Go Back
- 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 zucchini, chopped - 1 bell pepper (red or yellow), diced - 1 cup green beans, trimmed and cut into bite-size pieces - 1 can (14 oz) diced tomatoes, with juices - 4 cups vegetable broth - 1 can (15 oz) cannellini beans, drained and rinsed - 1 cup small pasta (like ditalini or macaroni) - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Grated Parmesan cheese (optional, for serving) This recipe is packed with fresh veggies. It brings color, taste, and nutrition to your table. You’ll use simple ingredients you can find at any store. Start with olive oil. It adds flavor and helps cook your veggies. Onions and garlic give a great base taste. Carrots and celery add crunch and sweetness. Zucchini and bell peppers bring more color and texture. Green beans round out this mix with their fresh bite. Canned items like diced tomatoes and cannellini beans make cooking easy. They add body and protein to the soup. The vegetable broth is key for a rich flavor. Small pasta is fun and fills you up. Don’t forget the herbs! Oregano and basil add an earthy taste. Salt and pepper bring it all together. Finally, fresh parsley gives a bright touch. If you want, sprinkle some Parmesan cheese on top for extra flavor. This veggie packed minestrone is not just a meal; it’s a warm hug in a bowl. - Heat olive oil and sauté onion and garlic: Start by adding one tablespoon of olive oil to a large pot over medium heat. Once hot, toss in one diced medium onion. Cook for about three to four minutes until it softens. Then add two cloves of minced garlic and sauté for one more minute. - Add and cook diced vegetables: Next, stir in two diced carrots, two diced celery stalks, one chopped zucchini, and one diced bell pepper. Cook these for five to seven minutes. You want them to soften but still have some crunch. - Incorporate green beans into the mix: Now, take one cup of trimmed and cut green beans. Add them into the pot and mix well with the other veggies. - Add diced tomatoes and vegetable broth: Pour in one can of diced tomatoes, including the juices, along with four cups of vegetable broth. Stir everything together and bring the mix to a boil. - Season with herbs and spices: Once boiling, add one can of drained and rinsed cannellini beans. Then sprinkle in one teaspoon each of dried oregano and dried basil. Don’t forget to season with salt and pepper to taste. - Cook pasta to desired doneness: Reduce the heat to a simmer and stir in one cup of small pasta, like ditalini or macaroni. Cook for 8 to 10 minutes, or until the pasta is al dente. - Adjust seasoning as necessary: Taste the minestrone and adjust the seasoning if needed. Add more salt or pepper to enhance the flavor. - Garnish with parsley and serve: Ladle the minestrone into bowls. Top with fresh chopped parsley for a pop of color. If you like, sprinkle grated Parmesan cheese on top before serving. Choosing the right vegetables is key. I like to use a mix of soft and crunchy veggies. This gives texture and flavor. Start with onion and garlic for a strong base. Carrots and celery add sweetness and crunch. Zucchini and bell pepper bring a nice color. Green beans offer a fresh bite. Cooking your pasta al dente is important. This means it should be firm but not hard. Overcooked pasta can turn mushy in the soup. Add the pasta last and watch the time closely. To elevate the taste, consider adding herbs. Fresh basil and oregano work wonders in this dish. You can also try thyme or rosemary for a twist. A pinch of red pepper flakes adds a nice kick. Using homemade broth makes a big difference. It’s richer and adds depth. If you use store-bought broth, choose low-sodium to control the salt. Serve your minestrone with crusty bread. The bread is perfect for dipping. A fresh salad on the side adds crunch. Make your dish visually appealing. Garnish with fresh parsley for color. A sprinkle of grated Parmesan cheese can make it special. Enjoy your meal with a touch of style! {{image_2}} You can easily adjust this minestrone for different diets. For a vegan or vegetarian version, skip the Parmesan cheese. Use olive oil for cooking, and ensure your broth is vegetable-based. This way, everyone can enjoy a warm bowl of goodness. If you're gluten-free, swap the small pasta with gluten-free options. Look for rice, quinoa, or gluten-free pasta made from lentils or chickpeas. These swaps keep the dish hearty and satisfying. Fresh seasonal vegetables make this dish shine. In summer, try adding corn, tomatoes, or bell peppers. In winter, use root vegetables like potatoes or sweet potatoes. Seasonal veggies not only taste better but also give you the best nutrients. They also help you connect with local farms. Always check your local market for fresh produce. This way, you can adapt your recipe based on what's available. You’ll be surprised how a simple change can elevate the dish. Adding protein can make your minestrone even heartier. If you like meat, try diced chicken or ground turkey. Brown it first with the onion and garlic for added flavor. You can also add cooked sausage for a savory touch. For a plant-based option, toss in more legumes. Chickpeas or lentils are great choices. They boost the protein content while keeping it healthy. This way, your minestrone is not only filling but also packed with nutrients. To keep your veggie packed minestrone fresh, use these tips: - Refrigerate Leftovers: Store the soup in an airtight container. It helps to keep it fresh for up to 4 days. - Freezing Instructions: If you want to store it longer, pour the soup into freezer-safe bags. Make sure to remove air. This way, you can keep it for up to 3 months. When you want to enjoy your minestrone again, follow these steps: - Recommended Methods: The best way to reheat is on the stove. Pour the soup into a pot and heat it slowly over medium. - Restoring Texture: If the soup thickens after freezing, add a splash of vegetable broth. Stir well to bring back the desired texture. Knowing how long your minestrone lasts is key: - Refrigerated: Expect it to last about 4 days. - Frozen: It can stay fresh for up to 3 months. Just remember to label your bags with the date! How do I make Minestrone in a slow cooker? You can easily make Minestrone in a slow cooker. Start by adding all your chopped veggies, beans, and tomatoes. Pour in the vegetable broth and add your herbs. Set your cooker on low for 6-8 hours or high for 3-4 hours. Stir in the pasta during the last 30 minutes of cooking. Can I substitute fresh vegetables for canned ones? Yes, you can use fresh vegetables instead of canned ones. Fresh vegetables will add a nice crunch and flavor. Just remember to chop them into small, even pieces for even cooking. You can also adjust cooking times based on the type of fresh veggies you choose. What type of pasta is best for Minestrone? Small pasta works best for Minestrone. I like to use ditalini or macaroni. These shapes soak up the broth well and add texture to the soup. You can also use gluten-free pasta if needed. How can I make Minestrone spicier? To add heat, try adding red pepper flakes or diced jalapeños. You can also use a spicy sausage or add a dash of hot sauce. Taste as you go to find the right level of spice for you. Can I prepare Minestrone ahead of time? Yes, Minestrone tastes great when made ahead. You can make it a day in advance and store it in the fridge. The flavors will deepen overnight. Just remember to cook the pasta separately and add it when serving to keep it from getting mushy. In this article, we explored a delightful minestrone recipe packed with vegetables, herbs, and pasta. You learned how to prepare, cook, and enhance this dish with simple ingredients. We also discussed variations to suit your needs and ways to store leftovers. Minestrone is flexible and fun. You can mix flavors and adjust textures as you like. Enjoy crafting your perfect bowl!

Veggie Packed Minestrone

Discover the ultimate comfort food with this veggie packed minestrone recipe! Bursting with fresh vegetables, hearty beans, and flavorful herbs, this soup is not only delicious but also nutritious. Perfect for any day, it comes together in just 35 minutes. Ready to warm up your kitchen? Click through to unveil the full recipe and enjoy a bowl of goodness that will leave everyone asking for seconds!
Print Recipe Pin Recipe

Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 zucchini, chopped

1 bell pepper (red or yellow), diced

1 cup green beans, trimmed and cut into bite-size pieces

1 can (14 oz) diced tomatoes, with juices

4 cups vegetable broth

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

1 cup small pasta (like ditalini or macaroni)

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.

    Sauté the Base: Add the diced onion, and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute.

      Add the Vegetables: Toss in the diced carrots, celery, zucchini, and bell pepper. Sauté for about 5-7 minutes, or until the vegetables are beginning to soften.

        Incorporate Green Beans: Add the trimmed and cut green beans, then stir to combine.

          Add Tomatoes and Broth: Pour in the diced tomatoes (with juices) and vegetable broth. Stir well and bring the mixture to a boil.

            Season: Add the cannellini beans, oregano, basil, salt, and pepper to the pot.

              Cook the Pasta: Once boiling, reduce the heat to a simmer. Stir in the small pasta and allow to cook for 8-10 minutes, or until the pasta is al dente.

                Adjust Seasoning: Taste and adjust the seasoning with more salt and pepper if necessary.

                  Garnish and Serve: Ladle the minestrone into bowls and garnish with fresh parsley. If desired, sprinkle with grated Parmesan cheese before serving.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6