Chunky Minestrone Soup
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This Chunky Minestrone Soup Recipe is a robust and heartwarming dish combining a medley of vegetables, beans, tomatoes, and pasta, making it a nutritious and filling meal. Perfect for any season, it’s particularly satisfying during the colder months.
Chunky Minestrone Soup Recipe
Chunky minestrone soup is celebrated for its rich flavors and each spoonful is packed with the goodness of fresh vegetables and hearty beans, simmered in a savory vegetable stock.
The addition of pasta lends a delightful texture that makes this soup a complete meal.
Serving this flavorsome soup with slices of crunchy bread makes this an ideal recipe for those seeking a fulfilling dinner that’s both easy to prepare and universally pleasing.
What is Minestrone Soup?
Minestrone soup is a robust Italian soup known for its thick consistency and hearty ingredients. It features a blend of vegetables, beans, tomatoes, and pasta, all simmered in a rich vegetable stock.
Contrary to the assumption that it’s complicated to make due to its ingredient variety, preparing homemade minestrone is straightforward and enjoyable.
This filling soup can be served as a main course with crunchy bread or as a flavorful starter in smaller portions.
Essential Ingredients
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Is minestrone a clear soup?
No, minestrone is not a clear soup. It is a thick, hearty soup known for its robust blend of vegetables, beans, pasta, and tomatoes, all simmered in a vegetable broth. The soup is characterized by its rich, chunky consistency rather than a clear broth.
How can I make gluten-free minestrone soup?
To make gluten-free minestrone, simply use gluten-free pasta. Always check the labels on canned goods and broth to ensure they are gluten-free.
How to store minestrone soup
Store: Keep any leftovers in an airtight container in the refrigerator for up to 1 week.
Freeze: Minestrone soup can be frozen, although the pasta and vegetables may soften further when reheated. Cool the soup completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months.
Thaw: Thaw the soup overnight in the refrigerator. For quicker thawing, you can place the frozen soup in a pot over low heat, stirring occasionally until it is fully thawed and warmed through. Adjust the consistency with a little water or vegetable stock if necessary, as it may thicken upon freezing.
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Chunky Minestrone Soup
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 large red onion, peeled and roughly chopped
- 2 large carrot, chopped into small cubes
- 3 stalks celery, trimmed and sliced
- 1 large white potato, peeled and chopped into small cubes
- 1 can 400g / 14.11 oz) canned cannellini beans, drained and rinsed
- 1 can (400g / 14.11 oz) canned diced tomatoes
- 2 Tbsp tomato paste
- 2 tsp dried Italian seasoning
- 4 cups (1 litre) vegetable broth
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup red cabbage, Remove the bay leaf and turn off the heat.
- 1 cup (100g / 3.53 oz) large shell pasta
- Small handful fresh parsley, chopped, to serve
Instructions
- Heat Oil: In a large soup pot, add olive oil and set over medium heat.
- Sauté Vegetables: Once the oil is warm, add the chopped onion, carrots, celery, and potato. Sauté for 7-10 minutes until the vegetables are just softened and fork-tender, stirring occasionally.
- Add Main Ingredients: Add the beans, canned tomatoes, tomato paste, dried herbs, vegetable stock, and bay leaf. Season with salt and pepper.
- Bring to Boil: Cover the pot, increase the heat to high, and bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to medium-low and let it simmer for 20 minutes, stirring occasionally.
- Add Cabbage and Pasta: Add the cabbage and pasta to the pot. Return to a simmer and cook for an additional 10 minutes, or until the pasta is al dente. Remove the bay leaf and turn off the heat.
- Serve: Garnish with chopped fresh parsley and serve warm. Enjoy!