Do you love minestrone? This favorite Italian soup is made with fresh seasonal vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based soup base (such as chicken stock). Video: How to Make Minestrone SoupMinestroneWhen It Comes to Minestrone, Improvise!So, what you put in your minestrone is really up to you. Don't like beans? Leave them out. Love pasta? Put some in (we recommend small pasta like ditalini). Minestrone really is all about improvisation. But where to start? Here is a hearty base minestrone soup recipe, with plenty of white beans, zucchini, cabbage, tomatoes, carrots, celery, and onions. It's one of our favorite soups to make when the weather turns cool. Elise Bauer How to Store and Freeze MinestroneMinestrone leftovers can be refrigerated for about a week and reheated either in the microwave or over low heat on the stove top. The soup also freezes fairly well, though the vegetables tend to be softer after freezing and reheating. Note that pasta does not freeze well, so if you're planning on adding some, it's best to freeze the soup without the pasta and then add it after thawing and reheating. Elise Bauer To Add Pasta or Not to Add Pasta?This recipe doesn't call for pasta, but it can make minestrone extra hearty. Use small pasta like ditalini, but macaroni works in a pinch. About one cup of uncooked pasta is a good amount. So, when do you add pasta to minestrone? If you want everything to cook in one pot, about 10 minutes into simmering the vegetables in Step 3. You'll probably need to add 1-2 more cups liquid bit by bit, since the pasta will absorb some. For more control over doneness, boil the pasta separately in stock or water, then drain and add to the finished soup. As leftovers sit, pasta absorbs broth and gets soft. To keep this from happening, boil it separately, drain, and add the cooked pasta as needed when you serve the soup. It’s best to freeze the soup with no pasta; add it after thawing and reheating. What to Serve With Minestrone Soup?You can't go wrong with crusty bread. And a big dollop of pesto floated on each bowl right at serving time is heavenly! If you want more meat, try adding Italian sausages to the soup, or have them on the side. Check Out Our Other Minestrone Recipes
You can use canned beans (use a good quality brand, I recommend S&W or Bush's) or you can cook dry beans. If starting with dry beans, soak about 3/4 cup of dry beans overnight in cold water (or pour boiling water over the beans and soak for 1 hour). Drain. Cover with a couple inches of salted water and bring to a boil. Reduce heat and simmer for an hour, or until tender enough to eat. Then drain and use in this recipe as directed.
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. Is it OK to freeze soup with pasta in it?Soups with Pasta or Grains
Unfortunately, any soup with pre-boiled pasta, quinoa, or rice doesn't tend to retain great texture through freezing, thawing, and reheating. If you want to freeze a soup that typically contains pasta or grains, wait to add that element and boil a fresh batch when you reheat the soup.
Can you freeze leftover minestrone soup?How to Freeze Minestrone Soup. This thick and hearty minestrone soup freezes wonderfully! Freeze in a large freezer-friendly container for up to 3 months. Thaw in the refrigerator the day before eating, then reheat on the stove until warm.
How do you freeze pasta soup?Freezing soup with pasta in it.
Follow this tip: When making any soup for freezing that contains pasta, hold the pasta back and freeze the soup without it. Then while you're reheating it, boil fresh pasta and add it directly to the rewarmed soup.
How long does homemade minestrone soup last in the freezer?The soup will keep in the fridge for up to 3 days and it is possible to freeze it. Cool and chill the soup as quickly as possible and within 2 hours of making. If freezing the soup then put the soup in resealable containers, freeze for up to 3 months and thaw the soup overnight in the fridge.
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