Minestrone Medly: A One-Pot Wonder

Minestrone soup is historically a thick Italian soup made with vegetables, beans, pasta, and rice. Each time I make this soup, I add something new or take something out. Each time, it’s delicious. Minestrone is so good fresh, yet, I have a theory it’s like wine and gets better with time. Second-day Minestrone is where it’s at. The reason being, the pasta and rice absorb some of the veggie broth overnight creating a thicker, tastier soup. If that’s not your style, add extra broth before storing it in the fridge.

To create a set recipe for this is challenging. Take this as guidelines and add whatever you’d like! Have vegetables or canned beans you need to use? Perfect, throw it in. Old assortment of pasta or rice? Great, pour that on in there. This soup boasts so much flavor, I don’t think meat is needed. If it’s a must, add slices of sausage to the dish for a little spice and protein.

Legumes are my main source of protein. Luckily, they are one of my favorite foods and SO tasty. When making minestrone, I ensure kidney beans, chickpeas, and lentils in the pot. Legumes are high in vitamin B, iron, calcium, zinc, and magnesium. When adding in lentils, rice, and pasta, there is no need to pre-cook. Simply add them to the pot and they will cook themselves!

This heartwarming recipe feeds a lot of people. I store the soup pot straight in the fridge which can last up to 5 days. If lacking room, pour into separate tupperware to store (easy to reheat the next day).