Minestrone Magic – A Soup That Warms the Soul!
This classic Italian Minestrone is packed with fresh vegetables, hearty beans, and rich flavors, making it the ultimate one-pot meal! Whether you're craving something cozy for a chilly day or a nutritious, plant-based dish, this recipe has got you covered.
Ingredients
For the Sofrito (Base)
- 4-5 tbsp olive oil
- 2 large onions diced
- 1 head of celery diced
- 6 medium carrots diced
- 1 tbsp salt to help soften vegetables
For Flavor Build
- 4 cloves garlic minced
- 4 tbsp fresh ginger finely diced (optional, for a spicy kick)
- 2 tbsp tomato paste
- 1 tbsp red chili flakes adjust to taste
- 1.5 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp dried basil
Liquids
- 1 cup 250 ml dry white wine (e.g., Chianti or any dry white wine)
- 2 liters homemade vegetable stock or store-bought
- 4 cups 1 liter canned San Marzano tomatoes (chopped or whole, crushed)
Main Ingredients
- 500 g 1 lb pasta (e.g., seashell-shaped or small pasta)
- 1 can red kidney beans drained and rinsed
- 1 bag baby spinach rinsed
To Serve
- Freshly grated Parmesan cheese
- Freshly cracked black pepper
Instructions
Prepare the Sofrito
- Heat a large pot over medium-low heat. Add 4-5 tablespoons of olive oil.
- Add the diced onions, celery, and carrots. Stir to coat in the oil.
- Sprinkle 1 tablespoon of salt over the vegetables to help draw out moisture and soften them.
- Sauté for 20-25 minutes, stirring occasionally, until the vegetables are soft and translucent (not browned).
Build Flavor
- Push the vegetables to the sides of the pot to create space in the center.
- Add 2 tablespoons of tomato paste, 4 minced garlic cloves, and 4 tablespoons of diced ginger (if using). Let the tomato paste cook for 1-2 minutes to remove the raw flavor.
- Add 1 tablespoon red chili flakes, 1.5 tablespoons oregano, 1 tablespoon thyme, and 1 tablespoon basil. Stir everything together until well combined and aromatic.
Deglaze with Wine
- Pour in 1 cup of dry white wine. Let it simmer for 2-3 minutes until the alcohol evaporates and the liquid reduces.
Add Liquids
- Pour in 2 liters of vegetable stock and 4 cups of canned San Marzano tomatoes. Stir well.
- Bring the soup to a gentle simmer and let it cook for 30 minutes, or until the carrots are almost tender.
Cook the Pasta and Beans
- Add 500g of pasta and 1 can of red kidney beans to the soup. Stir well.
- Cook for 9-10 minutes, or until the pasta is just shy of al dente (it will continue cooking in the hot soup).
Adjust Consistency
- If the soup is too thick, add hot water (about 0.5 liters) until you reach your desired consistency.
Add Spinach
- Stir in 1 bag of rinsed baby spinach. Turn off the heat and let the residual heat wilt the spinach (about 2 minutes).
Season and Serve
- Taste and adjust seasoning with salt and freshly cracked black pepper.
- Serve hot, topped with freshly grated Parmesan cheese.
Tips
- Variations: Add smoked pancetta or bacon for a meaty version, or swap the pasta for rice or barley.
- Storage: This soup freezes well. Store in airtight containers for up to 3 months.
- Garnish: Add a drizzle of olive oil or fresh herbs like parsley or basil for extra flavor.
- Enjoy your hearty minestrone soup!