Imed Shili Women’s Weekly Minestrone Soup Recipe is made with olive oil, onion, garlic, celery, zucchini, carrots, vegetable stock, passata, basil, oregano, orzo pasta, cannellini beans, and fresh parsley. This hearty and comforting minestrone soup recipe creates a warming dinner option that takes about 45 minutes to prepare and can serve up to 6 people.
Women’s Weekly Minestrone Soup Recipe Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 2 medium zucchinis, chopped
- 2 medium carrots, peeled and chopped
- 750 ml vegetable stock (preferably Campbell’s Real Vegetable Stock)
- 700-800 ml passata (tomato purée)
- 1 teaspoon dried basil or 2 tablespoons finely chopped fresh basil
- ½ teaspoon dried oregano
- ¼ cup orzo or risoni pasta
- 1 cup canned cannellini beans, drained and rinsed
- ¼ cup fresh flat-leaf parsley, chopped
- Salt and freshly ground black pepper to taste
Women’s Weekly Minestrone Soup Recipe Instructions
- Sauté Vegetables Heat the olive oil over medium heat in a large saucepan. Add the onion, garlic, celery, zucchini, and carrots, cooking gently for about 5-7 minutes, or until the vegetables are softened, stirring occasionally.
- Simmer the Soup Base Add the vegetable stock, passata, basil, and oregano to the pan. Stir well, partially cover, and bring to a simmer. Let the soup simmer for about 25 minutes, stirring occasionally, until the vegetables are tender.
- Cook Pasta and Beans Add the orzo (or risoni) and the cannellini beans. Continue cooking for another 10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom, until the pasta is al dente.
- Season and Serve Stir in the chopped parsley and season with salt and freshly ground black pepper to taste. Serve hot.
Recipe Tips
- Boost Flavor with Fresh Herbs: For a brighter, more fragrant soup, use fresh basil and oregano instead of dried. Add them at the end of cooking to preserve their flavor.
- Thicken the Soup: If you prefer a thicker texture, mash a portion of the beans with a fork or immersion blender and stir it back into the soup for a creamier consistency.
- Use Homemade Stock: If possible, make your own vegetable stock for a richer and more personalized flavor. It can elevate the soup’s depth and taste.
How To Store Women’s Weekly Minestrone Soup Recipe
Refrigerate: Cool the Women’s Weekly Minestrone Soup completely. Then, transfer it to an airtight container or cover the dish with plastic wrap. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For extended storage, freeze the soup. Allow it to cool completely, then transfer it to a freezer-safe container or freezer bag. The soup can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
How To Reheat Leftover Women’s Weekly Minestrone Soup Recipe
In The Stove: Pour the leftover soup into a saucepan and heat over medium heat. Stir occasionally until it is heated through, about 5-7 minutes. Add a splash of water or broth if the soup has thickened too much during storage.
In The Microwave: Place a portion of the soup in a microwave-safe bowl and cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
In The Slow Cooker: Transfer the leftover soup to a slow cooker and heat on low for 2-3 hours or on high for 1 hour, stirring occasionally until it is fully heated.
What To Serve Women’s Weekly Minestrone Soup Recipe
Women’s Weekly Minestrone Soup Recipe pairs well with crusty bread, a simple green salad, garlic bread, and a side of grated Parmesan cheese. It also can be served alongside roasted vegetables, a fresh fruit salad, baked focaccia, and a side of olives for better savoring of the meal.
Frequently Asked Questions
Can I use a different type of pasta for this recipe?
Yes, you can substitute orzo with other small pasta shapes like ditalini, elbow macaroni, or even gluten-free pasta if needed. Just be sure to adjust the cooking time according to the type of pasta you choose.
Can I make this soup ahead of time?
Yes, you can prepare this soup a day ahead. It actually tastes even better after the flavors have had time to meld together. Just refrigerate it in an airtight container and reheat when ready to serve.
What can I use instead of cannellini beans?
If you don’t have cannellini beans, you can use other white beans like navy beans, great northern beans, or even chickpeas as a substitute. Just drain and rinse them before adding to the soup.
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Women’s Weekly Minestrone Soup Recipe
Description
Women’s Weekly Minestrone Soup Recipe is made with olive oil, onion, garlic, celery, zucchini, carrots, vegetable stock, passata, basil, oregano, orzo pasta, cannellini beans, and fresh parsley. This hearty and comforting minestrone soup recipe creates a warming dinner option that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Sauté Vegetables Heat the olive oil over medium heat in a large saucepan. Add the onion, garlic, celery, zucchini, and carrots, cooking gently for about 5-7 minutes, or until the vegetables are softened, stirring occasionally.
- Simmer the Soup Base Add the vegetable stock, passata, basil, and oregano to the pan. Stir well, partially cover, and bring to a simmer. Let the soup simmer for about 25 minutes, stirring occasionally, until the vegetables are tender.
- Cook Pasta and Beans Add the orzo (or risoni) and the cannellini beans. Continue cooking for another 10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom, until the pasta is al dente.
- Season and Serve Stir in the chopped parsley and season with salt and freshly ground black pepper to taste. Serve hot.
Serving Size 6
Servings 6
- Amount Per Serving
- Calories 250
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 1g5%
- Sodium 500mg21%
- Potassium 600mg18%
- Total Carbohydrate 40g14%
- Dietary Fiber 7g29%
- Sugars 7g
- Protein 8g16%
- Vitamin A 150 IU
- Vitamin C 40 mg
- Calcium 10 mg
- Iron 15 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
