Homemade American-Style Minestrone Soup Recipe
Minestrone is a classic Italian vegetable soup, but in the US it has developed its own, more “American” version – with more beans, pasta, and often some bacon. It’s a thick, colorful soup that’s easy to adapt to whatever you have in the fridge. It works great as a lunch or dinner on cooler days, especially when you want something vegetable-based but really filling.
Prep Time
25 min
Cook Time
35 min
Total Time
60 min
Servings
6
Ingredients
- carrot - 2 pieces
- celery stalk - 2 stalks
- onion - 1 piece
- garlic - 2 cloves
- zucchini - 1 piece
- chopped tomatoes - 400 g
- red kidney beans - 240 g
- vegetable stock - 1.5 l
- pasta - 120 g
- vegetable oil - 2 tablespoons
- bay leaf - 2 pieces
- basil - 1 teaspoon
- salt
- black pepper
- Parmesan - 30 g
Main Ingredient:
Vegetables
Preparation
- Peel the carrot and slice into half-moons. Rinse the celery and slice into thin pieces. Peel the onion and dice finely. Rinse the zucchini and cut into cubes.
- Heat the oil in a large pot over medium heat. Add the onion, carrot, and celery. Sauté for 5–7 minutes, stirring, until the vegetables soften and become slightly translucent but do not brown.
- Add the chopped garlic and cook for 1 minute more, until it becomes very fragrant.
- Pour in the canned tomatoes and the stock. Add the bay leaves, dried basil, a pinch of salt, and pepper. Bring to a boil, then reduce the heat and simmer, covered, for 10 minutes.
- Add the diced zucchini and drained beans. Cook for another 10 minutes, until the vegetables are tender but not mushy.
- Add the pasta directly to the soup and cook according to the time on the package (usually 7–10 minutes), stirring from time to time so it doesn’t stick to the bottom.
- When the pasta is tender, taste the soup and season with more salt and pepper to taste. Remove the bay leaves.
- Serve the soup hot, sprinkled with grated Parmesan. If the soup thickens as it sits, add a little hot water or stock when reheating.
Storage
In fridge:
3 days
Freezing:
Yes
Cool the soup completely before refrigerating. Reheat gently on the stove, adding a splash of water or stock if it has thickened too much. If frozen without pasta, add freshly cooked pasta when serving.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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