Tuscan Harvest Minestrone

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 6
★★★★★
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Tuscan Harvest Minestrone is a hearty, soul-warming soup that captures the essence of fall with its vibrant vegetables and aromatic herbs. It's a perfect way to embrace the season's bounty and enjoy a comforting meal with family and friends.

Ingredients for Tuscan Harvest Minestrone

Olive oil is the backbone of many Italian dishes, adding a subtle, rich flavor to the soup. Onion and garlic create the aromatic base, while carrots and celery contribute sweetness and crunch. Zucchini and bell pepper add vibrant color and a touch of sweetness. Diced tomatoes lend acidity and depth, balancing the flavors. Vegetable broth ties everything together, providing a savory, comforting base. Cannellini beans offer creaminess and protein, making the soup hearty. Kale adds a nutritious, earthy element, while green beans provide texture and a fresh taste. Dried oregano and basil infuse the soup with classic Italian aromas. Finally, elbow pasta makes it satisfying, and a sprinkle of Parmesan cheese (if desired) adds a layer of savory richness.

Tips & Tricks

  • If you prefer a thicker soup, mash some of the beans before adding them to the pot.
  • For a vegan version, simply omit the Parmesan or use a vegan cheese alternative.
  • Add a dash of red pepper flakes if you like a bit of heat.

Serving Suggestions

Serve this Tuscan Harvest Minestrone with a slice of crusty bread for dipping, or alongside a fresh green salad for a complete meal. A glass of light red wine pairs beautifully with the robust flavors of the soup.

Frequently Asked Questions

Can I freeze leftovers?
Yes, this soup freezes well. Just cool it completely before transferring to airtight containers.
Can I use other vegetables?
Absolutely! Feel free to swap in seasonal vegetables you have on hand, like butternut squash or spinach.
How can I make it gluten-free?
Simply use gluten-free pasta or rice instead of elbow pasta.

Tuscan Harvest Minestrone Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Once the oil shimmers, toss in the onion and garlic, and let them sauté until the onion becomes translucent and fragrant, usually around 4 minutes. Next, add the carrots and celery. Cook these for about 5 minutes, stirring occasionally, until they start to soften.

Add the zucchini and yellow bell pepper to the mix, cooking for another 3 minutes. This step is crucial for layering flavors and ensuring each vegetable is cooked to perfection. Pour in the diced tomatoes and vegetable broth, and bring everything to a gentle boil. It's time to add the heartiness: stir in the cannellini beans, kale, and green beans, along with the oregano and basil. Season with a pinch of salt and pepper to your liking.

Lower the heat to a simmer, cover, and let it cook for about 15 minutes, allowing the flavors to meld beautifully. Finally, add the elbow pasta, cooking it until it's al dente. This usually takes about 8–10 minutes, depending on the pasta. Serve your minestrone hot, topped with a generous sprinkle of Parmesan cheese if you choose.

Why You'll Love This Recipe

  • Loaded with fresh, seasonal vegetables.
  • Simple to make, yet rich in flavor.
  • Perfect for meal prep and freezer-friendly.
  • Vegetarian and easily adaptable for vegan diets.

Ingredients

2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 stalks celery, chopped
1 zucchini, diced
1 yellow bell pepper, chopped
1 (14 oz) can diced tomatoes
4 cups vegetable broth
1 (15 oz) can cannellini beans, drained and rinsed
1 cup kale, chopped
1 cup green beans, trimmed and cut
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
1/2 cup elbow pasta
2 tbsp grated Parmesan cheese (optional)

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sauté until onion is translucent.
3. Stir in carrots and celery, cook for 5 minutes.
4. Add zucchini and bell pepper, cook for another 3 minutes.
5. Pour in diced tomatoes and vegetable broth, bring to a boil.
6. Add cannellini beans, kale, green beans, oregano, basil, salt, and pepper.
7. Reduce heat and simmer for 15 minutes.
8. Stir in pasta and cook until al dente.
9. Serve hot, garnished with Parmesan cheese if desired.

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