Veggie Loaded Minestrone Soup Flavorful and Nourishing

WANT TO SAVE THIS RECIPE?

1 shares

• Pinterest1

Are you ready to warm your soul with a bowl of hearty goodness? My Veggie Loaded Minestrone Soup is bursting with fresh vegetables and rich flavors, making it a nourishing choice for any day. Packed with nutrients and easy to prepare, this soup proves that healthy meals can also be delicious. Follow along as I guide you through simple steps and tips to make this comforting dish. Let’s dive in!

Why I Love This Recipe

1. Healthy and Nutritious: This minestrone soup is packed with a variety of vegetables, making it a great source of vitamins and minerals.
2. Versatile Ingredients: You can customize the soup with whatever vegetables you have on hand, making it easy to use leftovers.
3. Comforting and Filling: The combination of beans and pasta creates a hearty meal that is perfect for cozy nights.
4. Easy to Prepare: This recipe comes together quickly, making it a perfect weeknight dinner option.

Ingredients

Essential Ingredients List

– 1 tablespoon olive oil

– 1 medium onion, diced

– 2 cloves garlic, minced

– 2 medium carrots, diced

– 2 celery stalks, diced

– 1 zucchini, diced

– 1 cup green beans, chopped

– 1 can (14 oz) diced tomatoes

– 4 cups vegetable broth

– 1 cup cannellini beans, drained and rinsed

– 1 cup pasta (like small shells or ditalini)

– 2 cups fresh spinach

– 1 teaspoon dried oregano

– 1 teaspoon dried basil

– Salt and pepper to taste

– Grated Parmesan cheese (for serving, optional)

When I create Veggie Loaded Minestrone Soup, I always start with fresh ingredients. The key is to pick vibrant vegetables. I love using onion and garlic as my base. They add a warm flavor that makes the soup inviting.

I choose carrots and celery for their crunch. They bring texture and sweetness. A zucchini adds a soft bite, while green beans give a nice snap. The diced tomatoes and vegetable broth create a rich, savory broth that ties everything together.

Cannellini beans add protein and creaminess. I like to use small pasta, as it cooks quickly and blends well with the veggies. Fresh spinach is my final touch. It adds a pop of color and vital nutrients.

For seasoning, I rely on dried oregano and basil. They lift the flavors without overpowering the dish. Don’t forget salt and pepper to balance everything. Optional grated Parmesan cheese on top adds a rich finish, making the soup even better.

This blend of simple ingredients creates a nourishing and hearty meal. Each bite is packed with flavor and goodness.

Step-by-Step Instructions

Preparing the Base

First, we need to build a strong flavor base for our soup. Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Once hot, add the diced onion and minced garlic. Sauté them for about 3 to 5 minutes. You want the onion to turn soft and look translucent. This step adds depth to your soup.

Next, we add the diced carrots and celery. These two veggies bring sweetness and crunch. Cook them for another 5 minutes, stirring now and then. This softens them and blends the flavors together.

Adding Remaining Vegetables

Now, it’s time to layer in more veggies. Stir in the diced zucchini and chopped green beans. These will add color and nutrition. Cook for an extra 3 to 4 minutes. You want them to start softening but still maintain some crunch.

Pour in 1 can of diced tomatoes with their juice and 4 cups of vegetable broth. This forms the heart of our soup. Bring the mixture to a gentle boil. Watch as the colors and scents come together!

Finishing Touches

Once boiling, it’s time to add the fun stuff! Toss in 1 cup of drained and rinsed cannellini beans, along with 1 cup of pasta. I like small shells or ditalini for this. Also, sprinkle in 1 teaspoon of dried oregano and 1 teaspoon of dried basil for extra flavor. Lower the heat to a simmer and cook for about 10 to 12 minutes, until the pasta is al dente.

Just before serving, stir in 2 cups of fresh spinach. This adds vibrant color and nutrition. Season the soup with salt and pepper to your taste. Let the spinach wilt for about 2 minutes. Now, your Veggie Loaded Minestrone Soup is ready to serve! Enjoy it hot, and if you like, add a sprinkle of grated Parmesan cheese on top for a creamy finish.

Tips & Tricks

Achieving the Perfect Texture

– Cooking Pasta Al Dente

Cook your pasta just right. Al dente means firm to the bite. Overcooking makes pasta mushy. In this soup, add the pasta to the broth and beans. Cook it for about 10-12 minutes. The pasta should soak up the flavors without losing its shape.

– Ensuring Vegetables Maintain Their Shape

Keep your veggies crisp. When you cook them, do not overdo it. Start with the onion and garlic. Sauté them until soft. Then, add the carrots and celery. Cook for just a few minutes. Add zucchini and green beans next. They should stay bright and firm. This gives the soup a nice texture.

Enhancing Flavor

– Recommended Seasonings

Season your soup well for the best taste. Use dried oregano and basil. They add depth and warmth. Don’t forget salt and pepper to enhance all the flavors. Taste as you go. This way, you can adjust the seasonings to your liking.

– Using Fresh vs. Dried Herbs

Fresh herbs can brighten your soup. If you use fresh basil or oregano, add them at the end. Dried herbs work great too. They release flavor during cooking. Just remember, dried herbs are stronger. Use less than fresh ones.

Presentation Tips

– Garnishing with Parmesan Cheese

For a lovely finish, sprinkle grated Parmesan cheese on top. It adds creaminess and a savory flavor. The cheese melts slightly, making each bite delicious.

– Serving Suggestions

Serve your minestrone with crusty bread. It’s perfect for dipping. You can also add a side salad for a fresh touch. This soup warms you up and fills you up. Enjoy it with family or friends for a cozy meal.

Variations

Ingredient Swaps

You can swap ingredients easily in this soup. If you don’t like cannellini beans, try kidney or black beans. Both add great flavor and texture. Need a veggie change? Bell peppers or peas work well in place of green beans. They bring a sweet crunch.

If gluten is a concern, choose gluten-free pasta. Many brands make options from rice or quinoa. They hold up well in soup and taste great.

Flavor Variations

To spice things up, add red pepper flakes or a dash of hot sauce. This will give your soup a warm kick. If you prefer mild flavors, skip the heat.

Herbs can also change the taste. Add fresh parsley or thyme for brightness. If you enjoy a strong flavor, try rosemary. Just remember, a little goes a long way.

Making It a Heartier Meal

Want this soup to fill you up more? Add some protein! Chicken or sausage can be tasty options. Just cook them first and add them when you add the beans.

Tofu is a great plant-based choice. Cube it and add it with the veggies. For even more heartiness, mix in grains like quinoa or farro. They add texture and make the soup more filling.

Storage Info

Refrigeration Guidelines

To store leftover veggie loaded minestrone soup, let it cool first. Place the soup in an airtight container. It can stay fresh in the fridge for about 3 to 5 days. When you want to enjoy it again, just reheat it.

Best Practices for Reheating

For best results, reheat your soup on the stove. Pour the soup into a pot and heat over medium. Stir it well to ensure even warming. You can also use the microwave. Just heat in short bursts to avoid hot spots.

Freezing Minestrone Soup

To freeze minestrone soup, let it cool completely. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen.

Steps for Freezing and Thawing

When you want to thaw it, remove the soup from the freezer. Place it in the fridge overnight. For a quicker method, you can use cold water. Just submerge the bag in water until it softens.

Storage Duration in Freezer

This soup can last in the freezer for up to 3 months. After that, the taste may fade. Always label your containers with the date.

Reheating Tips

The best methods for reheating are the stove or microwave. On the stove, heat gently and stir often. If using a microwave, cover the bowl to trap steam.

Adjusting Consistency After Thawing

After thawing, the soup may be thicker than you like. Add a splash of vegetable broth or water. Stir well to reach your desired consistency. Enjoy your tasty and warm soup!

FAQs

How long does Veggie Loaded Minestrone Soup last in the fridge?

Veggie Loaded Minestrone Soup can last for about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Make sure to let the soup cool down before sealing it. This helps prevent moisture buildup. If you notice any off smells or changes in color, it’s best to toss it.

Can I make this soup in advance?

Yes, you can make this soup in advance. It’s perfect for meal prep. You can cook a big batch and store it for later. Just let it cool, then pour it into containers. This soup tastes even better the next day, as the flavors blend more. Reheat it on the stove or in the microwave when you’re ready to eat.

What can I serve with Minestrone Soup?

Minestrone Soup pairs well with many sides. Here are some ideas:

– Crusty bread for dipping

– Garlic bread for a tasty twist

– A fresh salad for crunch

– Grated Parmesan cheese on top for extra flavor

These sides enhance the meal and make it even more enjoyable.

Minestrone soup is a simple dish packed with flavor and nutrition. We covered essential ingredients, step-by-step instructions, and helpful tips to make it perfect. You can customize it with your favorite veggies, beans, or proteins to fit your taste. Don’t forget about storage tips to enjoy leftovers. This soup is more than just a meal; it’s a canvas for your creativity. Now, gather your ingredients and start creating your own delicious bowl of minestrone toda

Veggie Loaded Minestrone Soup

A hearty and nutritious vegetable soup loaded with beans, pasta, and fresh greens.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Italian

Servings 6

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 cup green beans, chopped
• 1 can diced tomatoes (14 oz)
• 4 cups vegetable broth
• 1 cup cannellini beans, drained and rinsed
• 1 cup pasta (like small shells or ditalini)
• 2 cups fresh spinach
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• to taste salt and pepper
• optional grated Parmesan cheese (for serving)

Instructions

 

• In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for about 3-5 minutes until the onion is translucent.
• Add the diced carrots and celery to the pot. Cook for another 5 minutes, stirring occasionally.
• Stir in the diced zucchini and chopped green beans, and continue to cook for another 3-4 minutes.
• Pour in the can of diced tomatoes (with their juice) and the vegetable broth. Bring the mixture to a gentle boil.
• Once boiling, add the cannellini beans, pasta, oregano, and basil. Reduce the heat to a simmer and cook for about 10-12 minutes, or until the pasta is al dente.
• Just before serving, stir in the fresh spinach and season with salt and pepper to taste. Allow the spinach to wilt for about 2 minutes.
• Serve hot, garnished with a sprinkle of grated Parmesan cheese if desired.

Notes

Feel free to add any seasonal vegetables you have on hand.

Keyword healthy, minestrone, soup, vegetarian, veggie

WANT TO SAVE THIS RECIPE?

1 shares

• Pinterest1