Minestrone Soup is a hearty Italian soup that is packed full of vegetables and beans, making it both satisfying and nutritious. This classic soup is easy to make and can be customized with your favorite vegetables, making it a perfect meal for the whole family.
Minestrone soup is a true comfort food that is sure to warm you up on a cold winter day. The combination of tender vegetables and beans creates a rich and satisfying soup that is packed full of flavor. The addition of herbs and spices adds depth and complexity to this comfort food favorite. This delicious soup is easy to make and can be customized with your favorite vegetables and meats, making it the perfect meal for the whole family.
Recipe Origins
Minestrone soup is a classic Italian soup that has been around for centuries. The origins of minestrone soup can be traced back to the ancient Romans, who would make a soup called “minestra” using whatever ingredients were available, including vegetables, beans, and leftover meats. Over time, the recipe for minestrone soup has evolved and been adapted by different regions in Italy, resulting in a wide variety of regional variations of this delicious soup. Today, minestrone soup remains a popular soup that’s enjoyed around the world.
Vegetable Options
Minestrone soup is a hearty and flavorful soup that is packed full of vegetables. Some common vegetable options for minestrone soup include carrots, celery, onions, tomatoes, zucchini, green beans, and potatoes but you can experiment with whatever you have on hand. That’s the beauty of this soup!
Other vegetables that can be used include peas, bell peppers, squash, and leafy greens such as spinach or kale. You can also experiment with using different types of beans, such as kidney beans, cannellini beans, or chickpeas, to add protein and fiber to the soup. Minestrone soup is that it is highly customizable, so you can use whatever vegetables you have on hand to create a delicious and satisfying meal.
Can I add meat to Minestrone Soup?
Minestrone soup is traditionally made with vegetables and beans, but you can also add meat to the soup to make it heartier if that’s more your style. Some common options for adding meat to minestrone soup include diced ham, crumbled bacon, or sliced sausages.
You can also add cooked ground beef, sausage, turkey, or chicken to the soup, or use leftover roast beef or chicken to add flavor and protein to the soup. When adding meat to minestrone soup, it is important to choose high-quality, flavorful meats that will complement the other ingredients in the soup. You can even use a combination of meats. Be sure that any meats used are cooked through before adding in, or cook them as part of the soup-making process.
Storage and Reheating Instructions
Leftover minestrone soup can be stored in the refrigerator for up to three days. Be sure to allow it to cool to room temperature before transferring it to an airtight container.
To reheat, pour the soup into a saucepan or pot over medium heat until it is heated through, stirring occasionally. You can also reheat the soup in the microwave, using a microwave-safe container and heating it on high power in 30-second increments, stirring between each increment, until it is heated through.
To freeze, transfer it to a freezer-safe container or resealable plastic freezer bag. Be sure that the soup is cooled to room temperature before freezing. When you are ready to eat the soup, allow it to thaw in the refrigerator overnight, then reheat it as described above. It is important to note that freezing and thawing the soup may change the texture of the pasta, vegetables, and beans, so the soup may not be the same as it was when it was first made. However, it will still be pretty delicious.
If you like this recipe, you may be interested in some of our other soup recipes as well as some delicious homemade breads you can serve up with your soup.
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Slow Cooker Instructions
To make this soup in a slow cooker, simply combine all of the ingredients EXCEPT for the pasta in the slow cooker. Cook for 7 to hours on low, until the vegetables and beans are tender, or for 3 to 4 hours on the high setting. Stir in the pasta, replace the lid, and cook for 1 hour more on high or until the pasta is tender. You can serve it immediately, or let it cool and store it in the refrigerator or freezer as described above.
I will try this soon. I am a fan of your recipes. They are easy to understand and affordable ingredients. I have never made Minestrone soup so this will be my first attempt. It sounds delicious.
I read every recipe that y’all post and I save most of them. My two favorites are your skillet barbecue chicken and Momma’s meatloaf. Keep up the good work and don’t change a thing. Y’all have made me a better cook! I’m 71 and I am the primary cook in my family and prepare all our big holiday dinners.
I’ve got another minestrone recipe I’ve used for decades but decided to give yours a try. I’m so glad I did! Super tasty! I had to switch to a large stock pot after starting in my big dutch oven- it makes a ton of soup!
Very good as is!
Since we only had reduced sodium canned goods on hand, I added 1/2 tsp of Plochmans veg stock powder. Amazing as always from this site
This Minestrone Soup is amazing! Full of flavor and so easy to make. Will be making this again soon. Keep up the great recipes!
Great recipe. I like how recommended seasoning on your own. I substituted spinach with fresh basil… was not “basily” despite having the dried basil as well.