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Veggie Packed Minestrone Soup Hearty and Nourishing Dish

by on August 17, 2025
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Are you ready to warm your soul with a bowl of Veggie Packed Minestrone Soup? This hearty and nourishing dish bursts with fresh vegetables and rich flavors. Perfect for any night, it’s easy to make and full of nutrition. In this guide, I’ll share every step, ingredient, and tip you need to create a soup that keeps you coming back for more. Let’s dive into this delicious recipe together!

For a tasty veggie packed minestrone soup, you need fresh, wholesome ingredients. Here's what to gather: - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 1 zucchini, diced - 1 bell pepper (red or yellow), chopped - 1 cup green beans, trimmed and cut into pieces - 1 cup spinach leaves, roughly chopped - 1 can (14 oz) diced tomatoes (with juice) - 4 cups vegetable broth - 1 can (15 oz) cannellini beans, rinsed and drained - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 1 cup small pasta shapes (like ditalini or elbow) This soup is not just filling; it's colorful and packed with nutrients. Each ingredient adds its own flavor and health benefits. You can also garnish with fresh basil or sprinkle some grated parmesan cheese on top for an extra touch. Enjoy the vibrant colors and rich tastes as you prepare your soup! To start, heat one tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion turns soft and clear, which takes about five minutes. This step helps build a strong base of flavor. Next, stir in the diced carrots and celery. Cook these for three to four minutes until they begin to soften. The key is to keep stirring to prevent sticking. Then, add the zucchini, bell pepper, and green beans. Cook these vegetables for another five minutes, stirring often. After that, pour in one can of diced tomatoes along with their juice and four cups of vegetable broth. Bring this mix to a boil. Once boiling, add the rinsed cannellini beans, dried oregano, dried basil, salt, and pepper. Lower the heat and let it simmer for about 15 minutes. This allows the flavors to meld together nicely. Now it's time to handle the pasta. Stir in one cup of small pasta shapes, such as ditalini or elbow macaroni. Let it cook for another 10 to 12 minutes, or until the pasta is just right, known as al dente. This means it should still have a little bite. Finally, add one cup of roughly chopped spinach leaves. Stir until the spinach wilts, which takes about two minutes. Taste and adjust the seasoning if needed. This is a great chance to add a bit more salt or pepper to suit your taste. For a finishing touch, serve the soup hot in bowls. You can garnish it with fresh basil for a pop of color. A sprinkle of grated parmesan cheese adds a nice richness too. If you want a rustic feel, drizzle a little more olive oil on top before serving. This simple step makes the soup look beautiful and taste even better. To make your veggie packed minestrone soup shine, use spices and herbs. I recommend dried oregano and dried basil. These herbs add warmth and a lovely aroma. You can also sprinkle in a pinch of red pepper flakes for a bit of heat. For depth of flavor, layer your ingredients. Sauté the onions and garlic first. This builds a tasty base. Then, add the carrots and celery, cooking until soft. Each vegetable adds its flavor, creating a rich broth. Time-saving tips help make cooking easy. Chop all your veggies before you start. This way, you keep the cooking flow steady. Use a sharp knife for faster cuts and safer handling. Common mistakes include overcooking the pasta. To avoid this, add the pasta in the last stages. Check it often to ensure it stays al dente. Another tip is to stir often to prevent sticking. This keeps your soup smooth and enjoyable. {{image_2}} You can change the veggies in this soup to fit your taste. Try adding sweet corn or peas for a pop of color and sweetness. You might like using kale instead of spinach for a heartier feel. If you want more crunch, add diced bell peppers or mushrooms. For protein, you can use chickpeas in place of cannellini beans. If you enjoy meat, add diced chicken or turkey. Cook the meat first, then follow the rest of the soup steps. If you follow a vegan diet, this soup is perfect as is! Just ensure your broth is vegetable-based. If you need gluten-free options, swap the pasta for rice or gluten-free pasta. For low-sodium options, use low-sodium broth and limit added salt. You can boost flavor with more herbs and spices instead. Your soup will still taste great without the extra salt! After making your veggie-packed minestrone soup, let it cool down. Store leftovers in an airtight container. Keep the soup in the fridge for up to five days. If you want to save it longer, freeze it. Divide the soup into portions before freezing. This helps with quick meals later. To freeze, use freezer-safe bags or containers. Label them with the date. The soup can last for up to three months in the freezer. When ready to eat, just take out a portion. When reheating, avoid boiling the soup again. This can change the texture. Instead, heat it gently on the stove over low heat. Stir often to help it warm evenly. You can also use the microwave. Heat in short bursts, stirring in between. To refresh leftover soup, add a splash of broth or water. This keeps it from being too thick. You can also toss in some fresh spinach or herbs. This adds a nice touch and brightens the flavor. Enjoy your warm, hearty soup! How long does minestrone soup last? Minestrone soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. If you want it to last longer, freeze it. Can I make this soup in advance? Yes, you can make this soup a day or two ahead. It tastes even better after the flavors mix. Just store it in the fridge or freezer. What to serve with veggie-packed minestrone soup? Serve the soup with crusty bread or a green salad. These sides enhance the meal and add texture. Can I use frozen vegetables? Yes, frozen vegetables work well in minestrone soup. They save time and still add flavor and nutrition. Just add them at the same time as fresh ones. How do I thicken minestrone soup? To thicken the soup, mash some beans or add a bit of tomato paste. You can also let it simmer longer to reduce the liquid. This blog post covered creating a delicious veggie-packed minestrone soup. We explored the key ingredients, cooking steps, and some handy tips. You learned how to layer flavors, adjust seasonings, and customize the soup to your taste. Proper storage and reheating methods ensure you enjoy it later. With these insights, you can create your own tasty variations. Enjoy making a warm, healthy soup that’s easy for everyone!

Ingredients

For a tasty veggie packed minestrone soup, you need fresh, wholesome ingredients. Here’s what to gather:

– 1 tablespoon olive oil

– 1 medium onion, chopped

– 2 cloves garlic, minced

– 2 medium carrots, diced

– 2 stalks celery, diced

– 1 zucchini, diced

– 1 bell pepper (red or yellow), chopped

– 1 cup green beans, trimmed and cut into pieces

– 1 cup spinach leaves, roughly chopped

– 1 can (14 oz) diced tomatoes (with juice)

– 4 cups vegetable broth

– 1 can (15 oz) cannellini beans, rinsed and drained

– 1 teaspoon dried oregano

– 1 teaspoon dried basil

– Salt and pepper to taste

– 1 cup small pasta shapes (like ditalini or elbow)

This soup is not just filling; it’s colorful and packed with nutrients. Each ingredient adds its own flavor and health benefits. You can also garnish with fresh basil or sprinkle some grated parmesan cheese on top for an extra touch. Enjoy the vibrant colors and rich tastes as you prepare your soup!

Step-by-Step Instructions

Preparation Steps

To start, heat one tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion turns soft and clear, which takes about five minutes. This step helps build a strong base of flavor.

Next, stir in the diced carrots and celery. Cook these for three to four minutes until they begin to soften. The key is to keep stirring to prevent sticking. Then, add the zucchini, bell pepper, and green beans. Cook these vegetables for another five minutes, stirring often.

After that, pour in one can of diced tomatoes along with their juice and four cups of vegetable broth. Bring this mix to a boil. Once boiling, add the rinsed cannellini beans, dried oregano, dried basil, salt, and pepper. Lower the heat and let it simmer for about 15 minutes. This allows the flavors to meld together nicely.

Now it’s time to handle the pasta. Stir in one cup of small pasta shapes, such as ditalini or elbow macaroni. Let it cook for another 10 to 12 minutes, or until the pasta is just right, known as al dente. This means it should still have a little bite.

Finally, add one cup of roughly chopped spinach leaves. Stir until the spinach wilts, which takes about two minutes. Taste and adjust the seasoning if needed. This is a great chance to add a bit more salt or pepper to suit your taste.

Final Touches

For a finishing touch, serve the soup hot in bowls. You can garnish it with fresh basil for a pop of color. A sprinkle of grated parmesan cheese adds a nice richness too. If you want a rustic feel, drizzle a little more olive oil on top before serving. This simple step makes the soup look beautiful and taste even better.

Tips & Tricks

Enhancing Flavor

To make your veggie packed minestrone soup shine, use spices and herbs. I recommend dried oregano and dried basil. These herbs add warmth and a lovely aroma. You can also sprinkle in a pinch of red pepper flakes for a bit of heat.

For depth of flavor, layer your ingredients. Sauté the onions and garlic first. This builds a tasty base. Then, add the carrots and celery, cooking until soft. Each vegetable adds its flavor, creating a rich broth.

Smooth Cooking Process

Time-saving tips help make cooking easy. Chop all your veggies before you start. This way, you keep the cooking flow steady. Use a sharp knife for faster cuts and safer handling.

Common mistakes include overcooking the pasta. To avoid this, add the pasta in the last stages. Check it often to ensure it stays al dente. Another tip is to stir often to prevent sticking. This keeps your soup smooth and enjoyable.

Variations

Customizing Ingredients

You can change the veggies in this soup to fit your taste. Try adding sweet corn or peas for a pop of color and sweetness. You might like using kale instead of spinach for a heartier feel. If you want more crunch, add diced bell peppers or mushrooms.

For protein, you can use chickpeas in place of cannellini beans. If you enjoy meat, add diced chicken or turkey. Cook the meat first, then follow the rest of the soup steps.

Dietary Adjustments

If you follow a vegan diet, this soup is perfect as is! Just ensure your broth is vegetable-based. If you need gluten-free options, swap the pasta for rice or gluten-free pasta.

For low-sodium options, use low-sodium broth and limit added salt. You can boost flavor with more herbs and spices instead. Your soup will still taste great without the extra salt!

Storage Info

Best Practices for Storage

After making your veggie-packed minestrone soup, let it cool down. Store leftovers in an airtight container. Keep the soup in the fridge for up to five days. If you want to save it longer, freeze it. Divide the soup into portions before freezing. This helps with quick meals later.

To freeze, use freezer-safe bags or containers. Label them with the date. The soup can last for up to three months in the freezer. When ready to eat, just take out a portion.

Reheating Tips

When reheating, avoid boiling the soup again. This can change the texture. Instead, heat it gently on the stove over low heat. Stir often to help it warm evenly. You can also use the microwave. Heat in short bursts, stirring in between.

To refresh leftover soup, add a splash of broth or water. This keeps it from being too thick. You can also toss in some fresh spinach or herbs. This adds a nice touch and brightens the flavor. Enjoy your warm, hearty soup!

FAQs

Common Questions

How long does minestrone soup last?

Minestrone soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. If you want it to last longer, freeze it.

Can I make this soup in advance?

Yes, you can make this soup a day or two ahead. It tastes even better after the flavors mix. Just store it in the fridge or freezer.

What to serve with veggie-packed minestrone soup?

Serve the soup with crusty bread or a green salad. These sides enhance the meal and add texture.

Cooking Questions

Can I use frozen vegetables?

Yes, frozen vegetables work well in minestrone soup. They save time and still add flavor and nutrition. Just add them at the same time as fresh ones.

How do I thicken minestrone soup?

To thicken the soup, mash some beans or add a bit of tomato paste. You can also let it simmer longer to reduce the liquid.

This blog post covered creating a delicious veggie-packed minestrone soup. We explored the key ingredients, cooking steps, and some handy tips. You learned how to layer flavors, adjust seasonings, and customize the soup to your taste. Proper storage and reheating methods ensure you enjoy it later. With these insights, you can create your own tasty variations. Enjoy making a warm, healthy soup that’s easy for everyone!

For a tasty veggie packed minestrone soup, you need fresh, wholesome ingredients. Here's what to gather: - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 1 zucchini, diced - 1 bell pepper (red or yellow), chopped - 1 cup green beans, trimmed and cut into pieces - 1 cup spinach leaves, roughly chopped - 1 can (14 oz) diced tomatoes (with juice) - 4 cups vegetable broth - 1 can (15 oz) cannellini beans, rinsed and drained - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 1 cup small pasta shapes (like ditalini or elbow) This soup is not just filling; it's colorful and packed with nutrients. Each ingredient adds its own flavor and health benefits. You can also garnish with fresh basil or sprinkle some grated parmesan cheese on top for an extra touch. Enjoy the vibrant colors and rich tastes as you prepare your soup! To start, heat one tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion turns soft and clear, which takes about five minutes. This step helps build a strong base of flavor. Next, stir in the diced carrots and celery. Cook these for three to four minutes until they begin to soften. The key is to keep stirring to prevent sticking. Then, add the zucchini, bell pepper, and green beans. Cook these vegetables for another five minutes, stirring often. After that, pour in one can of diced tomatoes along with their juice and four cups of vegetable broth. Bring this mix to a boil. Once boiling, add the rinsed cannellini beans, dried oregano, dried basil, salt, and pepper. Lower the heat and let it simmer for about 15 minutes. This allows the flavors to meld together nicely. Now it's time to handle the pasta. Stir in one cup of small pasta shapes, such as ditalini or elbow macaroni. Let it cook for another 10 to 12 minutes, or until the pasta is just right, known as al dente. This means it should still have a little bite. Finally, add one cup of roughly chopped spinach leaves. Stir until the spinach wilts, which takes about two minutes. Taste and adjust the seasoning if needed. This is a great chance to add a bit more salt or pepper to suit your taste. For a finishing touch, serve the soup hot in bowls. You can garnish it with fresh basil for a pop of color. A sprinkle of grated parmesan cheese adds a nice richness too. If you want a rustic feel, drizzle a little more olive oil on top before serving. This simple step makes the soup look beautiful and taste even better. To make your veggie packed minestrone soup shine, use spices and herbs. I recommend dried oregano and dried basil. These herbs add warmth and a lovely aroma. You can also sprinkle in a pinch of red pepper flakes for a bit of heat. For depth of flavor, layer your ingredients. Sauté the onions and garlic first. This builds a tasty base. Then, add the carrots and celery, cooking until soft. Each vegetable adds its flavor, creating a rich broth. Time-saving tips help make cooking easy. Chop all your veggies before you start. This way, you keep the cooking flow steady. Use a sharp knife for faster cuts and safer handling. Common mistakes include overcooking the pasta. To avoid this, add the pasta in the last stages. Check it often to ensure it stays al dente. Another tip is to stir often to prevent sticking. This keeps your soup smooth and enjoyable. {{image_2}} You can change the veggies in this soup to fit your taste. Try adding sweet corn or peas for a pop of color and sweetness. You might like using kale instead of spinach for a heartier feel. If you want more crunch, add diced bell peppers or mushrooms. For protein, you can use chickpeas in place of cannellini beans. If you enjoy meat, add diced chicken or turkey. Cook the meat first, then follow the rest of the soup steps. If you follow a vegan diet, this soup is perfect as is! Just ensure your broth is vegetable-based. If you need gluten-free options, swap the pasta for rice or gluten-free pasta. For low-sodium options, use low-sodium broth and limit added salt. You can boost flavor with more herbs and spices instead. Your soup will still taste great without the extra salt! After making your veggie-packed minestrone soup, let it cool down. Store leftovers in an airtight container. Keep the soup in the fridge for up to five days. If you want to save it longer, freeze it. Divide the soup into portions before freezing. This helps with quick meals later. To freeze, use freezer-safe bags or containers. Label them with the date. The soup can last for up to three months in the freezer. When ready to eat, just take out a portion. When reheating, avoid boiling the soup again. This can change the texture. Instead, heat it gently on the stove over low heat. Stir often to help it warm evenly. You can also use the microwave. Heat in short bursts, stirring in between. To refresh leftover soup, add a splash of broth or water. This keeps it from being too thick. You can also toss in some fresh spinach or herbs. This adds a nice touch and brightens the flavor. Enjoy your warm, hearty soup! How long does minestrone soup last? Minestrone soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. If you want it to last longer, freeze it. Can I make this soup in advance? Yes, you can make this soup a day or two ahead. It tastes even better after the flavors mix. Just store it in the fridge or freezer. What to serve with veggie-packed minestrone soup? Serve the soup with crusty bread or a green salad. These sides enhance the meal and add texture. Can I use frozen vegetables? Yes, frozen vegetables work well in minestrone soup. They save time and still add flavor and nutrition. Just add them at the same time as fresh ones. How do I thicken minestrone soup? To thicken the soup, mash some beans or add a bit of tomato paste. You can also let it simmer longer to reduce the liquid. This blog post covered creating a delicious veggie-packed minestrone soup. We explored the key ingredients, cooking steps, and some handy tips. You learned how to layer flavors, adjust seasonings, and customize the soup to your taste. Proper storage and reheating methods ensure you enjoy it later. With these insights, you can create your own tasty variations. Enjoy making a warm, healthy soup that’s easy for everyone!

Veggie Packed Minestrone Soup

Warm up with this delicious Veggie Packed Minestrone Soup, a wholesome blend of garden-fresh vegetables, beans, and pasta. This hearty recipe is easy to make and perfect for any season, providing comfort and nutrition in every bowl. Ready in just 50 minutes, it’s a fantastic choice for family dinners or meal prep. Click through to explore the full recipe and discover how to bring vibrant flavors to your table!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 zucchini, diced

1 bell pepper (red or yellow), chopped

1 cup green beans, trimmed and cut into pieces

1 cup spinach leaves, roughly chopped

1 can (14 oz) diced tomatoes (with juice)

4 cups vegetable broth

1 can (15 oz) cannellini beans, rinsed and drained

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1 cup small pasta shapes (like ditalini or elbow)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent (about 5 minutes).

    Stir in the diced carrots and celery, cooking for another 3-4 minutes until they start to soften.

      Add the zucchini, bell pepper, and green beans to the pot. Cook for an additional 5 minutes, stirring often to prevent sticking.

        Pour in the diced tomatoes with their juice and the vegetable broth. Bring the mixture to a boil.

          Once boiling, add the cannellini beans, oregano, basil, salt, and pepper. Reduce the heat to low and let it simmer for about 15 minutes.

            Stir in the small pasta shapes and let the soup cook for another 10-12 minutes, or until the pasta is al dente.

              Finally, add the chopped spinach leaves, stirring until they wilt, which should take about 2 minutes. Adjust seasoning if needed.

                Remove from heat and let it cool slightly before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                    - Presentation Tips: Serve hot in bowls, garnished with fresh basil and a sprinkle of grated parmesan cheese if desired. For a rustic touch, drizzle with a little more olive oil before serving.