What Vegetables Go in Minestrone Soup? (15 Best Veggies)

Knowing what veggies go in minestrone soup is important.

Very important.

I would even go so far as to say that it’s a life skill.

And while you may be tempted to just go with the basics (I see you, carrots and celery), I’m here to show you that there are so many other delicious options out there.

So, whether you’re looking for a hearty soup or something on the lighter side, read on for my top 15 picks.

See Also: 17 Best Herbs and Spices for Minestrone Soup

What Vegetables Go in Minestrone Soup?

The best vegetables for minestrone soup are the “holy trinity” of Italian cooking: onion, celery, and carrot. These three vegetables form the basis of many Italian dishes and will give your soup a nice flavor. You can also add other vegetables to your soup, such as potatoes, beans, zucchini, and spinach.

Still looking for ideas?

No problem!

Here are 15 veggies that go well in minestrone soup:

1. Onion

Onion adds flavor like no other to minestrone soup recipes.

I like to use yellow onion, but white onion or even red onion would work just as well.

The key with adding onion to minestrone soup is not to overcook the onions.

You want them to be soft, but still have a bit of a bite to them.

I typically add the onions towards the beginning of cooking the soup so they have time to soften up without turning into mush.

Onions are an essential ingredient in minestrone soup and if you don’t like onions, you can try substituting shallots or leeks, which will also add great flavor to the soup.

2. Carrots

Carrots add texture, color, and sweetness to minestrone soup.

I like to prepare carrots by peeling and chopping them into small pieces.

This vegetable is a great addition to minestrone soup because it is packed with nutrients and fiber.

Carrots are also low in calories and fat, making them a healthy choice for any meal.

3. Celery

Celery has a leafy and earthy flavor that goes well in minestrone soup.

I like to dice the celery into small pieces so that it breaks down and release its flavor into the soup as it cooks.

I typically add celery to my minestrone soup towards the end of the cooking time so that it retains some of its crunch.

If you prefer a softer vegetable, feel free to add the celery earlier on in the cooking process.

4. Potatoes

Potatoes need no introduction – they’re one of the most commonly eaten vegetables in the world.

I like to add them to my minestrone soup for a bit of extra heartiness and substance.

I usually just dice them up into small pieces so they can cook through easily in the soup.

You could also cut them into larger chunks if you prefer.

Just make sure to adjust the cooking time accordingly.

Potatoes are a great addition to minestrone soup because they soak up all the delicious flavors of the broth and other ingredients.

Plus, they add some much-needed heft and filling power to this otherwise light soup.

5. Sweet Potatoes

If regular white potatoes just aren’t doing it for you in minestrone soup, why not try something a little different and add some sweet potatoes instead?

Sweet potatoes are delicious, nutritious, and they add a beautiful touch of color to any dish.

I like to dice them up into small pieces so that they cook evenly and quickly.

I also like to add them towards the end of the cooking process so that they retain their shape and don’t turn into mush.

If you’re looking for something new to try in your soup, give sweet potatoes a shot – I think you’ll be pleasantly surprised!

6. Peas

Peas are like little balls of flavor and they are one of my favorite vegetables to add to minestrone soup.

I like to add them in right at the end so they retain their bright green color and don’t get overcooked.

I think that peas are a great addition to minestrone soup because they provide a sweetness and freshness that can be lacking in other vegetable-based soups.

Peas also have a bit of a starchy quality to them which helps to thicken the soup slightly.

If you are using frozen peas, there is no need to thaw them before adding them into the soup.

Just add them in straight from the freezer and they will cook perfectly in the hot soup.

7. Corn

If you have a can of corn sitting in your pantry, then you’re already halfway to making a delicious minestrone soup!

I like to add corn to my minestrone soup because it adds a sweetness and creaminess that compliments the other savory flavors in the soup.

To prepare the corn, simply drain it and add it into the soup towards the end of cooking.

This way, the corn stays nice and tender.

I also like to garnish my minestrone soup with some chopped parsley or basil for an extra pop of color and flavor.

8. Green Beans

Green beans might sound like an odd choice for minestrone soup, but trust me, they are delicious in it!

I like to add them in right at the end of the cooking process so they retain their bright green color and remain crisp.

Simply blanch the green beans in some boiling water for a minute or two, then shock them in a bowl of ice water.

Once the soup is finished cooking, add the green beans in and let them warm through for a minute or two.

The green beans add a lovely pop of color to the soup and their flavor pairs perfectly with all the other ingredients.

9. Mushrooms

Who doesn’t like mushrooms?

They’re earthy, they’re savory, they’re umami-packed little flavor bombs.

I like to add mushrooms to my minestrone soup for an extra depth of flavor.

I usually use cremini mushrooms, but you can really use any kind you like.

1. I start by sautéing the mushrooms in a bit of olive oil until they’re nice and browned.
2. Then, I add them into the soup pot with the rest of the veggies and let everything simmer together until it’s nice and hearty.

The mushrooms really give the soup a boost of savoriness that takes it over the top.

It’s one of my favorite things to add into this particular soup, but of course you can experiment with other veggies too.

10. Zucchini

Zucchini is like a blank canvas when it comes to minestrone soup.

You can really add any type of zucchini, whether it be yellow or green, and it will taste great.

I like to dice up my zucchini into small pieces so that it can really soak up all the flavors in the soup.

Zucchini is a pretty versatile vegetable, so you can really add it to any type of soup and get great results.

It’s also a healthy vegetable, so you can feel good about adding it to your soup as well.

11. Broccoli

Broccoli isn’t everybody’s favorite vegetable, but I really enjoy adding it to my minestrone soup.

I like to cut the broccoli into bite-sized pieces and then blanch it before adding it to the soup.

Blanching is a quick process where you cook the broccoli in boiling water for just a minute or two before adding it to the soup.

This helps to soften the broccoli slightly so that it isn’t too crunchy in the final dish.

It also helps to preserve its bright green color, which makes for a prettier soup.

12. Cauliflower

Cauliflower is amazing at soaking up flavors, which is why I love to add it to my soup.

I like to chop the cauliflower into small pieces so that it can really soak up all of the delicious broth and other flavors in the soup.

Cauliflower is also a great source of fiber and antioxidants, making it a healthy addition to any dish.

This particular vegetable has a mild flavor, so it won’t overpower the soup but will still add some great depth of flavor.

13. Cabbage

Cabbage adds a lot of texture and bulk to a soup, and I like to shred it into thin strips before adding it to the pot.

I find that cabbage holds up well in soups and doesn’t get mushy like some other vegetables can.

Shredding the cabbage also helps it to cook evenly and quickly.

It’s a hearty vegetable that can really help to make a filling soup.

14. Spinach

If health is your goal, then you can’t go wrong with adding spinach to your minestrone soup.

Spinach is a nutrient-rich leafy green vegetable that is low in calories but high in vitamins and minerals.

It’s also a great source of fiber and antioxidants.

I like to add spinach to my minestrone soup because it’s an easy way to get my daily dose of greens.

I usually just chop up a few handfuls of spinach and add it to the soup towards the end of cooking.

This way, the spinach still has some texture and doesn’t turn into mush.

15. Chopped Collard Greens

greens to your minestrone soup?

I like to blanch my collard greens before adding them to the soup.

To do this, simply bring a pot of water to a boil and then add the collard greens for about two minutes.

After two minutes, remove them from the pot and place them in an ice bath.

This will help keep their color bright green.

Then, when you are ready to add them to your soup, just give them a quick chop and throw them in!

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