Dive into a bowl of warmth and comfort with this delightful Italian minestrone, a classic recipe that’s brimming with vibrant vegetables and hearty pasta. Imagine the aroma of sautéed garlic mingling with fresh herbs, filling your kitchen as you create a dish that not only nourishes the body but also delights the senses. Topped with crispy garlic parmesan croutons, this minestrone is not just a meal; it’s an experience that will have your family coming back for seconds! Ready to elevate your dinner game? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 400g canned tomatoes
- 1 liter vegetable broth
- 200g green beans, trimmed
- 100g pasta
- Salt and pepper to taste
- Parmesan cheese, grated
- Crusty bread, for croutons
Instructions
- Prepare all vegetables by washing, peeling, and chopping: dice onions, carrots, celery, zucchini, and mince garlic. Trim green beans and cut into bite-sized pieces.
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add onions, carrots, and celery. Sauté for 5-7 minutes until vegetables start to soften and become translucent.
- Add minced garlic and cook for an additional 1-2 minutes, stirring to prevent burning. The aromatics will release their fragrant oils.
- Pour in canned tomatoes and vegetable broth. Break up tomatoes with a wooden spoon if they are whole. Bring the mixture to a gentle simmer.
- Add diced zucchini and green beans to the pot. Season with salt and freshly ground black pepper. Simmer for 20-25 minutes until vegetables are tender.
- While soup is simmering, prepare garlic parmesan croutons. Cut crusty bread into 1-inch cubes. Toss with olive oil, minced garlic, and grated parmesan cheese.
- Toast croutons in a preheated oven at 375°F (190°C) for 10-12 minutes until golden and crisp, turning once midway to ensure even browning.
- Add pasta to the soup during the last 8-10 minutes of cooking. Stir occasionally to prevent sticking and ensure pasta is al dente.
- Taste and adjust seasoning with additional salt and pepper as needed. The soup should have a rich, balanced flavor.
- Ladle hot soup into bowls and top generously with freshly made garlic parmesan croutons. Optionally, sprinkle extra grated parmesan on top.
- Serve immediately while hot, accompanied by additional crusty bread if desired. The soup can be stored in the refrigerator for 3-4 days.
Tips
- Prep Ahead: To save time, chop all your vegetables in advance and store them in the fridge. This way, you can quickly throw everything together when you're ready to cook.
- Fresh Ingredients: Use fresh, seasonal vegetables for the best flavor and nutrition. Feel free to swap in your favorites or whatever you have on hand!
- Simmering: Allow the soup to simmer gently; this helps deepen the flavors. Don’t rush the cooking process—patience is key!
- Pasta Cooking: Add the pasta towards the end of the cooking time to prevent it from becoming mushy. Stir occasionally to keep it from sticking.
- Crouton Perfection: For extra crunch, make sure your croutons are toasted until golden brown. You can also experiment with different types of bread for varied textures and flavors.
- Storage Tips: This minestrone keeps well in the fridge for 3-4 days. Just remember to store the croutons separately to maintain their crispness!
- Garnish: Don’t skimp on the parmesan! A generous sprinkle on top adds a deliciously salty kick that elevates the entire dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 10g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 5mg
