161 kcal
by Lil’ Luna
- 2 tablespoons olive oil
- 1 sweet onion diced
- 1 1/2 cups diced carrots
- 1 cup diced celery
- 5 cloves garlic chopped
- 1 can (15 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 1 tablespoon dried oregano
- 2 1/2 teaspoons dried basil
- 1 1/2 teaspoons white pepper
- 1 teaspoon salt
- 13 cups water
- 7 teaspoons beef broth
- 6 teaspoons chicken stock
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1/2 cup pearl barley
- 1 parmesan rind (optional)
- 1 cup miniature shell pasta
- 1 can chickpeas drained and rinsed
- 1 cup chopped cabbage
- 1 cup frozen green beans
- 1 cup frozen peas
- 1 cup fresh spinach packed
- Parmigiano Reggiano freshly chopped
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Heat oil in a large stockpot over medium heat and add onion, carrots and celery. Cook for about 5 minutes, until the onions are soft. Add garlic and cook for 30 seconds. Add seasonings, then water, broth, kidney beans, barley, and Parmesan rind. Bring to a boil. Cover, reduce heat and simmer for 30 minutes.
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Add pasta, chickpeas, and cabbage, cover and simmer for another 10 minutes.
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Add green beans and peas, cover and cook for another 5 minutes. Stir in spinach. Serve soup with Parmesan cheese.