Veggie Minestrone Soup
There’s nothing quite like a big pot of hearty minestrone simmering away in the kitchen. This veggie-packed soup is warm, nourishing, and perfect for evenings when you want something wholesome but easy to make. Plus, it’s a great way to use up whatever vegetables you have on hand.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 carrots chopped
- 2 celery stalks chopped
- 1 zucchini diced
- 1 red bell pepper chopped
- 1 can 14 ounces diced tomatoes
- 1 can 14 ounces white beans, drained and rinsed
- 1/2 cup small pasta such as ditalini or elbow
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 handful fresh spinach or kale chopped
- Fresh basil and grated Parmesan for serving (optional)
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion first and stir it around for about 1 minute to start softening. Then add the minced garlic, stirring often so it doesn’t burn.
- Cook together for 2–3 minutes until the onion looks translucent and the garlic smells fragrant. This step builds the flavor foundation for the entire soup.
- Add the carrots, celery, zucchini, and red bell pepper to the pot. Stir to coat them in the oil and aromatics.
- Let them cook for about 5 minutes, stirring every so often so they soften slightly but still hold their shape. You’ll notice the colors brighten and the vegetables start to release their natural sweetness.
- Pour in the can of diced tomatoes (with all their juices) and the vegetable broth. Give everything a good stir to combine. Sprinkle in the dried oregano, dried basil, dried thyme, salt, and pepper.
- Turn the heat up just enough to bring the soup to a gentle boil - this helps the dried herbs release their flavor into the broth.
- Once boiling, reduce the heat to low so the soup is just simmering. Let it cook for 10 minutes without a lid, which allows the flavors to meld and the broth to become richer.
- Stir once or twice during this time to keep everything cooking evenly.
- Stir in the white beans and pasta. Keep the soup at a gentle simmer and cook for about 10 minutes more, or until the pasta is just al dente.
- Stir occasionally to prevent the pasta from sticking together or settling at the bottom. If the soup starts to get too thick, you can add a splash of extra broth or water.
- Once the pasta is cooked, add the spinach or kale. Stir gently and let the greens wilt for about 2 minutes. They should turn a vibrant green and become tender without overcooking.
- Taste the soup and adjust the seasoning if needed by adding more salt or pepper. Ladle the soup into bowls while it’s piping hot.
- Garnish each serving with fresh basil (or parsley) and a sprinkle of Parmesan cheese if desired. Serve right away for the best flavor.
Notes
Cut Vegetables Evenly: Try to keep your vegetable pieces about the same size so they cook at the same rate. This makes for a better texture in every spoonful and avoids some pieces being undercooked while others are too soft.
Don’t Overcook Pasta: Pasta continues to absorb broth even after you turn off the heat. Stop cooking it when it’s just al dente so it stays pleasantly firm by the time you serve. If reheating leftovers, you may need to add extra broth to loosen it up.
Taste and Season in Layers: Add a pinch of salt after sautéing the vegetables, then again after adding the broth, and once more right before serving. Layering your seasoning this way creates a deeper, more balanced flavor rather than just adding salt at the end.
Use Good-Quality Broth: Since the broth makes up much of the soup’s flavor, choose one you love the taste of. A homemade vegetable broth will give the richest flavor, but a good store-bought version works well too.
Make It Vegan: Simply skip the Parmesan garnish or replace it with a dairy-free Parmesan alternative or nutritional yeast for a cheesy flavor.
Add Extra Protein if Desired: While the white beans provide protein, you can stir in chickpeas, lentils, or even cubed tofu toward the end for an extra boost.
Make Ahead for Better Flavor: This soup tastes even better the next day after the flavors have had time to develop. Store it in the fridge overnight and reheat gently before serving.
Adjust the Consistency: If you prefer a brothier soup, add an extra cup of vegetable broth. For a thicker, heartier texture, let it simmer a few extra minutes uncovered to reduce slightly.