This minestrone soup is like a warm hug in a bowl! Packed with vegetables, beans, and pasta, it’s hearty, healthy, and super filling.
I love making it on chilly days. Plus, it’s a great way to clean out the fridge—just toss in whatever veggies you have. It’s practically magic!
Key Ingredients & Substitutions
Olive Oil: This adds a lovely flavor and helps cook the vegetables. If olive oil is not available, avocado oil or canola oil can work too. I usually stick with extra virgin for a richer taste.
Vegetables: You can customize this soup based on what you have! If you don’t have green beans, try peas or corn. For the zucchini, yellow squash is a nice swap. Use your favorite seasonal veggies to keep it fresh!
Canned Tomatoes: I love using diced tomatoes for their texture. But if you have fresh tomatoes on hand, feel free to chop them up instead. Just add a bit of water to balance the flavor.
Cannellini Beans: These beans add protein and creaminess. If you’re looking for a different flavor or texture, kidney beans or chickpeas work well too.
Pasta: Ditalini or elbow pasta is standard, but you can use any small pasta like orzo or even quinoa for a gluten-free option. Just adjust cooking times as needed.
How Do You Cook Vegetables for a Flavorful Base?
Cooking your vegetables properly is essential for a great soup. Start with the aromatics to build layers of flavor.
- Heat olive oil on medium heat before adding diced onion, cooking them until translucent, about 4-5 minutes.
- Add garlic, carrots, and celery. Cook until they start to soften, around 5-6 minutes.
- Stir in zucchini and green beans, cooking for another 3 minutes before adding your liquids. This gives depth to your soup!
Keep everything on medium heat to avoid burning, and remember to stir occasionally. This way, you’ll create a tasty base for your minestrone!
How to Make Delicious Minestrone Soup
Ingredients You’ll Need:
For the Soup:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 small zucchini, sliced into half-moons
- 1 cup green beans, trimmed and cut into pieces
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1/2 cup small pasta (such as ditalini or elbow)
- 1 cup fresh spinach leaves
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
How Much Time Will You Need?
This minestrone soup takes about 15 minutes to prepare and around 30 minutes to cook. Altogether, you’ll be enjoying your delicious soup in about 45 minutes!
Step-by-Step Instructions:
1. Heat the Base:
Start by heating the olive oil in a large pot over medium heat. Once the oil is warm, add the diced onion and cook it for about 4-5 minutes, or until it becomes translucent. This creates a great flavor base for your soup.
2. Add More Veggies:
Now, it’s time to add the minced garlic, diced carrots, and diced celery. Stir everything together and allow the vegetables to cook for about 5-6 minutes until they start to soften up.
3. Mix in Zucchini and Green Beans:
Add the sliced zucchini and cut green beans to the pot. Cook for another 3 minutes to let these veggies get tender and mingle with the other flavors.
4. Time for Tomatoes and Broth:
Pour in the can of diced tomatoes (juices included) and the vegetable broth. Add in the dried oregano and basil, and give everything a good stir to combine.
5. Simmer Away:
Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer uncovered for about 15 minutes, or until all the vegetables are tender.
6. Pasta and Beans:
Next, add the drained cannellini beans and the small pasta into the soup. Let it simmer for an additional 10 minutes, or until the pasta is al dente—this is where your soup really starts to come together!
7. Add Spinach:
Finally, stir in the fresh spinach leaves and let them cook down for about 1-2 minutes until they are wilted and bright green.
8. Season and Serve:
Give your soup a taste and season with salt and freshly ground black pepper to your liking. Ladle the soup into bowls and sprinkle with grated Parmesan cheese if you like. Serve hot with some crusty bread on the side.
Enjoy your hearty and colorful minestrone soup, perfect for warming your belly and your heart!
Can I Use Frozen Vegetables in This Recipe?
Yes, you can definitely use frozen vegetables! Just add them to the pot at the same time you would add fresh vegetables. They may take a couple of extra minutes to cook through, so keep an eye on doneness.
How to Store Leftover Minestrone Soup?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, gently warm the soup on the stove or in the microwave. If it thickens in the fridge, add a splash of vegetable broth or water when reheating.
Can I Make This Soup Vegan?
Absolutely! This minestrone is already vegan since it uses vegetable broth and no dairy. Just skip the Parmesan cheese, or use a vegan cheese alternative for added flavor.
What Can I Substitute for Cannellini Beans?
If you don’t have cannellini beans on hand, you can substitute them with kidney beans or chickpeas. Both will work well and add protein to your dish!
