Veggie Loaded Minestrone Soup

$To make a hearty veggie loaded minestrone soup, gather these ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 1 zucchini, diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 cup kale or spinach, chopped - 1 can (14 oz) diced tomatoes - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 bay leaf - 1 cup cannellini beans, drained and rinsed - 1 cup small pasta (like ditalini or elbow macaroni) - Salt and pepper to taste - Grated Parmesan cheese for serving (optional) - Fresh basil for garnish (optional) Using fresh ingredients makes the soup bright and tasty. Fresh veggies give crunch and flavor. However, canned items save time. Canned tomatoes and beans are handy. They help you make the soup faster. If you choose canned, look for low-sodium options. They add flavor without too much salt. For broth, I recommend brands like Pacific Foods or Swanson. They make a rich vegetable broth. For beans, try Eden Organic or Goya. These brands offer quality and taste. They help your soup shine. When you use good ingredients, your soup will be great. Check the labels for added sugars or preservatives. Using quality ingredients makes your soup a nourishing meal. For the full recipe, check the section above. To start, gather all your ingredients. This makes cooking easy and fun. You will need: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 1 zucchini, diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 cup kale or spinach, chopped - 1 can (14 oz) diced tomatoes - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 bay leaf - 1 cup cannellini beans, drained and rinsed - 1 cup small pasta (like ditalini or elbow macaroni) - Salt and pepper to taste - Grated Parmesan cheese for serving (optional) - Fresh basil for garnish (optional) Chop all your veggies and measure your broth. This step saves time. Now, let's cook! In a large pot, heat the olive oil over medium heat. Add the onion and garlic. Sauté them for about 3-4 minutes. They should smell great! Next, toss in the carrots and celery. Cook these for another 5 minutes until they soften. Then, add the zucchini and green beans. Stir them in and cook for 3 more minutes. Pour in the diced tomatoes and vegetable broth. Stir everything together. Add the dried oregano, dried basil, and bay leaf. Bring the pot to a boil. Once it boils, lower the heat to a simmer. Now, add the small pasta and cook for 8-10 minutes. Check the pasta to make sure it is al dente. Stir in the chopped kale or spinach and let it cook for another 2-3 minutes. The greens will wilt nicely. Don’t forget to remove the bay leaf! Season your soup with salt and pepper to taste. Ladle the soup into bowls. For an extra touch, top with grated Parmesan cheese. If you like, add fresh basil for garnish. Serve hot and enjoy! For the full recipe, check out the complete instructions. This soup is perfect for any meal. To boost the taste of your minestrone soup, consider adding a splash of lemon juice. Acid brightens flavors and makes veggies pop. You can also try fresh herbs like thyme or parsley. They add depth to your soup. For more warmth, include a pinch of red pepper flakes. This gives a gentle heat that many enjoy. If you want a richer broth, use homemade vegetable stock. It adds a personal touch that store-bought options often lack. One common mistake is overcooking the pasta. Follow the package directions to keep it al dente. If you cook it too long, it becomes mushy. Another mistake is skimping on seasoning. Always taste your soup as it cooks. Adjust salt and pepper to your liking. Forgetting to remove the bay leaf before serving is also common. That leaf is not meant to be eaten! Lastly, don’t skip the greens. They add nutrition and color to your dish. Serve minestrone soup hot for the best taste. A good temperature is around 165°F. Ladle it into bowls and top with grated Parmesan cheese. This adds a creamy texture that many love. For a finishing touch, sprinkle fresh basil on top. It gives a burst of color and fresh flavor. You can also serve it with crusty bread on the side. This makes for a complete and satisfying meal. For the full recipe, check the detailed instructions above. {{image_2}} You can easily boost the protein in your minestrone. Adding cooked chicken gives a nice flavor and extra protein. Simply shred or chop the chicken and stir it in before serving. If you want a meat-free option, try tofu. Use firm tofu, cut into cubes, and add it to the soup. Cook it with the vegetables to soak up all the tasty broth. Minestrone is all about using fresh veggies. Change the vegetables based on what you have or what’s in season. In spring, add peas or asparagus. In fall, try butternut squash or sweet potatoes. This keeps the soup fun and fresh. Feel free to mix and match your favorites for a unique flavor. For a gluten-free version, choose gluten-free pasta. Many brands offer great options, like brown rice or chickpea pasta. These choices cook well and taste great in soup. Just make sure to check the cooking time. Add the pasta later to avoid overcooking. Enjoy this Veggie Loaded Minestrone Soup with ease, knowing it fits your diet. For the full recipe, check out the detailed instructions above. After you make a big pot of veggie loaded minestrone soup, let it cool. Once cooled, store it in an airtight container. It stays fresh in the fridge for up to five days. Make sure to keep it in the back of the fridge, where it's coldest. This keeps the soup safe and tasty. You can freeze minestrone soup for later. Pour the cooled soup into freezer-safe containers. Leave some space at the top for the soup to expand. It’s best to use the soup within three months. When you’re ready to eat it, just thaw it in the fridge overnight. Reheat your soup on the stove or in the microwave. If using the stove, pour it into a pot and heat over medium heat. Stir it often so it warms evenly. If using a microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between, until it's hot. Enjoy your veggie loaded minestrone soup warm and delicious! For the full recipe, visit the main article. Yes, you can use frozen vegetables. They work well in this dish. Frozen veggies save time and still provide good flavor. Just add them to the pot a bit later in the cooking process. This way, they heat through without getting mushy. This soup lasts about 3 to 4 days in the fridge. Store it in an airtight container for best results. The flavors will deepen as it sits, making it even tastier on the next day. You can use other beans like kidney beans or chickpeas. Both options offer great taste and texture. Just make sure to drain and rinse them first. This keeps the soup light and fresh. For a different flavor, try using lentils instead. They cook quickly and blend well with the soup. For the full recipe, check the earlier section. Veggie Loaded Minestrone Soup offers tasty, healthy options for your meals. You learned about key ingredients, whether to use fresh or canned, and trusted brands. The cooking steps guide you through preparation, cooking, and serving ideas. Tips help you avoid common mistakes and enhance flavor. Variations let you tailor the soup with proteins and seasonal veggies. Finally, proper storage tips ensure your soup lasts longer. Enjoy making this warm and filling dish, knowing you can always switch things up!$

Veggie Loaded Minestrone Soup

Warm up with a delicious and nourishing veggie loaded minestrone soup! Packed with fresh vegetables and hearty ingredients like cannellini beans and small pasta, this savory recipe is perfect for a cozy meal any time of the year. It's easy to make in just 30 minutes!Click through and enjoy a bowl of goodness today!

Print Recipe Save Recipe

Ingredients

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 zucchini, diced

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

1 cup kale or spinach, chopped

1 can (14 oz) diced tomatoes

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

1 bay leaf

1 cup cannellini beans, drained and rinsed

1 cup small pasta (like ditalini or elbow macaroni)

Salt and pepper to taste

Grated Parmesan cheese for serving (optional)

Fresh basil for garnish (optional)

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.

Add the carrots and celery to the pot, cooking for another 5 minutes until they start to soften.

Stir in the zucchini and green beans, cooking for an additional 3 minutes.

Pour in the diced tomatoes with their juices and the vegetable broth. Stir to combine.

Add the dried oregano, dried basil, bay leaf, and cannellini beans. Bring the mixture to a boil.

Once boiling, reduce the heat to a simmer and add the small pasta. Cook for 8-10 minutes, or until the pasta is al dente.

Stir in the chopped kale or spinach and let it cook for another 2-3 minutes until the greens have wilted.

Remove the bay leaf and season the soup with salt and pepper to taste.

ladle the soup into bowls and top with grated Parmesan cheese and fresh basil if desired.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6