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For my Veggie Packed Minestrone Soup, I use a mix of fresh, colorful veggies. Here’s what you need: - 1 tablespoon olive oil - 1 medium onion, diced - 2 garlic cloves, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 zucchini, diced - 1 cup green beans, chopped - 1 cup kale, chopped - 1 can (15 oz) diced tomatoes - 4 cups vegetable broth - 1 can (15 oz) cannellini beans, drained and rinsed - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 1 cup small pasta (like ditalini or elbows) - Fresh parsley, chopped (for garnish) Each ingredient packs a punch of nutrition. Here are some highlights: - Olive oil: It has healthy fats that support heart health. - Onion and garlic: They boost your immune system and add flavor. - Carrots: Full of vitamin A, they help with vision. - Celery: It hydrates you and is low in calories. - Zucchini: This veggie is rich in fiber and aids digestion. - Green beans: They provide vitamins C and K, great for bones. - Kale: Known as a superfood, it's packed with vitamins and antioxidants. - Tomatoes: They contain lycopene, which may lower heart disease risk. - Cannellini beans: They offer protein and fiber, keeping you full. - Herbs (oregano and basil): They add flavor without extra calories. To make the soup even better, consider these optional garnishes: - Grated Parmesan cheese for a savory kick. - A squeeze of lemon for brightness. - Croutons for extra crunch. - A drizzle of balsamic reduction for sweetness. These add-ins can transform your soup and make it feel special! {{ingredient_image_1}} First, gather all your ingredients. This makes the cooking process easier. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion right away. Sauté it for about 3-4 minutes, until it turns soft and clear. Next, add 2 minced garlic cloves. Cook for 1-2 minutes, until you smell the garlic. Now, it’s time to add the diced carrots and celery. Sauté them together for 5 minutes. This step helps bring out their flavors. Now, add the diced zucchini and chopped green beans. Cook these for about 3-4 minutes. After that, pour in one can of diced tomatoes with their juices. Then, add 4 cups of vegetable broth. Stir well to mix everything together. Next, toss in the drained cannellini beans. Sprinkle in 1 teaspoon each of dried oregano and dried basil. Add salt and pepper to taste. Bring the mixture to a boil. Once it boils, reduce the heat and let it simmer. After the soup simmers for a bit, add 1 cup of small pasta, like ditalini or elbows. Cook it according to the package instructions, usually about 8-10 minutes. When the pasta is almost done, stir in 1 cup of chopped kale. Let it wilt for about 2-3 minutes. Taste the soup and adjust the seasoning if needed. Serve hot, and don't forget the fresh parsley on top for a burst of color and taste! To boost the flavor of your minestrone soup, use fresh herbs. Instead of dried herbs, try using fresh basil or parsley. They add a bright taste. Always season your soup with salt and pepper. Add a splash of lemon juice at the end. This lifts the flavors and adds a nice zing. A common mistake is overcooking the vegetables. Keep them slightly crisp for better texture. Avoid adding pasta too early; it can become mushy. Cook pasta separately if you plan to store leftovers. Lastly, don't skip the beans. They add protein and creaminess to the soup. A large pot is essential for making your soup. A good cutting board and sharp knife help with prep. Use a wooden spoon for stirring. It prevents scratching your pot. A ladle makes serving easy and mess-free. If you have an immersion blender, use it for a smooth texture. Pro Tips Fresh Ingredients: Using fresh vegetables will enhance the flavor and nutrition of your minestrone soup. Customize Your Veggies: Feel free to substitute any of the vegetables with your favorites or what you have on hand. Perfect Pasta: Add the pasta towards the end of cooking to avoid overcooking and ensure it stays al dente. Flavor Boost: For an extra depth of flavor, consider adding a Parmesan cheese rind while the soup simmers. {{image_2}} You can easily make this soup vegetarian or vegan. The base is already plant-based. Use vegetable broth instead of chicken broth. The cannellini beans add protein and fiber. They keep the dish hearty without meat. If you want extra flavor, add nutritional yeast. It gives a cheesy taste that many love. Don't worry if you lack some ingredients. You can swap veggies based on what's in your fridge. For example, if you have bell peppers, toss them in instead of zucchini. Spinach can replace kale if you prefer it. You can also use different beans. Kidney beans or black beans work well too. Small pasta shapes are great, but you can use rice or quinoa if desired. For a low-carb version, skip the pasta. Add more green veggies, like spinach or broccoli. Zucchini noodles are a fun swap too. If you need a gluten-free option, choose gluten-free pasta. Always check labels to be sure. You can also skip pasta altogether and enjoy it as a veggie stew. This way, you keep the flavors but reduce carbs. After making your veggie packed minestrone soup, let it cool. Place it in an airtight container. Keep it in the fridge for up to five days. This soup tastes even better the next day. The flavors blend nicely overnight. Always check your soup for any signs of spoilage before eating. You can freeze your minestrone soup for later use. Pour it into freezer-safe containers, leaving space at the top. This allows for expansion when it freezes. Label the containers with the date. You can freeze it for up to three months. Thaw the soup in the fridge before reheating. To reheat, pour the soup into a pot. Heat over medium heat on the stove. Stir occasionally until it’s hot. If the soup is too thick, add a splash of water or broth. You can also use a microwave. Heat in a microwave-safe bowl, stirring halfway through. Enjoy your delicious soup again! Yes, you can make Minestrone Soup ahead of time. This soup tastes even better the next day. The flavors blend well when it sits. Just store it in an airtight container in the fridge. When you are ready to eat, heat it on the stove or microwave. You may need to add a bit of broth or water as it can thicken when chilled. Feel free to add any veggies you like! Good choices include bell peppers, corn, or spinach. You can also use broccoli or peas for extra color. Just make sure to cut them small so they cook evenly. This soup is very flexible, so use what you have on hand. Minestrone Soup lasts about 3 to 5 days in the fridge. Make sure it is in a sealed container to keep it fresh. If you want to keep it longer, consider freezing it. Minestrone can stay good in the freezer for about 2 to 3 months. Just remember to label the container with the date! Minestrone soup is a versatile dish packed with health benefits from fresh veggies and herbs. We covered the main ingredients and how to cook them. Tips helped you avoid common mistakes, and variations showed how to make it your own. Remember, making this soup is easy and fun. Choose ingredients you love, and enjoy it fresh or stored. A warm bowl of minestrone is perfect for any time. Start cooking and savor the flavors!

Veggie Packed Minestrone Soup

A hearty and nutritious soup loaded with vegetables and pasta, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 150 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 cup green beans, chopped
  • 1 cup kale, chopped
  • 1 can (15 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 1 cup small pasta (like ditalini or elbows)
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes, until translucent.
  • Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Add the carrots and celery; sauté for another 5 minutes until they start to soften.
  • Incorporate the zucchini and green beans, cooking for an additional 3-4 minutes.
  • Pour in the diced tomatoes and vegetable broth, stirring well to combine.
  • Add the cannellini beans, oregano, and basil. Season with salt and pepper to taste. Bring the mixture to a boil.
  • Once boiling, reduce the heat to a simmer and add the small pasta. Cook according to package instructions, usually about 8-10 minutes or until al dente.
  • Stir in the chopped kale, allowing it to wilt for about 2-3 minutes. Adjust the seasoning if necessary.
  • Serve hot, garnished with fresh parsley on top for an added burst of flavor and color.

Notes

Feel free to add any seasonal vegetables you have on hand.
Keyword minestrone, soup, vegetarian