Description
A comforting and hearty meatball minestrone soup featuring savory beef meatballs, tender vegetables, cannellini beans, and pasta, all simmered in a flavorful tomato-based broth and finished with vibrant pesto and fresh basil for an Italian-inspired meal.
Ingredients
Scale
Meatballs and Sauté
- 1 tbsp olive oil
- 12 beef meatballs
Vegetables and Aromatics
- 1 carrot, chopped
- 1 celery stick, chopped
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 garlic clove, crushed
Herbs and Seasonings
- 1⁄2 tsp dried oregano
- 1 bay leaf
Soup Base
- 400g can chopped tomatoes
- 400g can cannellini beans, rinsed and drained
- 100g pasta shapes or rice
- 800ml low-salt vegetable or chicken stock
- dash of vinegar or pinch of sugar (optional)
Finishing Touches
- 4 tbsp pesto
- 1⁄2 small bunch of basil, leaves picked (optional)
Instructions
- Brown the Meatballs: Heat the olive oil in a large saucepan over medium heat. Fry the beef meatballs all over until they are browned and nicely seared. Remove the meatballs from the pan and set them aside on a plate.
- Sauté the Vegetables: In the same pan, add the chopped carrot, celery, and onion. Cook for about 10 minutes, stirring occasionally until the vegetables become soft and fragrant.
- Add Garlic and Herbs: Stir in both the chopped and crushed garlic cloves, dried oregano, and bay leaf. Allow these to cook for a minute to release their aromas.
- Combine Soup Ingredients: Tip in the canned chopped tomatoes, rinsed and drained cannellini beans, pasta (or rice), and the low-salt vegetable or chicken stock. Stir well to combine.
- Simmer: Bring the mixture to a gentle simmer. Add the browned meatballs back into the pan. Let everything cook together until the pasta is tender and the meatballs are cooked through, typically about 10-15 minutes.
- Season and Balance: Season the soup with salt and pepper to taste. If desired, add a dash of vinegar or a pinch of sugar to balance the acidity of the tomatoes.
- Serve with Pesto and Basil: Ladle the hot soup into four bowls. Swirl a spoonful of pesto into each bowl, then top with fresh basil leaves for a bright finishing touch. Serve immediately.
Notes
- You can substitute pasta for rice if preferred, adjusting cooking times accordingly.
- If you want a vegetarian version, replace beef meatballs with vegetarian meatballs and use vegetable stock.
- The dash of vinegar or pinch of sugar is optional but helps balance tomato acidity.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a spicier twist, add red pepper flakes when sautéing the vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: meatball minestrone, Italian soup, beef meatballs, vegetable soup, cannellini beans, pesto soup, hearty minestrone
