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Gathering the right ingredients is key to making a veggie-loaded minestrone soup. Each veggie adds flavor and texture. Here’s what you will need: - 1 tablespoon olive oil - 1 onion, diced - 3 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 zucchini, diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 can (14 oz) diced tomatoes, with juices - 1 can (15 oz) cannellini beans, drained and rinsed - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 1 cup pasta (small shapes like ditalini or elbow) - 2 cups fresh spinach or kale, roughly chopped - Grated Parmesan cheese (for serving, optional) These ingredients come together to create a hearty soup. The olive oil starts the base. The onion and garlic add a strong aroma. Carrots and celery give a sweet crunch. Zucchini and green beans bring freshness. Diced tomatoes add richness. Cannellini beans offer protein. The broth ties it all together, while herbs boost the flavor. Pasta gives it a comforting texture, and greens add a nutritious touch. This soup is not just filling; it’s also packed with vitamins. Fresh spinach or kale makes it vibrant. You can also adjust the herbs and spices to match your taste. This flexibility makes the soup a favorite in many homes. Plus, it’s simple to prepare, making it perfect for any cook! To make this veggie loaded minestrone soup, follow these steps. 1. Heat olive oil and sauté onions In a large pot, pour in one tablespoon of olive oil. Heat it over medium heat. Add the diced onion. Sauté until the onions are soft and clear, which takes about five minutes. 2. Add garlic, carrots, and celery Next, stir in three minced garlic cloves, two diced carrots, and two diced celery stalks. Cook for another five minutes. This will make the kitchen smell amazing! 3. Stir in zucchini and green beans Now, add one diced zucchini and one cup of trimmed green beans. Stir everything well to mix the flavors. 4. Incorporate tomatoes, beans, and broth Open a can of diced tomatoes and add it to the pot, juices included. Then, add one can of drained cannellini beans and four cups of vegetable broth. Stir in one teaspoon each of dried oregano and dried basil. Add salt and pepper to taste. 5. Season with herbs and spices As the soup heats, the herbs will release their flavors. This is a key step for a tasty soup! 6. Bring to a boil and then simmer Bring the soup to a gentle boil. Once it boils, lower the heat. Let it simmer for about 15 minutes. This waiting time allows the soup to get flavorful. 7. Add pasta and cook until al dente After simmering, add one cup of pasta. Cook it according to the package instructions, which usually takes about 8 to 10 minutes. 8. Stir in spinach or kale before serving In the last two minutes, add two cups of fresh chopped spinach or kale. Stir it in until just wilted. Now you have a warm bowl of veggie-loaded minestrone soup ready to enjoy! - How to enhance flavors with herbs Fresh herbs add a bright touch. I love using basil and oregano. They bring out the best in the soup. You can add them at the start for depth. Fresh herbs at the end give a nice finish. - Best practices for vegetable prep Cut veggies into small, even pieces. This helps them cook evenly. Start with the harder ones first, like carrots and celery. Add softer veggies, like zucchini and spinach, later. This keeps them from getting mushy. - Timing for adding pasta and greens Add pasta when the soup simmers. This way, it cooks just right. If you add greens too early, they can lose color. Stir them in during the last two minutes of cooking. They will stay bright and fresh. - Recommended garnishes like Parmesan cheese Grated Parmesan cheese is a perfect topping. It adds a salty richness. You can also drizzle a bit of olive oil on top for added flavor. - Best side dishes to serve with the soup A slice of crusty bread works great with this soup. You can dip it in and enjoy. A light salad also pairs well. It adds a fresh crunch to your meal. {{image_2}} You can easily switch up the veggies in this soup. Use what's fresh or in season. For example, try adding bell peppers in the summer or squash in the fall. You can mix in peas, corn, or even sweet potatoes. Each choice brings a new flavor and texture. If you want protein, consider adding meat or tofu. Diced chicken or turkey works great. For a plant-based option, add cubed tofu. Just toss it in when you add the broth. This way, it will absorb all the soup's flavors. If you need a gluten-free soup, swap regular pasta for gluten-free pasta. There are many great options available now. Look for rice, quinoa, or chickpea pasta. They add a nice twist to the dish. For a vegan soup, skip the Parmesan cheese. You can use nutritional yeast instead for a cheesy flavor. This soup is very flexible, so it suits many diets. Enjoy making it your own! To keep your veggie loaded minestrone soup fresh, use airtight containers. Glass jars or plastic containers work well. Make sure to cool the soup before storing. If you plan to freeze it, leave some space in the container. This allows room for the soup to expand. - Refrigeration: Store in the fridge for 3 to 4 days. - Freezing: Freeze for up to 3 months. When you are ready to eat, reheat the soup gently. You can use a pot on the stove or a microwave. - Stovetop: Pour the soup into a pot. Heat on medium until warm. Stir often to keep it from sticking. - Microwave: Place in a microwave-safe bowl. Heat for 2-3 minutes, stirring halfway through. Keep leftovers in mind. Store them right after your meal to keep the soup safe. It tastes best when eaten fresh, but reheating brings back that cozy flavor! Can I use fresh tomatoes instead of canned? Yes, you can use fresh tomatoes. Just chop about 4-5 medium-sized tomatoes. Add them to the pot with the other veggies. Fresh tomatoes will add a nice texture and flavor. How long does homemade minestrone soup last? Homemade minestrone soup lasts about 3-4 days in the fridge. Store it in a sealed container. You can also freeze it for up to 3 months. Can I make this soup in a slow cooker? Absolutely! Just add all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This method allows the flavors to blend well. What is the best way to make this soup ahead of time? Make the soup a day in advance. Let it cool, then store it in the fridge. Reheat it on the stove or in the microwave before serving. This helps the flavors develop even more. This blog covered a simple and tasty minestrone soup recipe. We covered the ingredients, steps, tips, and variations. Now, you can make this soup to warm your days and please your taste buds. Remember to mix and match the veggies based on what you have. Enjoy it fresh or save leftovers for later. You have all the tools to create a hearty dish everyone will love. Start cooking and make your kitchen smell wonderful!

Veggie Loaded Minestrone Soup

Warm up with our delicious veggie loaded minestrone soup that’s bursting with flavor and nutrients! Packed with fresh vegetables, hearty beans, and pasta, this comforting recipe is perfect for any day of the week. It’s quick to prepare and nutritious, making it a great choice for family meals. Ready to try it? Click through for the full recipe and enjoy a bowl of wholesome goodness!
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Ingredients
  

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 zucchini, diced

1 cup green beans, trimmed and cut into 1-inch pieces

1 can (14 oz) diced tomatoes, with juices

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

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1 cup pasta (small shapes like ditalini or elbow)

2 cups fresh spinach or kale, roughly chopped

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 5 minutes.

    Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes until the vegetables begin to soften.

      Add the diced zucchini and green beans to the pot, stirring to combine with the other vegetables.

        Add the canned tomatoes (with juices), cannellini beans, and vegetable broth. Stir in the dried oregano, basil, salt, and pepper to taste. Bring the mixture to a gentle boil.

          Once boiling, reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld together.

            Add the pasta to the soup and cook according to the package instructions until al dente, about 8-10 minutes.

              In the last 2 minutes of cooking, stir in the fresh spinach or kale until wilted. Adjust seasoning if necessary.

                Remove from heat and let the soup sit for a few minutes before serving.

                  - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                    - Presentation Tips: Serve hot in bowls, garnished with a sprinkle of grated Parmesan cheese and a drizzle of olive oil if desired. Add a side of crusty bread for dipping!