This classic minestrone is a celebration of simple, wholesome ingredients coming together in a deeply savory broth. Packed with a variety of beans, lentils, and seasonal vegetables like fennel and celery, it offers a satisfying texture and robust flavor profile. The addition of fresh basil, oregano, and rosemary infuses the soup with aromatic warmth, making it the perfect comfort food for chilly evenings. It is naturally vegan, nutritious, and incredibly versatile, allowing you to adjust the vegetable mix based on what is available. Ideal for meal prep, this soup tastes even better the next day as the flavors meld together. Serve it ladled over pasta or rice for a complete, home-style meal that feels both nourishing and indulgent.
Gambardella’s Minestrone Soup
Description
This classic minestrone is a celebration of simple, wholesome ingredients coming together in a deeply savory broth. Packed with a variety of beans, lentils, and seasonal vegetables like fennel and celery, it offers a satisfying texture and robust flavor profile. The addition of fresh basil, oregano, and rosemary infuses the soup with aromatic warmth, making it the perfect comfort food for chilly evenings. It is naturally vegan, nutritious, and incredibly versatile, allowing you to adjust the vegetable mix based on what is available. Ideal for meal prep, this soup tastes even better the next day as the flavors meld together. Serve it ladled over pasta or rice for a complete, home-style meal that feels both nourishing and indulgent.Directions
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Rinse the cannellini, kidney, and garbanzo beans, lentils, and split peas thoroughly.
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Place all beans and legumes in a large bowl and cover with plenty of water. Soak overnight.
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The next day, drain the soaking water and transfer the beans and legumes to a large pot. Cover with 3 cups of fresh water.
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Bring to a boil, then reduce heat and simmer for 20 minutes. Skim off any foam that rises to the top. Do not drain.
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In a separate saucepan, simmer the diced potato in 1 cup of broth for 15 minutes until tender. Set aside with the liquid.
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In a heavy-bottomed 8-quart pot, heat the olive oil over medium heat.
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Add the onion, garlic, bell pepper, celery, and fennel. Sauté until the onions are golden and vegetables are softened, about 8-10 minutes.
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Stir in the basil, oregano, parsley stems, rosemary, fennel seeds, salt, and pepper. Cook for 1 minute until fragrant.
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Add the pre-cooked beans and legumes (with their cooking liquid), the simmered potatoes (with their broth), the frozen Italian vegetables, and the diced tomatoes.
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Add the remaining broth to cover the ingredients. Bring to a boil, then reduce heat to low.
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Simmer uncovered for 1 hour, stirring occasionally. If the soup becomes too thick, add a little more broth or water.
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Taste and adjust seasoning with additional salt and pepper if needed.
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Serve hot over a bed of cooked pasta or rice.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 112.5kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 186.9mg8%
- Total Carbohydrate 22.7g8%
- Dietary Fiber 2.1g9%
- Sugars 0.1g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This soup keeps well in the refrigerator for up to 4 days. It freezes beautifully for up to 3 months. Note that the texture of the beans and vegetables may soften slightly upon thawing.
Feel free to substitute the frozen Italian vegetables with fresh seasonal produce such as zucchini, carrots, or spinach. Add the delicate greens in the last 5 minutes of cooking.
For a faster version, you can use canned beans instead of dry, skipping the soaking and initial boiling steps. Add the rinsed canned beans during the final simmering stage.
