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I absolutely adore making this Hearty Vegetable Minestrone Soup, especially when the weather starts to turn chilly. This recipe is like a warm hug in a bowl, filled with an array of colorful vegetables, protein-packed beans, and tender pasta. What's not to love? It's a quintessential Italian comfort dish that you can whip up in less than an hour, and it'll make your kitchen smell heavenly.
The best part about this soup is its versatility. You can easily customize it with whatever veggies you have on hand. Plus, it's vegetarian-friendly and can be made vegan with a few simple swaps. I've carefully balanced the spices and herbs to give it a rich, satisfying flavor that hits all the right notes. Trust me, you won't miss the meat at all! Whether you're serving it as a cozy dinner main or a hearty starter, this Minestrone Soup is bound to be a hit with everyone at the table.
Why You'll Love This Recipe
Nutrient-Packed: This Minestrone Soup is a veritable powerhouse of vitamins, minerals, and fiber, thanks to its variety of vegetables and beans. It's a delicious way to eat the rainbow and nourish your body from the inside out.
Quick and Easy: With just 15 minutes of prep time and 40 minutes of cooking, you'll have a hearty, home-cooked meal on the table in under an hour. It's a weeknight lifesaver!
Vegetarian and Vegan-Friendly: As is, this recipe is perfect for vegetarians. And if you're vegan or serving someone who is, it's easy to adapt with a few minor adjustments.
Satisfying: This isn't a light, brothy soup. It's a substantial, hearty dish that can stand alone as a meal, complete with protein, veggies, and starch. One bowl will fill you up and keep you satisfied for hours.
How to Make Hearty Vegetable Minestrone Soup
- Prep the Veggies: First, I chop all my vegetables—onion, carrots, celery, zucchini, and green beans. It's a bit of knife work, but it pays off with the final result.
- Sauté the Base: I heat up some olive oil in a large pot over medium heat. Then, I throw in the diced onions and minced garlic, sautéing them until they become translucent and aromatic.
- Add More Veggies: Next, I add the chopped carrots, celery, zucchini, and green beans to the pot. I give them a good stir and let them cook for about 5 minutes to soften up slightly.
- Pour in Liquids and Tomatoes: I then pour in the vegetable broth, water, and a can of diced tomatoes, juice and all. A quick stir to combine everything, and I bring it to a boil.
- Let It Simmer: Once it's boiling, I lower the heat to let it simmer for about 15 minutes. This is where the magic happens—the flavors begin to meld together, creating a beautiful, rich broth.
- Add Beans and Pasta: Now it's time for the cannellini beans and pasta. I add them to the pot, followed by the dried oregano and basil. Then, I let everything simmer for another 10-12 minutes until the pasta is al dente.
- Season to Taste: At this point, I taste the soup and adjust the seasonings. A pinch of salt, a dash of black pepper—whatever it needs to hit the right notes.
- Garnish and Serve: Finally, I remove the pot from the heat and let it sit for a few minutes, allowing the flavors to fully develop. When I'm ready to serve, I ladle the soup into bowls and garnish it with some freshly chopped parsley.
Tips and Tricks for the Perfect Hearty Vegetable Minestrone Soup
Fresh vs. Frozen Vegetables: While it might be tempting to cut corners and go for frozen veggies, fresh vegetables really do bring a vibrant, full-bodied flavor to this soup. The texture is also noticeably better with fresh produce, giving your Minestrone that homemade touch.
Choose Your Pasta Wisely: The pasta can be a game-changer. Smaller shapes like ditalini, small shells, or elbow macaroni work well because they cook evenly and provide a good ratio of pasta-to-broth in every bite. They also have a tendency to hold their shape during cooking and reheating, ensuring that your soup remains appetizing even as leftovers.
Bean Options: While I usually opt for cannellini beans, this recipe is versatile when it comes to the type of bean you use. Navy beans or chickpeas are excellent substitutes that also hold up well during cooking. Each bean type brings its own unique texture and flavor, so feel free to experiment.
Rest Before Serving: It might be tempting to dig in as soon as the cooking is done, but letting the soup rest for a few minutes off the heat makes all the difference. This brief pause allows the flavors to fully meld and the ingredients to settle into the broth, transforming the soup from good to outstanding.
Storing, Reheating, and Freezing Hearty Vegetable Minestrone Soup
One of the best things about this Minestrone Soup is its ability to keep well, making it perfect for meal prep or enjoying leftovers. Here's how to properly store, reheat, and freeze your soup:
Storing Leftovers
- Refrigerator: Place any leftover soup in an airtight container and store it in the fridge. It should keep well for up to 4-5 days. The flavors often meld and deepen over time, making the leftovers even more delicious.
Reheating
- Stovetop: My preferred method for reheating is to pour the amount you want to consume into a pot and warm it over medium-low heat. Stir occasionally to ensure it heats evenly. If the soup has thickened in the fridge, you may want to add a little extra broth or water to reach your desired consistency.
- Microwave: If you're short on time, you can also reheat the soup in the microwave. Place it in a microwave-safe bowl, cover loosely to allow steam to escape, and heat in 1-minute intervals, stirring in between, until hot.
Freezing
- Portioning: If you plan to freeze the soup, it's a good idea to portion it into individual servings. This makes it easier to defrost only what you'll consume.
- Cool Before Freezing: Make sure the soup is completely cool before transferring it to airtight, freezer-safe containers. This prevents ice crystals from forming on the top, which can affect the soup’s texture.
- Freeze for up to 3 Months: Label your containers with the date, and aim to consume the frozen soup within 3 months for optimal flavor and texture.
- Defrosting: To defrost, you can either place the frozen soup in the fridge overnight or use the defrost function on your microwave. Once it's partially thawed, reheat using your preferred method.
Recipe
Hearty Vegetable Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 zucchini diced
- 1 cup green beans trimmed and chopped
- 1 can 14 ounces diced tomatoes
- 4 cups vegetable broth
- 2 cups water
- 1 can 15 ounces cannellini beans, drained and rinsed
- 1 cup small pasta such as elbow or ditalini
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
- Add the diced carrots, celery, zucchini, and chopped green beans to the pot. Stir and cook for about 5 minutes, allowing the vegetables to soften slightly.
- Pour in the diced tomatoes with their juices, vegetable broth, and water. Stir well to combine. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15 minutes to allow the flavors to meld together.
- Add the drained cannellini beans and small pasta to the pot. Stir in the dried oregano, dried basil, salt, and black pepper. Continue simmering for an additional 10-12 minutes, or until the pasta is cooked al dente.
- Taste the soup and adjust the seasonings if needed. If the soup appears too thick, you can add a bit more water or vegetable broth to achieve your desired consistency.
- Once the pasta is cooked, remove the pot from the heat. Let the soup rest for a few minutes before serving to allow the flavors to fully develop.
- Ladle the Minestrone Soup into bowls and garnish with fresh chopped parsley. Serve hot and enjoy!
Nutrition
Hearty Vegetable Minestrone Soup - FAQ
Absolutely! If you're a meat-eater and would like to add some protein, cooked chicken, turkey, or even some Italian sausage would go well. Just make sure to cook the meat separately and add it towards the end to avoid overcooking.
This recipe is very forgiving when it comes to vegetable substitutions. Feel free to add or swap veggies like bell peppers, potatoes, or even some leafy greens like kale or spinach. Just keep in mind that leafy greens cook much faster, so add them towards the end of the cooking process.
If the soup becomes too thick, especially after adding the pasta and beans, you can simply add more vegetable broth or water to reach your desired consistency. Heat through and adjust the seasoning as needed.
One trick to amp up the flavor is to sauté the vegetables really well at the beginning, ensuring they're seasoned properly. Also, don't underestimate the power of good-quality vegetable broth and fresh produce. If you find the soup bland after cooking, adjust the seasoning with more salt, pepper, or even a splash of balsamic vinegar for added complexity.
Beth says
great recipe for meal prep.
Frank Newman says
not bad for a vegetarian recipe