Minestrone soup is a classic Italian dish, but its versatility makes it a perfect fit for Australian kitchens too. This hearty vegetable soup is packed with fresh, seasonal produce, making it a delicious and nutritious meal any time of year. Here’s a look at the ingredients, directions, and nutritional information for a classic minestrone soup recipe with an Aussie twist.
Ingredients:
2 tablespoons olive oil
Directions:
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, carrot, celery, and capsicum. Sauté for 5-7 minutes, or until softened.
2. Stir in vegetable stock, chopped tomatoes, tomato paste, oregano, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Add water, green beans, and zucchini. Simmer for an additional 10 minutes, or until vegetables are tender-crisp.
4. Add pasta and cannellini beans. Simmer for another 5-7 minutes, or until pasta is cooked through.
5. Season with salt and pepper to taste. Remove bay leaf before serving.
6. Garnish with freshly chopped parsley, if desired.
Nutrition Facts:
(Per serving, approximately)
Calories: 400
Conclusion:
This minestrone soup is a delicious and satisfying meal that’s perfect for a weeknight dinner or a casual weekend lunch. It’s easily customizable – feel free to add other seasonal vegetables like corn, peas, or chopped leafy greens. With its abundance of fresh produce and protein-rich beans, this soup is sure to become a family favorite.
Frequently Asked Questions (FAQs):
1. Can I use a different type of pasta in this recipe?
Absolutely! Any small pasta shape will work well in minestrone soup. Try ditalini, orzo, or small shells for a delicious variation.
2. I don’t have cannellini beans. What can I substitute?
You can substitute any type of white bean you have on hand, such as chickpeas, Great Northern beans, or navy beans.
3. How can I make this soup vegetarian?
Simply omit the cannellini beans and use vegetable broth instead of vegetable stock.
4. Can I freeze minestrone soup?
Yes, minestrone soup freezes well. Let the soup cool completely, then transfer it to an airtight container or freezer-safe zip-lock bag. Freeze for up to 3 months.
5. How can I make this soup thicker?
If you prefer a thicker soup, you can mash about half a cup of the cooked cannellini beans and add them back to the pot. This will help to thicken the soup without adding any additional ingredients.