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To make this hearty soup, gather these essential ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 3 garlic cloves, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 zucchini, chopped - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 cup diced tomatoes (canned or fresh) - 4 cups vegetable broth - 1 cup cannellini beans, drained and rinsed - 1 cup small pasta (such as ditalini or elbow) - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper, to taste - 2 cups fresh spinach or kale, roughly chopped - Fresh parsley, chopped for garnish These ingredients create a vibrant and filling dish. Each one adds flavor and nutrients. You can elevate the soup with optional add-ins. Try: - Chopped bell peppers for sweetness - Fresh herbs like thyme or rosemary for depth - A splash of lemon juice for brightness - Grated Parmesan cheese for creaminess These options allow you to customize the soup to your taste. Each ingredient in this minestrone soup brings unique health benefits: - Olive oil: Heart-healthy fats that support good cholesterol. - Onion and garlic: Great for immune support and flavor. - Carrots: Packed with beta-carotene for eye health. - Zucchini and green beans: Low in calories and high in fiber. - Spinach or kale: Loaded with vitamins A, C, and K. - Cannellini beans: A good source of protein and fiber. The blend of these ingredients creates a nutrient-rich delight for your body. First, grab a large pot. Heat 1 tablespoon of olive oil over medium heat. When the oil shimmers, add 1 medium diced onion. Cook it until it turns soft and clear. This takes about 5 minutes. Next, add 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Stir them well for another 5 minutes. The smell will be amazing! Now, it's time to add more vegetables. Toss in 1 chopped zucchini and 1 cup of green beans that you cut into 1-inch pieces. Cook these for about 3 minutes. They should be tender but still crisp. Then, pour in 1 cup of diced tomatoes and 4 cups of vegetable broth. Stir everything together. Add 1 cup of rinsed cannellini beans, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. Season with salt and pepper to your taste. Let the soup simmer gently. Once the soup is simmering, it’s time for the pasta! Fold in 1 cup of small pasta, like ditalini or elbow. Cook according to the package instructions, usually around 8-10 minutes. You want the pasta to be al dente, not mushy. This gives the soup a nice bite. Before you serve, add 2 cups of fresh spinach or chopped kale. Stir it in and let it wilt for a minute or two. It adds color and nutrition. Taste the soup and adjust the seasoning with more salt or pepper if needed. Now, ladle the hot soup into bowls. Garnish with fresh chopped parsley for a lovely touch. Serve with some crusty whole-grain bread on the side for dipping. Enjoy your veggie-packed delight! To boost flavor, always use fresh herbs. Try basil and oregano for a bright taste. Sauté garlic and onion in olive oil for depth. Add a splash of balsamic vinegar for tang. A sprinkle of red pepper flakes gives a nice kick. Simmer the soup longer for richer flavors. Let it rest overnight for a deeper taste. Don’t rush the cooking of your vegetables. If you skip the sautéing step, flavors won’t fully develop. Avoid overcooking pasta; it should be al dente. Don’t forget to taste as you go. Adjust salt and pepper to suit your preference. Using low-quality broth can dull the soup’s flavor. Always choose a good vegetable broth for best results. Serve your minestrone hot in deep bowls. Garnish with fresh parsley to add color. Whole-grain bread makes a perfect side for dipping. You can pair it with a simple green salad. For a fun twist, add a sprinkle of cheese on top. This soup works well with a light red wine. Enjoy this warm, hearty meal with loved ones! {{image_4}} You can easily make minestrone soup vegetarian or vegan. To keep it vegetarian, use vegetable broth and add cheese for extra flavor. If you want a vegan option, skip the cheese and check the broth ingredients. Many store-bought broths may contain animal products, so be sure to read labels. You can still enjoy a rich and hearty soup without animal products. Feel free to mix and match veggies in your minestrone. If you have leftover vegetables, toss them in! Try using bell peppers, peas, or even sweet potatoes. Each veggie adds its own flavor and texture. Don't hesitate to use frozen vegetables if fresh ones aren't available. They can be just as nutritious and tasty. The type of pasta can change your soup's vibe! While ditalini and elbow macaroni are classic choices, try using whole grain or gluten-free pasta. You can also use small shapes like orzo or fusilli. Each pasta brings a unique twist to the dish. Just remember to cook the pasta separately if you want to store leftovers. This keeps it from getting mushy in the soup. After making your veggie-packed minestrone soup, let it cool. Once cool, transfer it to an airtight container. This helps keep the soup fresh and tasty. Store it in the fridge for up to three days. Make sure to label your container with the date. If you want to save some soup for later, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. Your minestrone can last in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat the soup on the stove over medium heat. Stir often to prevent it from sticking. For the best taste, eat your soup within three days if stored in the fridge. When frozen, try to use it within three months for the best flavor. Always check for any off smells or changes in texture before eating. If you see any signs of spoilage, it's best to throw it away. Following these storage tips will keep your veggie-packed minestrone soup fresh and delicious! Yes, you can make this soup ahead. It tastes even better the next day. Store it in the fridge for up to three days. Reheat it on the stove or in a microwave before serving. To thicken your minestrone soup, you have several options. You can add more beans and mash some against the pot. Another way is to add a bit of cornstarch mixed in water. You can also let the soup simmer longer to reduce it. The best vegetables for minestrone include: - Carrots - Celery - Zucchini - Green beans - Spinach or kale Feel free to add seasonal veggies like peas or bell peppers for more flavor. Yes, you can make this soup in a slow cooker. Sauté the onion and garlic first for better flavor. Then add all the other ingredients, except for the pasta. Cook on low for 6-8 hours. Add pasta in the last 30 minutes of cooking. Minestrone soup is very healthy. It is packed with vegetables, fiber, and protein from beans. The broth is low in calories, and you can control the salt. It makes a great meal for anyone looking to eat well. Minestrone soup is a tasty and healthy choice. You learned about key ingredients and how to prep them. We looked at ways to enhance flavor and avoid common mistakes. Remember, you can switch up vegetables or pasta types for fun variations. Store leftovers safely and reheat them with care for the best taste. Enjoy making this soup often, as it is perfect for any meal. Eating well can be simple and delicious!

Veggie Packed Minestrone Soup

Warm up with a delightful bowl of this veggie-packed minestrone soup that's bursting with flavor and nutrition! With fresh ingredients like zucchini, spinach, and cannellini beans, it's perfect for cozy nights. This easy recipe comes together in just 35 minutes, making it a quick and healthy dinner option.
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 garlic cloves, minced

2 medium carrots, diced

2 celery stalks, diced

1 zucchini, chopped

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

1 cup diced tomatoes (canned or fresh)

4 cups vegetable broth

1 cup cannellini beans, drained and rinsed

1 cup small pasta (such as ditalini or elbow)

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

2 cups fresh spinach or kale, roughly chopped

Fresh parsley, chopped for garnish

Instructions
 

In a large pot, warm the olive oil over medium heat until shimmering.

    Add the diced onion and sauté until it becomes translucent and soft, which should take about 5 minutes.

      Incorporate the minced garlic, diced carrots, and celery into the pot. Continue to cook for another 5 minutes, stirring occasionally until they begin to soften and release their fragrances.

        Next, introduce the chopped zucchini and green beans to the mixture; cook for an additional 3 minutes until the vegetables are just tender.

          Pour in the diced tomatoes along with the vegetable broth and stir everything together to integrate the flavors.

            Add the cannellini beans, dried oregano, and dried basil into the pot, then season with salt and pepper to taste. Allow the soup to come to a gentle simmer.

              Once simmering, fold in the small pasta and cook according to the package instructions, typically around 8-10 minutes until al dente.

                Before serving, stir in the fresh spinach or kale and let it wilt for a minute or two, adding vibrant color and nutrition to your soup.

                  Taste the minestrone and adjust the seasoning with more salt and pepper as needed for maximum flavor.

                    Ladle the hot soup into bowls, garnishing generously with chopped fresh parsley to add a lovely finishing touch.

                      - Presentation Tips: Serve with crusty whole-grain bread on the side for dipping. Enjoy your comforting bowl of veggie-packed goodness!

                        Prep Time: 15 min | Total Time: 35 min | Servings: 6-8