Picture a bubbling pot of Vegetable Minestrone Soup, its medley of vibrant vegetables and aromatic herbs wafting through your kitchen.
There’s something about this heartwarming Italian classic that feels like a culinary hug, offering simplicity and comfort in every spoonful.
As the ingredients meld together, each simmering moment transforms them into a savory masterpiece.
Let’s bring this delightful dish to life and savor the cozy goodness it promises.
Kitchen Tools Required
- 1 large stockpot
- 1 wooden spoon
- 1 sharp knife
- 1 cutting board
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup small pasta (such as ditalini)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup spinach, roughly chopped
- 1/4 cup grated Parmesan cheese (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Vegetable Minestrone Soup, here’s a suggested timeline:
- Reading & Preparation (5 minutes)
- Read through the entire recipe to understand the steps and gather all the necessary equipment and ingredients.
- Prep Work (15 minutes)
- Chop the onion, mince the garlic, dice the carrots, celery, zucchini, and red bell pepper, chop the green beans, and roughly chop the spinach.
- Open and drain the can of kidney beans.
- Cooking (40 minutes)
- 0-5 minutes: Heat olive oil in a large stockpot over medium heat. Add onion and garlic, sauté until the onion is translucent.
- 5-10 minutes: Add carrots and celery, and sauté for another 5 minutes.
- 10-15 minutes: Stir in zucchini, red bell pepper, and green beans.
- 15-40 minutes: Add diced tomatoes, vegetable broth, oregano, basil, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 25 minutes.
- 40-50 minutes: Add pasta and kidney beans, cook for another 10 minutes.
- 50-52 minutes: Stir in spinach and cook until wilted, about 2 minutes.
- Resting & Serving (5 minutes)
- Remove from heat and let the soup rest for 5 minutes before serving.
- Optional: Serving Enhancements
- Serve hot with grated Parmesan cheese, if desired.
Recipe Instructions
Heat olive oil in a large stockpot over medium heat.
Add onion and garlic, and sauté until the onion is translucent.
Add carrots and celery, and sauté for another 5 minutes.
Stir in zucchini, red bell pepper, and green beans.
Add diced tomatoes and vegetable broth to the pot.
Stir in oregano, basil, salt, and black pepper.
Bring the mixture to a boil, then reduce heat and let simmer for 25 minutes.
Add pasta and kidney beans to the pot and cook for another 10 minutes.
Stir in spinach and cook until wilted, about 2 minutes.
Remove from heat and let the soup rest for 5 minutes before serving.
Serve hot with grated Parmesan cheese, if desired.
Serving Tips
- Crusty Bread: Serve with a side of warm crusty bread to soak up the hearty broth.
- Grated Parmesan: Sprinkle extra grated Parmesan cheese on top for added flavor and richness.
- Fresh Herbs: Garnish with fresh basil or parsley for a burst of color and freshness.
- Chili Flakes: Add a pinch of chili flakes for those who enjoy a spicy kick.
- Olive Tapenade: Pair with olive tapenade on crostini for a Mediterranean touch.
Storage
To store Vegetable Minestrone Soup, let it cool completely.
Then refrigerate in an airtight container for up to 4 days.
For longer storage, freeze in portions for up to 3 months.
Freezing
To freeze vegetable minestrone soup, allow it to cool completely.
Then transfer to airtight containers or freezer bags.
Label with the date, leaving space for expansion.
Freeze up to three months.
Reheating
To reheat Vegetable Minestrone Soup, gently warm it on the stove over medium heat.
Stir occasionally. Add a splash of broth or water if it thickens.
Guarantee even heating throughout.
Final Thoughts
Vegetable Minestrone Soup is a versatile and hearty dish that can be enjoyed year-round.
It’s perfect for a cozy family dinner or even as a meal prep option for the week.
The combination of fresh vegetables, savory broth, and pasta makes it a satisfying and nutritious option.
Whether you stick to the classic recipe or add your own twist, this soup is sure to become a favorite.
Enjoy the warmth and comfort it brings to your table.
Frequently Asked Questions
Can I Make This Soup in a Slow Cooker?
Yes, you can make this soup in a slow cooker. Sauté onion and garlic first, then transfer to slow cooker. Add remaining ingredients except pasta and spinach. Cook on low for 6-8 hours, adding pasta and spinach last.
How Can I Make This Soup Gluten-Free?
Substitute the small pasta with a gluten-free variety or use rice. Verify your vegetable broth is certified gluten-free. Follow the same cooking steps, adjusting simmer time if needed for the chosen pasta alternative’s cooking requirements.
What Protein Options Can I Add?
Add cubed tofu or 1 cup cooked chickpeas for plant-based protein. For animal protein, incorporate 1 cup shredded cooked chicken or cooked Italian sausage slices. Confirm proteins are fully cooked before adding them in the final 10 minutes.
Are There Low-Sodium Alternatives for This Recipe?
Reduce sodium by using low-sodium vegetable broth and canned tomatoes. Omit salt or replace with 1/4 teaspoon salt substitute. Rinse beans thoroughly to eliminate excess salt. Opt for fresh herbs instead of dried ones for enhanced flavor.
How Can I Adjust the Recipe for a Larger Group?
Double all ingredient quantities to serve 12. Use a larger stockpot to accommodate the increased volume. Guarantee even cooking by maintaining a consistent simmer and stirring frequently. Adjust seasoning to taste, considering the expanded batch size.
Vegetable Minestrone Soup
Equipment
- 1 large stockpot
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 stalks celery diced
- 1 zucchini diced
- 1 red bell pepper diced
- 1 cup green beans chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup small pasta such as ditalini
- 1 can kidney beans drained and rinsed
- 1 cup spinach roughly chopped
- 1/4 cup grated Parmesan cheese optional
Instructions
- Heat olive oil in a large stockpot over medium heat.
- Add onion and garlic, and sauté until the onion is translucent.
- Add carrots and celery, and sauté for another 5 minutes.
- Stir in zucchini, red bell pepper, and green beans.
- Add diced tomatoes and vegetable broth to the pot.
- Stir in oregano, basil, salt, and black pepper.
- Bring the mixture to a boil, then reduce heat and let simmer for 25 minutes.
- Add pasta and kidney beans to the pot and cook for another 10 minutes.
- Stir in spinach and cook until wilted, about 2 minutes.
- Remove from heat and let the soup rest for 5 minutes before serving.
- Serve hot with grated Parmesan cheese, if desired.
Notes
