How to Make Italian Minestrone Soup
Step #5: Stir in the lemon juice, salt, and pepper. Minestrone Soup is a classic Italian soup and truly a staple in Italian cuisine. It’s a thick and hearty soup that fills the soul. What I love about this soup is that it’s primarily a vegetable soup, but it also has small pasta. Because let’s be honest, pasta makes everything better. Plus, it’s a very versatile recipe. You can enjoy it as a lighter meal or have it as a starter before a main course.
Gluten-Free
To make this recipe gluten-free, you can use gluten-free pasta or even omit the pasta if you prefer, and you are all set!
Kale vs Spinach
In this soup, you can use either kale or spinach, or even both if that’s what you prefer. I personally prefer kale in this dish because, although it still wilts, it holds up longer than spinach does, so it adds a bit more body and texture to the dish.
Pasta
You can use any pasta you want in this dish. If you are not wanting to use ditalini or if it’s tougher to find, I would recommend a smaller shelled pasta so that it doesn’t overpower the dish.
Beans
For this recipe, I use cannellini beans, otherwise known as white kidney beans. However, I have also seen red kidney beans used in Minestrone soup. You can use either, or again, both if that is what you prefer. I like cannellini beans best because they give a thick and almost nutty flavor to the dish. For reheating, gently warm the soup over medium heat, stirring occasionally. If the soup has thickened in the fridge, add a little water or broth to reach your desired consistency. Reheat the pasta separately in boiling water for just a minute or two, then combine it with the heated soup to serve.
