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For this veggie packed minestrone soup, you will need: - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 1 zucchini, diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 cup leafy greens (like spinach or kale), roughly chopped These fresh vegetables bring color and flavor to the soup. Each vegetable adds its unique taste and nutrients, making this dish both healthy and tasty. You will also need these pantry staples: - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 cup diced tomatoes (fresh or canned) - 4 cups vegetable broth - 1 ½ cups canned kidney beans, rinsed and drained - 1 cup pasta (small shapes like ditalini or elbow) - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste These ingredients form the base of your soup, giving it depth and warmth. Using vegetable broth keeps it light and full of flavor. To make your soup even better, consider these optional garnishes: - Grated Parmesan cheese for serving - Fresh parsley for garnish You can also play around with the soup. Try adding different vegetables based on what you have. This soup is flexible, and you can adjust it to your taste. Start with fresh veggies. First, gather your ingredients. You will need: - 1 tablespoon olive oil - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 zucchini, diced - 1 cup green beans, trimmed and cut into 1-inch pieces Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook them for about five minutes. You want them to soften a bit. Then, stir in the minced garlic, zucchini, and green beans. Cook for another three to four minutes, stirring often. Once your veggies are ready, it’s time to build the soup base. Add in: - 1 cup diced tomatoes (fresh or canned) - 4 cups vegetable broth - 1 ½ cups canned kidney beans, rinsed and drained - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste Bring this mix to a gentle boil. The heat will bring out the flavors. Then, reduce the heat to a simmer. Now, it’s pasta time! Stir in: - 1 cup pasta (small shapes like ditalini or elbow) - 1 cup leafy greens (like spinach or kale), roughly chopped Cook the pasta according to the package instructions. This usually takes about eight to ten minutes. When the pasta is tender, add the leafy greens. Let them wilt for about two minutes. Finally, taste your soup. Add salt and pepper for extra flavor. Let it simmer for a couple more minutes. Now, your veggie-packed minestrone is ready to serve! To boost the taste of your minestrone soup, start with fresh herbs. Use basil and oregano for a great aroma. You can also add a splash of lemon juice or balsamic vinegar. This adds brightness and depth. I also like to use a good vegetable broth. It makes a big difference. If you want a bit of heat, toss in some crushed red pepper flakes. Just a pinch goes a long way. Cooking pasta right is key for your soup. I recommend adding the pasta to the pot just before serving. This way, it stays firm and does not get mushy. Follow the package instructions for the best results. Cook the pasta until it is al dente, or just firm to the bite. Remember, it will cook a bit more in the soup. If you plan to have leftovers, cook the pasta separately. This keeps it from soaking up all the broth. If you have dietary needs, there are easy swaps. For a gluten-free option, use gluten-free pasta. You can also use quinoa or rice as a base. If you’re avoiding beans, add more veggies instead. Peas or corn work well. For a vegan option, skip the cheese or use a plant-based alternative. This soup is versatile and can fit many diets. You can enjoy this dish your way! {{image_2}} You can boost the protein in your veggie packed minestrone soup. Here are some easy options: - Cooked chicken: Shred or dice cooked chicken and add it in. - Italian sausage: Brown some sausage in the pot before the veggies. - Tofu: Cube firm tofu and add it for a plant-based option. - Chickpeas: Swap kidney beans for chickpeas for a different taste. Adding these proteins makes the soup hearty and filling. It also helps balance the meal. Minestrone soup is perfect for using fresh, seasonal vegetables. Here are some ideas: - Spring: Use peas and asparagus. - Summer: Add corn and bell peppers for sweetness. - Fall: Incorporate squash or pumpkin for warmth. - Winter: Use root vegetables like parsnips or sweet potatoes. These swaps keep the soup fresh and exciting throughout the year. You can explore new flavors with each season. If you need a gluten-free version, many pasta types work well. Here are some great choices: - Rice pasta: It has a nice texture and cooks well. - Quinoa pasta: This adds a nutty flavor and is high in protein. - Zucchini noodles: Use a spiralizer for a low-carb option. These gluten-free options ensure everyone can enjoy the soup. They keep the dish satisfying and healthy for all diets. After enjoying your veggie packed minestrone soup, store leftovers in an airtight container. Let the soup cool to room temperature before sealing. This helps keep it fresh. You can keep it in the fridge for up to four days. Label the container with the date. This way, you won’t forget when you made it! Freezing is a great option if you want to save your soup for later. First, cool the soup completely before freezing. Then, pour it into freezer-safe containers. Leave some space at the top for the soup to expand. You can freeze it for up to three months. When you’re ready to eat it, just thaw it in the fridge overnight. To reheat your minestrone soup, you have a few options. If using the stove, pour it into a pot. Heat it over medium heat, stirring often until hot. You can also use the microwave. Place the soup in a microwave-safe bowl. Cover it loosely and heat in short bursts, stirring in between. Make sure it’s hot all the way through before serving. Enjoy your delicious soup again! If your soup is too thick, add more liquid. You can use vegetable broth or water. Start with a small amount, about half a cup. Stir well and check the texture. If it needs more, add a bit more liquid. Remember, simmering will thicken the soup. So, always adjust before serving. Yes, you can make minestrone soup in a slow cooker. Start by sautéing the onion, carrots, and celery in a pan. Then, add all the ingredients to the slow cooker. Use low heat for 6 to 8 hours or high heat for 3 to 4 hours. Add the leafy greens in the last 15 minutes. This method lets the flavors blend nicely. Minestrone soup will last in the fridge for about 3 to 5 days. Make sure to store it in an airtight container. If you want to keep it longer, consider freezing it. The soup can last for about 2 to 3 months in the freezer. Just remember to thaw it in the fridge before reheating. This blog post covered essential ingredients, step-by-step cooking, and useful tips for minestrone soup. You learned how to prepare fresh veggies, enhance flavor, and store leftovers. You can easily switch up ingredients for dietary needs and seasonal tastes. Remember, making minestrone soup can be fun and flexible. Experiment with flavors and enjoy tasty meals all week long. With these steps, you're ready to create a soup that warms your heart!

Veggie Packed Minestrone Soup

Warm up with this delicious Veggie Packed Minestrone Soup that's bursting with flavor and nutrition! This comforting recipe combines fresh vegetables, hearty beans, and pasta for a filling and healthy meal. Perfect for chilly days, it’s easy to make and ready in just 40 minutes. Dive into this wholesome dish that's perfect for the whole family. Click through to explore the full recipe and start cooking a bowl of goodness today!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 zucchini, diced

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

1 cup diced tomatoes (fresh or canned)

4 cups vegetable broth

1 ½ cups canned kidney beans, rinsed and drained

1 cup pasta (small shapes like ditalini or elbow)

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

1 cup leafy greens (like spinach or kale), roughly chopped

Grated Parmesan cheese for serving (optional)

Fresh parsley for garnish (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.

    Stir in the minced garlic, diced zucchini, and green beans. Cook for another 3-4 minutes, stirring occasionally.

      Add the diced tomatoes, vegetable broth, kidney beans, dried basil, and dried oregano. Bring the mixture to a gentle boil.

        Stir in the pasta and reduce the heat to a simmer. Cook according to the pasta package instructions (usually about 8-10 minutes) or until the pasta is tender.

          Once the pasta is cooked, add the leafy greens to the pot. Allow them to wilt for about 2 minutes.

            Season the soup with salt and pepper to taste. Stir well and let it simmer for a couple more minutes to meld the flavors together.

              Serve hot, garnished with grated Parmesan cheese and fresh parsley if desired.

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