Macaroni Minestrone Soup Pot Recipe
Wholesome Italian Soup Made Using Vegetables, Beans, and Macaroni
Minestrone soup is a quintessential Italian dish, known for its hearty and comforting qualities. Packed with fresh vegetables, beans, and pasta, it provides the perfect balance of flavors and nutrients. This variation of the classic Minestrone incorporates macaroni pasta, making it a delightful twist on a beloved recipe. While the core ingredients remain the same—seasonal vegetables, beans, and pasta—the exact composition of the soup can vary greatly from one region of Italy to another. This recipe is not only delicious but also easily customizable to suit dietary preferences or what vegetables you have on hand.
The beauty of Minestrone lies in its flexibility, with vegetables like carrots, celery, onions, green peas, and zucchini forming the base of the soup, while beans and pasta make it substantial. It’s an excellent choice for anyone looking for a filling, wholesome dish. For families with kids, the addition of macaroni pasta makes it even more appealing, and its quick cooking time ensures it can be prepared in a jiffy!
In this recipe, we’ve included both fresh and canned vegetables and beans, making it a quick and convenient dish that retains its homemade quality. Whether you’re preparing it for a cozy family meal or as a side dish for a larger gathering, this Macaroni Minestrone Soup is sure to impress!
Ingredients
| Ingredient | Quantity |
|---|---|
| Extra Virgin Olive Oil | 1 tablespoon |
| Onion | 1, finely chopped |
| Garlic | 4 cloves, finely chopped |
| Carrot (Gajjar) | 1, diced into small pieces and steamed |
| Green Peas (Matar) | 1/4 cup, steamed |
| Sweet Corn | 1/2 cup, steamed |
| Green Beans (French Beans) | 8, strings removed and cut into small pieces and steamed |
| Celery | 1, finely chopped |
| Green Zucchini | 1, diced into small pieces |
| Button Mushrooms | 8, quartered |
| Yellow Bell Pepper (Capsicum) | 1, diced into small pieces |
| Canned Beans | 1 cup |
| Homemade Tomato Puree | 1 cup |
| Black Pepper Powder | 1 teaspoon, freshly crushed |
| Paprika Powder | 1/2 teaspoon, optional |
| Macaroni Pasta | 1 cup |
| Vegetable Stock | 4 cups, as required |
| Bay Leaf (Tej Patta) | 1 |
| Sugar | 1/2 teaspoon |
| Salt | To taste |
| Mixed Herbs (Dried) | 1 cup, rosemary, thyme, oregano, basil or parsley (chopped) |
| Parmesan Cheese | 1/4 cup, grated |
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Instructions:
-
Prepare the base of the soup:
Begin by placing a saucepan or pot on medium heat. Add the Extra Virgin Olive Oil and allow it to heat. Once the oil is warm, add the finely chopped onion and garlic. Sauté them for about a minute until they become soft and translucent, releasing their aromatic flavors. -
Add vegetables and cook:
To the onion and garlic mixture, add the finely chopped celery, diced carrot, and bay leaf. Sauté for an additional 1-2 minutes, allowing the vegetables to soften slightly. -
Incorporate beans and peas:
Now, add the steamed green peas, steamed sweet corn, and steamed green beans. Stir well and cook for about 5-6 minutes. To speed up the process, you can also use a pressure cooker or steamer to pre-cook your vegetables ahead of time. This will save both time and effort. -
Add moisture and more vegetables:
Add 2-3 tablespoons of vegetable stock to the mixture to prevent the ingredients from burning. Then, incorporate the quarter-cut button mushrooms, diced yellow bell pepper, and diced green zucchini. Stir everything together and cook for another 2-3 minutes. Next, pour in the homemade tomato puree and vegetable stock. -
Season the soup:
Season the soup with freshly crushed black pepper, paprika powder (optional), sugar, and salt to taste. Stir the mixture thoroughly to combine all the flavors. Let it simmer for 12-15 minutes on low-medium heat, allowing the vegetables to become tender and the flavors to meld together. -
Add the beans and macaroni:
Once the vegetables are softened, add the canned beans and macaroni pasta. If you prefer homemade cooked beans, you can add those as well. Adjust the amount of vegetable stock based on your preferred soup consistency; if you prefer a thicker soup, use less stock, or add more stock if you like a thinner consistency. -
Simmer the soup:
Continue to simmer the soup until the macaroni is cooked al dente, about 8-10 minutes. Be sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot. Taste the soup and adjust the salt, pepper, or other seasonings as needed. -
Garnish and serve:
Once the soup is ready, ladle it into individual bowls. Garnish each serving with freshly chopped mixed herbs such as rosemary, thyme, oregano, basil, or parsley. Finally, sprinkle grated Parmesan cheese on top for added richness and flavor. For a complete meal, serve alongside warm garlic bread.
Allergen Information:
- Dairy: This recipe contains Parmesan cheese, so it is not suitable for individuals with dairy allergies or those following a dairy-free diet. You can substitute with a dairy-free cheese alternative or omit the cheese altogether for a vegan version.
- Gluten: The macaroni pasta used in this recipe typically contains gluten. To make it gluten-free, use gluten-free macaroni or other gluten-free pasta options available.
- Legumes: This recipe includes canned beans, which are a great source of protein but may cause discomfort for individuals with legume sensitivities. You can substitute with other types of beans or omit them if necessary.
Dietary Preferences:
- Vegetarian: This soup is a fantastic option for those following a vegetarian diet, as it is made with plant-based ingredients and offers a good amount of protein from the beans.
- Vegan: To make this soup vegan, simply omit the Parmesan cheese or substitute it with a vegan cheese alternative.
- Gluten-Free: By using gluten-free pasta, this recipe can be adapted for those following a gluten-free diet.
- Nut-Free: This recipe does not contain any nuts, making it suitable for individuals with nut allergies.
Advice:
- Flavor Adjustments: Minestrone soup is incredibly flexible, and you can adjust the ingredients based on what vegetables are in season or what you have in your pantry. Feel free to experiment with different herbs or add a splash of balsamic vinegar for a tangy finish.
- Make Ahead: Minestrone soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop as it sits, making it even more flavorful the next day.
- Freezing: This soup freezes well. If you want to make a large batch and freeze some for later, allow the soup to cool completely before transferring it to an airtight container. It will keep for up to 3 months in the freezer.
Conclusion:
The Macaroni Minestrone Soup is the epitome of comfort food with its rich flavors and wholesome ingredients. Whether you’re looking for a quick meal, a side dish, or a heartwarming starter, this recipe will not disappoint. Packed with nutritious vegetables, beans, and macaroni pasta, it’s a satisfying option for the whole family. Customize the ingredients based on your preferences, and enjoy a classic Italian soup that is as delicious as it is nourishing. Serve it hot, topped with fresh herbs and Parmesan cheese, for a meal that’s both hearty and healthy.
