Minestrone Soup
Dive into a bowl of vibrant minestrone soup, a hearty Italian classic packed with flavor and nutrition! Bursting with fresh veggies like zucchini and spinach, along with al dente pasta, this comforting dish is not only a treat for your taste buds but also a boost for your health. Whip up this delightful soup and savor every spoonful of its wholesome goodness!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 carrot
- 1 stalk of celery
- 1 clove of garlic
- 1/2 onion
- 1 potato
- 2 cups water (480 ml)
- 1 zucchini
🥩Meat & Seafood(1)
- 250 g ground beef (I used beef) (0.55 lbs)
🫙Pantry Staples(3)
- 1 can of crushed tomatoes
- 100 g elbow pasta (3.53 oz)
- 1/2 cup green beans (120 ml)
👨🍳 Instructions
- 1
In a pot, add olive oil, onion, carrot, and celery.
- 2
After a while, add garlic, ground beef, and season with salt, pepper, and oregano.
- 3
Once the meat is browned, add a can of tomatoes, water or broth, and potato.
- 4
Once the potato is cooked, add the pasta.
- 5
Use 100% wheat elbow pasta enriched with vitamins and minerals.
- 6
In 8 minutes, the pasta will be ready to finish with a can of beans, zucchini, green beans, and Parmesan.
💡 Pro Tips
- ✓Sauté the onion, carrot, and celery (soffritto) in olive oil over medium-low heat for 8-10 minutes until translucent but not browned, since slow sweating breaks down cell walls to release sweet, aromatic compounds without triggering bitter Maillard browning.technique8-10 minutes at 300-325°F
- ✓Brown the ground beef in a single layer without stirring for 3-4 minutes before breaking it up, allowing surface moisture to evaporate so the Maillard reaction can occur above 300°F instead of steaming the meat gray.technique3-4 minutes undisturbed
- ✓Add the potato chunks cut to a uniform 3/4-inch dice and simmer for 12-15 minutes before adding pasta, since starch gelatinization in potatoes requires sustained heat above 180°F to soften without disintegrating into the broth.timing3/4-inch dice, 12-15 minutes at 180°F+
- ✓Add the elbow pasta only in the final 8 minutes of cooking and remove the pot from heat immediately once al dente, because pasta continues absorbing liquid and softening for several minutes off-heat, turning mushy in leftover soup if overcooked.timing8 minutes at a low simmer
- ✓Stir in the canned beans and Parmesan rind (if using) during the last 5 minutes rather than earlier, since prolonged boiling breaks down bean skins and causes them to turn mealy while the rind needs only enough time to soften and release umami-rich glutamates.ingredientlast 5 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Minestrone Soup
Dive into a bowl of vibrant minestrone soup, a hearty Italian classic packed with flavor and nutrition! Bursting with fresh veggies like zucchini and spinach, along with al dente pasta, this comforting dish is not only a treat for your taste buds but also a boost for your health. Whip up this delightful soup and savor every spoonful of its wholesome goodness!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 carrot
- 1 stalk of celery
- 1 clove of garlic
- 1/2 onion
- 1 potato
- 2 cups water (480 ml)
- 1 zucchini
🥩Meat & Seafood(1)
- 250 g ground beef (I used beef) (0.55 lbs)
🫙Pantry Staples(3)
- 1 can of crushed tomatoes
- 100 g elbow pasta (3.53 oz)
- 1/2 cup green beans (120 ml)
👨🍳 Instructions
- 1
In a pot, add olive oil, onion, carrot, and celery.
- 2
After a while, add garlic, ground beef, and season with salt, pepper, and oregano.
- 3
Once the meat is browned, add a can of tomatoes, water or broth, and potato.
- 4
Once the potato is cooked, add the pasta.
- 5
Use 100% wheat elbow pasta enriched with vitamins and minerals.
- 6
In 8 minutes, the pasta will be ready to finish with a can of beans, zucchini, green beans, and Parmesan.
💡 Pro Tips
- ✓Sauté the onion, carrot, and celery (soffritto) in olive oil over medium-low heat for 8-10 minutes until translucent but not browned, since slow sweating breaks down cell walls to release sweet, aromatic compounds without triggering bitter Maillard browning.technique8-10 minutes at 300-325°F
- ✓Brown the ground beef in a single layer without stirring for 3-4 minutes before breaking it up, allowing surface moisture to evaporate so the Maillard reaction can occur above 300°F instead of steaming the meat gray.technique3-4 minutes undisturbed
- ✓Add the potato chunks cut to a uniform 3/4-inch dice and simmer for 12-15 minutes before adding pasta, since starch gelatinization in potatoes requires sustained heat above 180°F to soften without disintegrating into the broth.timing3/4-inch dice, 12-15 minutes at 180°F+
- ✓Add the elbow pasta only in the final 8 minutes of cooking and remove the pot from heat immediately once al dente, because pasta continues absorbing liquid and softening for several minutes off-heat, turning mushy in leftover soup if overcooked.timing8 minutes at a low simmer
- ✓Stir in the canned beans and Parmesan rind (if using) during the last 5 minutes rather than earlier, since prolonged boiling breaks down bean skins and causes them to turn mealy while the rind needs only enough time to soften and release umami-rich glutamates.ingredientlast 5 minutes