Veggie Packed Minestrone Soup

$To make a hearty veggie packed minestrone soup, you will need the following: - 1 tablespoon olive oil - 1 medium onion, diced - 3 garlic cloves, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 zucchini, chopped - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 cup diced tomatoes (canned or fresh) - 4 cups vegetable broth - 1 cup cannellini beans, drained and rinsed - 1 cup small pasta (like ditalini or elbow) - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper, to taste - 2 cups fresh spinach or kale, roughly chopped - Fresh parsley, chopped for garnish You can add a few extra ingredients to boost the taste: - 1 bell pepper, chopped - 1 cup corn, frozen or fresh - A splash of lemon juice - A sprinkle of red pepper flakes for heat - Grated Parmesan cheese for serving These additions can make the soup even more delightful. If you have specific dietary needs, here are some swaps: - Use gluten-free pasta if you need it to be gluten-free. - Swap cannellini beans for chickpeas or lentils for different textures. - Use low-sodium vegetable broth for a healthier option. - Replace spinach with Swiss chard for a different green. These substitutions keep the soup tasty while meeting your needs. Start by washing all your veggies well. Dice one medium onion and set it aside. Next, mince three garlic cloves. Chop two medium carrots and two celery stalks into small pieces. Cut one zucchini into cubes and trim one cup of green beans, cutting them into one-inch pieces. Having all your vegetables prepped makes cooking easier. In a large pot, pour in one tablespoon of olive oil and heat it over medium heat. Add the diced onion and cook it until it turns clear, about five minutes. Then, stir in the minced garlic, diced carrots, and celery. Cook them for another five minutes until they soften. Now, add the zucchini and green beans, cooking for an extra three minutes. Next, pour in one cup of diced tomatoes, either canned or fresh, and four cups of vegetable broth. Mix everything well. Add one cup of drained and rinsed cannellini beans. Toss in one teaspoon of dried oregano, one teaspoon of dried basil, and salt and pepper to taste. Bring the soup to a gentle simmer. Once the soup simmers, add one cup of small pasta, like ditalini or elbow macaroni. Cook it according to the package directions, usually about eight to ten minutes. Near the end, stir in two cups of fresh spinach or kale until it wilts. Taste the soup and adjust the seasoning as needed. Serve it hot, garnished with chopped fresh parsley for a lovely finish. Enjoy your veggie-packed, hearty minestrone soup! To get the right texture in your minestrone, cook each vegetable just right. Start with the onion, so it softens and becomes sweet. Avoid mushy veggies; they lose their charm. Add heartier ones like carrots and celery first. This gives them time to soften. When you add the pasta, don’t overcook it. It should be al dente. This way, it stays firm in the soup. To boost the flavors, think about adding fresh herbs. Basil and oregano work great. You can also try a bit of lemon juice for brightness. This adds a fresh twist. If you like a kick, add red pepper flakes. They bring warmth without overwhelming the soup. Finally, a sprinkle of cheese on top adds richness. Try Parmigiano-Reggiano for its nutty flavor. To save time, chop veggies ahead of time. Store them in the fridge until you’re ready. You can also use pre-diced vegetables from the store. Canned tomatoes and beans speed things up. They save a lot of prep time. For even quicker cooking, use small pasta shapes. They cook fast and blend well. If you're in a hurry, make a larger batch and freeze the rest for busy days. {{image_2}} You can change the veggies based on the season. In spring, add peas or asparagus. Summer is great for corn or bell peppers. Fall brings squash or sweet potatoes. Winter is perfect for root veggies like parsnips or turnips. Just remember to keep the colors bright for a fun dish. Want to make your soup heartier? You can add some cooked chicken or turkey for extra flavor. If you like seafood, try shrimp or fish. For a meat-free version, add tofu or seitan. Each option makes the soup filling and tasty. Making this soup vegan is simple. Just ensure your broth is veggie-based. You can skip the pasta or use gluten-free pasta. For a creamier texture, stir in some coconut milk. These swaps keep the soup delicious and friendly for different diets. To store leftover minestrone soup, let it cool first. Once it is cool, pour it into a container. Make sure the lid fits tightly. You can keep it in the fridge for about 3 to 4 days. If you want to save it longer, freezing is a great option. To freeze minestrone soup, use a freezer-safe container. Leave some space at the top for expansion. The soup can stay good for up to 3 months in the freezer. When you are ready to eat it, take it out and let it thaw in the fridge overnight. Reheat it in a pot on the stove over medium heat. Stir it often to heat evenly. You can also use the microwave, but be careful not to overheat it. For storing soup, glass containers work best. They are sturdy and do not leach chemicals. If you prefer plastic, choose BPA-free options. Make sure the containers are leak-proof. This way, you can avoid spills in your fridge or freezer. Minestrone soup is healthy because it is full of veggies. You get carrots, celery, and spinach. These vegetables provide vitamins and minerals for your body. The beans add protein and fiber. This soup is low in fat and calories too. It fills you up without weighing you down. The vegetable broth keeps it light and tasty. This dish helps your heart and keeps you strong. Yes, you can use different types of beans in minestrone soup. Cannellini beans are great, but kidney beans work too. You might also try black beans or chickpeas. Each bean adds its own flavor and texture. Feel free to mix and match based on what you have. Just make sure to drain and rinse them well before adding. Yes, making this soup in a slow cooker is easy. Start by sautéing the onion and garlic in a pan. Then, add all the other ingredients to the slow cooker. Set it on low for 6-8 hours or high for 3-4 hours. This method lets the flavors blend perfectly. You will end up with a warm and tasty soup. Minestrone soup can last about 3-4 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and safe to eat. If you want to keep it longer, freeze it. The soup can last up to 3 months in the freezer. Just thaw it in the fridge before reheating. In this blog post, I shared how to make hearty minestrone soup. We covered the main ingredients, optional flavors, and substitutions for dietary needs. The step-by-step guide helps you prepare the soup easily. You also learned tips for perfect texture and variations based on seasons. Proper storage keeps your soup fresh longer. Remember, this soup is healthy, and you can customize it to your liking. Enjoy the cooking process and share your tasty results!$

Veggie Packed Minestrone Soup

Warm up with this deliciously hearty veggie packed minestrone soup! It's brimming with fresh vegetables, wholesome beans, and small pasta, making it the perfect comfort food. In just 35 minutes, you can create a nourishing meal that's both flavorful and satisfying. Whether for lunch or dinner, this soup is sure to please everyone. Click through to explore the full recipe and enjoy a bowl of health today!

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Ingredients

1 tablespoon olive oil

1 medium onion, diced

3 garlic cloves, minced

2 medium carrots, diced

2 celery stalks, diced

1 zucchini, chopped

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

1 cup diced tomatoes (canned or fresh)

4 cups vegetable broth

1 cup cannellini beans, drained and rinsed

1 cup small pasta (like ditalini or elbow)

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

2 cups fresh spinach or kale, roughly chopped

Fresh parsley, chopped for garnish

Instructions

In a large pot, heat the olive oil over medium heat.

Add the diced onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes, until they begin to soften.

Add the zucchini and green beans to the pot; cook for an additional 3 minutes.

Pour in the diced tomatoes and vegetable broth, and stir to combine.

Add the cannellini beans, dried oregano, dried basil, salt, and pepper to taste. Bring the soup to a simmer.

Once simmering, add the small pasta and cook according to package instructions, usually around 8-10 minutes.

Just before serving, stir in the fresh spinach or kale until wilted.

Taste and adjust seasoning as needed.

Serve hot, garnished with fresh parsley.

Prep Time: 15 min | Total Time: 35 min | Servings: 6-8