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To make a hearty minestrone soup, you need fresh and healthy ingredients. Here’s what you’ll need: - 1 tablespoon olive oil - 1 medium onion, diced - 2 garlic cloves, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 zucchini, diced - 1 cup green beans, chopped - 1 cup bell pepper, diced (any color) - 1 can (14 oz) diced tomatoes, with juices - 6 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 bay leaf - Salt and pepper to taste - 1 cup pasta (small shapes like ditalini or macaroni) - 1 cup spinach or kale, chopped - Fresh parsley, chopped (for garnish) These ingredients create a colorful and tasty soup. Each veggie adds flavor and nutrients. You can enhance the soup with some optional add-ins. Consider these: - A splash of lemon juice for brightness - A pinch of red pepper flakes for heat - Fresh herbs like thyme or rosemary for depth These add-ins can make the soup even more enjoyable. Feel free to mix and match based on your taste. To keep your soup fresh and tasty, follow these tips: - Use fresh veggies for the best flavor. - Sauté your aromatics until soft. This builds a great base. - Add greens like spinach at the end to keep them bright. - Adjust seasoning towards the end for the best taste. These tips will help you make a delicious bowl of minestrone soup that everyone will love! {{ingredient_image_1}} Start by heating a tablespoon of olive oil in a large pot over medium heat. Next, add one medium diced onion. Sauté the onion for about 3-4 minutes until it becomes soft and clear. This step builds a strong flavor base for your soup. Then, stir in two minced garlic cloves. Cook the garlic for one minute, making sure it does not burn. Burned garlic can ruin your dish, so watch closely. Now, it’s time to add more veggies. Toss in two diced medium carrots and two diced celery stalks. Sauté these for about 5 minutes until they start to soften. After that, add one diced zucchini, one cup of chopped green beans, and one cup of diced bell pepper. Stir frequently and cook for another 5-7 minutes. The colors and textures of the vegetables will make your soup really pop. Once your veggies are tender, pour in a 14-ounce can of diced tomatoes with juices. Then, add 6 cups of vegetable broth. Stir in one teaspoon each of dried basil and oregano, along with a bay leaf. Don’t forget to add salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low. Let it simmer for about 15 minutes. This allows all the flavors to mix well. Add one cup of small pasta, like ditalini or macaroni, and cook according to the package instructions, usually about 10 minutes. In the last 2 minutes, stir in one cup of chopped spinach or kale until it wilts. Finally, remove the bay leaf before serving. Ladle the soup into bowls and top with fresh parsley for a nice touch. Enjoy your hearty and healthy meal! You can easily change this soup to fit your taste. Try different veggies like peas or corn. If you love spice, add crushed red pepper flakes. For a heartier dish, toss in cooked beans or lentils. You can also swap the pasta for rice or quinoa. This soup is flexible, so have fun with it! To bring out the best taste, use fresh herbs. Basil and oregano add depth to your soup. Sautéing the onions and garlic releases their natural sweetness. Don't rush this step; let them soften fully. You can also add a splash of lemon juice or balsamic vinegar at the end. This brightens the flavors and makes every bite pop! You can cook the pasta right in the soup. This saves time and adds flavor. Just remember to adjust the broth if the pasta absorbs too much liquid. If you prefer, cook the pasta separately. This way, it stays firm and won't soak up the soup. Both methods work, so choose what suits you best! Pro Tips Prep Your Veggies Ahead: Chop your vegetables in advance to save time during cooking, making the process smoother and quicker. Customize with Seasonal Veggies: Feel free to swap out vegetables according to what’s in season or what you have on hand for a fresh twist. Enhance Flavor with Fresh Herbs: Adding fresh herbs like basil or parsley right before serving can elevate the flavor of your soup significantly. Store Properly: If you have leftovers, store the soup without the pasta to prevent it from getting mushy; add cooked pasta when reheating. {{image_2}} You can easily make this soup gluten-free. Just swap regular pasta for gluten-free pasta. Many brands offer tasty options that work well in soup. Make sure to check the label for any hidden gluten. This soup is already vegan since it uses vegetable broth and no animal products. You can enjoy it guilt-free! If you want more protein, add beans or lentils. Canned beans like kidney or cannellini are great. Rinse them before adding to the pot. Lentils cook fast and add a nice texture. Both options make the soup heartier and more filling. Using seasonal veggies makes this soup fresh and tasty. In spring, add peas or asparagus. Summer is perfect for corn or tomatoes. In fall, try squash or pumpkin. Winter calls for root veggies like parsnips or turnips. Get creative and use what you love! To keep your leftover minestrone soup fresh, let it cool first. Then, pour it into an airtight container. This helps lock in moisture and flavor. Store it in the fridge for up to three days. If you want it to last longer, freezing is a great option. When freezing minestrone soup, use a freezer-safe container. Leave some space at the top, as soup expands when frozen. You can also use freezer bags for easy storage. Just remember to label them with the date. Your soup can stay good for up to three months in the freezer. To reheat your soup, take it out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. For reheating, pour it into a pot on medium heat. Stir it often to prevent sticking. If it seems thick, add a little water or broth. Heat until it’s warmed through. Enjoy your soup like it was just made! Minestrone soup can last about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Make sure to cool it first before putting it away. If you see any signs of spoilage, it’s best to discard it. Yes, you can make minestrone soup ahead of time. In fact, it often tastes better after sitting for a day. Just let it cool, then store it in the fridge. You can reheat it on the stove or in the microwave. If you want a pasta substitute, try using quinoa, rice, or even lentils. These options add texture and nutrition. You can also skip the carbs completely and load up on more veggies if you prefer a lighter soup. Minestrone soup is a tasty and healthy meal. We covered its key ingredients, cooking steps, and tips for great flavor. You can customize it with extra add-ins or variations to fit your needs. Storing leftovers is easy, and I provided details on freezing and reheating. Remember, the joy of minestrone is in making it your own. Enjoy crafting your perfect bowl of soup!

Veggie Packed Minestrone Soup

A hearty and nutritious vegetable soup packed with flavors and textures.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6

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 bell pepper, diced (any color)
  • 1 can (14 oz) diced tomatoes, with juices
  • 6 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 leaf bay leaf
  • to taste salt and pepper
  • 1 cup pasta (small shapes like ditalini or macaroni)
  • 1 cup spinach or kale, chopped
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until soft and translucent.
  • Stir in the minced garlic and cook for another minute, being careful not to burn it.
  • Add the diced carrots and celery to the pot, and sauté for about 5 minutes until they start to soften.
  • Next, add the zucchini, green beans, and bell pepper to the pot. Cook for an additional 5-7 minutes, stirring frequently.
  • Pour in the diced tomatoes, including their juices, and the vegetable broth. Stir in the dried basil, oregano, bay leaf, salt, and pepper.
  • Bring the soup to a boil, then reduce the heat to low. Let it simmer for about 15 minutes to allow the flavors to meld.
  • Add the pasta to the soup and cook according to the package instructions until al dente, usually about 10 minutes.
  • In the last 2 minutes of cooking, stir in the chopped spinach or kale until wilted.
  • Remove the bay leaf before serving and adjust the seasoning if necessary.
  • Ladle the soup into bowls and garnish with fresh parsley.

Notes

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