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To make Copycat Minestrone Soup, gather these key ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 garlic cloves, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 zucchini, diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 can (14.5 oz) diced tomatoes, with juice - 4 cups vegetable broth - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (15 oz) cannellini beans, rinsed and drained - 1 cup small pasta (like ditalini or elbow) - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 1 cup fresh spinach or kale, chopped For garnish, you might enjoy: - Grated Parmesan cheese - Fresh basil leaves These ingredients blend to create a hearty and flavorful soup. Each one adds a unique taste and texture. Feel free to adjust the veggies based on what you have. This soup is all about using fresh, seasonal produce. {{ingredient_image_1}} 1. Heat the Olive Oil: Start by heating 1 tablespoon of olive oil in a large pot over medium heat. This helps to build flavor. 2. Sauté the Onion: Add 1 medium diced onion to the pot. Cook for about 3-4 minutes until it turns translucent. This step adds a nice base to your soup. 3. Add Garlic and Veggies: Next, stir in 2 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Cook for 5 more minutes, stirring occasionally. This mix enriches the soup's flavor. 4. Incorporate Zucchini and Green Beans: Now, add 1 diced zucchini and 1 cup of trimmed, cut green beans. Cook for an additional 5 minutes. This step adds color and texture. 5. Pour in Tomatoes and Broth: Pour in 1 can of diced tomatoes (with juice) and 4 cups of vegetable broth. Mix well to combine. This forms the soup's heart. 6. Add Beans and Seasoning: Add 1 can of rinsed kidney beans, 1 can of rinsed cannellini beans, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, salt, and pepper to taste. Stir to combine. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes. This melds the flavors together. 7. Cook the Pasta: Add 1 cup of small pasta, like ditalini or elbow, to the soup. Simmer until the pasta is tender, about 10-12 minutes. This makes the soup hearty. 8. Stir in Greens: Before serving, stir in 1 cup of chopped fresh spinach or kale. Let it wilt for 2-3 minutes. This adds freshness and color. 9. Taste and Adjust: Finally, taste your soup and adjust seasoning as needed. This ensures the flavors are just right. To serve, ladle the minestrone soup into deep bowls. You can sprinkle some grated Parmesan cheese on top for flavor. A few fresh basil leaves also add color and aroma. Don’t forget a slice of crusty bread on the side! Enjoy your delicious creation! To make a flavorful minestrone soup, follow these best practices: - Use fresh veggies: Fresh produce boosts the soup's taste. Choose ripe tomatoes, crisp carrots, and vibrant zucchini. - Sauté aromatics: Start by cooking onions and garlic in olive oil. This step adds a rich flavor base. - Season wisely: Add salt and pepper during cooking. Taste often to adjust flavors. For dietary preferences, this soup is easy to modify: - Vegan option: Use vegetable broth and skip the Parmesan cheese. - Gluten-free option: Choose gluten-free pasta. Many brands offer great alternatives. Pair your minestrone soup with these tasty options: - Bread: Serve with crusty bread or a warm baguette. This adds a nice crunch and helps soak up the soup. - Salad: A simple side salad with lemon vinaigrette complements the soup well. For a beautiful presentation, try these ideas: - Garnish: Top the soup with grated Parmesan cheese and fresh basil leaves. This adds color and flavor. - Bowls: Use deep bowls to show off the soup's vibrant colors. A sprinkle of black pepper can add some flair too. Pro Tips Use Fresh Herbs: Fresh basil and oregano can elevate the flavor of your minestrone soup compared to dried herbs. Add them towards the end of cooking for a vibrant taste. Customize Your Veggies: Feel free to swap in any seasonal vegetables you have on hand, like bell peppers or spinach, to make the soup even more colorful and nutritious. Perfect Pasta Timing: To prevent the pasta from becoming mushy, add it to the soup during the last 10-12 minutes of cooking, ensuring it’s perfectly al dente. Enhance with Cheese: For an extra depth of flavor, stir in a Parmesan rind while the soup simmers. Remove it before serving for a rich, cheesy undertone. {{image_2}} You can switch out veggies in this soup. Try using squash instead of zucchini. Spinach can replace kale, too. For beans, use black beans or pinto beans. If you want a different pasta, farro or barley work great. You can even use rice if you prefer. Each swap changes the taste and texture. To add a twist, mix in spices like red pepper flakes or smoked paprika. Fresh herbs like thyme or parsley can boost flavor. For a protein kick, add cooked chicken or Italian sausage. You can also toss in some crispy bacon for a smoky note. Each option can make your soup unique and tasty. To keep your Minestrone Soup fresh, cool it to room temperature first. Use airtight containers for storage. Glass or BPA-free plastic containers work well. This soup lasts about three to four days in the fridge. When you want to eat it again, just reheat on the stove or in the microwave. Stir it well before serving to ensure even heat. You can freeze Minestrone Soup for up to three months. To do this, let it cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top since the soup will expand when it freezes. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove over low heat. Add a splash of vegetable broth or water if it seems too thick. Stir well to keep the texture nice and smooth. Enjoy a warm bowl any time! What type of beans work best in Minestrone soup? I recommend kidney beans and cannellini beans. Both add great texture and flavor. You can also try other beans like black beans or chickpeas. Can I make this soup ahead of time? Yes, you can! This soup tastes even better the next day. Just store it in the fridge in a sealed container. How do I thicken the soup if it's too watery? If your soup is too thin, you can add more pasta or some mashed beans. Simmer it longer to reduce excess liquid. What is the origin of Minestrone soup? Minestrone soup comes from Italy. It is a rustic dish that uses seasonal vegetables. Each region in Italy has its own version, making it very unique. Is this soup suitable for meal prepping? Absolutely! This soup is perfect for meal prep. It holds up well in the fridge and can be frozen for later. Just reheat before serving. You now have all you need to make a delicious Copycat Minestrone Soup. We covered key ingredients, detailed steps, and helpful tips to ensure great flavor. You learned how to adapt the recipe for different diets and explore tasty variations. Don't forget about effective storage and reheating methods for your leftovers. Embrace your creativity with this soup, and enjoy it with friends or family. Your next meal can be both easy and satisfying. Dive in and have fun cooking!

Hearty Copycat Minestrone Soup

A delicious and hearty minestrone soup packed with vegetables and beans.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can diced tomatoes, with juice (14.5 oz)
  • 4 cups vegetable broth
  • 1 can kidney beans, rinsed and drained (15 oz)
  • 1 can cannellini beans, rinsed and drained (15 oz)
  • 1 cup small pasta (like ditalini or elbow)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 1 cup fresh spinach or kale, chopped
  • optional grated Parmesan cheese for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
  • Stir in the minced garlic, carrots, and celery. Cook for 5 more minutes, stirring occasionally.
  • Add the zucchini and green beans, cooking for an additional 5 minutes.
  • Pour in the diced tomatoes, vegetable broth, and both types of beans. Stir well to combine.
  • Add the dried oregano, dried basil, salt, and pepper. Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes.
  • Add the pasta to the soup and continue to simmer until the pasta is tender, about 10-12 minutes.
  • Stir in the chopped spinach or kale just before serving and let it wilt for 2-3 minutes.
  • Taste and adjust seasoning as needed.

Notes

Serve with grated Parmesan cheese and crusty bread for a complete meal.
Keyword hearty, minestrone, soup, vegetarian