Veggie-Packed Minestrone Soup

Name: Veggie-Packed Minestrone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 large onion, diced; 2 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, sliced; 1 zucchini, diced; 1 yellow bell pepper, diced; 1 cup green beans, chopped; 1 can (14.5 oz) diced tomatoes; 4 cups vegetable broth; 1 can (15 oz) cannellini beans, drained and rinsed; 1 cup small pasta (such as ditalini or elbow); 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; 1/4 cup chopped fresh parsley; Grated Parmesan cheese for serving (optional)

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

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This Veggie-Packed Minestrone Soup is a celebration of fresh, hearty vegetables all mingling together in a comforting bowl of warmth. Perfect for any season, it’s a delightful way to enjoy a rainbow of flavors and textures in one dish.

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Ingredients for Veggie-Packed Minestrone Soup

Olive oil adds a rich, fruity base flavor that enhances the vegetables. Onion and garlic are the aromatic backbone, providing depth and aroma. Carrots and celery bring a subtle sweetness and crunch. Zucchini and yellow bell pepper add color and a mild, fresh flavor. Green beans offer a satisfying snap. Diced tomatoes give the soup a tangy depth, while vegetable broth acts as the flavorful liquid base. Cannellini beans make it heartier with their creamy texture. Small pasta like ditalini or elbow adds a comforting, chewy element. Dried oregano and basil infuse the soup with Italian-inspired flavors. To finish, fresh parsley brightens the overall taste, and Parmesan cheese tops it off with a savory note if desired.

Tips & Tricks

For a thicker soup, mash some of the beans with a fork before adding them to the pot.
If you’re out of vegetable broth, water with a splash of soy sauce can be a quick substitute.
Keep the pasta separate until serving if you plan to store the soup for later; it prevents the pasta from getting too soft.

Serving Suggestions

This Minestrone pairs beautifully with a crusty loaf of sourdough or a simple side salad. Consider a glass of light red wine or a sparkling water with lemon for a refreshing contrast.

Frequently Asked Questions

Can I freeze Minestrone Soup?: Yes, but it's best to freeze it without the pasta. Add freshly cooked pasta when you reheat.
How do I make it gluten-free?: Simply use gluten-free pasta or skip the pasta entirely and add more beans or potatoes.
What other vegetables can I add?: Feel free to throw in seasonal vegetables like spinach, kale, or peas for extra nutrition.

Veggie-Packed Minestrone Soup Recipe Walkthrough

Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, toss in the diced onion and minced garlic, letting them sauté until translucent, which usually takes about 5 minutes. This step lays the aromatic foundation for your soup.

Next, add the sliced carrots and celery, along with the diced zucchini and yellow bell pepper. Stir everything together and let it cook for about 5 minutes, just until the veggies begin to soften and meld together.

Now, add the chopped green beans, the entire can of diced tomatoes with their juices, and 4 cups of vegetable broth. Stir well and increase the heat to bring the mixture to a boil. This is when the flavors really start to come alive.

Once boiling, reduce the heat to low. Add the drained cannellini beans, 1 cup of your chosen small pasta, and the dried oregano and basil. Season the pot with salt and pepper to taste. Let your soup simmer gently for 15-20 minutes, or until the pasta is al dente and the vegetables are tender.

Just before serving, stir in 1/4 cup of fresh parsley to add a burst of freshness. Ladle the hot soup into bowls and, if you like, sprinkle with grated Parmesan cheese for a savory finish.

Why You'll Love This Recipe

Loaded with vibrant, fresh vegetables, this soup is both nutritious and satisfying.
Quick and easy to prepare, making it perfect for busy weeknights.
It's adaptable — you can swap ingredients based on what you have on hand.
Freezes beautifully, so it’s great for meal prep or leftovers.

Ingredients

2 tbsp olive oil

1 large onion, diced

2 cloves garlic, minced

2 carrots, sliced

2 celery stalks, sliced

1 zucchini, diced

1 yellow bell pepper, diced

1 cup green beans, chopped

1 can (14.5 oz) diced tomatoes

4 cups vegetable broth

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

1 cup small pasta (such as ditalini or elbow)

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

1/4 cup chopped fresh parsley

Grated Parmesan cheese for serving (optional)

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until translucent.

2. Add carrots, celery, zucchini, and bell pepper. Cook for about 5 minutes, stirring occasionally.

3. Stir in green beans, diced tomatoes, and vegetable broth. Bring to a boil.

4. Reduce heat to low and add cannellini beans, pasta, oregano, and basil. Season with salt and pepper.

5. Simmer for 15-20 minutes or until the pasta is cooked and vegetables are tender.

6. Stir in fresh parsley before serving. Serve hot with grated Parmesan cheese if desired.

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