Warm up your kitchen with this veggie packed minestrone soup that's bursting with flavor and nutrition! Packed with fresh vegetables, hearty beans, and delicious herbs, this easy recipe is perfect for a cozy dinner. In just 50 minutes, you can create a wholesome meal that serves 6. Want to make your mealtime more vibrant? Click through to discover how to whip up this delightful soup and make your taste buds dance!
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup kale or spinach, chopped
1 can (14 oz) diced tomatoes (with juice)
4 cups vegetable broth
1 can (15 oz) kidney beans, drained and rinsed
1 cup small pasta (e.g., ditalini or elbow)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley, chopped for garnish
Grated Parmesan cheese for serving (optional)
![- 1 tablespoon olive oil - 1 medium onion, chopped - 2 garlic cloves, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 zucchini, diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 cup kale or spinach, chopped - 1 can (14 oz) diced tomatoes (with juice) - 4 cups vegetable broth - 1 can (15 oz) kidney beans, drained and rinsed - 1 cup small pasta (e.g., ditalini or elbow) - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh parsley, chopped for garnish - Grated Parmesan cheese for serving (optional) This veggie packed minestrone soup has a lot of fresh ingredients. Each one brings its own taste and texture. The olive oil adds richness. The onion and garlic give a nice base flavor. Carrots and celery add sweetness and crunch. Zucchini and green beans make it colorful. Kale or spinach adds a healthy green touch. You can find canned items like diced tomatoes and kidney beans in your pantry. They save time and boost flavor. Vegetable broth gives depth to the soup. The small pasta makes it filling and fun to eat. Don’t forget the dried herbs! Oregano and basil make the soup taste fresh and bright. Salt and pepper help balance all the flavors. If you want to add a special touch, sprinkle fresh parsley on top. Grated Parmesan adds a nice salty finish too. For the full recipe, check out the complete instructions to make this hearty dish. Preparation of Ingredients Start by gathering your ingredients. You will need: - 1 tablespoon olive oil - 1 medium onion, chopped - 2 garlic cloves, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 zucchini, diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 cup kale or spinach, chopped - 1 can (14 oz) diced tomatoes (with juice) - 4 cups vegetable broth - 1 can (15 oz) kidney beans, drained and rinsed - 1 cup small pasta (e.g., ditalini or elbow) - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh parsley, chopped for garnish - Grated Parmesan cheese for serving (optional) Chop all your veggies before starting. This makes cooking easier and faster. Cooking Time and Temperature Guidelines The total cooking time for this soup is about 50 minutes. You will spend 15 minutes prepping. Cook on medium heat to start, then reduce for simmering. Sautéing Vegetables In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes. You want it to soften. Next, stir in the minced garlic and cook for another minute until it smells great. Now, add the diced carrots and celery. Cook these for another 5 minutes until they are slightly tender. Finally, mix in the diced zucchini and green beans. Cook for an additional 4-5 minutes. Adding Broth and Seasonings Pour in the diced tomatoes with their juice and the vegetable broth. Stir all the ingredients together well. Add the rinsed kidney beans, dried oregano, dried basil, salt, and pepper. Bring this mixture to a gentle boil. Cooking the Pasta and Final Assembly Once boiling, reduce the heat. Let the soup simmer for about 15-20 minutes. This helps the vegetables soften. Stir in the chopped kale or spinach and the pasta. Cook for an additional 10-12 minutes, or until the pasta is just right. Make sure to taste the soup and adjust the seasoning if needed. Best Practices for Serving Serve the soup hot. Ladle it into bowls and garnish with fresh parsley. You can also add a sprinkle of grated Parmesan cheese on top if you like. Optional Meal Pairings This soup pairs well with crusty bread or a simple salad. You can also enjoy it with a nice glass of white wine for a complete meal. To make your minestrone soup pop with flavor, I recommend a few simple tricks. Start by sautéing the onion and garlic in olive oil. This step builds a strong flavor base. Next, add fresh herbs like basil and oregano early on. They release their oils and enrich the soup's taste. You can also add a splash of balsamic vinegar for a tangy kick. For a hearty texture, cut your veggies into even sizes. This ensures they cook evenly. Avoid overcooking the pasta; it should be al dente. If you want your soup thicker, try adding a bit of blended beans. This gives a creamy feel without losing the veggie goodness. If you can’t find some veggies, don't worry! You can use seasonal alternatives. For instance, swap zucchini for yellow squash or green beans for peas. Root veggies like sweet potatoes can replace carrots for a sweet twist. This keeps your soup fresh and exciting all year round. If you need a gluten-free option, use rice or quinoa instead of pasta. There are also many gluten-free pastas available now. Look for ones made from chickpeas or lentils. They add extra protein and fiber to your soup. Store your minestrone soup in an airtight container. It stays good in the fridge for about three to four days. When you're ready to eat, just reheat on the stove. This keeps the vegetables from getting mushy. You can freeze the soup for up to three months. Just let it cool before putting it in a freezer-safe container. To reheat, thaw overnight in the fridge, then warm it on the stove. Add a splash of broth if the soup is too thick. Enjoy your hearty, veggie-packed meal anytime! For the complete recipe, check out the [Full Recipe]. {{image_2}} You can change the veggies in your minestrone soup based on what you have. Try using fresh, seasonal vegetables for a tasty twist. For spring, add peas and asparagus. In summer, use bell peppers and corn. For fall, squash and sweet potatoes work well. In winter, root veggies like parsnips and turnips add warmth. To enhance flavor, add herbs like thyme or rosemary. You can also toss in a splash of lemon juice for bright taste. Adding protein makes your soup hearty. You can use cooked chicken or turkey for a meaty option. For a vegetarian choice, add tofu or tempeh. Both soak up flavors and add texture. If you prefer vegan options, chickpeas or lentils fit perfectly. They are packed with protein and fiber. For a spicy kick, add red pepper flakes or cayenne pepper. Start with a pinch and taste as you go. This way, you control the heat level. If you like bold flavors, try adding spicy sausage or a splash of hot sauce. These options bring warmth and zest to your soup. A serving of veggie packed minestrone soup offers great nutrition. You get about 150 calories, 7 grams of protein, 4 grams of fat, and 24 grams of carbohydrates. This balance makes it a hearty choice for any meal. The key ingredients in this soup provide many health benefits. For instance, tomatoes are rich in vitamins C and K. They also contain lycopene, which may help fight cancer. Carrots add beta-carotene, good for your eyes. Leafy greens, like kale, are packed with iron and calcium. Beans provide protein and fiber, keeping you full longer. Eating a veggie-packed diet offers many benefits. It can help lower the risk of heart disease. More veggies mean more vitamins and minerals. Plus, they are low in calories, which can aid in weight management. This minestrone soup meets many dietary needs. It is gluten-free if you choose gluten-free pasta. It is also vegan, as it uses vegetable broth and no meat. Each serving is low-calorie, making it a smart choice for light meals. You can enjoy this soup any time of the year. For the full recipe, check out the detailed steps to make it at home! Can I make this soup ahead of time? Yes, you can. Making minestrone soup ahead is easy. It tastes even better the next day. Just store it in the fridge in a sealed container. How long does minestrone soup last in the fridge? Minestrone soup can last about 4 to 5 days in the fridge. Make sure to keep it in an airtight container. What can I serve with Minestrone Soup? Minestrone soup goes well with crusty bread or a fresh salad. You can also add a sprinkle of cheese on top for extra flavor. Can I use fresh herbs instead of dried? Yes, fresh herbs can enhance the soup’s taste. Use about three times more fresh herbs than dried. Can I substitute kidney beans with other beans? Absolutely! You can use black beans, chickpeas, or pinto beans. Each type adds its own flavor. What can I use instead of vegetable broth? You can use water or chicken broth if that’s what you have. Just adjust the seasonings to add extra flavor. For the complete cooking method and ingredient list, check the Full Recipe for Veggie Packed Minestrone Soup. In this blog post, we explored how to make a delicious veggie-packed minestrone soup. We covered key ingredients and provided step-by-step instructions for cooking. You learned tips for enhancing flavor and storing leftovers. Variations help you switch up the soup to suit your taste or season. Lastly, we discussed the nutritional benefits of each ingredient. I hope this inspires you to make your own minestrone soup. Enjoy your cooking adventure!](https://recipespursuit.com/wp-content/uploads/2025/07/9a442841-093b-492a-bc7d-2488b8394f4e-250x250.webp)