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Hearty Homemade Minestrone Soup Recipe
If you’re looking for a warm and fulfilling meal, this homemade minestrone soup is your answer. It’s not just any soup; it’s a delightful blend of fresh vegetables, hearty beans, and tender pasta, simmered to perfection. Plus, it’s a fantastic prep idea: make a large pot of soup, store it in containers, and freeze for easy meals during busy weeks.
Enjoy a simple and nutritious vegetable soup for variety.
Imagine coming home after a long day to the comforting aroma of minestrone soup warming up in your kitchen. This recipe makes it easy to enjoy wholesome, nutritious meals at any time. Whether you’re feeding a crowd or just want leftovers for yourself, this soup is a winner.
Pair with roast chicken for a hearty dinner.
The Ultimate Comfort Food: Minestrone Soup
Hearty Homemade Minestrone Soup Recipe
Course: Batch Cooking IdeasCuisine: ItalianDifficulty: Easy6
servings10
minutes30
minutes150
kcalThis minestrone soup is a vibrant mix of seasonal vegetables, rich broth, and delicious pasta. It’s thick and hearty, packed with flavor, making it the perfect meal for any day of the week.
The taste is a harmonious balance of savory and slightly sweet, with a hint of freshness from the herbs. A bowl of this soup is not just satisfying but also a delightful way to nourish your body.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 can (14 oz) diced tomatoes
6 cups vegetable or chicken broth
1 can (15 oz) cannellini beans, rinsed and drained
1 cup small pasta (like ditalini or macaroni)
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
Fresh parsley, for garnish
Directions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Stir in the carrots and celery, and cook for another 5 minutes until they start to soften.
- Add the zucchini, diced tomatoes, broth, cannellini beans, basil, and oregano. Bring to a boil, then reduce the heat and let simmer for about 20 minutes.
- In the last 10 minutes of cooking, stir in the pasta and cook until al dente. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- Servings: 6 bowls
Calories: 150kcal
Key Prep Tips
- Chop Veggies Uniformly: Dice vegetables like carrots, celery, zucchini, and green beans into similar-sized pieces for even cooking.
- Build Layers of Flavor: Start by sautéing onions, garlic, and celery to create a rich base before adding other ingredients.
- Simmer Slowly: Allow the soup to simmer for 30-40 minutes for the flavors to meld and the vegetables to become tender.
- Add Pasta or Rice Last: If including pasta, rice, or grains, add them during the last 10–15 minutes to avoid overcooking and becoming mushy.
Suggested Variations
- Protein Boost: Add canned beans (like kidney, cannellini, or garbanzo) for extra heartiness.
- Grain Alternatives: Replace pasta with quinoa, barley, or farro for additional texture.
- Flavor Enhancements: Stir in fresh herbs like basil or parsley and a splash of lemon juice or balsamic vinegar for brightness.
- Spicy Option: Add a pinch of red pepper flakes or smoked paprika for a hint of heat.
Serving Suggestions
- As a Main Dish: Serve with crusty bread or garlic toast for a complete, satisfying meal.
- For Meal Prep: Store in airtight containers for up to a week in the fridge or freeze for up to 3 months for quick reheatable meals.
- Beverages: Pair with a glass of white wine, herbal tea, or sparkling water infused with lime.
- Presentation: Garnish with freshly grated Parmesan cheese, a drizzle of olive oil, or a sprinkle of chopped fresh herbs for an elegant touch.