Minestrone Soup, a medley of colorful vegetables and fun-shaped pasta submerged in a delicate broth; in times like these, nothing beats the comfort of a classic bowl of soup!
I made this classic minestrone soup for lunch today. This super light soup with pasta and chickpeas is filling at the same time. Soups are a great detox for the body and by fortifying it with some protein and carbs, it’s becomes a full meal!
Minestrone is such a classic soup that’s enjoyed at fine-dining Italian restaurants, so why not have it at home? With everything going on, it’s great to just unwind and spend some time relaxing and cooking up this delicious recipe!
Classic minestrone soup - a medley of colorful vegetables and fun-shaped pasta submerged in a delicate broth.
- 3/4 cup orecchiette pasta , or any available pasta
- 2 tbsp garlic , finely chopped
- 1/3 cup red onions , finely chopped
- 1/4 cup green beans , sliced
- 1/3 cup carrots , diced
- 1/3 cup corn
- 1/2 cup chickpeas (garbanzo beans) drained and rinsed
- 1/3 cup spinach , frozen or fresh
- 3/4 cup tomatoes , crushed
- 3/4 cup tomato puree
- 1/2 tsp red chili flakes
- 1/2 tsp oregano
- 1/4 tsp rosemary
- 1/4 tsp thyme
- 1/2 tsp dried basil
- 1/2 tsp black pepper
- 1/4 cup parmesan cheese , grated
- 2 tbsp olive oil
- 4 cups vegetable broth , or water
- salt , to taste
- basil , fresh and finely chopped
- truffle oil
Heat the olive oil in a heavy-bottomed saucepan and sauté the garlic and onions for 3 minutes on medium heat.
Add in the green beans, carrots, corn, spinach, and chickpeas. Sauté for 5 minutes and then add in all of the spices. You can also use 1 ½ tbsp of mixed italian seasoning instead of individual spices.
Sauté the spices until fragrant, about 2-3 minutes.
Pour in the crushed tomato and tomato purée and bring to a simmer.
Once at a slow boil, add in the broth or water and parmesan cheese, cooking for another 5-7 minutes.
Meanwhile, boil the orecchiette in some salted boiling water in another small pot. Drain and keep aside when al-dente as per the packet instructions.
In small serving soup bowls, add in a few spoons of the pasta and then ladle on the minestrone soup on top.
Garnish with fresh basil and truffle oil. Serve warm and enjoy!
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