Minestrone is a traditional Italian vegetable soup, known for being hearty, filling, and versatile. It typically includes a wide variety of vegetables such as carrots, onions, celery, tomatoes, and beans, often combined with pasta or rice. The soup’s ingredients can change depending on the season or the region of Italy, as it was originally created to make use of whatever vegetables were available.

Minestrone can be made with either a vegetable or meat-based broth, and it is usually flavored with herbs like oregano, basil, and garlic. It’s a comfort food that is both nutritious and easy to adapt to personal taste or dietary preferences.

Here’s a simple recipe for a classic Italian-style minestrone soup:

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 cup green beans, chopped
• 1 can (14.5 oz) diced tomatoes (or 3-4 fresh tomatoes, chopped)
• 1 can (15 oz) cannellini beans (or kidney beans), drained and rinsed
• 1 medium potato, peeled and diced
• 4 cups vegetable or chicken broth
• 1/2 cup small pasta (like ditalini, elbow, or orzo)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• Salt and pepper, to taste
• 2 cups spinach or kale, chopped
• Grated Parmesan cheese (optional, for serving)
• Fresh parsley or basil, chopped (optional, for garnish)

Instructions:

1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
2. Add zucchini and green beans: Stir in the zucchini and green beans and cook for another 3-4 minutes.
3. Add the potatoes and tomatoes: Add the diced tomatoes (with their juice), potatoes, and cannellini beans. Stir well.
4. Pour in the broth: Add the broth, dried oregano, dried basil, and the bay leaf. Bring the mixture to a boil.
5. Simmer the soup: Once boiling, reduce the heat and let the soup simmer, covered, for about 20 minutes, or until the vegetables are tender.
6. Cook the pasta: While the soup is simmering, cook the pasta in a separate pot according to package instructions. Drain and set aside.
7. Add greens and pasta: Stir in the spinach (or kale) and cooked pasta. Simmer for another 5 minutes until the greens are wilted.
8. Season and serve: Remove the bay leaf, season the soup with salt and pepper to taste. Ladle into bowls and top with grated Parmesan and fresh herbs, if desired.

Enjoy your hearty, nutritious minestrone!