This recipe brings a classic Italian soup to your kitchen. Inspired by Delia Smith, it’s a mix of veggies, beans, and pasta in a tasty tomato broth. It’s all about using what’s in season, making each pot of soup unique. This minestrone is perfect for cozy nights or big family dinners. It’s simple, hearty, and full of flavor. It’s easy to make and super flexible.
Throw in any vegetables you like or have on hand. There’s pasta and beans too, adding a nice bite and making the soup really filling. Top it off with some grated Parmesan for that extra touch of yum. This minestrone isn’t just a meal; it’s a bowl of comfort that brings people together. Warm, satisfying, and bursting with goodness, it’s a hug in a bowl.
Why is minestrone called minestrone?
Minestrone comes from the Italian word “minestra,” which means soup. The “-one” at the end makes it mean “big soup.” This fits because minestrone is hearty and full of things like veggies, beans, and pasta. It’s a classic Italian soup that changes with the seasons. Every pot is different, using whatever ingredients are around. This makes each bowl a tasty surprise.
How To Make Delia Smith Minestrone Soup Recipe Overview
This minestrone soup recipe is a delightful Italian classic, packed with a mix of fresh veggies, hearty beans, and pasta, all simmered in a savory tomato broth. It’s a versatile dish that lets you play with whatever vegetables you have on hand, making it perfect for any season. Ready in about 45 minutes, it serves 6 to 8 people, offering a comforting and nourishing meal that’s ideal for family dinners or meal prepping. The soup is not only delicious on the day it’s made but also tastes even better the next day, making leftovers something to look forward to.
Ingredients
- Carrots: 3 medium ones, peeled and chopped for sweetness.
- Garlic: 6 cloves, giving the soup a rich flavor.
- Vegetable Broth: 5 cups to create a flavorful base.
- Water: Adds 3 cups to adjust the soup’s consistency.
- Diced Tomatoes: A 35-ounce can brings a tangy richness.
- Olive Oil: 6 tablespoons for cooking and flavor.
- Yellow Onion: 1 large, chopped for a savory depth.
- Celery: 3 stalks, chopped, adding a crisp texture.
- Seasonal Vegetables: 3 cups, making the soup hearty and colorful.
- Tomato Paste: ⅓ cup to intensify the tomato flavor.
- Oregano: ¾ teaspoon, dried, for an earthy note.
- Thyme: ¾ teaspoon, dried, for a subtle, minty layer.
- Sea Salt: 1 ¼ teaspoon to enhance the overall taste.
- Bay Leaves: 3 for their fragrant, herbal touch.
- Red Pepper Flakes: A pinch for a gentle heat.
- Black Pepper: Freshly ground, added to taste.
- Whole Grain Pasta: 1 ¼ cups for a chewy texture.
- Beans: 19 ounces of Great Northern or cannellini, for protein and body.
- Greens: 2 ½ cups of spinach, kale, or collards, for a nutritional boost.
- Lemon Juice: 3 teaspoons to brighten the flavors.
- Parmesan Cheese: Optional, for a salty, umami garnish.
Instructions
- Warm 3 tablespoons of olive oil in a big pot on medium heat. Combine the onion, carrots, and celery in the pan and cook while turning regularly until the veggies are tender, approximately 8 minutes.
- Stir in the tomato paste, seasonal vegetables, garlic, oregano, and thyme. Cook until the garlic is fragrant, about 2 minutes.
- Pour in the diced tomatoes with their liquid, vegetable broth, water, sea salt, bay leaves, red pepper flakes, and a few grinds of black pepper. Bring the mixture to a simmer.
- Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, for about 15 minutes.
- Add the pasta and beans to the pot. Continue simmering until the pasta is tender, about 10-15 minutes, depending on the pasta type.
- Remove the bay leaves, then stir in the spinach (or kale/collard greens) and lemon juice. Cook until the greens are wilted and the soup is heated through, about 2 minutes.
- Serve the soup hot, drizzled with the remaining olive oil and sprinkled with freshly grated Parmesan cheese if desired.
Nutritional Value per Serving
Calories: 250
Protein: 10g
Carbs: 45g (Fiber: 10g, Sugars: 8g)
Fat: 5g (Sat: 1g)
Sodium: 750mg
Vitamin A: 35%
Vitamin C: 25%
Calcium: 10%
Iron: 15%
Also Read: Delia Smith Meatloaf Recipe
FAQs
Can I use a different type of bean?
Yes, you can definitely use different types of beans in this recipe. Whether you have kidney beans, chickpeas, or black beans in your pantry, any of them will work well. Each type of bean adds its own unique flavor and texture, making your minestrone soup a bit different each time. Just remember to rinse and drain them if you’re using canned beans. This way, you can enjoy a variety of tastes and keep your meals interesting.
Can I add meat to this soup?
Sure, adding meat to this soup is a great idea if you’re looking for extra protein and flavor. Cooked chicken, beef, or sausage can be added into the soup. Just make sure the meat is cooked before you put it in. You can cook it separately and add it when you put in the beans. This makes the soup even more filling and adds a nice depth of flavor. It’s a simple way to switch up the recipe and make it your own.
Which country national soup is minestrone?
Minestrone is the national soup of Italy. It’s a thick, hearty soup full of vegetables, beans, and pasta or rice. Italians love it because it’s a great way to use whatever veggies they have. Each region of Italy makes it a bit differently, which shows how versatile it is. Minestrone has been a part of Italian cooking for centuries. It’s not just a soup; it’s a reflection of Italian culture and the importance of using fresh, local ingredients.
Is this soup freezer-friendly?
Yes, this soup is freezer-friendly. After it cools down, just put it in airtight containers or freezer bags. It can stay in the freezer for about 3 months. When you’re ready to eat it, let it thaw overnight in the fridge. Then, warm it up on the stove. It might need a little extra water or broth because it can thicken in the freezer. Freezing it is a great way to have a quick, healthy meal ready to go.
How can I make it vegan?
To make this soup vegan, skip the Parmesan cheese or use a vegan cheese alternative. Also, make sure all your other ingredients, like pasta and broth, are vegan. Many stores sell vegan pasta and vegetable broth. This simple swap keeps the soup hearty and delicious without any animal products. It’s an easy change that doesn’t sacrifice flavor.
Conclusion
This minestrone soup, inspired by Delia Smith, is more than just a dish; it’s a comforting embrace in a bowl. Whether you’re looking to warm up on a chilly evening or seeking a nutritious meal option for your family, this soup is sure to satisfy. It’s a testament to the simplicity and beauty of Italian cooking, where fresh ingredients and love combine to create something truly special. Enjoy making it, sharing it, and most importantly, eating it!