Best Cheeses To Enhance Your Hearty Minestrone Soup

Minestrone soup is a classic Italian soup that is hearty, healthy, and perfect for lunch or dinner on a cold day. It is usually served with crusty bread and Parmesan cheese. The soup is made in one pot and can be made vegan by omitting the Parmesan cheese. It is a great way to use up leftover vegetables, so feel free to use any seasonal vegetables and greens you have on hand. The soup is also very versatile and you can add whatever vegetables, beans, and pasta you like.

Parmesan Cheese

Parmesan is a good choice of cheese for minestrone because it is a hard, salty cheese that can withstand the heat of the soup without melting completely. It also has a strong, savoury flavour that works well with the other ingredients in the soup, such as tomatoes, beans, and various vegetables.

Some recipes suggest garnishing the soup with freshly grated Parmesan, while others recommend crumbling feta cheese over the top.

If you're looking for a vegan option, you can omit the Parmesan or use a homemade vegan alternative.

Crusty Bread

The best crusty bread for minestrone soup is a loaf of crusty bread, preferably fresh and served warm. The bread can be sliced and served on the side, or it can be cubed and tossed into the soup for a heartier meal.

For an even more indulgent experience, garlic bread or crostini are excellent choices to serve alongside minestrone soup. These options add an extra layer of flavor and texture to the meal.

Whether it's a simple loaf of crusty bread or a more elaborate garlic bread, the addition of bread to a bowl of minestrone soup elevates the dish and makes for a comforting and delicious meal.

Vegetables

Some common vegetables used in minestrone soup include:

• Onion
• Garlic
• Carrot
• Celery
• Zucchini
• Green beans
• Tomatoes
• Spinach
• Kale
• Collard greens
• Potatoes
• Peas
• Yellow squash
• Butternut squash

These vegetables are typically cooked in a pot with broth, beans, and pasta to create a hearty and flavorful soup. The beauty of minestrone soup is that it can be customized to your liking, so feel free to experiment with different vegetables and combinations to find your perfect recipe.

Beans

Cannellini Beans

Cannellini beans, also known as white kidney beans, are a popular choice for minestrone soup. They have a creamy texture and a mild flavour that blends well with the other ingredients. They are often used in combination with other beans or vegetables to add substance to the soup.

Great Northern Beans

Great Northern beans are another type of white bean that can be used in minestrone soup. They are similar in size and texture to cannellini beans and offer a slightly nutty flavour. They are an excellent source of plant-based protein and dietary fibre.

Red Kidney Beans

Red kidney beans are a good option if you want to add a pop of colour to your minestrone soup. They have a distinct kidney shape and a robust, earthy flavour. Red kidney beans are also packed with nutrients and provide a good amount of protein and fibre.

Green Beans

While not technically a bean, green beans are often included in minestrone soup and are one of the reasons people are drawn to this dish. They add a nice crunch and a burst of colour to the soup. Green beans also offer various nutritional benefits, including vitamins, fibre, and antioxidants.

Other Bean Options

You can also experiment with other types of beans, such as black beans, navy beans, or pinto beans. Each variety will add its unique texture, flavour, and nutritional profile to the soup. Additionally, if you want to make the soup heartier, you can include a combination of beans to boost its protein and fibre content.

Pasta

When it comes to choosing the right type of pasta for minestrone soup, small pasta shapes are ideal. This is because they are easier to eat and they also release their starches into the broth, giving the soup a thicker consistency. Here are some specific types of pasta that work well:

• Elbows
• Shells
• Orecchiette
• Ditalini
• Macaroni
• Short egg noodles
• Pastina (stelline, acini de pepe, or orzo)

When making minestrone soup, it is recommended to cook the pasta directly in the soup. This allows the starch from the pasta to be released into the broth, creating a thicker and heartier soup. However, if you are planning to freeze the soup, it is best to cook the pasta separately and add it to the soup when serving, as the pasta can absorb too much liquid and become mushy over time.

Frequently asked questions