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- 1 tablespoon extra virgin olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 stalks celery, diced - 1 medium zucchini, diced - 1 bell pepper (red or yellow), chopped into bite-sized pieces - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 cup fresh spinach leaves, roughly chopped - 1 can (14 oz) diced tomatoes along with their juice - 4 cups vegetable broth (preferably low-sodium) - 1 can (15 oz) cannellini beans, thoroughly rinsed and drained - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and black pepper, to taste - 1 cup small pasta shapes (such as ditalini or elbow pasta) In this veggie-packed minestrone soup, each ingredient plays a key role. The olive oil adds a rich base. Onions and garlic bring flavor upfront. Carrots and celery add crunch and sweetness. Zucchini and bell peppers bring color and texture. Green beans boost the health factor. Canned tomatoes add depth. They provide acidity, making the soup bright and fresh. Low-sodium vegetable broth is the heart of the soup. It keeps everything moist and enhances the overall flavors. Cannellini beans give protein and heartiness. Dried herbs like oregano and basil bring warmth and aroma. Adjust the salt and pepper to fit your taste. Finally, small pasta shapes make the soup filling. You can use ditalini or elbow pasta for fun bites. Each ingredient works together to create a delicious and healthy meal. 1. Chopping and dicing vegetables - Start with the onion. Chop it finely. This adds great flavor. - Mince the garlic cloves. They will add a nice aroma. - Peel and dice the carrots into small pieces. They add sweetness. - Dice the celery into small bits. It gives a nice crunch. - Cut the zucchini into bite-sized pieces. This adds texture. - Chop the bell pepper into small chunks. Use red or yellow for color. - Trim the green beans and cut them into 1-inch pieces. They add freshness. 2. Prepping canned ingredients - Open the can of diced tomatoes. Don’t drain the juice; it adds flavor. - Rinse and drain the cannellini beans. This removes extra salt. 3. Cooking pasta - Measure out one cup of small pasta shapes. Ditalini or elbow pasta works well. 1. Sautéing aromatics - In a large pot, heat the extra virgin olive oil over medium heat. - Add the finely chopped onion and minced garlic. Stir and cook for about five minutes. - You want the onion to become soft and fragrant. 2. Adding vegetables - Stir in the diced carrots and celery. Cook for another three to four minutes. - Then, add the diced zucchini, chopped bell pepper, and green beans. - Cook for about five more minutes. Stir often to avoid sticking. 3. Incorporating broth and beans - Pour in the diced tomatoes with their juice and the vegetable broth. - Turn up the heat to bring it to a gentle boil. - Once boiling, add the rinsed cannellini beans, oregano, and basil. - Season with salt and black pepper. 4. Simmering and adding pasta - Reduce the heat to low. Let the soup simmer uncovered for about 15 minutes. - This lets the flavors blend beautifully. - Now, add the small pasta shapes. Cook for another 10 to 12 minutes. 5. Final touches with spinach - Fold in the roughly chopped spinach leaves. Stir gently until they wilt. - This takes about two minutes. Taste the soup and adjust seasoning if needed. - Let the soup cool for a few minutes before serving. To boost the flavor of your minestrone soup, focus on seasoning. Start with salt and black pepper. Adjust these to fit your taste. You can add more herbs too. Fresh basil or parsley adds a nice touch. Dried herbs like oregano and basil work well too. Mix them in while the soup simmers for the best taste. Sautéing is key for great soup. Heat the olive oil first. Then add the onion and garlic. This step brings out their flavors. Cook them until soft and fragrant. For even cooking, chop your veggies to the same size. This way, they cook at the same rate. Stir often to prevent sticking and burning. Garnish your soup for a lovely finish. Fresh basil leaves add color and flavor. You can sprinkle grated Parmesan cheese on top too. If you like, drizzle more olive oil just before serving. Pair your soup with crusty bread for a hearty meal. A simple green salad makes a nice side too. These pairings complement the soup's fresh flavors. Enjoy your healthy and simple meal! {{image_4}} You can change the veggies in your minestrone soup. Try using sweet potatoes or peas. You can also add corn or kale for a different taste. Mix and match what you have in your fridge. If you want to swap out the pasta, use quinoa or rice. These options add a nice texture. You can even skip the grains and make a veggie-rich soup. To make this soup vegan, skip the cheese. Use vegetable broth and ensure canned goods are vegan-friendly. You can enjoy the same great flavors without animal products. For gluten-free options, use gluten-free pasta. Many brands make great pasta alternatives. Always check labels to confirm they meet your dietary needs. This way, everyone can enjoy a warm bowl of soup. To keep your minestrone soup fresh, choose the right container. Glass or BPA-free plastic containers work best. They help keep the soup from absorbing odors. Ensure the container has a tight lid to prevent spills. Before putting the soup away, let it cool down. This step helps prevent moisture buildup. Once cooled, pour the soup into your chosen container. Seal it well. Store the soup in your fridge for up to three days. When reheating your minestrone soup, I recommend using the stove. Pour the soup into a pot and heat on medium. Stir often to avoid burning. This method keeps the flavor strong and the texture smooth. You can also use a microwave if you’re short on time. Place the soup in a microwave-safe bowl. Heat it in 30-second bursts, stirring in between. This method warms the soup evenly. To keep the soup tasty, add a splash of broth or water if it seems thick. This helps revive the flavors and keeps the soup from drying out. Enjoy your warm bowls of veggie-packed goodness! How long does minestrone soup last? Minestrone soup lasts about 3 to 4 days in the fridge. Store it in a sealed container. Can I freeze minestrone soup? Yes, you can freeze minestrone soup! It keeps well for up to 3 months. Just let it cool first before freezing. What can I use instead of cannellini beans? You can swap cannellini beans for kidney beans or great northern beans. Both work well and add flavor. Can I make this soup ahead of time? Absolutely! Making the soup in advance helps the flavors blend better. Reheat it on the stove or in the microwave. In this guide, we explored making a delicious minestrone soup. We covered everything from fresh ingredients to step-by-step cooking. I shared tips for flavor and storage, plus answers to common questions. Creating your own minestrone soup is easy and fun. With simple swaps, you can fit your diet. Enjoy making it, and savor each tasty spoonful!

Veggie Packed Minestrone Soup

Warm up with a hearty and nutritious veggie-packed minestrone soup that's perfect for any season! This delightful recipe combines fresh vegetables, beans, and pasta in a savory broth that's bursting with flavor. Easy to prepare and sure to please the whole family, this soup is a delicious way to boost your veggie intake. Click through to explore the full recipe and create your own comforting bowl of goodness today!
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Ingredients
  

1 tablespoon extra virgin olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, peeled and diced

2 stalks celery, diced

1 medium zucchini, diced

1 bell pepper (red or yellow), chopped into bite-sized pieces

1 cup green beans, trimmed and cut into 1-inch pieces

1 cup fresh spinach leaves, roughly chopped

1 can (14 oz) diced tomatoes along with their juice

4 cups vegetable broth (preferably low-sodium)

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

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and black pepper, to taste

1 cup small pasta shapes (such as ditalini or elbow pasta)

Instructions
 

In a large pot or Dutch oven, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 5 minutes or until the onion becomes translucent and fragrant.

    Add the diced carrots and celery to the pot, stirring to combine. Cook for another 3-4 minutes until they begin to soften.

      Incorporate the diced zucchini, chopped bell pepper, and the green beans into the mixture. Cook for an additional 5 minutes, stirring occasionally to prevent any sticking.

        Pour in the diced tomatoes with their juice followed by the vegetable broth. Increase the heat to bring the mixture to a gentle boil.

          Once it reaches a boil, add the rinsed cannellini beans, dried oregano, dried basil, along with a generous pinch of salt and black pepper. Reduce the heat to low and let it simmer uncovered for about 15 minutes to allow the flavors to meld.

            Include the small pasta shapes into the soup, cooking for another 10-12 minutes, or until the pasta is al dente and the soup has thickened slightly.

              Finally, fold in the roughly chopped spinach leaves, stirring gently until they wilt, which should take around 2 minutes. Taste the soup and adjust seasoning if necessary.

                Remove the pot from heat and allow the soup to cool for a few minutes before serving for optimal flavor.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                    - Presentation Tips: Serve the soup hot in warm bowls, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired. For a rustic finish, drizzle a touch more extra virgin olive oil over the top right before serving. Enjoy!