An Awesome Minestrone Soup Recipe – Italian Comfort Food in a Bowl!
This delicious soup is a great way to get your daily dose of vegetables, and it makes a satisfying lunch or light dinner. While it can be enjoyed any time of year, it is especially comforting in the colder months. I am telling you, friends, if you’re looking for a delicious and nourishing meal, you’ve got to give this Minestrone Soup Recipe a try!
Is Minestrone Soup a main dish or a side dish?
What side dishes go well with Minestrone Soup?
While Minestrone is delicious on its own, it can also be served with a variety of side dishes. Crusty bread is a classic accompaniment and is exceptionally delicious with Restaurant Style Garlic Bread, which can help to soak up all of the delicious broth.
A simple green salad with a delicious Vinaigrette Dressing is another excellent option, and it can help to balance out the richness of the soup. For a heartier meal, Minestrone can also be served with Roasted Chicken or a delicious Meatloaf.
Minestrone Soup is also delicious with a grilled cheese sandwich or is perfect with a Croque Monsieur, a French version of a Grilled Ham and Cheese. No matter what you choose to serve with your Minestrone Soup, it is sure to be a hit with your family and friends.
What wine pairs well with Minestrone Soup?
Minestrone Soup pairs well with a number of different wines, here are just a few different options to consider. A light-bodied red wine, such as a Pinot Noir, will complement the soup without overpowering it. For a white wine option, try a dry Riesling or Sauvignon Blanc. If you’re looking for a sparkling wine option, look for an Italian Prosecco is an excellent choice. Two other delicious Italian wines to consider when enjoying a nice warm bowl of Minestrone Soup is most certainly a Chianti Classico or a Sangiovese di Romagna thanks to their acidity and pleasant freshness, and of course, they are Italian!
Who created Minestrone Soup?
The answer is a bit of a mystery. It is believed Minestrone Soup originated in the earliest days of Rome before it expanded into the Roman Empire making it one of the oldest soups in existence. During this time the ancient diet was mostly vegetarian because that was what they mostly had. Over the centuries, Minestrone Soup has evolved into a staple of Italian cuisine.
Today’s Minestrone is packed with vegetables, beans, and pasta. Despite its name, there is no one definitive recipe for Minestrone Soup. Instead, this dish evolved with different regions of Italy developing their own unique versions. Minestrone eventually made its way to America, where it became a favorite among Italian-American immigrants. Today, this delicious soup can be found on menus all over the world.
What is the best way to store Minestrone Soup?
The best way to store Minestrone is to first allow it to cool completely. Then, transfer the soup to an airtight container and place it in the fridge. Leftover Minestrone soup can be stored in the refrigerator for up to four days. It can also be frozen in an airtight container for up to three months, making it a perfect meal to prepare in advance.
I suggest freezing it in serving-size portions. That way you do not need to defrost more than you need at any one particular time. When you are ready to eat your Minestrone Soup, thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave. Add a little water or broth if the soup is too thick. Your Minestrone Soup will be just as delicious, maybe even more so, as the day it was made! By following these simple storage tips, you can enjoy delicious Minestrone soup any time of year.
So, let’s get cooking!
The Best Minestrone Soup Recipe!
Recipe Video
Recipe Ingredients
- 1 tablespoon Olive Oil
- 2 cups Onion cut into ¼ inch cubes
- 2 cups Carrots cut into ¼ inch cubes
- 2 cups Celery cut into ¼ inch cubes
- 3 cups White Potatoes, peeled and cut into ¼ inch cubes
- 2 tablespoons of Thyme freshly chopped (use ½ if dried herbs)
- 2 tablespoons Garlic minced
- 8 to 10 cups Vegetable Stock*
- 1 pound Green Beans, ends removed, cut into 1 inch pieces
- 2 cups Tomatoes chopped, ONLY if you stock does not contain any tomatoes
- 10 to 12 cups Vegetable Stock
- ¼ cup Parsley chopped
- ½ pound Cavatelli Pasta, or any small pasta like Orecchiette or Orzo
- 1 28 ounce can Cooked Cannellini Beans (the Chef prefers the Goya brand)
- ¼ cup packed Basil Leaves
- 1 head of Escarole Lettuce or Green Leaves cut into large chiffonade
- Salt and Freshly Ground Black Pepper to taste
- 1 cup Reggiano Parmesan grated
- ¼ cup Pesto for decoration
- Salt and Pepper to taste
Recipe Instructions
Makes 12/14 Servings
- In a large soup kettle, heat the olive oil. When the oil is hot, add the onion. When translucent, add the carrots, celery, potatoes and garlic. Add the stock and salt and pepper to taste. Cook for about 30 minutes at medium heat.
- Add green beans and chopped parsley cook for 15 more minutes.
- Add the pasta, basil and cook for another 15 minutes.
- Add the cannellini beans and the lettuce.
- Add the pesto and parmesan just before serving.
You can find the items below used in making this dish at our online store!
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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I really like watching you, learning technique and all that. I just wish that there while you have 2x and 3x for recipe ingredients, you had a .5x. I like many, cook for 2 and your recipes are for much larger amounts. I realize I could do the math, but I thought I would throw this out there anyway.
Dear Chef Jean-Pierre: I have been composing my comments in my head, but darn it, they sound just like all the other complimentary messages you have gotten. So, I’m just going to shorten it a bit and get right down to the nitty-gritty. I love you. There it is. I just love you! Even though I am fighting a pudge problem and am having some success by following the Keto diet, I still watch every second of every video you have. You cook with real foods, and butter is no problem for me. I have learned so much, and wish I had watched you when I was a young mother with young children. Maybe the rotten kids wouldn’t have called me Betty Crockash*t. LOVE YOU
Chocolate Cheesecake
Thank you Jean for the kind words! It is comments like yours that make my day!