Vegetable Minestrone Soup

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Vegetable minestrone soup is a tasty and filling meal that’s perfect for cold days. You can make it with lots of different veggies, beans, and pasta. This hearty Italian soup is easy to customize based on what you have in your kitchen.

You’ll love how simple it is to make minestrone soup at home. Just toss your favorite veggies in a pot with some broth, beans, and noodles. In no time, you’ll have a warm and comforting soup to enjoy. It’s great for lunch or dinner, and you can even freeze leftovers for later.

Table of Contents

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need for a tasty vegetable minestrone soup:

1 onion, diced
2 carrots, chopped
2 celery stalks, sliced
3 garlic cloves, minced
1 zucchini or yellow squash, diced
1 cup green beans, cut into 1-inch pieces
1 potato, peeled and cubed
1 can (14 oz) diced tomatoes

You can swap the potato for butternut squash for a different flavor. No zucchini? Try using yellow squash instead.

For the broth, use:

6 cups vegetable or chicken broth
2 tablespoons tomato paste
1 bay leaf
1 sprig rosemary (or 1 teaspoon dried)

Don’t have rosemary? Thyme works well too. You can use dried herbs if fresh aren’t available.

For seasoning:

Salt and pepper to taste
2 tablespoons olive oil

Feel free to add your favorite pasta or beans for extra texture. Kidney beans or small pasta shapes like ditalini are great choices.

Remember, minestrone is flexible. You can use whatever veggies you have on hand. Cabbage, spinach, or kale make nice additions too.

Instructions

Start by chopping your vegetables. Cut onions, carrots, celery, and potatoes into small, bite-sized pieces.

Heat olive oil in a large pot over medium heat. Add the chopped onions, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften.

Stir in minced garlic and cook for another minute. Add diced tomatoes, vegetable broth, and beans to the pot.

Bring the soup to a boil, then reduce heat and let it simmer for 15-20 minutes. Add your choice of pasta and cook until it’s tender.

Toss in any additional vegetables like zucchini or spinach in the last few minutes of cooking. Season with salt, pepper, and Italian herbs to taste.

Serve your minestrone hot. You can top it with grated Parmesan cheese and a drizzle of olive oil if you like.

Remember, this soup is flexible. Feel free to use whatever vegetables you have on hand. The key is to let the flavors meld together as it simmers.

Tips, Tricks & Storing

Make your minestrone soup even better with these handy tips:

• Cut veggies into bite-sized pieces for easy eating.
• Add a Parmesan rind while cooking for extra flavor.
• Toss in fresh herbs like basil or parsley just before serving.

Try these tricks to customize your soup:

• Swap veggies based on what’s in season or your preferences.
• Use different beans like cannellini or kidney for variety.
• Add small pasta shapes like ditalini or orzo for more texture.

Storing your minestrone is simple:

Let the soup cool completely.
Put it in airtight containers.
Keep in the fridge for 3-4 days.
Freeze for up to 3 months.