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- 2 tablespoons olive oil - 1 onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 zucchini, chopped - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 cup kale or spinach, chopped - 1 can (14 oz) diced tomatoes, with juices - 4 cups vegetable broth - 1 can (15 oz) kidney beans, drained and rinsed - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 1 cup small pasta (like ditalini or elbow) - Fresh parsley, chopped (for garnish) Each vegetable in this soup brings great nutrition. - Onion adds flavor and helps fight inflammation. - Garlic boosts your immune system and adds a nice kick. - Carrots are rich in beta-carotene, good for your eyes. - Celery keeps you hydrated and is low in calories. - Zucchini is full of fiber, helping with digestion. - Green beans provide vitamins C and K for strong bones. - Kale or spinach offers iron and many vitamins, great for energy. - Diced tomatoes supply antioxidants, promoting heart health. - Kidney beans add protein and fiber, keeping you full longer. You can easily swap out some ingredients if you have allergies. - Olive oil can be replaced with avocado oil for a nut-free option. - Kidney beans can be switched with chickpeas if beans are a problem. - Pasta can be made gluten-free using rice or quinoa pasta. - Vegetable broth can be replaced with chicken broth for a non-vegetarian option. - Kale can be swapped for Swiss chard for a different flavor. These swaps keep your soup tasty while meeting dietary needs. {{ingredient_image_1}} Start by gathering your ingredients. You need olive oil, onion, garlic, carrots, celery, zucchini, green beans, kale or spinach, diced tomatoes, vegetable broth, kidney beans, dried herbs, salt, pepper, and pasta. Next, heat two tablespoons of olive oil in a large pot over medium heat. Once hot, add the diced onion. Cook it until it turns soft and clear, about five minutes. This step builds a great base for flavor. Now, add two minced garlic cloves, diced carrots, and diced celery. Stir these together and cook for another five minutes. The aroma will fill your kitchen and make you hungry. After the veggies soften, toss in the chopped zucchini, trimmed green beans, and chopped kale or spinach. Cook these for five more minutes. You want them to brighten in color and soften up. Next, pour in one can of diced tomatoes with their juices and four cups of vegetable broth. Bring this mixture to a boil. Once it boils, lower the heat to a simmer. Now, add one can of drained and rinsed kidney beans, one teaspoon each of dried oregano and basil, and season with salt and pepper. Stir it well to combine all the flavors. Add one cup of small pasta, like ditalini or elbow, and let it simmer for about 10 to 12 minutes. This cooks the pasta and brings all the flavors together. When the pasta is al dente, taste the soup for seasoning. Adjust salt and pepper as needed. Remove it from heat and let it sit for a few minutes. To serve, ladle the soup into bowls and garnish each bowl with fresh chopped parsley on top. This adds a nice touch of color and flavor. Enjoy your veggie-packed minestrone soup hot! To boost the taste of your veggie packed minestrone soup, consider these tips: - Use fresh herbs like basil and parsley. They add bright notes. - Sauté garlic and onions longer for a richer base flavor. - Add a splash of lemon juice before serving. It brightens the soup. - Stir in a tablespoon of pesto for an extra burst of flavor. - If you like heat, try adding red pepper flakes for a kick. Even simple soups can have pitfalls. Here are mistakes to watch for: - Not seasoning enough during cooking can lead to bland soup. - Overcooking the pasta makes it mushy. Cook it al dente for the best texture. - Skipping the sauté step can miss out on flavor. Always sauté the base. - Adding all ingredients at once can lead to uneven cooking. Layering is key. Don't let leftover veggies go to waste! Here’s how to use them: - Chop any leftover vegetables and toss them into the soup. - Root veggies like potatoes work well. Just chop them small. - Cooked greens can be added at the end. They warm up quickly. - Even leftover grains can add texture. Stir in cooked rice or quinoa. - Be creative! Mix and match what you have for a unique flavor. Pro Tips Use Fresh Vegetables: Fresh seasonal vegetables will enhance the flavor and nutrition of your soup. Choose vibrant, crunchy veggies for the best results. Customize Your Beans: Feel free to swap kidney beans for other beans like cannellini or chickpeas, depending on your preference or what you have on hand. Perfect Pasta Cooking: To prevent the pasta from becoming mushy, cook it separately and add it to the soup just before serving. This keeps everything al dente! Boost Flavor with Herbs: Fresh herbs like basil or parsley can elevate the flavor profile of your minestrone. Add them at the end for a burst of freshness. {{image_2}} You can make this soup gluten-free easily. Use gluten-free pasta instead of regular pasta. There are many options in stores, like rice or chickpea pasta. Just cook it according to the package instructions before adding it to the soup. This way, you still enjoy a hearty meal without gluten. If you want to add protein, consider chicken or tofu. For chicken, use cooked, shredded chicken. Add it when you combine the broth and tomatoes. For tofu, use firm tofu. Cut it into small cubes and pan-fry it before adding it to the soup. Both options will make your soup even more filling and tasty. Herbs and spices can change the flavor of your soup. Try adding fresh thyme or rosemary for a new taste. You can also add a pinch of red pepper flakes for heat. Experimenting with spices like cumin or paprika can add warmth, too. Don’t be afraid to mix and match! To keep your veggie packed minestrone soup fresh, cool it down first. Pour the soup into shallow containers. This helps it cool faster. Seal the containers tightly. Store them in the fridge. It will stay good for about three to four days. This way, you can enjoy your soup again without losing flavor. If you want to save the soup for longer, freezing is a great idea. First, let the soup cool completely. Use freezer-safe containers or bags. Leave some space at the top, as soup expands when frozen. Label each container with the date. You can freeze the soup for up to three months. When you’re ready to eat, simply thaw it in the fridge overnight. When you want to enjoy your soup again, reheating is easy. Pour the soup into a pot. Heat it over medium heat until it warms up. Stir often to avoid burning. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it for 1 to 2 minutes, stirring halfway through. Make sure it’s hot all the way through before eating. Enjoy your warm, veggie-packed goodness! Yes, you can make Minestrone Soup ahead of time. It tastes better when it sits. Allow the soup to cool, then store it in an airtight container. Place it in the fridge for up to three days. You can also freeze it for up to three months. Just remember to leave out the pasta if you plan to freeze it. Cook the pasta fresh when you reheat the soup. You can add or swap many veggies in this soup. Some great choices include: - Bell peppers - Spinach - Peas - Corn - Potatoes Feel free to use what you have on hand. Just try to keep the cooking times in mind. Some vegetables cook faster than others. This Minestrone Soup is already vegetarian. To ensure it stays that way, use vegetable broth. You can also add more beans or lentils for extra protein. This gives you a hearty meal without meat. Just stick to the veggies and herbs for flavor, and enjoy every bite! This blog post covered how to create a delicious soup. We explored key ingredients, nutritional benefits, and substitutes for allergens. I shared step-by-step instructions for preparation and cooking. We also discussed tips to enhance flavors and avoid common mistakes. Plus, I offered variations for gluten-free options and protein additions. Finally, I provided storage tips for leftovers and answered common FAQs. Making soup can be easy and fun with these insights. Enjoy creating your own unique soup masterpiece!

Veggie Packed Minestrone Soup

A hearty and nutritious vegetable soup packed with flavors and healthy ingredients.
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
  

  • 2 tablespoons olive oil
  • 1 whole onion, diced
  • 2 cloves garlic, minced
  • 2 whole carrots, diced
  • 2 stalks celery, diced
  • 1 whole zucchini, chopped
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup kale or spinach, chopped
  • 1 can (14 oz) diced tomatoes, with juices
  • 4 cups vegetable broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 1 cup small pasta (like ditalini or elbow)
  • for garnish fresh parsley, chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
  • Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes, stirring occasionally.
  • Add the chopped zucchini, green beans, and kale (or spinach) to the pot, cooking for another 5 minutes.
  • Pour in the diced tomatoes along with their juices and the vegetable broth. Bring the mixture to a boil.
  • Once boiling, reduce the heat to a simmer and stir in the kidney beans, oregano, basil, salt, and pepper.
  • Add the small pasta and continue to simmer for 10-12 minutes, or until the pasta is cooked al dente.
  • Taste and adjust seasoning if needed. Remove from heat and let it sit for a few minutes before serving.
  • Serve hot, garnishing each bowl with fresh parsley on top.

Notes

Feel free to add any other vegetables you have on hand.
Keyword healthy, minestrone, soup, veggie