About the Mean Bean Minestrone Recipe
Winter is a season of hot, delicious, and comforting recipes and to fulfill all of your cravings I have made this very tasty, easy-to-make vegetarian Italian minestrone which fits perfectly well with everything you have been looking for filled with vegetables, pasta, beans, and whatnot. It’s tummy-filling, hearty, and wholesome and I can say with full assurance that you are going to just love it.
Having eaten many versions of minestrone, I have to say that this is the best minestrone soup recipe I’ve tried. And now the main question occurs if it’s loveable and liked by kids and all the other members of the family. Yes, it’s been a huge hit with the kids as well as all the family as I sometimes add pasta to increase the excitement level.
This is my way of making this perfect comfort bowl of healthy minestrone do give it a try and let me know your experience of having and making it.
Share the recipe with all of your family and friends.
Serve it hot with bread.
Enjoy!
For more delicious and healthy recipes click on the link below-
What exactly is minestrone soup?
Minestrone is an Italian soup made with vegetables, beans, and pasta in a tomato-based broth. It depends on different regions and people some like it without rice and pasta but some like it with or both. Minestrone is one such kind of soup to which one can add anything be it any vegetable or carbs of your own choice and voila your minestrone is ready.
What is the difference between vegetable soup and minestrone?
Now many of you will say that minestrone is exactly like vegetable soup. Yes, minestrone can be called vegetable soup, but it is more wholesome than a regular vegetable soup with the goodness of beans, rice, pasta, carrot, etc… This soup tastes flavorful and herby, and is always a delight to have. Minestrone soup can be thick and dense at times or a puree-like preparation filled with lots of chopped vegetables.
Ingredients for making the mean bean minestrone recipe are-
- 1 tbsp (15 ml) olive oil
- ½ cup (80 g) (2.8oz) chopped red onion
- 4 cloves garlic, grated or pressed 1 leek, white and light green parts, trimmed and chopped (about 4 ounces, or 113 g)
- 2 carrots, peeled and minced (about 4 ounces, or 113 g)
- 2 ribs of celery, minced (about 2 ounces, or 57 g)
- 2 yellow squashes, trimmed and chopped (about 8 ounces, or 227 g)
- 1 green bell pepper, trimmed and chopped (about 8 ounces, or 227 g)
- 1 tbsp (16 g) (0.56oz) tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp smoked paprika
- ⅛ to ¼ tsp cayenne pepper, or to taste
- 2 cans (each 15 ounces, or 425 g) of diced fire-roasted tomatoes
- 4 cups (940 ml) vegetable broth, more if needed
- 3 cups (532 g) (19oz) cannellini beans, or other white beans
- 2 cups (330 g) (12oz) cooked farro, or other whole grain or pasta
- Salt, to taste
Steps for making the mean bean minestrone recipe are-
- Combine the oil, onion, garlic, leek, carrots, celery, yellow squash, bell pepper, tomato paste, oregano, basil, paprika, and cayenne pepper in a large pot.
- Cook, stirring frequently, over medium-high heat until the vegetables begin to soften, about 6 minutes.
- Combine the tomatoes and broth in a mixing bowl. Bring to a boil, then reduce to low heat, cover, and leave to simmer for 15 minutes.
- Cook for another 10 minutes after adding the beans. Cook for 5 minutes more after adding the farro to heat it up.
- It should be noted that this is a thick minestrone. If there are any leftovers (which, by the way, taste even better), the soup will thicken even more once chilled.
- If you prefer a thinner soup, add more broth and adjust the seasoning as needed. If desired, sprinkle Nut and Seed Sprinkles on each portion before serving.
Tips for this recipe
- Refrigerate leftovers in an airtight container for up to 5 days.
- The minestrone can also be stored in the freezer for up to 3 months.
Italian Special Healthy Mean Bean Minestrone Recipe
Equipment
- large pot
- Bowl
Ingredients
- 1 tbsp. olive oil
- ½ cup red onion chopped
- 4 cloves garlic grated or pressed
- 1 leek white and light green parts trimmed and chopped
- 2 carrots peeled and minced
- 2 ribs celery minced
- 2 yellow squashes trimmed and chopped
- 1 green bell pepper trimmed and chopped
- 1 tbsp. tomato paste
- 1 tsp oregano dried
- 1 tsp basil dried
- ½ tsp smoked paprika
- ⅛ to ¼ tsp cayenne pepper
- 2 cans diced fire-roasted tomatoes
- 4 cups vegetable broth more if needed
- 3 cups cannellini beans, or other white beans
- 2 cups cooked farro, or other whole grain or pasta
- salt to taste
Instructions
- Combine the oil, onion, garlic, leek, carrots, celery, yellow squash, bell pepper, tomato paste, oregano, basil, paprika, and cayenne pepper in a large pot.
- Cook, stirring frequently, over medium-high heat until the vegetables begin to soften, about 6 minutes.
- Combine the tomatoes and broth in a mixing bowl.
- Bring to a boil, then reduce to low heat, cover, and leave to simmer for 15 minutes.
- Cook for another 10 minutes after adding the beans. Cook for 5 minutes more after adding the farro to heat it up.
- It should be noted that this is a thick minestrone. If there are any leftovers (which, by the way, taste even better), the soup will thicken even more once chilled.
- If you prefer a thinner soup, add more broth and adjust the seasoning as needed. If desired, sprinkle Nut and Seed Sprinkles on each portion before serving.
- Mean bean minestrone is ready.
