Go Back
- 1 tablespoon extra virgin olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 stalks celery, diced - 1 medium zucchini, diced - 1 cup green beans, trimmed and cut into 1-inch lengths - 1 cup kale or spinach, roughly chopped - 1 can (14 oz) diced tomatoes in juice - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 bay leaf - 1 cup canned cannellini beans, drained and rinsed - 1 cup small pasta (such as ditalini or elbow macaroni) - Salt and freshly ground black pepper to taste - Grated Parmesan cheese for serving (optional) - Fresh basil leaves for garnish (optional) This veggie loaded minestrone soup is a celebration of flavors. You can pack it with your favorite vegetables. If you want to make it heartier, add more beans or pasta. For a twist, try using different greens like chard or arugula. The great thing about this recipe is its flexibility. You can customize it based on what you have on hand. The full recipe provides a solid base, but feel free to make it your own! 1. Heat the Oil: Start by heating 1 tablespoon of extra virgin olive oil in a large pot over medium heat. Wait until the oil is hot. 2. Sauté the Aromatics: Add 1 medium onion, finely diced, and 2 cloves of minced garlic. Stir them for 3-4 minutes until the onion looks clear. 3. Add Carrots and Celery: Toss in 2 diced carrots and 2 diced celery stalks. Cook for about 5 minutes until they soften a bit. 4. Mix in Zucchini and Green Beans: Add 1 diced zucchini and 1 cup of trimmed green beans. Sauté for another 3 minutes. The zucchini should start to release some liquid. 5. Pour in Tomatoes and Broth: Next, pour in 1 can of diced tomatoes with juice and 4 cups of vegetable broth. Mix everything well. 6. Season the Soup: Sprinkle in 1 teaspoon each of dried oregano and dried basil, then add 1 bay leaf. Gently fold in 1 cup of drained cannellini beans. 7. Boil and Add Pasta: Bring the mixture to a boil. Once boiling, reduce the heat to low and add 1 cup of pasta. Cook for 8-10 minutes until the pasta is tender. 8. Add Greens: Fold in 1 cup of chopped kale or spinach. Let it simmer for an extra 2-3 minutes until the greens are bright and soft. 9. Final Touches: Remove the bay leaf. Taste the soup and add salt and black pepper to your liking. 10. Serve: Ladle the hot soup into bowls. For extra flavor, top with grated Parmesan cheese and fresh basil leaves, if you want. - Keep the heat medium to avoid burning the garlic. - Stir often to cook the veggies evenly. - Use a timer for pasta; check for the right texture. - A large, heavy-bottomed pot for even cooking. - A wooden spoon for stirring. - A sharp knife and cutting board for chopping vegetables. This step-by-step guide helps you create a delicious Veggie Loaded Minestrone Soup. For the complete details, you can check the Full Recipe. Enjoy cooking! Sautéing is key for good flavor. Start with a hot pot and olive oil. Add the onion and garlic first. Cook until they're soft. This step builds a strong base for your soup. To get the perfect pasta texture, choose small pasta shapes. Ditalini or elbow macaroni work well. Add pasta to the soup only after it boils. Cook it just until it's al dente. This means it should still have a slight bite. Herbs and spices can change your soup. Try adding fresh thyme or rosemary for a new taste. A pinch of red pepper flakes adds heat if you like spice. Using homemade broth gives better taste than store-bought. It’s richer and healthier. If you use store-bought broth, choose low-sodium options. This helps control the salt level in your soup. {{image_4}} You can easily change this soup to fit your needs. For a vegan version, skip the Parmesan cheese. Use nutritional yeast for a cheesy flavor without dairy. To make it gluten-free, swap the small pasta for rice or gluten-free pasta. You can also change up the beans. Try black beans, kidney beans, or even lentils. Each bean adds a unique taste and texture. Feel free to mix in different vegetables. Bell peppers, peas, or corn can all shine in this soup. Using what you have on hand helps reduce waste. Using fresh, seasonal vegetables makes this soup vibrant and tasty. In spring, use asparagus or peas. In summer, try fresh zucchini or tomatoes. Fall brings in squash or root veggies. Winter is perfect for hearty greens like kale or chard. If you have leftover veggies in your fridge, toss them in! Carrots, broccoli, or even a bit of cabbage can add great flavor. This soup is flexible, so feel free to experiment. For the full recipe, check out the details above. To store leftover veggie loaded minestrone soup, let it cool first. Pour the soup into a clean container. Seal it tightly with a lid. This keeps the soup fresh and prevents spills. You can keep it in the fridge for about 3 to 5 days. Make sure to label the container with the date. This helps you remember when you made it. If you want to store minestrone soup for longer, freezing is a great option. Start by letting the soup cool completely. Next, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Seal them well to avoid freezer burn. You can freeze it for up to 3 months. When you’re ready to eat it, take the soup out of the freezer. Thaw it in the fridge overnight or use the microwave. Reheat it in a pot on the stove over medium heat. Stir it well to ensure even heating. If the soup is too thick, add a little vegetable broth or water. This keeps it tasty and fresh! For more details, check out the Full Recipe. To make Veggie Loaded Minestrone Soup in a slow cooker, start by prepping your ingredients. Chop the onion, garlic, carrots, celery, zucchini, and green beans. In your slow cooker, add these veggies along with diced tomatoes, vegetable broth, and all the spices. Stir well to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, add the cannellini beans and pasta. This method allows flavors to blend beautifully while you go about your day. Yes, you can easily substitute pasta with grains or quinoa. If you prefer quinoa, use about 1/2 cup, cooking it separately. Add it to the soup near the end of cooking. For grains like rice or barley, you can add them directly to the soup. Just keep in mind that cooking times may vary. Adjust your cooking time based on the grain you choose for the best texture. To reheat your Veggie Loaded Minestrone Soup, use a pot on medium heat. Pour in the soup and stir occasionally. This helps it heat evenly. If the soup seems too thick, add a splash of vegetable broth or water. You can also use the microwave; just heat it in short bursts, stirring in between. Both methods keep the flavor intact and make for a warm, tasty meal. This blog post covered all you need to know to make Veggie Loaded Minestrone Soup. We discussed the key ingredients, step-by-step cooking instructions, and useful tips for better flavor. You also learned about variations for dietary needs, storage tips, and answers to common questions. With these insights, you can now create a hearty soup that suits your tastes and needs. Enjoy experimenting and making it your own!

Veggie Loaded Minestrone Soup

Warm up your evenings with this delicious Veggie Loaded Minestrone Soup packed with vibrant flavors and healthy ingredients. This easy recipe combines fresh veggies, fragrant herbs, and hearty beans to create a comforting bowl of goodness. Perfect for chilly days, it's not only nutritious but also a cinch to make! Click through to discover the full recipe and bring a burst of warmth to your kitchen today!
Print Recipe Pin Recipe

Ingredients
  

1 tablespoon extra virgin olive oil

1 medium onion, finely diced

2 cloves garlic, minced

2 medium carrots, peeled and diced

2 stalks celery, diced

1 medium zucchini, diced

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

1 cup kale or spinach, roughly chopped

1 can (14 oz) diced tomatoes in juice

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

1 bay leaf

1 cup canned cannellini beans, drained and rinsed

1 cup small pasta (such as ditalini or elbow macaroni)

Salt and freshly ground black pepper to taste

Grated Parmesan cheese for serving (optional)

Fresh basil leaves for garnish (optional)

Instructions
 

In a large, heavy-bottomed pot, heat the extra virgin olive oil over medium heat. Once hot, add the diced onion and minced garlic, sautéing for 3-4 minutes until they become fragrant and the onion is translucent.

    Add the diced carrots and celery to the pot, stirring well. Cook for an additional 5 minutes, allowing the vegetables to soften slightly.

      Incorporate the diced zucchini and trimmed green beans into the pot. Sauté for another 3 minutes until the zucchini begins to release its moisture.

        Pour in the can of diced tomatoes along with their juices, followed by the vegetable broth. Stir everything together to ensure an even mixture.

          Season the soup with dried oregano, dried basil, and the bay leaf. Gently add the drained cannellini beans, and bring the entire mixture to a rolling boil.

            Once the soup reaches a boil, reduce the heat to low, and carefully add the small pasta. Allow it to cook for 8-10 minutes, or until the pasta is cooked al dente.

              After the pasta is cooked, fold in the chopped kale or spinach, letting it simmer for an additional 2-3 minutes until the greens are wilted and vibrant.

                Carefully remove the bay leaf from the soup. Taste and adjust seasoning with salt and freshly ground black pepper as needed.

                  Serve the soup hot by ladling it into bowls. For a finishing touch, sprinkle with grated Parmesan cheese and garnish with fresh basil leaves, if desired.

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

                      - Presentation Tips: For a beautiful presentation, serve the soup in rustic bowls and drizzle a few drops of olive oil on top before garnish. Pair with crusty bread for an inviting meal!