Go Back
To make a hearty Veggie Packed Minestrone Soup, you need both fresh vegetables and pantry staples. Here’s a detailed list to get you started: - Fresh Vegetables: - 1 onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 1 zucchini, diced - 1 cup green beans, trimmed and chopped - 1 bell pepper (any color), diced - 1 cup spinach or kale, chopped - Key Pantry Staples: - 1 can (15 oz) diced tomatoes, with juice - 4 cups vegetable broth - 1 can (15 oz) kidney beans, drained and rinsed - 1 tablespoon olive oil - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup small pasta (like ditalini or elbow) - Optional Garnishes: - Grated Parmesan cheese for serving These ingredients bring color, flavor, and nutrition to your soup. Feel free to mix and match based on what you have at home. You can find the full recipe in our earlier sections. Enjoy crafting this delicious dish! To start, gather all your fresh vegetables. This soup is all about vibrant flavors and textures. Dice the onion, carrots, and bell pepper. Mince the garlic and chop the zucchini, green beans, and spinach or kale. I love using fresh produce, as it adds life to the soup. Cooking techniques matter. Sautéing the onion and garlic first brings out their sweetness. This step is quick, just 3-4 minutes on medium heat. Next, add the harder veggies like carrots and bell pepper. They need a bit more time to soften, so sauté them for about 5 minutes. When you add ingredients is key. First, you need the broth and tomatoes to create a base. Once that boils, reduce the heat and let everything simmer. This allows the flavors to meld together beautifully. Now, let's cook! In a large pot, heat one tablespoon of olive oil over medium heat. Add the diced onion and sauté until it’s soft. Stir in the minced garlic and cook for one more minute. Next, toss in those diced carrots, zucchini, and bell pepper. Sauté for around 5 minutes until they begin to soften. Then add the trimmed green beans, diced tomatoes (with juice), vegetable broth, kidney beans, dried basil, oregano, salt, and pepper. Bring this mixture to a boil. Once boiling, reduce the heat. Let it simmer for about 15 minutes. This cooks the veggies without losing their crunch. After that, add the chopped spinach or kale and the small pasta. I like using ditalini or elbow pasta. Cook for another 10 minutes or until the pasta is al dente. Don't forget to taste your soup! Adjust the seasoning if needed. Serve it hot, and feel free to sprinkle some grated Parmesan on top if you like. For the full recipe, check above. Enjoy your delicious and nutritious veggie packed minestrone soup! You can easily change this soup to fit your taste. Start by swapping in seasonal vegetables. If you have fresh zucchini in summer, use it! In fall, try adding sweet potatoes or butternut squash. These changes keep your soup exciting and fresh. Adjusting for dietary preferences is simple. This soup can be vegan by using vegetable broth and skipping the cheese. If you need it gluten-free, choose gluten-free pasta. There are many options available today that work great in this recipe. For flavor-boosting tips, think about herbs and spices. Fresh herbs like basil or parsley can add a nice touch. Try adding a pinch of red pepper flakes for heat. You can also squeeze in some lemon juice for brightness. Each of these ideas makes your soup more flavorful. Avoid overcooking your vegetables. If you cook them too long, they turn mushy. Keep them slightly firm for the best texture. Choosing the wrong pasta can also ruin your soup. Small pasta shapes like ditalini work well. Larger pasta can make the soup too heavy and less enjoyable. Not seasoning the soup properly is a big mistake. Always taste as you go. Add salt and pepper to enhance the flavors. You can adjust the seasoning based on your preference, ensuring a delicious bowl every time. For more details on making this delightful soup, check out the Full Recipe. {{image_2}} You can easily swap ingredients in your Veggie Packed Minestrone Soup. Here are some fun ideas: - Different beans or legumes: Instead of kidney beans, try black beans or chickpeas. Each option adds a unique taste and texture. - Using different leafy greens: Spinach works great, but you can also use kale or Swiss chard. They all add nutrients and flavor. - Adding protein sources: If you want more protein, add cooked chicken or Italian sausage. This makes the soup heartier and adds a savory kick. You can also give your minestrone soup a global flair. Here are some ways to do that: - Italian-inspired variations: Keep it classic with extra Parmesan cheese and fresh basil. You might also add some Italian sausage for a rich flavor. - Mediterranean flair: Add olives and feta cheese for a salty bite. You can also use chickpeas for a Mediterranean twist. - Adapting for Asian influences: For a unique take, try adding bok choy and miso paste. These ingredients bring warmth and depth to the soup. Feel free to explore these variations as you make your Veggie Packed Minestrone Soup. For the complete recipe, check out the Full Recipe section. To keep your minestrone soup fresh, use an airtight container. Place it in the fridge within two hours of cooking. This helps prevent bacteria growth. Make sure to let the soup cool down before sealing it. For long-term storage, you can freeze the soup. Just use freezer-safe bags or containers. Leave some space at the top for expansion. When you want to eat it again, thaw the soup in the fridge overnight. In the fridge, your veggie packed minestrone soup lasts about 3 to 5 days. If you freeze it, it can stay good for up to 3 months. Check for signs of spoilage. If you see mold or it smells sour, it's time to toss it. Always trust your senses; they will guide you. You can add many vegetables to your minestrone soup. Some great options include: - Peas - Corn - Potatoes - Leeks - Cabbage - Celery For seasonal choices, consider adding: - Butternut squash in fall - Asparagus in spring - Fresh tomatoes in summer These additions bring new flavors and nutrients. You can mix and match based on what you like! Yes, you can make this soup ahead of time. To do this: - Cook the soup as directed and let it cool. - Store it in airtight containers in the fridge. For reheating, follow these tips: - Heat on the stove over low heat. - Add a splash of broth or water if it thickens. - Stir often to prevent sticking. This will keep your flavors fresh and vibrant! Minestrone soup is very healthy. It is packed with vegetables, beans, and whole grains. Here are some benefits: - High in fiber and protein. - Low in fat and calories. - Rich in vitamins and minerals. When you compare it to other soups, minestrone often has more nutrients. Creamy soups can be high in fat. Minestrone is a great choice for a nutritious meal. In this blog post, we covered how to make a veggie-packed minestrone soup. You learned about essential ingredients and effective cooking steps. Customization tips help you match the soup to your tastes. We also highlighted common mistakes to avoid and varied ingredients to try. In the end, minestrone soup is a versatile meal. It’s healthy and easy to adapt. Enjoy making your own tasty versions!

Veggie Packed Minestrone Soup

Warm up with this delicious veggie packed minestrone soup that's perfect for any day! Loaded with fresh vegetables, hearty beans, and flavorful herbs, this wholesome recipe is not just tasty but also easy to make. In just 40 minutes, you can enjoy a comforting bowl that will nourish your body and soul. Click through for step-by-step instructions and tips to elevate your soup game!
Print Recipe Pin Recipe

Ingredients
  

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

2 carrots, diced

1 zucchini, diced

1 cup green beans, trimmed and chopped

1 bell pepper (any color), diced

1 cup spinach or kale, chopped

1 can (15 oz) diced tomatoes, with juice

4 cups vegetable broth

1 can (15 oz) kidney beans, drained and rinsed

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

1 cup small pasta (like ditalini or elbow)

Grated Parmesan cheese for serving (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic and cook for another minute until fragrant.

      Add the diced carrots, zucchini, and bell pepper to the pot. Sauté for 5 more minutes until they begin to soften.

        Next, add the chopped green beans, diced tomatoes (with their juice), vegetable broth, kidney beans, basil, oregano, salt, and pepper. Bring the mixture to a boil.

          Once boiling, reduce the heat to a simmer and let it cook for about 15 minutes.

            Stir in the chopped spinach or kale, and add the small pasta. Cook for an additional 10 minutes, or until the pasta is al dente.

              Taste and adjust seasoning if necessary.

                Serve hot with grated Parmesan cheese on top if desired.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6