Vegetable Bean Minestrone Soup

Bean Minestrone Soup Recipe from Italy

Region / culture: Italy | Servings: 6

Introduction

Vegetable Bean Minestrone Soup is a hearty and nutritious dish that is perfect for a cold winter day. This soup is packed with a variety of beans, vegetables, and seasonings that come together to create a flavorful and satisfying meal.

History

Minestrone soup has been a staple in Italian cuisine for centuries. It is a versatile dish that can be made with a variety of ingredients, depending on what is in season. The addition of beans to the soup adds protein and fiber, making it a filling and nutritious meal.

Ingredients

0.25 cup dried navy beans
0.25 cup dried chickpeas
0.25 cup dried kidney beans
0.25 cup dried pinto beans
0.5 lb (227 g) hot italian sausage or ground beef
8 cups water
2 cups tomato sauce
5 cups sliced vegetables of choice, such as cabbage, green beans, onions, green pepper, carrots or yellow squash
0.5 cup small pasta
2 tsp salt

Seasoning packet

2 tsp dried basil
2 tsp dried oregano
2 tbsp beef or vegetable bouillon granules
0.5 tsp garlic powder
0.25 tsp dried rosemary
1 tsp ground black pepper

How to prepare

Cover the beans with water and let them soak overnight.
Drain the beans and rinse them.
In a large pan, sauté the sausage or ground beef. Then, add the beans, water, tomato sauce, and the seasoning packet. Bring the mixture to a simmer.
Cover and cook for one hour.
Add the sliced vegetables.
Next, add the pasta and salt.
Cover and cook for an additional 20 minutes, or until the vegetables are tender.

Variations

Use different types of beans, such as cannellini beans or black beans.
Add additional vegetables, such as carrots, celery, or spinach.
Use ground turkey or chicken instead of beef for a lighter option.

Cooking Tips & Tricks

Soaking the beans overnight helps to reduce cooking time and ensures that they cook evenly.

- Adding the vegetables towards the end of the cooking process helps to retain their texture and flavor.

- Adjust the seasonings to suit your taste preferences. You can add more or less of the herbs and spices listed in the seasoning packet.

Serving Suggestions

Serve the soup with a side of crusty bread or a green salad for a complete meal.

Cooking Techniques

Sauté the meat before adding it to the soup to enhance its flavor.

- Simmer the soup on low heat to allow the flavors to meld together.

Ingredient Substitutions

Use vegetable broth instead of water for a richer flavor.

- Substitute the pasta with quinoa or rice for a gluten-free option.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish the soup with fresh herbs, such as parsley or basil, for a pop of color and flavor.

Pairing Recommendations

Pair this soup with a glass of red wine, such as a Chianti or Sangiovese, for a classic Italian meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 5g per serving

Proteins

Protein: 15g per serving

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and potassium.

Alergens

This recipe contains gluten from the pasta and may contain allergens from the vegetable bouillon granules. Check the labels for allergen information.

Summary

Vegetable Bean Minestrone Soup is a nutritious and balanced meal that provides a good source of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Vegetable Bean Minestrone Soup is a delicious and nutritious dish that is perfect for a cozy night in. Packed with beans, vegetables, and seasonings, this soup is sure to warm you up from the inside out. Enjoy a bowl of this hearty soup with a side of crusty bread for a satisfying meal.

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Vegetable Bean Minestrone Soup. It was a cool autumn day, and I was visiting my dear friend Maria in her quaint little village in Italy. Maria was known throughout the town for her delicious homemade soups, and she graciously offered to teach me how to make one of her specialties.

As we gathered the ingredients in her cozy kitchen, Maria began to tell me the story behind the recipe. She explained that the soup had been passed down through generations in her family, and each cook had added their own twist to make it their own. The key, Maria emphasized, was using fresh, seasonal vegetables and letting the flavors meld together slowly over a low flame.

We started by sautéing onions, garlic, and celery in a large pot with a drizzle of olive oil. The aroma that filled the kitchen was intoxicating, and I could already tell that this soup was going to be something special. Next, we added diced carrots, zucchini, and potatoes, along with a can of diced tomatoes and a generous sprinkle of Italian herbs.

As the vegetables simmered away, Maria shared with me some tips and tricks for perfecting the soup. She advised me to always taste as I cooked, adjusting the seasonings as needed to achieve the perfect balance of flavors. She also stressed the importance of using good-quality broth, either homemade or store-bought, to elevate the soup to the next level.

After the vegetables had softened slightly, we added in cooked white beans and small pasta shells to bulk up the soup and make it more hearty. Maria explained that the pasta would soak up the broth and release starches, creating a thick and velvety texture that would coat your tongue with every spoonful.

As the soup continued to simmer, Maria and I sat at the kitchen table, sipping on glasses of red wine and chatting about life. She told me stories of her childhood, of growing up in a small village where everyone knew each other and the sense of community was strong. I listened intently, soaking up every word, grateful for the opportunity to learn from such a wise and experienced cook.

Finally, after letting the soup simmer for a good hour, Maria ladled it into bowls and garnished each one with a sprinkle of freshly grated Parmesan cheese and a drizzle of peppery olive oil. The first spoonful was pure magic - the flavors of the vegetables, beans, and herbs melded together perfectly, creating a symphony of taste that danced on my taste buds.

As we enjoyed our bowls of soup, Maria leaned back in her chair and smiled at me, a twinkle in her eye. "Cooking is about more than just following a recipe," she said. "It's about connecting with your ingredients, with the people you cook for, and with the memories that each dish brings to mind."

I nodded in agreement, feeling grateful for the lesson I had learned that day. The recipe for Vegetable Bean Minestrone Soup was more than just a list of ingredients and instructions - it was a piece of Maria's heritage, a taste of her family's history, and a reminder of the power of food to bring people together.

And so, whenever I make this soup now, I think back to that day in Maria's kitchen, to the laughter and stories we shared, and to the love that went into every spoonful. Cooking, I have come to realize, is not just about feeding the body - it's about nourishing the soul. And for that, I will always be grateful to my dear friend Maria and her delicious Vegetable Bean Minestrone Soup.