Ret Soup
Introduction
Hearty Winter Minestrone Soup is perfect for a cozy meal on a chilly day. Packed with vegetables, beans, and pasta, it offers comfort and nourishment in every spoonful. Enjoy this timeless dish that’s perfect for family dinners or meal prep.
Ingredients
30 ml olive oil
100 g onion, chopped
80 g carrots, diced
80 g celery, diced
15 g garlic, minced
400 g canned diced tomatoes
200 g red kidney beans, drained and rinsed
200 g cannellini beans, drained and rinsed
100 g green beans, chopped
1 large potato, peeled and diced (approximately 250 g)
100 g zucchini, diced
50 g spinach leaves
150 g small pasta shells
1 liter vegetable broth
5 g dried oregano
5 g dried basil
Salt and pepper to taste
20 g grated Parmesan cheese for serving (optional)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Directions
1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, sautéing until they begin to soften, about 5 minutes.
2. Stir in garlic and cook for an additional 1 minute until fragrant.
3. Pour in the canned tomatoes, vegetable broth, oregano, and basil. Bring the mixture to a boil.
4. Add the kidney beans, cannellini beans, green beans, potato, and zucchini to the pot. Return to a gentle boil, then reduce the heat and let it simmer uncovered for 20 minutes.
5. Stir in the pasta shells and continue to cook for about 10 minutes, or until the pasta is tender.
6. Add the spinach leaves in the last few minutes of cooking, allowing them to wilt.
7. Season the soup with salt and pepper to taste.
8. Serve hot in bowls with optional grated Parmesan cheese on top.
Detailed Directions and Instructions
Step 1: Sauté the Vegetables
In a large pot, heat 30 ml of olive oil over medium heat. Add 100 g of chopped onion, 80 g of diced carrots, and 80 g of diced celery. Sauté for about 5 minutes until the vegetables begin to soften.
Step 2: Add Garlic
Stir in 15 g of minced garlic and cook for an additional 1 minute until fragrant.
Step 3: Incorporate Liquids and Seasoning
Pour in 400 g of canned diced tomatoes, 1 liter of vegetable broth, 5 g of dried oregano, and 5 g of dried basil. Bring the mixture to a boil.
Step 4: Add More Vegetables
Add 200 g of drained and rinsed red kidney beans, 200 g of drained and rinsed cannellini beans, 100 g of chopped green beans, 1 large peeled and diced potato (approximately 250 g), and 100 g of diced zucchini to the pot. Return to a gentle boil.
Step 5: Simmer the Soup
Reduce the heat and let the soup simmer uncovered for 20 minutes.
Step 6: Cook the Pasta
Stir in 150 g of small pasta shells and continue to cook for about 10 minutes, or until the pasta is tender.
Step 7: Add Spinach
In the last few minutes of cooking, add 50 g of spinach leaves, allowing them to wilt.
Step 8: Season and Serve
Season the soup with salt and pepper to taste. Serve hot in bowls with optional 20 g of grated Parmesan cheese on top.
Notes
Storage
This soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezing
Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.
Serving Suggestions
Pair this soup with crusty bread or a fresh salad for a complete meal.
Variations
Feel free to add or substitute vegetables based on your preference or what you have on hand. Other beans like black beans or chickpeas can also be used.
Storage Instructions
Refrigeration
Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 4 days.
Freezing
For longer storage, freeze the soup in sealed, freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove or in the microwave.
Serving Suggestions
Bread Pairing
Serve your hearty minestrone soup with crusty bread or garlic bread for a comforting meal.
Salad Complement
Pair it with a fresh green salad topped with a light vinaigrette for a balanced meal.
Garnishing
Top the soup with freshly grated Parmesan cheese, fresh herbs, or a drizzle of olive oil for added flavor.
Nutritional Information
Serving Size
One serving is approximately 1.5 cups.
Calories
Each serving contains about 250 calories.
Protein
Approximately 13 grams of protein per serving, thanks to the beans and pasta.
Fiber
Rich in dietary fiber, with about 10 grams per serving.
Vitamins and Minerals
Contains significant amounts of vitamins A and C, potassium, and iron from the variety of vegetables and beans.
Ingredient Substitutions
Olive Oil
Can be substituted with avocado oil or coconut oil for a different flavor profile.
Beans
Other types of beans such as black beans, pinto beans, or lentils can be used in place of kidney or cannellini beans.
Pasta
Any small pasta like ditalini or orzo can replace the small pasta shells used in the recipe.
Vegetable Broth
Use a homemade vegetable broth or chicken broth if not strictly vegetarian.
Leafy Greens
Kale or Swiss chard can be used instead of spinach for a heartier texture.
Cook techniques
Sautéing
Sautéing is a cooking technique that involves cooking ingredients quickly in a small amount of oil or fat over medium to high heat. In this recipe, the onions, carrots, and celery are sautéed to soften their texture and enhance their flavors.
Simmering
Simmering is the process of cooking food gently in liquid at a low temperature, just below boiling. This technique allows the ingredients to meld together, enriching the soup’s flavor. In this recipe, after boiling, the soup is simmered uncovered for 20 minutes.
Wilt
Wilting is a cooking technique where greens, like spinach, are cooked just until they soften and lose their crispness. In this soup, the spinach is added during the last few minutes of cooking to retain its freshness while still becoming tender.
Seasoning
Seasoning is the process of adding salt, pepper, and herbs to enhance the flavor of a dish. In this recipe, salt and pepper are added at the end of cooking to adjust the flavor profile of the soup to personal taste.
Serving
Serving involves plating or presenting the finished dish in a way that enhances the eating experience. For this soup, it is served hot in bowls, optionally topped with grated Parmesan cheese for added richness.
FAQ
Can I use fresh beans instead of canned?
Yes, you can use fresh beans, but they will need to be soaked and cooked separately before being added to the soup.
What can I substitute for pasta shells?
You can use any small pasta shape, such as ditalini, or even omit the pasta for a lower-carb version.
How can I make this soup gluten-free?
To make the soup gluten-free, simply replace the pasta with a gluten-free pasta option or omit it altogether.
Can I add more vegetables?
Absolutely! Feel free to add more vegetables like bell peppers, kale, or peas according to your preference.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze the soup for up to 3 months.
Conclusion
This Hearty Winter Minestrone Soup is a nourishing and comforting dish, perfect for serving on cold days. Its combination of fresh vegetables, beans, and pasta makes it not only delicious but also packed with nutrients. Ideal for family gatherings or as a meal prep option, this soup can easily become a staple in your winter menu.
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