5 Must-Try Minestrone Soup Recipes for Winter Warmth

As the chill of winter sets in, there's nothing quite as comforting as a steaming bowl of minestrone soup. This Italian classic, known for its rich flavors and hearty ingredients, adapts beautifully to various tastes and preferences. Whether you're looking to replicate an authentic Minestrone alla Milanese or explore innovative vegetarian options, here are five must-try minestrone soup recipes that promise warmth and nourishment throughout the cold months.

1. Classic Minestrone Alla Milanese

This is where it all begins. The original, the classic, the Minestrone alla Milanese, showcases simplicity at its best. Here’s how you can create this timeless soup:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 1 leek, white part only, thinly sliced
• 1 zucchini, cubed
• 1 potato, diced
• 1 cup green beans, trimmed and cut
• 4 cups vegetable stock
• 1 can diced tomatoes (400g)
• ¹⁄₂ cup small pasta (e.g., ditalini)
• 1 cup cannellini beans, drained and rinsed
• 3 cloves garlic, minced
• Salt, pepper, and herbs (thyme, rosemary, bay leaf)

Instructions:

1. Heat olive oil in a large pot, sauté onions, carrot, celery, and leek until soft.
2. Add potatoes, zucchini, green beans, and garlic. Cook for a few minutes.
3. Pour in stock, add tomatoes, herbs, salt, and pepper. Simmer for 20 minutes.
4. Add pasta and cook until just before it’s al dente.
5. Stir in cannellini beans, adjust seasoning. Let it rest for 10 minutes before serving.

2. Vegetarian Minestrone Soup

Here’s a hearty vegetarian take on minestrone, focusing on a medley of fresh vegetables:

• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 large potato, cubed
• 1 can cannellini beans, drained and rinsed
• 1 cup kale, chopped
• 4 cups vegetable stock
• 1 can crushed tomatoes (400g)
• ¹⁄₂ cup small pasta
• 2 zucchinis, sliced
• ¹⁄₂ teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Begin by heating olive oil, then sauté the onion and garlic until translucent.
2. Add carrots, celery, and potatoes, cook until they begin to soften.
3. Pour in the stock and tomatoes, bring to a simmer.
4. Add beans, pasta, and oregano. Simmer until pasta is al dente.
5. Stir in kale and zucchini, cook until the greens are just wilted. Season to taste.

🌱 Note: For an even heartier texture, consider adding soaked barley or farro.

3. Pesto Minestrone

Infusing minestrone with pesto adds an undeniable burst of flavor:

• Basic minestrone ingredients
• ¹⁄₄ cup basil pesto
• ¹⁄₂ cup grated Parmesan cheese

Instructions:

1. Follow the classic minestrone recipe to the point where the soup is cooked.
2. Stir in the pesto until well combined.
3. Serve in bowls, topped with a sprinkle of Parmesan.

4. Summer Minestrone with Pesto

When summer vegetables are at their peak, this lighter version of minestrone shines:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 zucchinis, chopped
• 2 yellow squashes, chopped
• 1 cup fresh green beans, snapped
• 4 cups chicken or vegetable stock
• 1 can diced tomatoes (400g)
• ¹⁄₂ cup small pasta
• 1 cup cooked cannellini beans
• ¹⁄₄ cup basil pesto
• Fresh basil for garnish

Instructions:

1. Sauté onion and garlic in olive oil until soft.
2. Add zucchinis, squashes, and green beans, cook briefly.
3. Pour in stock and tomatoes, bring to a simmer.
4. Add pasta, cook until nearly done.
5. Stir in beans and pesto, cook for another 5 minutes.
6. Serve with fresh basil on top.

5. Modern Minestrone with Barley and Kale

This version takes a twist with barley and a generous amount of kale:

• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• ¹⁄₂ cup pearl barley
• 1 can diced tomatoes (400g)
• 6 cups vegetable stock
• 1 can cannellini beans, drained
• 2 cups kale, chopped
• ¹⁄₂ teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat oil, add onion and garlic, sauté until soft.
2. Add carrot, celery, and barley, cook for a few minutes.
3. Add tomatoes, stock, beans, and seasoning. Simmer until barley is tender.
4. Stir in kale, cook until wilted.
5. Adjust seasoning, garnish with parsley.

To wrap up, minestrone soup is not only about providing warmth in winter but also about versatility and comfort. Each of these recipes offers something unique, whether it’s the traditional Minestrone alla Milanese, the vibrant Vegetarian version, the Pesto twist, the summery touch, or the modern flair with barley and kale. With this array of options, you can easily tailor your minestrone to suit any palate or dietary need, ensuring that every spoonful brings warmth, flavor, and a touch of Italian tradition to your winter meals. Remember, minestrone is as much about the experience of cooking as it is about the eating – the chopping of vegetables, the simmering of flavors, and the joy of sharing it with others.

Can I freeze Minestrone Soup?

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Yes, you can freeze minestrone soup. It’s best to freeze it without the pasta, as pasta can become mushy when reheated. Simply add freshly cooked pasta when you reheat the soup.

Is Minestrone Soup healthy?

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Minestrone can be very healthy. It’s typically high in vegetables, fiber, and can be made low-fat by using less oil. The ingredients are often nutrient-dense, making it a nutritious choice especially if you limit the addition of high-sodium stocks or meats.

What can I use if I don’t have vegetable stock?

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If you don’t have vegetable stock, you can use chicken or beef stock, or simply use water with a bit of bouillon cube or powder to add flavor. However, for vegetarian minestrone, vegetable stock is preferable.