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Hearty Vegetarian Minestrone Soup with Fresh Vegetables Recipe

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4.3 from 79 reviews

  • Author: Amelia
  • 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

  1. Heat olive oil: Warm 2 tablespoons of olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
  2. 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.
  3. Add garlic: Stir in the minced garlic and cook for 1 minute, allowing the garlic to release its aroma without burning.
  4. Add zucchini and green beans: Mix in the diced zucchini and chopped green beans, cooking for an additional 2 minutes to slightly soften them.
  5. 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.
  6. 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.
  7. 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.
  8. Add pasta: Stir in the small pasta and cook according to the package instructions, usually about 8-10 minutes until al dente.
  9. 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.
  10. 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

Find it online: https://justsosweet.com/hearty-vegetarian-minestrone-soup-with-fresh-vegetables-recipe/