Zesty Garden Fresh Minestrone Soup with Bright Herbs
A Vibrant Mediterranean-Style Vegetable Soup with a Zesty, Fresh & Mild Glow
What makes this the best minestrone soup? The secret to a gourmet minestrone is the staggered entry of fresh vegetables and the addition of a Parmesan rind combined with WesMarMi Verde. Unlike mushy, canned versions, our method ensures each vegetable—from the snap of the zucchini to the tender ditalini—maintains its integrity. By finishing each bowl with our vinegar-free WesMarMi Verde, you add a Zesty and Fresh brightness (1/10 Heat) that acts like a fresh Italian salsa verde, waking up the savory tomato broth without adding heat.
Heat Level: WesMarMi Verde | Mild (1/10) - Zesty & Fresh
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Servings: 6
Nutrition Facts (per serving)
Calories: 215
Protein: 9g
Carbs: 34g
Fat: 5g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
2 tbsp (30 ml) extra virgin olive oil
1 large (150 g) yellow onion, diced
2 medium (130 g) carrots, diced
2 stalks (100 g) celery, diced
1 medium (200 g) courgette (zucchini), diced
3 cloves (15 g) garlic, minced
1 can (425 g) diced tomatoes
1 can (425 g) cannellini or kidney beans, rinsed
6 cups (1.4 L) vegetable broth
1/2 cup (100 g) ditalini or small shell pasta
2 cups (60 g) fresh baby spinach
1 tsp (2 g) dried oregano
1 piece (30 g) parmesan rind (optional)
1/4 cup (15 g) fresh coriander (cilantro) or parsley, chopped
1 tbsp (15 ml) WesMarMi Verde Sauce
Ingredient Spotlight: The Parmesan Rind
Often discarded, the hard rind of a Parmesan cheese block is a secret weapon in Mediterranean cooking. As it simmers in the broth, it releases glutamates and natural salts that provide a deep, savory "backbone" to the soup. It doesn't melt entirely, but it softens and infuses the liquid with a richness that mimics meat-based stocks, making this vegetarian-friendly dish taste incredibly robust.
Heat It Up with Eleven Eleven Sauce: To brighten the deep savory notes of the broth, stir in our WesMarMi Verde Sauce just before serving. This handcrafted small batch hot sauce provides a fresh, citrusy lift that perfectly complements the green vegetables and earthy beans. Using a flavorful hot sauce for weeknight meals like this adds a professional "finishing touch" that mimics the complexity of a slow-simmered Italian salsa verde.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
Directions:
Heat the olive oil in a large white pot over medium heat. Add the onion, carrots, and celery.
Sauté for 8–10 minutes until the vegetables are soft and the onions are translucent. Pro-Tip: Don't rush this step; sweating the vegetables slowly releases their natural sugars, which forms the flavor base for the entire soup.
Stir in the garlic, oregano, and diced tomatoes (with their juices). Cook for 3 minutes to allow the tomato acidity to mellow.
Pour in the vegetable broth and add the parmesan rind. Bring the mixture to a boil.
Add the ditalini pasta and the beans. Reduce heat and simmer for 10 minutes, or until the pasta is al dente. Pro-Tip: If you plan on having leftovers, cook the pasta separately and add it to individual bowls to prevent it from soaking up all the broth in the fridge.
Stir in the diced courgette (zucchini) and simmer for another 5 minutes until just tender but not mushy.
Remove the parmesan rind. Fold in the fresh baby spinach and the Eleven Eleven Sauce’s WesMarMi Verde (optional) until the spinach is wilted.
Garnish with fresh coriander (cilantro) and a sprinkle of grated parmesan before serving.
Tips & Variations:
Make it Heartier: For a protein boost that maintains the Mediterranean profile, add 1 cup (150 g) of cooked shredded chicken or sliced Italian sausage. If using sausage, brown it in the pot first before adding the vegetables to take advantage of the flavorful fats left behind in the pan.
Regional Swap (Thai-inspired): For a unique fusion twist, replace the oregano and parmesan with a tablespoon of ginger and a splash of coconut milk. Swap the pasta for rice noodles and use the WesMarMi Verde sauce to highlight the lime and lemongrass notes often found in Southeast Asian aromatics.
How to prevent Mushy Vegetables: The key to a vibrant minestrone is the staggered entry of ingredients. Always add quick-cooking vegetables like zucchini and spinach at the very end. This ensures they retain their bright green color and a pleasant texture rather than dissolving into the broth.
Instant Pot Version: Sauté the aromatics directly in the inner pot using the Sauté function. Add all ingredients except for the pasta, spinach, and zucchini. Pressure cook on High for 5 minutes, then perform a quick release. Stir in the pasta, zucchini, and spinach and let sit on the "Keep Warm" setting for 6–8 minutes until the pasta is tender.
The Best Way to Store: Minestrone stores beautifully, but the pasta will continue to swell. To keep it fresh, store the soup in an airtight container for up to 5 days. If the soup becomes too thick upon standing, simply thin it out with a half-cup of water or extra broth when reheating.
Other Users Suggest:
Replacing: Ditalini pasta.
New Measurement: 1 cup (200 g) of diced butternut squash.
Why: This creates a grain-free, paleo-friendly version that adds a lovely autumn sweetness to the dish.
Replacing: Vegetable broth.
New Measurement: 6 cups (1.4 L) of chicken bone broth.
Why: It provides a more viscous mouthfeel and significantly higher protein content for a more filling meal.
Storage, Reheat & Freeze:
Storage: Refrigerate in an airtight container for up to 5 days.
Reheat: Simmer gently on the stovetop over medium-low heat until piping hot.
Freeze: Freeze for up to 3 months (without pasta for best results). Thaw in the fridge before reheating.
People Also Ask
What is the "secret weapon" for making a savory vegetarian soup? The hard rind of a Parmesan cheese block is a hidden treasure in Mediterranean cooking. As it simmers in the broth, it releases natural salts and glutamates that provide a deep, savory "backbone" to the soup. It infuses the liquid with a richness that mimics meat-based stocks, making this vegetarian-friendly dish taste incredibly robust.
How do I prevent my minestrone from becoming mushy? Texture is everything in a superior minestrone. The key is to add your ingredients in stages: start with the hearty root vegetables, then add the pasta and beans, and always save quick-cooking greens like zucchini and spinach for the very last 5 minutes. This ensures everything is "crisp-tender" and vibrant rather than overcooked.
Can I use hot sauce in Italian minestrone? Absolutely, but traditional vinegar-based sauces can be too sharp and sour for the delicate tomato broth. WesMarMi Verde is 100% vinegar-free, using organic lime and lemon juice to provide a "Zesty & Fresh" citrus lift. It highlights the herbaceous notes of oregano and parsley perfectly, giving the soup a professional chef-quality finish.
Explore More Recipes from Eleven Eleven Sauce:
