Minestrone Soup Recipe – Hearty Italian Vegetable Soup
Warm up with this classic Minestrone Soup, a comforting and wholesome Italian vegetable soup that brings together a delightful blend of fresh vegetables, beans, and pasta in a rich tomato broth. Infused with aromatic herbs like basil, oregano, and thyme, this soup offers a nourishing and satisfying meal that’s perfect for any season. Whether it’s a cozy winter evening or a fresh spring day, this hearty Italian recipe is sure to please your taste buds.
Cuisine: Italian
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Tomatoes | 4, blanched, skin removed, and roughly chopped |
| Garlic | 2 cloves, finely chopped |
| Onion | 1, finely chopped |
| Kashmiri Rajma (Kidney Beans) | 1/4 cup, soaked in water |
| Durum Wheat Penne Pasta | 1/4 cup |
| Carrot (Gajjar) | 1, finely chopped |
| Green Zucchini | 1, finely chopped |
| Broccoli | 200 grams, cut into small florets |
| Celery | 1 stalk, finely chopped |
| Basil Leaves | A few, torn |
| Dried Oregano | 1 teaspoon |
| Dried Thyme Leaves | 1 teaspoon |
| Vegetable Stock | 3 cups, or water |
| Bay Leaf (Tej Patta) | 1, torn |
| Cinnamon Powder (Dalchini) | 1/4 teaspoon |
| Salt and Pepper | To taste |
| Parmesan Cheese | For garnishing |
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Instructions
-
Prep the Ingredients:
Begin by preparing all your ingredients. Chop, peel, and soak as required. Keep everything ready to go. -
-
Cook the Pasta:
In a pot, cook the durum wheat penne pasta in salted water until al-dente. Drain and set aside. -
Cook the Rajma Beans:
In a pressure cooker, cook the soaked Kashmiri rajma beans for about 40 minutes, or until fully cooked. Set aside. -
Blanch the Tomatoes:
Blanch the tomatoes by boiling them in hot water for 10 minutes. Peel off the skins and roughly chop them. Keep aside. -
Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic. Sauté for 3-4 minutes until soft and translucent. -
Add the Vegetables:
Stir in the chopped carrot, celery, zucchini, and broccoli. Sauté for an additional 5 minutes, allowing the vegetables to soften. -
Add Tomatoes and Broth:
Add the blanched and chopped tomatoes to the pot. Pour in the vegetable stock or water, and stir in the dried oregano, thyme, basil leaves, salt, and pepper. Bring the soup to a boil. -
Simmer and Combine:
Once the soup has come to a boil, add the cooked rajma beans and pasta. Stir to combine. Lower the heat and let the soup simmer for another 10 minutes, allowing the flavors to meld together. -
Taste and Adjust:
Taste the soup and adjust the seasoning with more salt and pepper if necessary. -
Serve and Garnish:
Ladle the hot Minestrone Soup into bowls. For an added touch of flavor, garnish with fresh basil leaves and sprinkle grated Parmesan cheese on top. Serve hot.
Serving Suggestions
This Minestrone Soup is perfect on its own or served alongside a crispy Herb Mushroom Bruschetta and a refreshing Pineapple Carpaccio (spiced pineapple salad with ginger and mint) for a wholesome weekend dinner. The vibrant flavors and hearty ingredients make it an ideal choice for any occasion, whether it’s a quick weeknight meal or a cozy gathering with loved ones.
Enjoy a bowl of this delicious and nourishing soup, and let its warmth and rich flavors transport you to the heart of Italy.
Pro Tip:
For an even richer flavor, consider preparing the soup a day ahead and letting it sit overnight. This allows the flavors to deepen and meld together, making it taste even better the next day.
Indulge in this delightful Italian Minestrone Soup, and savor the comforting goodness of every bite!
