How Minestrone Soup Became My Rainy Day Ritual
I’ll be honest: Minestrone soup wasn’t always my first pick—I used to be firmly in team chicken noodle, but then one soggy Tuesday in October, I found myself rummaging through my crisper drawer trying to use up half-wilted greens and a sort-of-soft zucchini. Tossed everything in a pot with some beans and pasta, and 45 minutes later, my kitchen smelled like my aunt’s kitchen in Tuscany (well, at least if you squint). I haven’t looked back—except that one time I tried to shortcut the simmer, more on that later…
Why You'll Love This (If You’re Like Me)
I make this when the weather’s got me feeling like a sad tomato left out in the cold. Or if I just want something warm that’ll fill everyone up without complaints about onions—which is rare in this house. My family goes a bit bonkers for this, though not more than they do for my garlic bread (no hard feelings, soup). And if you’re anything like me and occasionally forget to soak beans ahead of time? Canned works just fine. The only real trouble I used to have was when the pasta went mushy, but I figured out a fix that changed everything.
What You’ll Need (and What You Can Swap, Honestly)
- About 2 tablespoon olive oil (honestly, any will do but that fancy bottle from the farmer’s market does taste nice)
- 1 onion, chopped – red, yellow, or even a sad shallot, all good
- 2 carrots, diced (I sometimes use parsnip if that’s all I have—it’s fine, nobody will notice)
- 2 celery stalks, chopped
- 2 garlic cloves, but sometimes more (or less, if you’re out—just don’t tell my mother-in-law)
- 1 zucchini, diced (skip if you hate it, add extra greens instead)
- 1 red potato, cubed (sweet potato works, too—it’s fun)
- 1 can (400g) diced tomatoes—honestly, the cheap brand is just as good as the fancy one
- 1 can (400g) cannellini or kidney beans, drained and rinsed (or both mixed together if you're indecisive like me)
- 1 heaped handful of chopped green beans (fresh or frozen or even those straggly ones at the back of the fridge)
- 1 teaspoon dried oregano, or mixed Italian herbs—my granny swears oregano is the secret, but who knows?
- About 1.5 liters (6-ish cups) vegetable stock (or chicken if that’s what you have—nobody’s judging!)
- A good handful of small pasta (ditalini, elbows, or... whatever’s left in the bag)
- Big handful spinach or kale, torn up, or leftover greens from yesterday’s salad
- Salt and pepper, to taste (sometimes I forget the pepper but the world keeps turning)
- Grated Parmesan, to finish—or skip for vegan vibes
Let’s Get Cooking—The Laid-Back Way
- Warm up that olive oil in your biggest soup pot—sometimes mine has water spots, but no one can tell once the soup’s in.
- Chuck in your onion, carrots, and celery. Give ’em a good stir, medium heat, let them soften (five, maybe ten minutes? I usually forget to set a timer). This is where I usually sneak a taste of the carrot, just because.
- Add the garlic. Don’t worry if it sticks a bit; it always smells great. After a minute, dump in the zucchini and potatoes. Stir. If things are browning, add a splash of your stock to rescue them.
- Pour in the tomatoes, beans, oregano (or whatever mix you found at the back of the cupboard), and the rest of the stock. Bring it to a strong simmer. Sometimes it looks weird at this stage—trust me, it’ll come together.
- Let it all burble away, uncovered, for about 20 minutes; just enough time to dance around the kitchen, or, um, finally unload the dishwasher. If you wandered off and it’s been 30 minutes, it’s still fine (actually, better—more flavor!).
- Now, add green beans and the pasta. I tend to keep an eye out, ‘cause once I forgot and ended up with soup-flavored porridge. Stir occasionally and taste for doneness.
- Stir in spinach or kale right at the end, just until wilted. Taste for salt and pepper, and pretend you’re a pro chef while you do it.
- Ladle into bowls, top with Parmesan if you feel fancy. Then eat/train your family to wait until nobody burns their tongue, but usually we all dive in anyway.
Notes I’ve Picked Up Along the Way (a.k.a. Not Everything Is Obvious)
- If you use leftover roasted veggies, just toss ’em in near the end—they get a little mushy, but in a cozy way.
- I once tried to use giant pasta shells, and they just sucked up all the broth. Stick with small shapes or break up spaghetti by hand.
- A squeeze of lemon at the end lifts everything up—probably not traditional, but I love it.
Variations I’ve Actually Tried (With Mixed Results)
- Added cooked sausage one time—big hit with the carnivores in my house.
- Tried tossing in some pesto at the end. It was... okay. Overpowered everything else, but maybe you’ll like it?
- Cabbage instead of kale. Worked fine, though the texture was a bit odd after sitting overnight.
- Once, in a moment of wildness, I tried pumpkin cubes instead of potatoes. Eh—not my favorite, but not a total flop either!
Makeshift Equipment List (And Yes, You Can Get By Without Everything)
- Big soup pot—if you haven’t got one, just use your biggest pan, and top it off with less water.
- Cutting board, sharpish knife (I’ve chopped everything with a paring knife in a pinch)
- Ladle—if not, a mug works for serving, done it plenty of times
Also, a wooden spoon is nice for feeling like you’re doing things the proper way, but I’ve used a spatula and a fork when the kitchen’s a mess.
How To (Try To) Store It
Let’s be real—soup like this never lasts more than a day or two around here, especially when someone keeps “checking if it’s cooled.” But it’ll keep in the fridge, covered, for 3 days or so. The pasta does get puffier, which actually I kind of like? If you want to freeze it, I suggest you leave the pasta out and add it fresh later, unless you’re into surprise textures.
How I Like to Serve Minestrone (Shameless Carb Parade)
It’s not a minestrone night at my place without a stack of thick, buttered bread. Sometimes I rub the bread with garlic, sometimes (if I’m feeling wild) I make cheesy toast soldiers for dipping. My dad always insists on a grind of black pepper and a splash of olive oil on top, and I have to admit, he’s not wrong.
Things I Learned The (Slightly) Hard Way
- Once rushed the veggie sauté—ended up with crunchy onions in the soup. Would not recommend. Give ‘em at least 5 minutes to get soft before moving on.
- If you dump all your stock in at once, sometimes stuff sticks to the bottom; pour in a bit at first, scrape, then add the rest.
- Overcooked the pasta once and, honestly, it turned to wallpaper paste. Keep a gentle eye on it, or just cook it separate and stir in later (which is smarter, actually, now that I think about it).
Your Actual (Unofficial) FAQ—Because You Asked
- Can I make this vegan? Yup, just skip the cheese—or use a vegan parm if you fancy.
- Do I have to use beans? Nah, but it’ll be more like vegetable soup, I guess. Sometimes I forget the beans and nobody even notices.
- What if I only have tomato paste? Actually, just water it down a bit and add it with the stock. Flavor’s a bit richer, too!
- My soup looks too thick/thin—what do I do? If it’s thick, add more water or stock. Too thin? Take the lid off and keep simmering. Or, you know, just eat it as is; it’s soup.
- Gluten-free? Just use gluten-free pasta or rice. I once used leftover potatoes instead of pasta, and it was grand.
A tiny side note: if you ever left a spoon in the pot and didn’t realize until you’d reheated it, you’re not alone. (That’s my secret, shh!)
I think that covers minestrone. On second thought, I always find another veggie to sneak in. Just means you’re doing it right.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (such as ditalini or elbow)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups chopped spinach or kale
- Parmesan cheese, for serving (optional)
Instructions
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1Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5-6 minutes until softened.
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2Stir in the zucchini and cook for another 3 minutes. Add diced tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil.
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3Reduce heat to a simmer and cook for 15 minutes. Add cannellini beans and pasta; simmer for 10-12 more minutes until the pasta is tender.
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4Stir in spinach or kale and cook for 2-3 minutes until wilted. Adjust seasoning as needed.
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5Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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