Traditional Minestrone Soup Recipe
Few dishes embody the essence of Italian comfort food quite like a hearty bowl of minestrone soup. This beloved classic, with its vibrant colors, rustic charm, and nourishing ingredients, has graced tables across Italy for generations. But unlike many traditional recipes passed down through families with slight variations, there's a delightful surprise when it comes to the Traditional Minestrone Soup Recipe—it's a dish defined by its flexibility and embrace of seasonal abundance.
Ingredients
- 2 tablespoons 28g olive oil
- 1 medium onion chopped (about 1 cup)
- 2 carrots chopped (about 1 cup)
- 2 celery stalks chopped (about 1 cup)
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 4 cups 960ml vegetable broth
- 1 14.5 ounce can diced tomatoes, undrained
- 1 cup 190g dried small pasta (such as ditalini or macaroni)
- 1 15 ounce can cannellini beans, rinsed and drained
- 1 cup 100g chopped fresh spinach or kale
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Sauté vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook for 5-7 minutes, until softened.
- Add aromatics: Stir in the garlic, oregano, basil, and red pepper flakes and cook for 1 minute, until fragrant.
- Simmer: Add the vegetable broth, diced tomatoes, and pasta to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the pasta is cooked through.
- Add beans and greens: Stir in the cannellini beans and spinach or kale. Cook for 5 minutes, or until the greens are wilted.
- Season and serve: Season the soup with salt and pepper to taste. Serve hot with a sprinkle of Parmesan cheese, if desired.