Storage & Freezing
- Refrigerator: Let soup cool completely. Store in airtight container for up to 3–4 days.
- Freezer: Freeze without the pasta (pasta can turn mushy). Use freezer-safe containers for up to 2 months.
- Reheating: Reheat on stove over medium heat. If too thick, add broth or water. For frozen, thaw overnight in fridge before reheating.
Frequently Asked Questions (FAQ)
Q: Can I use dried beans instead of canned?
A: Yes. Soak dried beans overnight, then cook until tender before adding to your soup.
Q: Is minestrone always vegetarian?
A: Traditionally yes, but some versions include pancetta or ham for added flavor. For a vegetarian version, skip those.
Q: Can I make this gluten-free?
A: Sure — use gluten-free pasta or skip the pasta and serve with more vegetables or beans.
Q: Why is comparing minestrone recipes tricky?
A: Because minestrone has no fixed formula — it’s a “whatever’s-in-season” soup. The essence is a mix of vegetables, legumes, a broth, and often pasta or rice.
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