To me, minestrone has a unique taste that’s easily identifiable, apart from the vegetables. Yet, when I look at online recipes I don’t see any seasoning that all the recipes have in common. So what distinguishes minestrone from any other vegetable/noodle soup?
Italian type seasoning?
For me, the biggest plus with minestrone (flavor wise and nutrition wise) is the presence of two different beans: garbanzo and kidney. And the diced zucchini is a bonus.
In my book, minestrone is more than just “soup.” It’s flavorful, high protein and fiber, low fat, and delicious!
When I make it, I use V-8 as the stock, and make sure I add diced tomatoes as well. The tomato pieces in the soup give it part of its character.
I want a bowl of minestrone now…
~VOW