How to Make Minestrone Soup
About this recipe
Minestrone soup is the ultimate warm hug in a bowl, perfect for chilly days. This homemade version is not only comforting but also packed with flavor and nutrition, thanks to a hearty mix of vegetables, beans, and pasta. Unlike typical vegetable soups, minestrone is bulked up with pasta and beans, making it a filling meal that’s great for healthy eating resolutions.
In this video, Nicole shares a straightforward method for making minestrone soup that’s easy to follow. With fresh ingredients and a few simple steps, you can whip up a delicious batch that’s better than anything from a can.
Ingredient notes
- You can use any small pasta you like; the creator suggests baby seashells.
- For the canned beans, you can choose kidney or cannellini beans.
Tips from Allrecipes’s video
- Start by softening the garlic, onion, celery, and carrots in olive oil; this combination is known as the mirepoix and is essential for good flavor in soups.
- Deglaze the pot with red wine after softening the vegetables to add depth to the broth.
- Simmer the soup until all the vegetables are tender, which should take about 20-30 minutes.
Good to know
- How many servings does this recipe yield?
- This recipe yields 4-6 servings.
- How long does it take to make minestrone soup?
- The total time to make minestrone soup is about 1 hour.
No life story here — the video and the recipe are the whole point. All credit to Allrecipes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Heat olive oil in a large pot over medium heat.
- 2
Add minced garlic and sauté until fragrant.
- 3
Add chopped onion, celery, and carrots; cook until softened.
- 4
Deglaze the pot with red wine, scraping up any bits stuck to the bottom.
- 5
Add vegetable stock and tomato sauce, stirring to combine.
- 6
Add canned beans, zucchini, green beans, and spinach; stir well.
- 7
Season with fresh oregano, fresh basil, salt, and pepper.
- 8
Let the soup simmer until all vegetables are tender, about 20-30 minutes.
- 9
Cook the small pasta separately according to package instructions.
- 10
To serve, place a portion of pasta in a bowl and ladle the soup over it, or stir the pasta directly into the soup if serving immediately.
- 11
Finish with a generous grating of Parmesan cheese, a crack of black pepper, fresh basil, and a drizzle of extra virgin olive oil.
Heads up — we had to guess a little:
- The quantity for red wine is inferred based on typical usage in similar recipes.
Credit where it’s due: this recipe was transcribed from Allrecipes’s original video on YouTube. Follow them there — it’s their dish.
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