Vegetable minestrone soup
- Preparation 45 min
- Cooking 50 min
- Servings 8
- Freezing Absolutely
When the days get shorter and the air gets colder, there’s nothing like a warm, comforting soup to stop you shivering. And what if this soup was also easy to prepare? Today, I’d like to share with you a recipe that meets all these criteria: minestrone vegetable soup. An emblematic dish of Italian cuisine, appreciated for its richness of flavor and its ability to take us on a journey in the blink of an eye.
Minestrone is much more than just a soup. It’s a concentrate of seasonal vegetables, slowly simmered to release their aromas and make your taste buds dance. It’s a generous, convivial dish, ideal for sharing a warm meal with people you love. But minestrone is also an infinitely customizable recipe. You can use whatever vegetables you have on hand, add pasta, rice, beans, pesto… Add chicken, ground beef, veal and even Italian sausage! Let your imagination run wild and create your own vegetable minestrone soup!
In this recipe for vegetable minestrone soup, I offer you a simple, tasty base, which you can then adapt to your own tastes and desires. Cheers, mate!
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Vegetable minestrone soup
- 1/4 cup of olive oil
- 1 cup Nantes carrots (about 4 to 5), diced
- 1 cup celery with leaves (about 3 to 4 sticks), diced
- 2 zucchini, diced
- 1 small fennel bulb, the heart removed, diced
- 1 1/2 cups of finely chopped kale
- 1 yellow onion, finely chopped
- 8 cups of vegetable broth reduced in sodium + a little to adjust the consistency
- 4 tomatoes, diced
- 680 ml of tomato sauce
- 540 ml of red beans, rinsed
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 1 1/2 cup medium shells pasta
- Salt and pepper from the mill
Preparation
- In a very large saucepan over medium heat, add the olive oil, followed by the carrots, celery, zucchini, fennel, kale and onion. Season generously with salt and pepper, then mix well.
- Cook, stirring, for about 12 minutes, until vegetables are tender.With the exception of the pasta, add the remaining ingredients and mix well. Bring to a boil, reduce heat to medium-low and simmer for 25 minutes, stirring occasionally.
- Add pasta, stir and continue cooking for 10 to 12 minutes, or until al dente. Add broth or water to adjust consistency! Personally, I added 2 cups of broth because I wanted it more liquid! Serve with a large loaf of country bread and good margarine.
Tips and tricks for an unforgettable vegetable minestrone soup
Looking for a vegetable minestrone soup that’s not only delicious, but full of flavor and texture? Here are a few tips and tricks to turn your soup into a culinary masterpiece.
1. Vary your vegetables for an explosion of flavours
The beauty of minestrone lies in its variety of vegetables. Dare to think outside the box and explore original options:
- Root vegetables: Add parsnips, turnips or celeriac for an earthy, sweet touch. Green vegetables: Add kale, spinach or Swiss chard for a dose of vitamins and a beautiful green color.
- Summer vegetables: When in season, add zucchini, peppers or green beans for a touch of freshness.
- Mushrooms: Add button mushrooms, shiitakes or oyster mushrooms for a meaty texture and umami flavor
2. Reveal vegetable aromas
- Sauté vegetables: Before adding the broth, sauté your vegetables in olive oil with garlic and onions. This will develop their flavors and create an aromatic base for your soup.
- Roast certain vegetables: To intensify the flavor of certain vegetables like carrots, zucchini or peppers, roast them in the oven before adding them to the soup.
3. Play with textures
- Add legumes: Incorporate lentils, white beans or chickpeas for a creamy texture and an extra source of protein.
- Add pasta or rice: Add small pastas such as coquillettes or rice for a more consistent texture.
- Sprinkle with cheese: Just before serving, sprinkle your soup with grated Parmesan, pecorino or ricotta cheese for a creamy, gourmet touch.
4. Season generously
- Aromatic herbs: Add fresh herbs such as basil, parsley, oregano or thyme at the end of cooking for an irresistible fragrance.
- Spices: Spice up your soup with a pinch of chilli, paprika or cumin for a spicy touch.
- Acidic: Add a dash of lemon juice or balsamic vinegar at the end of cooking to balance the flavors and add a touch of freshness.
5. Simmer for maximum flavor
Let your soup simmer on low heat for at least 30 minutes, or even longer, to allow the flavors to develop fully and the vegetables to become tender.
6. Make a homemade broth
For an even tastier soup, make a homemade vegetable stock with vegetable peelings, herbs and spices.
7. For a clearer minestrone soup
For minestrone vegetable soup with an even clearer broth, cook pasta separately and rinse well afterwards before adding it to the soup!
8. Freeze your soup
Minestrone soup freezes well. Make a large batch and freeze in individual portions for quick, healthy weekday meals. Add a little broth later to adjust the consistency.
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