If you are craving a warm, nourishing bowl that bursts with vibrant flavors and wholesome goodness, then this Hearty Vegetarian Minestrone Soup with Fresh Vegetables Recipe is an absolute must-try. It beautifully combines seasonal veggies, tender beans, and al dente pasta in a savory tomato broth, delivering a comforting Italian classic that’s as nutritious as it is colorful. Whether you’re cooking for a weeknight dinner or prepping meals for busy days, this soup brings together essential tastes and textures that feel both cozy and fresh in every spoonful.
Ingredients You’ll Need
For this recipe, you’ll want ingredients that are simple yet powerful enough to build incredible depth of flavor and inviting texture. Each component plays a vital role, from the olive oil enriching the base, to the fresh vegetables brightening the dish, and the herbs adding aromatic complexity.
- Olive oil: A good-quality extra virgin olive oil sets a flavorful foundation for sautéing the veggies.
- Onion: Adds natural sweetness and depth when softened.
- Carrots: Bring a pleasant crunch and earthy notes.
- Celery: Complements the carrots with fresh, subtle bitterness.
- Garlic: Provides an irresistible hint of pungency that lifts the whole soup.
- Zucchini: Introduces tender texture and delicate flavor.
- Green beans: Add a fresh snap and vibrant color contrast.
- Diced tomatoes: Create the hearty, tangy tomato base that defines the soup.
- Vegetable broth: Keeps things light and plant-based while enhancing flavor.
- Kidney beans: Bring protein and a creamy texture.
- Cannellini beans: Offer smoothness and a classic minestrone touch.
- Dried oregano: Imparts savory Mediterranean aroma.
- Dried basil: Adds sweet herbal notes that marry well with tomatoes.
- Dried thyme: Provides earthiness and depth.
- Salt and black pepper: Essential for seasoning and balance.
- Small pasta (ditalini or elbow): Delivers chewy bites that soak up the broth perfectly.
- Fresh spinach or kale: A final green boost for color, nutrients, and a tender finish.
- Fresh parsley or basil: For a fragrant, fresh garnish that makes every bowl pop.
How to Make Hearty Vegetarian Minestrone Soup with Fresh Vegetables Recipe
Step 1: Sauté the Base Vegetables
Start by warming the olive oil in a large pot over medium heat. Toss in the diced onion, sliced carrots, and celery, cooking for about 5 minutes until they become tender and release their natural sweetness. This easy first step builds an aromatic foundation that’s crucial for the rich flavor of your minestrone.
Step 2: Add Garlic and Fresh Vegetables
Next, stir in minced garlic and let it cook for about one minute until fragrant – be careful not to burn it. Then add the diced zucchini and chopped green beans, cooking for an additional two minutes. These fresh vegetables add a beautiful crunch and brighten the soup.
Step 3: Build the Tomato Broth Base
Pour in the diced tomatoes along with the vegetable broth, stirring everything together. This combination will create the hearty tomato-based broth that defines this dish.
Step 4: Incorporate Beans and Seasonings
Drain and rinse both the kidney and cannellini beans, then add them to the pot. Sprinkle in the dried oregano, basil, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook gently for about 20 minutes, allowing the flavors to meld beautifully.
Step 5: Cook the Pasta and Add Greens
Stir in your choice of small pasta, such as ditalini or elbow macaroni, and cook according to the package instructions until tender. Just before finishing, toss in the fresh spinach or kale and cook for 2 to 3 minutes more, until wilted and vibrant.
Step 6: Taste and Adjust
Give your soup a final taste and tweak the seasoning with more salt or pepper if needed. Your Hearty Vegetarian Minestrone Soup with Fresh Vegetables Recipe is now ready to enjoy!
How to Serve Hearty Vegetarian Minestrone Soup with Fresh Vegetables Recipe
Garnishes
Adding a sprinkle of fresh parsley or basil on top makes your soup visually stunning and adds a burst of fresh herbal flavor. For a touch of indulgence, a drizzle of good olive oil or a little grated parmesan (if not strictly vegan) can elevate the experience even further.
Side Dishes
This minestrone pairs wonderfully with crunchy crusty bread or a warm garlic loaf. A fresh green salad or a simple Caprese salad serves as a fresh, crisp contrast that complements the heartiness of the soup splendidly.
Creative Ways to Present
Serve the soup in colorful bowls to highlight its vibrant veggies. For a charming touch, ladle into hollowed-out sourdough bread bowls. You could also offer a “build-your-own” garnish station with grated cheese, chili flakes, and fresh herbs so everyone can customize their bowl.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the fridge for up to 4 days. Store it in an airtight container to maintain freshness and keep all those layered flavors intact. It’s perfect for reheating when you want a quick, wholesome meal.
Freezing
If you want to freeze your Hearty Vegetarian Minestrone Soup with Fresh Vegetables Recipe, hold off on adding the pasta before freezing to avoid a mushy texture later. Freeze in portions for easy, convenient meals any time you crave this cozy classic.
Reheating
When reheating, warm the soup gently on the stove or in the microwave until simmering. If you froze it without pasta, cook some fresh pasta separately and add it to your bowl before serving to keep that perfect bite and texture.
FAQs
Can I make this soup vegan?
Absolutely! The recipe as is completely vegan and dairy-free. Just use vegetable broth and skip parmesan or any cheese garnishes to keep it plant-based and delicious.
What are the best pasta types for this soup?
Small pasta shapes like ditalini, elbow macaroni, or small shells work best because they fit nicely on a spoon and cook evenly. You can also use gluten-free pasta for a gluten-free version.
Can I substitute fresh vegetables with frozen ones?
Yes, you can substitute fresh vegetables with frozen for convenience. Just add them a bit earlier in the cooking process and adjust cooking times since frozen veggies thaw quickly.
How long does this soup keep in the fridge?
The soup stays fresh for about 4 days when stored in an airtight container in the fridge. It’s great for meal prep throughout the week.
Is this soup suitable for meal prep?
Definitely! It stores well, reheats beautifully, and provides a balanced meal with vegetables, beans, and pasta. Just store pasta separately if freezing to keep everything fresh and tasty.
Final Thoughts
If you want a comforting vegetable-packed meal that fills you up without weighing you down, you should definitely give this Hearty Vegetarian Minestrone Soup with Fresh Vegetables Recipe a try. It’s easy to make, endlessly adaptable, and brimming with flavor and nutritious ingredients. Trust me, once you’ve tasted this soul-warming Italian classic, it’ll become a cherished favorite in your recipe collection too.
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Hearty Vegetarian Minestrone Soup with Fresh Vegetables Recipe
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Minestrone Soup with Fresh Vegetables is a hearty Italian classic made with seasonal vegetables, beans, pasta, and a flavorful tomato broth. Nutritious, comforting, and colorful, this soup is perfect for cozy dinners or healthy meal prep.
Ingredients
Vegetables
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 2 cups fresh spinach or kale
Canned and Dry Ingredients
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (ditalini or elbow)
Seasonings
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- Salt and black pepper, to taste
- Fresh parsley or basil, for garnish
Instructions
- Heat olive oil: Warm 2 tablespoons of olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté base vegetables: Add the diced onion, sliced carrots, and sliced celery to the pot and sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for 1 minute, allowing the garlic to release its aroma without burning.
- Add zucchini and green beans: Mix in the diced zucchini and chopped green beans, cooking for an additional 2 minutes to slightly soften them.
- Add liquids and tomatoes: Pour in the canned diced tomatoes with their juice and the 4 cups of vegetable broth to create the soup base.
- Add beans and seasonings: Incorporate the drained kidney beans, cannellini beans, dried oregano, dried basil, dried thyme, salt, and black pepper. Stir well to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 minutes to meld the flavors.
- Add pasta: Stir in the small pasta and cook according to the package instructions, usually about 8-10 minutes until al dente.
- Add greens: Mix in the fresh spinach or kale and cook for 2 to 3 minutes until the greens have wilted and incorporated into the soup.
- Adjust seasoning and serve: Taste the soup and adjust the salt and pepper as needed. Garnish with fresh parsley or basil before serving warm.
Notes
- Use seasonal vegetables for best flavor and freshness.
- For a gluten-free version, substitute the pasta with gluten-free pasta options.
- Store leftovers in the refrigerator for up to 4 days.
- If freezing, add the pasta separately when reheating to prevent it from becoming mushy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
