Caterina'S Minestrone Soup
A hearty and flavorful vegetable minestrone soup featuring fresh herbs, beans, and pasta, perfect for a comforting vegetarian meal suitable for family gatherings or weeknight dinners.
Ingredients
- 8 cups boiling water ⓘ
- 2 or 3 cloves garlic, minced ⓘ
- 1 large onion, chopped ⓘ
- 1/2 head celery, chopped ⓘ
- 2 cups Swiss chard, chopped ⓘ
- 1 zucchini, sliced ⓘ
- 1/4 cup parsley, minced ⓘ
- 4 fresh sweet basil leaves or 1/4 teaspoon dry basil
- pinch of oregano ⓘ
- 1 (16 oz) can tomatoes ⓘ
- 3 cans kidney beans
- 1 can black-eyed peas (jalapeno flavor) ⓘ
- 2 potatoes, chopped ⓘ
- 4 cups chopped cabbage ⓘ
- 3 tablespoons olive oil ⓘ
Instructions
- Combine boiling water, garlic, onion, celery, Swiss chard, zucchini, parsley, basil, and oregano. Cook for 25 minutes.
- Add canned tomatoes, kidney beans, black-eyed peas with their juice, and chopped potatoes. Cook for an additional 20 minutes.
- Add chopped cabbage and 3 tablespoons of olive oil. Cook until the cabbage is tender.
- In a separate pan, cook 1 cup of macaroni until al dente; drain.
- Add the cooked macaroni to the soup.
- Serve hot, garnished with Romano cheese.
Tips & Substitutions
To enhance the flavor, consider adding a dash of red pepper flakes for a spicy kick. If Swiss chard isn't available, kale or spinach can be substituted. For a heartier soup, swap in cannellini beans for kidney beans or use a mix of both. Fresh herbs are best, but dry herbs can work in a pinch, especially the basil.
Serving Suggestions
Serve this minestrone soup hot, garnished with freshly grated Romano cheese for added richness. It pairs beautifully with a slice of crusty bread or a side salad for a complete meal. For a twist, consider serving with a side of Quick Pizza Crust to soak up the delicious broth.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup on the stove over medium heat, adding a splash of water or broth if it thickens too much. This soup also freezes well for up to 3 months; just thaw and reheat before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Caterina'S Minestrone Soup contains roughly 1774 calories, with 51g protein, 256g carbohydrates, and 67g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (198% of the Daily Value), and dietary fiber (179% of the Daily Value). Note that it is relatively high in sodium, at 842mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this minestrone soup tastes even better the next day as the flavors meld. Prepare it a day in advance and store it in the refrigerator. Reheat gently before serving, and add a little extra broth if needed.
Is this soup vegan?
Yes, this minestrone soup is vegan-friendly! It is packed with vegetables and beans, making it nutritious and filling without any animal products. Just ensure that any cheese garnishes are omitted or replaced with a vegan alternative.
What kind of beans can I use?
You can use a variety of beans in this soup. While kidney beans and black-eyed peas work well, feel free to substitute with cannellini beans or chickpeas for a different texture and flavor. Just be sure to rinse canned beans to reduce sodium content.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).