– **Title**: Winter Minestrone Soup
– **Ingredients**:
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 medium potato, diced
– 1 zucchini, diced
– 1 cup green beans, chopped
– 1 can (14 oz) diced tomatoes
– 1 can (15 oz) cannellini beans, drained and rinsed
– 6 cups vegetable broth
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1 bay leaf
– Salt and pepper to taste
– 1 cup fresh spinach or kale, chopped
– Grated Parmesan cheese (for serving, optional)
– Fresh parsley, chopped (for garnish)
– **Instructions**:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until softened, about 5-7 minutes.
2. Stir in the minced garlic, and cook for an additional minute until fragrant.
3. Add the diced potato, zucchini, and chopped green beans to the pot. Cook for a few more minutes, stirring occasionally.
4. Pour in the diced tomatoes (with their juice) and the vegetable broth. Stir to combine.
5. Add the cannellini beans, dried oregano, dried basil, and bay leaf. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
6. Remove the bay leaf, and stir in the fresh spinach or kale. Cook for another 2-3 minutes until the greens are wilted.
7. Taste and adjust seasoning as needed.
8. Serve hot, topped with grated Parmesan cheese and garnished with chopped parsley if desired. Enjoy your warm bowl of winter minestrone soup!
Key Ingredients & Substitutions
Olive Oil: This is the base for our soup. Extra virgin olive oil adds flavor and heart-healthy fats. If you’re out of olive oil, you can use canola or avocado oil instead for a different taste.
Vegetables: The mix of onions, carrots, celery, potatoes, zucchini, and green beans gives the soup its hearty texture. Feel free to swap in whatever vegetables you have on hand, like bell peppers or corn!
Beans: Cannellini beans add creaminess. If you can’t find them, chickpeas or kidney beans are great substitutes. They will change the texture slightly but still work wonderfully.
Broth: Vegetable broth is key for depth of flavor. If you want it richer, try using chicken broth. For a lighter version, just water will do, but consider adding more herbs.
Kale or Spinach: Adding greens makes the soup nutritious. If kale feels too tough, baby spinach is a nice alternative. Chopped Swiss chard or even frozen spinach can work as well.
How Do I Sauté Vegetables for Maximum Flavor?
Sautéing vegetables right at the beginning builds a flavorful base for your soup. Start with the onions since they take longer to become sweet and soft. Here’s how to do it:
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and cook until translucent, about 5 minutes.
- Next, stir in garlic, carrots, and celery. Continue cooking for another 5-7 minutes until they soften nicely.
- This method helps release the moisture and flavor from the veggies, making your soup even tastier!
How to Make Winter Minestrone Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium potato, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14 oz) diced tomatoes with juice
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup kale or spinach, chopped
For Serving:
- Grated Parmesan cheese
- Fresh parsley or thyme
- Crusty bread (optional)
How Much Time Will You Need?
This hearty Winter Minestrone Soup will take about 15 minutes to prepare and 30-35 minutes to cook. So, in about 50 minutes, your cozy soup will be ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil over medium heat. Once the oil is warm, add the chopped onion. Sauté for about 5 minutes until the onion becomes soft and translucent.
2. Add the Aromatics and Veggies:
Next, stir in the minced garlic, diced carrots, and celery. Cook this mixture for another 5-7 minutes until the vegetables start to soften and smell wonderful.
3. Incorporate More Veggies:
Add the diced potato, zucchini, and green beans into the pot. Stir everything together, allowing it to cook for an additional 5 minutes to let those flavors blend.
4. Add Broth and Seasonings:
Now, pour in the diced tomatoes (with their juice), the rinsed cannellini beans, and the vegetable broth. Season with dried thyme, basil, salt, and pepper. Bring it all to a boil, then lower the heat to let it simmer.
5. Simmer the Soup:
Let the soup simmer uncovered for about 20-25 minutes. This helps all the vegetables become tender and flavorful.
6. Finishing Touches:
Finally, stir in the chopped kale or spinach, cooking for another 5 minutes until it’s wilted down nicely. Give the soup a taste and adjust the seasoning if needed.
7. Serve and Enjoy:
Serve your warm soup hot, topped with grated Parmesan cheese. Don’t forget to garnish with fresh parsley or thyme! If you like, enjoy it with a slice of crusty bread for that perfect cozy meal.
Can I Use Different Vegetables in This Soup?
Absolutely! This minestrone soup is flexible, and you can substitute seasonal vegetables based on what you have. Try adding bell peppers, frozen peas, corn, or squash. Just be mindful of cooking times, as different veggies may require more or less time to become tender.
How Can I Make This Soup Heartier?
To make the soup heartier, consider adding pasta or rice. If you include pasta, just cook it separately and add it to individual bowls before serving to prevent it from getting mushy. You might also add more beans for extra protein and texture!
Can I Make This Soup in Advance?
Yes, this soup is perfect for meal prep! You can make it a day or two in advance and store it in the fridge. It can also be frozen for up to three months. Just remember to let it cool completely before transferring it to an airtight container for freezing.
What’s the Best Way to Store Leftover Minestrone Soup?
Store leftover minestrone soup in an airtight container in the refrigerator for up to 3 days. If it thickens in the fridge, just add a little vegetable broth or water when reheating to reach your desired consistency. Reheat on the stovetop or in the microwave, stirring occasionally.
