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- 1 small onion, diced - 2 garlic cloves, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 zucchini, diced - 1 cup green beans, chopped - 2 cups fresh spinach, roughly chopped - 2 tablespoons olive oil - 1 cup canned diced tomatoes (with juice) - 6 cups vegetable broth - 1 cup cannellini beans, drained and rinsed - 1 cup elbow pasta (or any small pasta) - 1 teaspoon dried Italian herbs - Salt and pepper, to taste - Grated Parmesan cheese - Fresh basil for garnish When I make my veggie packed minestrone soup, I start with fresh vegetables. I love the crunch of carrots and celery. The onion and garlic add a nice base flavor. Zucchini and green beans bring bright colors and textures. Fresh spinach wilts in at the end, giving it a vibrant finish. Next, I reach for pantry staples. Olive oil brings richness to the soup. Canned diced tomatoes add sweetness and acidity. Vegetable broth is key for depth. The cannellini beans give protein and creaminess. I love to use elbow pasta, but any small pasta works well. Dried Italian herbs tie all the flavors together. Salt and pepper round out the taste perfectly. Optional toppings make it even better. A sprinkle of grated Parmesan cheese adds a savory finish. Fresh basil gives a burst of freshness. Together, these ingredients create a hearty, delicious soup that warms the soul. {{ingredient_image_1}} - Sauté onion and garlic in olive oil: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 small diced onion and 2 minced garlic cloves. Cook until the onion turns translucent, about 3-4 minutes. This builds a strong flavor base. - Add carrots and celery, cook until softened: Next, mix in 2 medium diced carrots and 2 diced celery stalks. Stir occasionally and let them cook for 5 minutes. You want them to soften and blend well with the onion and garlic. - Stir in zucchini and green beans, then add diced tomatoes and broth: Now it’s time to add more veggies. Stir in 1 diced zucchini and 1 cup of chopped green beans. Cook these for about 3 minutes. Then, pour in 1 cup of canned diced tomatoes with their juice and 6 cups of vegetable broth. Bring this mixture to a boil. - Simmer with beans and herbs before adding pasta: Once boiling, lower the heat. Add 1 cup of drained and rinsed cannellini beans and 1 teaspoon of dried Italian herbs. Season with salt and pepper. Let the soup simmer for about 10 minutes. This allows the flavors to mix beautifully. - Cook pasta until al dente, then stir in spinach: Add 1 cup of elbow pasta to the pot. Cook until it is al dente, usually about 8-10 minutes. Just before serving, stir in 2 cups of roughly chopped fresh spinach. Let it wilt for about 2 minutes. - Serve hot with toppings: Ladle the soup into bowls and serve it hot. You can top with grated Parmesan cheese and fresh basil if you like. Enjoy this warm, healthy meal with family or friends! To make the best minestrone soup, use seasonal vegetables. Fresh veggies add great flavor and nutrients. For example, in spring, add peas or asparagus. In fall, use squash or sweet potatoes. Always taste your soup as you cook. Adjust the seasoning to match your preference. A little salt and pepper can go a long way in enhancing flavors. Feel free to get creative with your soup! Try different types of beans or lentils for added protein. Cannellini beans are great, but black beans or chickpeas work too. If you're gluten-free, swap the pasta with quinoa or rice. This change keeps the soup hearty while fitting your dietary needs. Pair your minestrone with crusty bread or a fresh salad. This combo makes a complete meal. For a zesty twist, add a splash of lemon juice before serving. The lemon brightens the soup and adds freshness to each bite. Enjoy your delicious minestrone! Pro Tips Use Fresh Vegetables: Fresh vegetables enhance the flavor and nutritional value of your soup. Try to use seasonal veggies for the best taste. Customize Your Pasta: Feel free to swap out the elbow pasta for another small pasta shape like ditalini or orzo, depending on your preference. Make It a Meal Prep: This soup stores well in the refrigerator for up to 4 days. You can also freeze leftovers for a quick meal later on. Add a Flavor Boost: For extra depth of flavor, consider adding a splash of balsamic vinegar or a squeeze of lemon juice just before serving. {{image_2}} You can easily boost the protein in your minestrone soup. Try adding plant-based proteins like tofu or tempeh. These ingredients absorb flavor well and give you a healthy option. If you prefer meat, cooked chicken or turkey works great too. Simply shred the meat and stir it in during the last few minutes of cooking. This change makes the soup heartier and more filling. If you love a bit of heat, add red pepper flakes. Just a pinch can elevate the flavor. You can also play with different herbs like thyme or rosemary. These herbs bring a fresh taste and aroma. Mixing them into the soup will give it a unique twist. Feel free to adjust the spice level to your liking. For a rich and creamy soup, stir in a splash of cream or coconut milk. This addition smooths out the flavors and adds depth. If you want a thicker texture, blend part of the soup. Use an immersion blender or a regular blender. This will create a nice, creamy base while leaving some chunky bits for texture. Enjoy experimenting with these variations! After you make your veggie-packed minestrone soup, store any leftovers in an airtight container. This keeps the soup fresh and tasty. You should eat the soup within 3-4 days for the best flavor and quality. To freeze your minestrone soup, let it cool completely first. Pour it into freezer-safe containers, leaving some space at the top for expansion. Label the containers with the date. You can freeze the soup for up to three months. When you're ready to eat, thaw it overnight in the fridge. Reheat it in a pot over medium heat until hot. Stir it well and enjoy! Want to save time? You can prepare your ingredients ahead of time. Chop the veggies and store them in the fridge. This way, you can cook the soup quickly on busy days. Consider batch cooking too. Make a big pot, then store portions in the fridge or freezer. This gives you easy meals for the week! Yes, you can make this soup ahead of time! To do this, follow these best practices: - Cook and cool: Make the soup as usual, then let it cool completely. - Store properly: Place the soup in an airtight container. Refrigerate it for up to four days. - Reheat carefully: When you’re ready to eat, heat it on the stove. Stir it well and add a splash of broth if needed. Making soup ahead saves time on busy days. Plus, the flavors get better as it sits! Yes, minestrone soup can be vegan! This recipe uses vegetable broth and no animal products. Here’s how it fits various diets: - Vegetarian: Since it has no meat, it’s great for vegetarians. - Vegan: With no dairy or meat, it’s also vegan. - Healthy diet: Packed with veggies and beans, it’s a nutritious choice for all. Feel free to adjust the recipe to fit your needs. It's flexible! If you want to skip the pasta, there are great options. Here are some substitutes: - Quinoa: This grain adds protein and is gluten-free. - Rice: Both brown or white rice work well in soup. - Zoodles: Use spiralized zucchini for a low-carb option. These swaps keep the soup flavorful and filling. Choose what fits your diet best! This minestrone soup is a healthy and easy dish to prepare. We covered fresh veggies, simple pantry staples, and optional toppings. You learned how to cook and store the soup effectively. Remember, you can customize it with proteins, spices, or even make it creamy. Use seasonal vegetables and enjoy it warm with bread or salad. Cooking can be fun and rewarding, making mealtime special. Enjoy your soup, and feel free to share your tasty twists!

Veggie Packed Minestrone Soup

A hearty and nutritious soup filled with vegetables and pasta.
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
  

  • 2 tablespoons olive oil
  • 1 small 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 canned diced tomatoes (with juice)
  • 6 cups vegetable broth
  • 1 cup cannellini beans, drained and rinsed
  • 1 cup elbow pasta (or any small pasta)
  • 1 teaspoon dried Italian herbs (like basil, oregano, thyme)
  • to taste salt and pepper
  • 2 cups fresh spinach, roughly chopped
  • optional Grated Parmesan cheese for serving
  • optional Fresh basil for garnish

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sautéing until the onion becomes translucent (about 3-4 minutes).
  • Add diced carrots and celery to the pot. Cook for another 5 minutes, stirring occasionally until they start to soften.
  • Stir in the zucchini and green beans, cooking for an additional 3 minutes.
  • Pour in the canned diced tomatoes along with their juices and vegetable broth. Bring the mixture to a boil.
  • Once boiling, reduce heat to low. Add the cannellini beans and dried Italian herbs. Season with salt and pepper. Let it simmer for about 10 minutes, allowing the flavors to meld.
  • Add the elbow pasta to the pot and cook for the time specified on the pasta packaging until al dente (usually about 8-10 minutes).
  • Stir in the fresh spinach and let it wilt for about 2 minutes. Adjust seasoning if necessary.
  • Serve hot, topped with grated Parmesan cheese and fresh basil if desired.

Notes

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