Easy Weeknight Minestrone Soup

Minestrone soup is a delicious and versatile Italian dish perfect for a comforting meal any time of year. Packed with fresh vegetables, beans, and pasta, it’s a nutritional powerhouse that’s easy to prepare at home. This recipe simplifies the classic minestrone, making it ideal for busy weeknights or a casual weekend lunch.

Ingredients:

2 tablespoons olive oil

1 medium onion, chopped

2 carrots, chopped

2 celery stalks, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 (14.5-ounce) can diced tomatoes, undrained

1 (15-ounce) can kidney beans, drained and rinsed

1 (15-ounce) can cannellini beans, drained and rinsed

1 (10-ounce) package frozen mixed vegetables (peas, corn, carrots)

1 cup small pasta (macaroni, ditalini, or orzo)

1 tablespoon chopped fresh basil, or 1 teaspoon dried basil

Salt and freshly ground black pepper, to taste

Parmesan cheese, grated (optional, for serving)

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, or until softened.

2. Add garlic and cook for an additional minute, until fragrant.

3. Pour in vegetable broth and diced tomatoes. Stir in kidney beans, cannellini beans, and frozen vegetables. Bring to a boil, then reduce heat to low and simmer for 15 minutes.

4. Add pasta and cook according to package directions, stirring occasionally, until pasta is tender.

5. Stir in chopped fresh basil (or dried basil). Season with salt and freshly ground black pepper to taste.

Nutrition Facts:

(Per serving, without Parmesan cheese)

Calories: 350

Fat: 10g

Saturated Fat: 2g

Cholesterol: 0mg

Sodium: 600mg (depending on broth)

Carbohydrates: 50g

Fiber: 10g

Sugar: 10g

Protein: 15g

Note: These are approximate nutrition facts and may vary depending on the specific ingredients used.

Conclusion:

Minestrone soup is a satisfying and budget-friendly meal that’s perfect for feeding a crowd. It’s easily customizable – feel free to add your favorite vegetables, different types of beans, or even a sprinkle of Italian sausage for an extra protein boost. Leftovers store well in the refrigerator for up to 3 days, making it a great option for meal prepping.

Frequently Asked Questions (FAQs):

1. Can I use a different type of pasta?

Absolutely! Any small pasta shape will work in minestrone soup. Ditalini, macaroni, orzo, small shells, or even broken-up spaghetti are all great choices.

2. What if I don’t have fresh basil?

Dried basil is a perfectly acceptable substitute. Use 1 teaspoon of dried basil in place of 1 tablespoon of fresh basil.

3. Can I make this soup vegetarian?

Yes, this recipe is already vegetarian. Simply omit the optional Parmesan cheese topping for a completely plant-based meal.

4. 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 before adding them back to the pot. This will help thicken the broth slightly.

5. What can I serve with minestrone soup?

Minestrone soup is hearty enough to be a main course on its own. However, you can also serve it with a side salad, crusty bread, or a simple Italian garnish like chopped fresh parsley or a drizzle of balsamic vinegar.