Hearty Minestrone is your cozy, go-to soup that brings warmth to any chilly evening. This classic Italian soup is packed with vibrant vegetables and tender pasta, offering a wholesome and satisfying meal that's both delicious and nourishing.
Olive oil sets the stage for sautéing, adding a touch of richness. Onion, carrots, and celery form a classic mirepoix that builds a flavorful base. Garlic lends an aromatic depth, while zucchini and yellow bell pepper add sweetness and color. Green beans provide a crisp contrast. Diced tomatoes bring acidity and a bit of tang to balance flavors. Vegetable broth is the savory liquid that ties it all together, and cannellini beans add protein and creaminess. Oregano and basil infuse the soup with Italian charm. Salt and pepper enhance all the flavors, while small pasta shells add texture and heartiness. Kale introduces a nutrient boost and earthiness. Finally, Parmesan cheese and fresh basil offer a delightful finishing touch.
This Hearty Minestrone pairs beautifully with a slice of crusty bread or a simple green salad. For a more substantial meal, serve it alongside a grilled cheese sandwich or a savory frittata.
Start by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, toss in the finely chopped onion, diced carrots, and celery. Sauté these until the onion turns translucent, which should take about 5 minutes.
Add the minced garlic next, stirring it in along with the diced zucchini, chopped yellow bell pepper, and green beans. Let these cook together for another 5 minutes, allowing the vegetables to soften slightly.
Now, it's time to introduce the diced tomatoes and vegetable broth. Pour them into the pot, and bring everything to a gentle boil. This is where the magic starts to happen as the flavors mingle.
Stir in the drained and rinsed cannellini beans along with the oregano, basil, salt, and pepper. Mixing these in at this stage ensures the beans are infused with flavor.
Next, add the small pasta shells, and cook them until they are al dente, which should take roughly 10 minutes. Stir occasionally to prevent the pasta from sticking to the pot.
As the pasta reaches its perfect texture, stir in the chopped kale. Let it cook until wilted, which only takes about 2 minutes. Taste the soup and adjust the seasoning if necessary with more salt and pepper.
Serve the minestrone hot, garnished with a sprinkle of Parmesan cheese and fresh basil leaves if desired for a touch of freshness.
Share