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- 1 tablespoon olive oil - 1 onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 zucchini, diced - 1 cup green beans, trimmed and chopped - 1 cup spinach, roughly chopped - 1 can (14 oz) diced tomatoes - 4 cups vegetable broth - 1 can (15 oz) cannellini beans, drained and rinsed - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 1 cup small pasta (like ditalini or elbow) - Grated Parmesan cheese for serving (optional) I love this recipe because it uses lots of fresh veggies. Each ingredient adds flavor and nutrition. The olive oil helps to make the soup rich and creamy. You start with one onion. Dice it small. This gives a nice base flavor. Then, add two cloves of minced garlic. This adds a lovely aroma. Next, you need two diced carrots and two diced celery stalks. These veggies add a sweet crunch. They also help build the soup's texture. Now, chop one zucchini. It cooks fast and adds color. Add one cup of green beans, trimmed and chopped. They give a nice bite. Don't forget about the spinach! You want one cup, roughly chopped. It wilts down and adds nutrients. For a hearty base, grab a can of diced tomatoes. You also need four cups of vegetable broth. This combines all the flavors together. Add one can of cannellini beans. They are creamy and fill you up. Then, season with one teaspoon of dried oregano and one teaspoon of dried basil. These herbs add warmth and fragrance. Finally, use salt and pepper to taste. You want to balance all the flavors. If you like, add one cup of small pasta. Ditalini or elbow works well. Top your soup with grated Parmesan cheese if you wish. It gives a nice salty kick. This soup is hearty, healthy, and full of life! {{ingredient_image_1}} - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Add 1 diced onion and sauté for about 3 minutes until soft. - Next, add 2 cloves of minced garlic and cook for another minute. - Stir in 2 diced carrots and 2 diced celery stalks. Cook for 2-3 minutes until they start to soften. - Then, incorporate 1 diced zucchini and 1 cup of trimmed and chopped green beans. Cook for 4-5 minutes, stirring often. - Now, pour in 1 can of diced tomatoes and 4 cups of vegetable broth. Bring the mixture to a gentle boil. - Once boiling, add 1 can of drained and rinsed cannellini beans, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, salt, and pepper. - Reduce the heat and let it simmer for 10 minutes to blend the flavors. - Finally, stir in 1 cup of small pasta and continue to simmer for another 10-12 minutes until the pasta is al dente. - Taste the soup and adjust seasoning if needed. If the soup is too thick, add a bit more broth or water. - Serve hot, garnished with grated Parmesan cheese if you like. To boost the flavor of your minestrone soup, use fresh herbs like basil and oregano. You can also add a bay leaf during cooking for a lovely depth. If you want a kick, sprinkle some crushed red pepper flakes in at the end. For more veggies, toss in some chopped bell peppers or peas. These add color and taste. Sauté your onions slowly over medium heat. This brings out their sweetness. Add garlic right after for a fragrant base. When simmering, keep the pot at a gentle bubble. This helps the flavors mix well without losing texture. Stir often to prevent sticking. Serve your soup with warm, crusty bread on the side. It’s perfect for dipping! For a nice touch, sprinkle fresh parsley or a dash of olive oil on top. If you like cheese, grated Parmesan makes a great garnish. It adds creaminess and flavor. Pro Tips Fresh Herbs Are Key: Adding fresh herbs like basil or parsley just before serving enhances the flavor profile of your minestrone soup. Customize Your Veggies: Feel free to swap in your favorite seasonal vegetables to keep the recipe fresh and exciting. Pasta Cooking Tip: To prevent the pasta from getting mushy, cook it separately and add it to the soup just before serving. Make It Ahead: This soup tastes even better the next day, making it a great option for meal prep or leftovers! {{image_2}} You can boost the protein in your minestrone soup easily. If you enjoy meat, add diced chicken or turkey. Ground beef or sausage also works well. For a plant-based option, try adding tofu or tempeh. These options will add heartiness and flavor. If you want a lighter choice, beans are great. Cannellini beans are already in the recipe, but you can also use chickpeas or lentils. Feel free to swap in different vegetables based on what you have. You could use bell peppers, peas, or corn for a twist. Seasonal veggies are a fun way to keep your soup fresh. In winter, try using squash or kale. In summer, zucchini and tomatoes shine bright. Always aim for a mix of colors for a vibrant dish. If you need gluten-free options, choose gluten-free pasta. Many brands offer great choices now, so look for those. You can also use rice or quinoa as a base. For those watching sodium, use low-sodium broth. This lets you control the saltiness while still keeping great flavor. Adjusting these elements makes this soup fit various diets well. To keep your veggie packed minestrone soup fresh, store it in an airtight container. Make sure the soup has cooled down before sealing it. You can keep it in the fridge for up to five days. If you want to enjoy it later, you might want to freeze some. When freezing soup, use freezer-safe containers. Leave some space at the top for expansion. You can freeze the minestrone for up to three months. To reheat, thaw it overnight in the fridge. Warm it on the stove over low heat or in the microwave until hot. You can get creative with leftover minestrone. Use it as a sauce for pasta or mix it into rice. You can even add it to a casserole for a quick meal. Each option adds more flavor and variety to your dinner table! Making Veggie Packed Minestrone Soup takes about 40 minutes in total. - Prep time: 15 minutes. - Cook time: 25 minutes. You can chop your veggies while the oil heats. This saves time. Yes, you can use frozen vegetables. They can be just as good as fresh. Frozen veggies often keep their nutrients well. However, fresh veggies give a better texture. If you use frozen, add them to the pot later. This helps keep them from getting mushy. To make this soup vegan, swap the vegetable broth for a vegan option. - Use olive oil for sautéing. - Skip the Parmesan cheese on top. - Replace cannellini beans with any other beans you like. These simple swaps keep the taste amazing and the soup plant-based. This minestrone soup recipe brings together fresh ingredients, simple steps, and versatile options. You can adjust flavors and ingredients to suit your taste. Using tips like enhancing flavors and making dietary swaps can elevate your dish. Remember, proper storage keeps your soup fresh for longer. Whether you enjoy it right away or save some for later, this soup is both nourishing and delicious. Enjoy your cooking and vary the ingredients to discover new favorites!

Veggie Packed Minestrone Soup

A hearty and nutritious minestrone soup loaded with vegetables and beans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 150 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 whole onion, diced
  • 2 cloves garlic, minced
  • 2 whole carrots, diced
  • 2 stalks celery, diced
  • 1 whole zucchini, diced
  • 1 cup green beans, trimmed and chopped
  • 1 cup spinach, roughly chopped
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 1 cup small pasta (like ditalini or elbow)
  • optional grated Parmesan cheese for serving

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until soft.
  • Add the minced garlic and cook for another minute until fragrant.
  • Stir in the diced carrots and celery, cooking for 2-3 minutes until they start to soften.
  • Add the zucchini, green beans, and spinach. Cook for an additional 4-5 minutes, stirring occasionally.
  • Pour in the diced tomatoes and vegetable broth, bringing the mixture to a gentle boil.
  • Once boiling, add the cannellini beans, dried oregano, dried basil, salt, and pepper. Reduce to a simmer and let cook for 10 minutes to allow the flavors to meld.
  • Stir in the pasta and continue to simmer for another 10-12 minutes, or until the pasta is al dente.
  • Taste and adjust seasoning if necessary. If the soup is too thick, you can add a little more broth or water.
  • Serve hot, garnished with grated Parmesan cheese if desired.

Notes

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