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- Let the soup simmer for about 15-20 minutes, or until the vegetables are tender and the flavors meld together.
4. Add the beans and pasta:
- Stir in the kidney beans, cannellini beans, and pasta.
- Continue simmering the soup for another 10-12 minutes, or until the pasta is cooked al dente and the beans are heated through.
5. Final seasonings and garnish:
- Taste the soup and adjust the seasoning with more salt and pepper, if needed.
- Remove the bay leaf before serving.
6. Serve:
- Ladle the soup into bowls. Optionally, top with freshly grated Parmesan cheese and a sprinkle of chopped basil or parsley for added freshness and flavor.
- Serve with crusty bread or a side salad for a complete meal.
Tips:
- Make it vegetarian or vegan: This recipe is already vegetarian. To make it vegan, ensure you use vegetable broth and skip the Parmesan cheese or use a vegan alternative.
- Add more vegetables: Feel free to add any vegetables you like, such as spinach, kale, or potatoes, for extra flavor and nutrition.
- Storage: This soup stores well in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just be aware that the pasta may absorb some of the liquid when stored or frozen, so you may need to add a bit more broth when reheating.
This Hearty Minestrone Soup is comforting, packed with veggies and protein, and perfect for colder days. It’s a great way to get your servings of vegetables while enjoying a flavorful and satisfying meal. Enjoy!
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