Minestrone soup is a hearty mix of vegetables, pasta, and beans in a tasty broth. It’s perfect for warming up on chilly days, and you can add whatever veggies you have on hand!
This soup really shines with its flavors. I love throwing in extra garlic and fresh herbs. The best part? It’s a great way to use up leftovers. A win-win for me! 🥳
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing your veggies, adding a wonderful flavor. You can substitute with avocado oil or canola oil if that’s what you have on hand.
Beans: Cannellini and kidney beans give the soup protein and heartiness. Feel free to mix and match with black beans or chickpeas if you prefer or have those available.
Pasta: While I love ditalini for its small size, any small pasta like elbow macaroni or even broken spaghetti works too. Just keep an eye on cooking times!
Vegetables: Zucchini and green beans are classic, but you can toss in whatever vegetables you’re looking to use up. Think spinach, kale, or even chopped bell peppers!
Herbs: Dried basil and oregano are ideal, but you can switch to fresh herbs or a pinch of Italian seasoning as a shortcut. Fresh herbs really boost the taste!
How Do I Make Sure My Vegetables Are Tender and Flavorful?
Getting the vegetables just right is key for a great minestrone soup. Start by cutting all your veggies into similar sizes, so they cook evenly. Sauté the onions and garlic first to build a flavorful base, then add harder vegetables like carrots and celery before softer ones.
- Cook the onions and garlic until they’re soft, about 4-5 minutes.
- Add carrots and celery next, cooking them for another 5 minutes which lets their sweet flavor come out.
- Finally, add zucchini and green beans just a few minutes before your liquids. This way, they stay vibrant and avoid mushiness.
Simmer your soup gently after adding broth and beans. Quick boiling can make vegetables tough. Keep it at a gentle simmer for 15 minutes to get a perfectly tender texture!
How to Make Hearty Minestrone Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium zucchini, sliced
- 1 cup green beans, chopped
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 3/4 cup small pasta (such as ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
Optional for Serving:
- Grated Parmesan cheese
How Much Time Will You Need?
This comforting Minestrone Soup will take about 15 minutes to prep and 30 minutes to cook. In total, you’ll have this delicious, hearty soup ready in just about 45 minutes!
Step-by-Step Instructions:
1. Start Cooking the Base:
Begin by heating the olive oil in a large pot over medium heat. Once it’s nice and warm, add the diced onion and minced garlic. Sauté them together for about 4-5 minutes until they become softened and fragrant. This step sets the flavor base for your soup!
2. Add the Crunchy Veggies:
Next, toss in the sliced carrots and celery. Stir them along with the onion and garlic for another 5 minutes. This allows the carrots to soften a bit while keeping their crunch.
3. Mix in More Veggies:
Now, add the sliced zucchini and chopped green beans. Stir everything together and let it cook for 2-3 minutes. You want the veggies to remain vibrant and colorful.
4. Bring in the Broth and Tomatoes:
Pour in the can of diced tomatoes (don’t forget the juice!) and the vegetable broth. Turn up the heat and bring the soup to a gentle boil. It should look like a beautiful mix of colors!
5. Add the Beans and Seasonings:
Once boiling, add the drained cannellini and kidney beans along with the dried oregano, dried basil, salt, and pepper. Lower the heat and let the soup simmer for about 15 minutes. This allows all the flavors to combine and the veggies to become tender.
6. Pasta Time!
After the soup has simmered, stir in your small pasta. Cook according to the package instructions, usually around 7-8 minutes, until the pasta is al dente. The pasta will soak up some of that wonderful broth!
7. Finishing Touches:
Once the pasta is cooked, remove the pot from heat and stir in the fresh chopped parsley for that extra burst of flavor. Give it a taste and adjust the seasoning if needed.
8. Serve and Enjoy:
Dish out the soup into bowls while it’s hot. Top with extra parsley and a sprinkle of grated Parmesan cheese if you like! Enjoy your hearty, colorful Minestrone Soup that’s packed with veggies, beans, and pasta—perfect for a cozy meal!
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Frozen vegetables can be a great time-saver. Simply add them at the same step as you would fresh vegetables and cook until heated through, slightly adjusting the cooking time to ensure everything is tender.
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Make sure to cool the soup completely before refrigerating to preserve its flavors and freshness!
Can I Make This Soup Vegan?
Yes, this recipe is naturally vegan as it uses vegetable broth and no animal products. However, if you skip the Parmesan cheese, you can ensure it stays 100% vegan!
What Can I Substitute for Pasta?
If you’re looking for a gluten-free option or want to reduce carbs, substitute the pasta with cauliflower rice, quinoa, or simply skip it and load up on more beans and vegetables!
