Vegetable Minestrone Soup is a hearty and healthy dish full of colorful vegetables, beans, and pasta in a tasty broth. It’s perfect for a warm and filling meal any day of the week.
I like to add a little grated cheese on top—nothing fancy, just enough to make each spoon even better. It makes me feel like a cozy chef in my own kitchen!
For a quick meal, freeze leftovers in portions. Just reheat and enjoy a wholesome bowl anytime you need it quick and easy.
Ingredients & Substitutions
Olive oil: I use extra virgin olive oil to build a flavorful base. A good quality oil makes a difference. You can swap with avocado oil if needed, but avoid using only vegetable oil for richer flavor.
Vegetables: Typical minestrone has carrots, celery, and onions. Use fresh, crisp vegetables for the best taste. Feel free to swap zucchini or spinach if you prefer a different veggie, just add them near the end.
Beans: I recommend cannellini or kidney beans for creaminess and protein. Canned beans are quick. Rinse well to remove excess salt or use cooked dried beans for a hearty touch.
Broth: Use vegetable broth for the classic flavor. Homemade is best, but store-bought works fine. For a richer soup, try adding a splash of Parmesan rind or a teaspoon of miso paste.
Pasta or Rice: Small pasta shapes or white rice thicken the soup. Use quick-cooking pasta, or add cooked rice at the end so it doesn’t get mushy. You can swap with quinoa for a healthier option.
How do I keep the vegetables from overcooking in minestrone?
To keep vegetables from becoming mushy, add quick-cooking ingredients like spinach or zucchini in the last 5 minutes of cooking. Hard vegetables like carrots and celery should cook first for about 15-20 minutes. Adjust timing based on size.
- Cook root vegetables first until tender, about 15-20 minutes.
- Add quicker-cooking veggies near the end, 5-10 minutes before serving.
- Taste-test often, and remove pot from heat once vegetables reach your preferred texture.
How to Make Vegetable Minestrone Soup?
Ingredients You’ll Need:
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 can diced tomatoes (14 oz)
- 1 cup green beans, trimmed
- 1 potato, diced
Pantry Items
- 4 cups vegetable broth
- 1 cup cooked pasta or rice
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
How Much Time Will You Need?
Preparation: 10 minutes; Cooking: 30 minutes; Total: 40 minutes
Step-by-Step Instructions:
1. Prepare the vegetables
Wash and chop all the vegetables into small, even pieces for quick cooking.
2. Sauté onions and celery
Heat olive oil in a large pot. Add chopped onions and celery. Cook for 5 minutes until softened.
3. Add carrots, potatoes, and zucchini
Stir in the diced carrots, potatoes, and zucchini. Cook for another 5 minutes, stirring occasionally.
4. Pour in broth and tomatoes
Add vegetable broth and canned tomatoes. Stir in oregano, salt, and pepper. Bring to a boil.
5. Simmer the soup
Reduce heat. Cover and simmer for 20 minutes until vegetables are tender.
6. Add green beans and cooked pasta
Stir in green beans and cooked pasta or rice. Cook for 5 more minutes to heat through.
7. Serve the soup
Taste and adjust seasoning if needed. Serve hot in bowls. Enjoy your minestrone!
