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To make this hearty soup, gather these main ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 zucchini, diced - 1 cup green beans, chopped - 1 cup diced tomatoes (fresh or canned) - 6 cups vegetable broth - 1 can (15 oz) kidney beans, drained and rinsed - 1 cup frozen peas - 1 tablespoon dried oregano - 1 tablespoon dried basil - Salt and pepper to taste - 1 cup small pasta (like ditalini or elbow macaroni) - Fresh parsley, chopped (for garnish) Each ingredient adds flavor and nutrition. The beans provide protein, while the vegetables give fiber and vitamins. You can mix it up with optional ingredients. Here are some ideas: - Spinach or kale for extra greens - Bell peppers for sweetness - Corn for a pop of color - Sweet potatoes for a hearty twist Feel free to swap veggies based on what you have. This soup is very flexible! Herbs and spices make your soup shine. Here are a few tips: - Add a bay leaf for depth of flavor. - Try thyme for an earthy note. - A pinch of red pepper flakes gives a nice kick. Using fresh herbs can also uplift the dish. Add them near the end for the best flavor. {{ingredient_image_1}} First, gather your ingredients. You will need: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 zucchini, diced - 1 cup green beans, chopped - 1 cup diced tomatoes - 6 cups vegetable broth - 1 can kidney beans - 1 cup frozen peas - 1 tablespoon dried oregano - 1 tablespoon dried basil - Salt and pepper to taste - 1 cup small pasta - Fresh parsley for garnish Chop all your veggies before you start cooking. This helps make the process smooth and quick. - In a large pot, heat the olive oil over medium heat. - Add the diced onion and sauté until it turns soft and clear, about 5 minutes. - Stir in the minced garlic, diced carrots, and celery. Cook for 3-4 minutes until they soften. - Add the zucchini, green beans, and diced tomatoes. Stir well and cook for another 5 minutes. - Pour in the vegetable broth and bring it to a gentle boil. - Once boiling, add the kidney beans, frozen peas, oregano, basil, salt, and pepper. - Lower the heat and let it simmer for about 15 minutes. - Mix in the small pasta and keep simmering until it is al dente, around 8-10 minutes. - Taste and adjust seasoning if needed. When ready, remove the pot from heat. Let the soup sit for a few minutes. Serve it hot in deep bowls. Garnish each bowl with chopped parsley. For extra flavor, sprinkle some grated Parmesan cheese on top if you like. Enjoy your warm, veggie-packed comfort! To make your veggie packed minestrone soup shine, think about layers of flavor. Start by sautéing onions in olive oil. This step adds a rich base. Don’t rush! Cook them until soft. Next, add garlic and let it cook just until fragrant. This boosts the taste. For texture, use a mix of fresh and frozen veggies. Fresh veggies give crunch, while frozen peas add sweetness. For a deeper flavor, add a splash of lemon juice before serving. One common mistake is overcooking the pasta. Add it last to keep it firm. Also, don’t skip the seasoning. Salt and pepper enhance all the flavors. Taste as you cook. This helps you adjust the spices to your liking. Lastly, avoid using too many heavy veggies. Stick to a balance of light and hearty ingredients for the best results. Minestrone soup is great on its own, but you can make it a full meal! Pair it with crusty bread or a fresh salad. A simple side salad with mixed greens adds freshness. You can also serve it with a sprinkle of grated Parmesan cheese. This adds creaminess and richness. For a fun twist, try a grilled cheese sandwich. The warm, gooey cheese contrasts well with the hot soup. Enjoy your comforting dish! Pro Tips Use Fresh Vegetables: For the best flavor and nutritional value, choose fresh, in-season vegetables. They will enhance the overall taste of your minestrone soup. Customize with Protein: Add cooked chicken, turkey, or tofu to increase the protein content. This makes the soup more filling and satisfying. Adjusting Consistency: If you prefer a thicker soup, blend a portion of the soup and return it to the pot. This adds creaminess without the need for cream. Make it Ahead: Minestrone soup tastes even better the next day! Prepare it in advance and store it in the refrigerator for up to three days to let the flavors meld. {{image_2}} To make this soup gluten-free, swap the pasta for gluten-free options. You can use rice or quinoa instead. These grains blend well with the soup's flavors. Make sure to check the broth for gluten. Using certified gluten-free broth ensures you stay safe. You can boost the protein in your minestrone. Add diced chicken, turkey, or sausage. Cook the meat first before adding the vegetables. For a vegetarian option, try tofu or tempeh. Both add great texture and flavor. You can also use canned chickpeas or lentils for plant-based protein. This soup is very flexible! You can swap in any seasonal vegetables. In the spring, add peas and asparagus. In the summer, try corn and bell peppers. Fall is perfect for butternut squash or pumpkin. Winter calls for root vegetables like parsnips or sweet potatoes. Each season brings a new taste to your minestrone. Enjoy the variety! To keep your veggie packed minestrone soup fresh, use airtight containers. Let the soup cool completely before you store it. This helps prevent moisture buildup. Label your containers with the date you made the soup. Store it in the fridge for up to five days. You can freeze minestrone soup for later use. Divide the soup into portions before freezing. Use freezer-safe bags or containers to save space. Remove as much air as you can from the bags. The soup can last up to three months in the freezer. When you are ready to enjoy the soup, thaw it in the fridge overnight. To reheat, pour the soup into a pot over medium heat. Stir it often to heat evenly. You can also use the microwave, but stir halfway through. Add a splash of broth or water if the soup is too thick. Enjoy your warm, hearty meal! Minestrone soup is a hearty Italian dish. It is full of veggies, beans, and pasta. The soup has roots in peasant cooking. It uses what is in season and available. This makes each pot unique and fresh. You can find many recipes, but they all share the same idea: a veggie-packed meal. Yes, you can use fresh vegetables! Fresh veggies often add better flavor and texture. Just remember to chop them into small pieces. This helps them cook evenly. If you want to use frozen veggies, that works too. They are convenient and still healthy. Minestrone soup lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. When you want to eat it again, just reheat it on the stove or in the microwave. Absolutely! A slow cooker is perfect for minestrone. Just add all your ingredients, like broth and veggies, to the pot. Set it on low for 6 to 8 hours. You’ll have a warm, tasty soup ready when you get home. Just add the pasta in the last 30 minutes of cooking. This blog post shared all you need for a great veggie-packed minestrone soup. We covered essential ingredients and fun variations. I showed you how to prepare, cook, and serve the soup perfectly. Plus, I shared tips to boost flavor and prevent mistakes. Remember, you can customize it to your taste and needs. With right storage, you can keep enjoying this soup for days. Get cooking, and enjoy this warm, hearty dish!

Veggie Packed Minestrone Soup

A hearty and nutritious vegetable soup packed with flavor and healthy ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 200 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 diced tomatoes
  • 6 cups vegetable broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup frozen peas
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • to taste salt and pepper
  • 1 cup small pasta
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic, diced carrots, and celery, and cook for an additional 3-4 minutes until the vegetables are softened.
  • Add the zucchini, green beans, and diced tomatoes to the pot, stirring well. Cook for another 5 minutes.
  • Pour in the vegetable broth and bring the mixture to a gentle boil.
  • Once boiling, add the kidney beans, frozen peas, oregano, basil, salt, and pepper.
  • Reduce heat to low and simmer for about 15 minutes.
  • Stir in the small pasta and continue to simmer until the pasta is al dente, about 8-10 minutes.
  • Taste and adjust seasoning if needed.
  • Once cooked, remove from heat and let it sit for a few minutes before serving.

Notes

Serve the soup hot in deep bowls, garnished with freshly chopped parsley on top. A sprinkle of grated Parmesan cheese can also add a delightful flavor (optional).
Keyword healthy, minestrone, soup, vegetarian