Cozy Minestrone Soup: A Bowl of Comfort

Have you ever had one of those chilly evenings where all you want is something warm and hearty to fill you up? That’s exactly where this Minestrone Soup recipe comes in! I was inspired to whip up this delicious bowl of goodness after a family hike last weekend. As we trudged back home with pink cheeks and chilly hands, the only thing on my mind was comfort food—and nothing screams comfort like a big pot of soup bubbling away on the stove. Packed with colorful veggies, tender pasta, and the rich flavor of tomatoes and spices, this minestrone is guaranteed to hit the spot.

Whether you’re new to making soups or a seasoned pro, this recipe is a must-try! What makes this Minestrone special is its combination of hearty ingredients, simple preparation, and, of course, a sprinkle of parmesan cheese on top. Let’s dive into this warm and nourishing dish, shall we?

this Recipe

Ingredients

Here’s what you’ll need to bring this comforting soup to life:

• 2 celery stalks, sliced
• 2 carrots, diced
• 1 white onion, diced
• 1 zucchini, cut into small chunks
• 3 cloves garlic, minced
• 1 (15 oz.) can dark kidney beans, drained and rinsed
• 3 (15 oz.) cans vegetable broth
• 1 (15 oz.) can diced tomatoes
• 1 (8 oz.) can tomato sauce
• ½ tablespoon olive oil
• 1 teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon dried parsley
• ½ teaspoon oregano
• ¼ teaspoon black pepper
• ½ teaspoon paprika
• 1 cup macaroni, uncooked
• ¼ cup parmesan cheese, for garnish

Why This Recipe Stands Out

This Minestrone soup is all about simplicity without compromising on flavor. It’s the kind of soup you can easily adapt based on what’s in your pantry. The combination of fresh vegetables, tender macaroni, and a rich tomato broth creates a wonderful medley of textures and flavors that keeps you coming back for more.

• Kidney beans bring in extra protein, making this dish hearty enough to serve as a main course.
• The mix of dried herbs (basil, parsley, and oregano) gives the broth a deep, comforting flavor that develops beautifully as it simmers.
• Paprika and black pepper add just the right amount of warmth and spice to balance out the natural sweetness of the vegetables.
• Of course, that final sprinkle of parmesan cheese? It’s the perfect finishing touch that adds a salty, savory kick.

Step-by-Step Instructions

Let’s make this flavorful Minestrone in just a few easy steps:

1. Sauté the Veggies

• In a large saucepan, heat ½ tablespoon olive oil over medium heat.
• Add the celery, carrots, and onion to the pan and cook, stirring occasionally, until the veggies start to soften (about 5 minutes).
• Toss in the zucchini and garlic, cooking for another 2-3 minutes until the garlic is fragrant.

2. Build the Soup Base

• Pour in the vegetable broth, diced tomatoes, and tomato sauce.
• Add the kidney beans, dried basil, salt, parsley, oregano, black pepper, and paprika.
• Stir well, bring the soup to a gentle simmer, then cover and cook on low heat for 30 minutes.

3. Add the Pasta

• After 30 minutes, stir in 1 cup macaroni and let the soup continue to simmer for an additional 15 minutes, or until the pasta is tender but not overcooked.

4. Serve with a Sprinkle of Parmesan

• Ladle the soup into bowls and top each serving with a generous sprinkle of parmesan cheese.

And just like that, your hearty, veggie-packed Minestrone Soup is ready to enjoy!

Serving Suggestions

Minestrone soup is a meal all on its own, but if you want to go all out, here are a few delicious pairing ideas:

• Crusty bread: Dip some fresh sourdough or a warm baguette into the soup for a satisfying crunch.
• A light side salad: A simple green salad with balsamic vinaigrette pairs beautifully with the richness of the soup.
• Glass of red wine: For a cozy evening in, try serving your minestrone with a glass of Chianti or Cabernet Sauvignon.

Pro Tips for Perfect Minestrone :

• Customize your veggies: Don’t have zucchini on hand? No problem! You can swap in green beans, spinach, or even kale.
• Make it gluten-free: Substitute the macaroni with gluten-free pasta or quinoa for a gluten-free version.
• Make it ahead: This soup gets even better the next day! Make a big batch, refrigerate it, and enjoy easy reheats all week long.

Nutritional Information (Per Serving)

• Calories: 220
• Protein: 9g
• Fat: 5g
• Carbohydrates: 38g
• Fiber: 7g
• Sodium: 650mg

Frequently Asked Questions

Can I freeze Minestrone Soup?

Absolutely! Minestrone freezes wonderfully. Just be sure to let it cool completely before transferring it to an airtight container. You can freeze it for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat on the stove.

What other types of beans can I use?

Besides kidney beans, you can also try cannellini beans, navy beans, or chickpeas. Each brings its own unique texture to the soup!

How can I make this recipe vegan?

This Minestrone is naturally vegan, just skip the parmesan cheese garnish or use a plant-based alternative.

More Recipes You’ll Love:

• Roasted Tomato Basil Soup: A cozy, flavor-packed bowl of comfort.
• Cozy Chicken Noodle Soup: A classic, heartwarming soup for any day of the week.
• Creamy Butternut Squash Soup: A fall favorite that’s rich, creamy, and full of flavor.

Conclusion

There’s something incredibly comforting about a big, steaming bowl of Minestrone Soup. It’s full of nourishing vegetables, hearty pasta, and flavorful broth—what’s not to love? I can’t wait for you to try this recipe, and I’d love to hear how it turns out for you! Be sure to share your variations or thoughts in the comments below. And stay tuned—next week I’ll be sharing a recipe for a creamy mushroom risotto that’s perfect for fall dinners.

Happy cooking! 🍲

Love this cozy Minestrone Soup? Save it on Pinterest for those chilly nights when you need a little comfort in a bowl. Don’t forget to pin it for later so you can enjoy it anytime!

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