The Italian minestrone soup that is usually served with breadsticks is a medley of seasonal veggies, beans, and pasta.
My kids love minestrone soup because they use their soup spoons to search for the different beans that I have used. Homemade breadsticks are gone the day I make them as they are so soft and pure with the glow of olive oil on top. The match between the two is priceless, so I wanted to include the recipes for both the soup and the breadsticks here.
I have adapted this soup from my vegetable-lentil soup that I make with green lentil and barley. Minestrone soup is a simple vegetable soup that is typically made with leftover vegetables and served with breadsticks. I take advantage of the seasonal bounty that Nature has to offer and make the soup colorful and of course, flavorful. My approach has always been to use fresh ingredients, but you could use canned tomatoes and beans if you are short on time.
I like using up my vegetables by the end of the week, and if I have plenty leftover, then minestrone soup with breadsticks is one such dish that I elect to make. From my past experiences, I can tell you that there is a world of a difference between using canned tomatoes and the fresh ones. Beans that are previously soaked and cooked, emit nutritious water that serves as a broth for my soup. I highly recommend fresh produce for this hearty soup; you will not regret it.
1. Is minestrone soup healthy?
Minestrone soup is quite healthy because of the addition of colorful vegetables and beans. Tomatoes that are high in antioxidants and lycopene boost the nutrition content of the soup.
2. Is there a difference between pasta e fagioli and minestrone soup?
Pasta e fagioli is mostly pasta and beans and is much thicker than the minestrone soup.
3. What are some of the other herbs or spices that can be added to the soup?
I sometimes add bay leaves and oregano to the soup. Even sage is a good option.
Other Italian recipes that you might want to try:
Minestrone Soup with Breadsticks
Equipment
- Stovetop, oven
Ingredients
For the Minestrone Soup:
- 6 baby carrots cubed
- 8 asparagus chopped
- 1 zucchini chopped with skin
- 3 cloves garlic minced
- 1 onion chopped
- 4 tomatoes chopped
- 2 peppers cubed
- 1 beetroot chopped
- ½ cup red bean
- ½ cup black bean
- ½ cup white bean
- ¾ cup pasta elbow
- 1 sprig thyme chopped
- 3 sprigs parsley chopped
- ⅓ tsp dried oregano
- 1 tbsp salt
- ⅓ tbsp black pepper powder
- 4 leaves collard greens chopped
- 1 cup kale chopped
- 2 tbsp olive oil extra virgin
For the Breadsticks:
- ¼ ounce dried yeast
- 2 tbsp unsalted butter
- 2 tbsp granulated sugar
- 4¼ cups bread flour
- ½ tsp salt
Instructions
How to make the Minestrone Soup:
- Soak the beans overnight and pressure cook them with enough water to submerge them.
- Remove the skin of the tomatoes by blanching them in hot water for 30 seconds or peel them.
- In a Dutch oven, drizzle extra virgin olive oil, and add the minced garlic, stir for 10 seconds.
- Next, add the onions and sauté for a minute.
- Add the tomatoes, sauté for 2 minutes.
- Mix in the vegetables, greens, beans, and pasta.
- Add the dried oregano, fresh thyme, salt, pepper, and cook with the lid for 25 minutes.
- Garnish with parsley and some parmesan cheese (optional). Serve hot.
How to make the Breadsticks:
- In a bowl, use ¼ cup of tepid water and stir in the yeast and keep aside for five minutes.
- Mix the flour, sugar, butter, salt, and 1 ¼- 1 ½ cups of warm water and knead to form a dough.
- Knead the dough on a floured rolling board for 5 minutes.
- Pinch and shape them into breadsticks, and place them on lined baking sheets to prove for 45 minutes to an hour. Brush the breadsticks with olive oil.
- Bake at 4000F for 15 minutes or until golden.
- Brush them again with extra virgin olive oil and kosher salt.
Notes
- You can substitute all-purpose flour for bread flour in this recipe.
- You can use orecchiette pasta instead of the elbow or any small pasta.
Nutrition
this is perfect! I love all the vegetables, this is so healthy and it’s perfect for any time of year
Thanks Ken! Hope you make it anytime you like.
This is so great for my kids, thanks for sharing this recipe!
Thank you!