Go Back
To make a tasty veggie packed minestrone soup, gather these main 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 bell pepper (red or yellow), diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 can (14 oz) diced tomatoes (with juices) - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 teaspoon thyme - 1 cup frozen peas - 1 can (15 oz) kidney beans, rinsed and drained - Salt and pepper to taste - 1 cup small pasta (like ditalini or elbow) - Fresh parsley, chopped (for garnish) You can make your minestrone even better with these optional items: - A splash of balsamic vinegar for a tangy taste. - Grated Parmesan cheese on top for a rich flavor. - A pinch of red pepper flakes for some heat. - Fresh spinach or kale for extra greens. Each ingredient in your minestrone soup brings health benefits: - Vegetables: Carrots, celery, and zucchini are low in calories but high in vitamins. - Tomatoes: They are rich in antioxidants, helping your heart. - Beans: Kidney beans provide protein and fiber, which help digestion. - Pasta: Small pasta adds energy with complex carbs for lasting fuel. - Herbs: Oregano, basil, and thyme not only add flavor but also offer health benefits. Using these ingredients, you create a soup that is not just tasty but also good for you! {{ingredient_image_1}} To start, gather your ingredients. You will need olive oil, onion, garlic, carrots, celery, zucchini, bell pepper, green beans, diced tomatoes, vegetable broth, herbs, peas, kidney beans, and pasta. Dice the onion, garlic, carrots, celery, zucchini, and bell pepper. Trim the green beans and cut them into one-inch pieces. This prep makes cooking easier. 1. Heat one tablespoon of olive oil in a large pot over medium heat. 2. Add the diced onion and sauté for about three to four minutes until soft. 3. Stir in the minced garlic and cook for one additional minute until it smells good. 4. Add the diced carrots and celery, cooking for five minutes until they begin to soften. 5. Incorporate the zucchini, bell pepper, and green beans into the pot, stirring well. 6. Add the diced tomatoes with their juices, vegetable broth, oregano, basil, and thyme. Bring it to a boil. 7. Once it boils, reduce the heat to low and let it simmer for about 15 minutes. 8. Add the frozen peas and kidney beans, cooking for another five minutes until they are warm. 9. While the soup simmers, cook the pasta in another pot. Follow the package instructions until it is al dente, then drain. 10. Once the soup is ready, season it with salt and pepper to taste. 11. Stir in the cooked pasta just before you serve it to keep it from getting mushy. - Prepare all your veggies before cooking. It makes the process smooth. - Keep an eye on the soup to avoid overcooking the veggies. They should stay bright and crisp. - Cook pasta separately to keep it from soaking up too much broth. - Always taste your soup before serving. Adjust the seasoning if needed. - Serve the soup hot and garnish with fresh parsley for a nice touch. To boost the taste of your minestrone soup, consider these simple tips: - Fresh Herbs: Use fresh basil or parsley for added flavor. - Parmesan Rind: Add a piece of parmesan rind while cooking. It gives a rich taste. - Acidity Balance: A splash of lemon juice brightens the soup. Just add it before serving. - Spice It Up: Add red pepper flakes for a touch of heat. Start with a small pinch. Here are some common missteps to watch out for: - Overcooking Vegetables: Don’t cook veggies too long. They should remain slightly crunchy. - Skipping Seasoning: Always season as you cook. Taste and adjust salt and pepper. - Mushy Pasta: Add cooked pasta just before serving. This keeps it from getting mushy. - Ignoring Broth Quality: Use good-quality broth. It deeply affects the soup’s flavor. Making soup in advance is easy with these steps: - Prep Ingredients: Chop all veggies the day before. Store them in the fridge. - Cook and Cool: Make the soup, then cool it completely. - Store Properly: Place it in an airtight container in the fridge for up to three days. - Reheat Gently: Warm it on low heat to avoid overcooking. Add fresh pasta when ready to serve. Pro Tips Use Fresh Vegetables: Fresh vegetables will elevate the flavor of your minestrone soup. Look for seasonal produce to enhance taste and nutrition. Customize with Herbs: Feel free to experiment with different herbs like rosemary or parsley to add a unique twist to your soup. Make it Heartier: For a more filling soup, consider adding diced potatoes or sweet potatoes for extra substance and flavor. Storage Tips: Store leftover soup in an airtight container in the fridge for up to 3 days. The flavors will deepen as it sits! {{image_2}} You can change a few ingredients in minestrone soup. For example, if you do not have kidney beans, use black beans or chickpeas. If you want to keep it lighter, swap out pasta for quinoa or farro. Need a gluten-free option? Use gluten-free pasta or skip the pasta entirely. You can also replace vegetable broth with chicken broth if you prefer. Minestrone soup is flexible with veggies. You can mix and match based on what you have. Try adding spinach or kale for extra greens. For a sweeter taste, toss in some corn or butternut squash. If you like a bit of heat, add diced jalapeños or red pepper flakes. The key is to use fresh, seasonal vegetables for the best flavor. This recipe is easy to make vegan. Just ensure the broth is vegetable-based, and skip any animal products. To keep it gluten-free, swap regular pasta for gluten-free varieties. You can also add more beans to keep it filling without the pasta. This soup can fit many diets while still being hearty and delicious. After you make your veggie packed minestrone soup, let it cool. Pour the soup into airtight containers. This helps keep it fresh. You can store it in the fridge for up to five days. If you want to save some for later, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible. Label with the date. You can freeze the soup for up to three months. To reheat, take the soup out of the fridge or freezer. If it's frozen, thaw it in the fridge overnight. Heat the soup in a pot over medium heat. Stir it often until it’s hot. You can also use the microwave. Just heat in short bursts and stir in between for even warmth. You can add many things for extra flavor. Consider adding a splash of lemon juice. It brightens the soup and adds freshness. You can also sprinkle in some grated Parmesan cheese at the end. This adds a nice salty taste. Try adding a bay leaf while cooking for depth. Fresh herbs like basil and parsley also boost flavor. For a spicy kick, toss in red pepper flakes. Yes, you can use frozen vegetables. They are a great time saver. Frozen veggies are often picked at their peak ripeness. This means they still have good flavor and nutrients. Just remember to add them during the last few minutes of cooking. This way, they heat through without getting mushy. It’s an easy swap that works well. To make minestrone soup kid-friendly, focus on texture and flavor. Use small pasta shapes like ditalini or elbow macaroni. Kids love these shapes! You can also reduce the amount of green beans and zucchini if kids are picky. Adding a little cheese can help too. Melted cheese on top can make it more appealing. Lastly, let them help in the kitchen. Kids enjoy cooking and will be more excited to eat what they made! This blog post covered how to make a tasty and healthy soup. We explored the key ingredients and their benefits. I gave you steps to prepare and cook the soup, plus tips and tricks to avoid common mistakes. We also discussed variations for different diets and how to store leftovers effectively. In making soup, you can be creative and enjoy it at any time. With these tips, your soup will be a hit with everyone. Happy cooking!

Veggie Packed Minestrone Soup

A hearty and nutritious soup filled with a variety of vegetables and pasta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 200 kcal

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 bell pepper red or yellow, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (14 oz) diced tomatoes (with juices)
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon thyme
  • 1 cup frozen peas
  • 1 can (15 oz) kidney beans, rinsed and drained
  • to taste salt and pepper
  • 1 cup small pasta (like ditalini or elbow)
  • 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, or until soft.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the diced carrots and celery, cooking for another 5 minutes until they begin to soften.
  • Incorporate the zucchini, bell pepper, and green beans into the pot, stirring everything together.
  • Add the diced tomatoes (with their juices), vegetable broth, oregano, basil, and thyme. Bring the mixture to a boil.
  • Once boiling, reduce the heat to low and let it simmer for about 15 minutes.
  • Add the frozen peas and kidney beans, cooking for another 5 minutes until heated through.
  • While the soup is simmering, cook the pasta in a separate pot according to package instructions until al dente. Drain and set aside.
  • Once the soup is ready, season with salt and pepper to taste.
  • Stir in the cooked pasta just before serving to keep it from becoming mushy.

Notes

Serve the soup in deep bowls and garnish with freshly chopped parsley on top. Pair with a slice of crusty bread for a delightful meal.
Keyword healthy, minestrone, soup, vegetarian, veggie