Easy Minestrone Soup

$To make Easy Minestrone Soup, gather these fresh ingredients: - 1 tablespoon olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 1 medium zucchini, diced - 1 cup fresh green beans, trimmed and chopped into bite-sized pieces - 1 can (15 oz) diced tomatoes, with juice - 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 black pepper to taste - 2 cups fresh spinach or kale, roughly chopped - Grated Parmesan cheese for serving (optional) When picking vegetables, look for bright colors and firm textures. Here are my top tips: - Choose firm zucchini with smooth skin. - Look for vibrant green beans that snap easily. - Select carrots that are bright orange and not limp. - Opt for onions with dry, papery skin. - Pick spinach or kale that is crisp and not wilted. Fresh veggies make the soup taste better and add nutrients. If you can't find cannellini beans, don't worry! You can use these alternatives: - Navy beans: They are small, tender, and creamy. - Great Northern beans: A bit larger, but they work well. - Chickpeas: They add a nice texture and flavor. These substitutes still give your soup a hearty feel and taste great. You can find the full recipe above to guide you through the cooking process. Start by heating the olive oil in a large pot over medium heat. Once the oil is warm, add the finely diced onion. Cook the onion for about 3-4 minutes. You want it to turn soft and smell sweet. Next, add the minced garlic. Stir it in for a minute. Garlic cooks fast, so keep an eye on it. Now it's time to add more veggies. Stir in the diced carrots and celery with the onion and garlic. Cook this mix for another 3-4 minutes. The goal is to soften the veggies. After that, toss in the diced zucchini and chopped green beans. Mix everything well and let it cook for about 3 minutes. This lets all those flavors blend together. Once the vegetables are soft, it's time to add liquids. Pour in the can of diced tomatoes, juice and all, and the vegetable broth. Raise the heat until it starts to boil. After that, add the rinsed cannellini beans, small pasta, dried oregano, and dried basil. Season with salt and black pepper. Lower the heat and let the soup simmer for 10-12 minutes. You want the pasta to be al dente. When the pasta is ready, stir in the chopped spinach or kale. Let it wilt for about 2-3 minutes. The soup is now ready to taste! Adjust seasoning if needed. For the complete recipe, check the Full Recipe section. To boost flavor in your minestrone soup, use fresh herbs. Fresh basil and oregano add bright notes. Sautéing garlic and onion first builds a rich base. Adding a splash of lemon juice at the end brightens the dish. Consider using homemade vegetable broth for a deeper taste. You can also add a bit of Parmesan rind while simmering for extra umami. One common mistake is overcooking the pasta. It should be al dente, or it will turn mushy. Another mistake is not seasoning enough. Taste your soup before serving and adjust as needed. Using canned vegetables instead of fresh can dull flavors. Lastly, don’t skip the greens; they add vital nutrients and color. To make this soup ahead, prepare it fully but skip the pasta. Cook the pasta separately and add it when serving. This keeps it from becoming soggy. Store the soup in an airtight container in the fridge for up to three days. When reheating, add a splash of broth to keep it moist. You can also freeze it for up to three months. Just remember to thaw it overnight in the fridge before reheating. For the full recipe, check out the complete guide above. {{image_4}} You can add protein to your minestrone soup easily. Consider using cooked chicken, turkey, or sausage. If you prefer plant-based options, try lentils or chickpeas. These choices will make the soup more filling. Just add them during the last few minutes of cooking. This way, they warm up without overcooking. You can also use canned beans for quick protein boosts. To make this soup gluten-free, swap the pasta for gluten-free options. Look for rice, quinoa, or gluten-free pasta. For a vegetarian version, ensure your broth is vegetable-based. This soup is naturally vegetarian, so you’re already on the right track! You can also enhance flavors by adding more herbs or spices. A dash of smoked paprika adds a nice kick. Seasonal vegetables can change the taste of your soup. In spring, add asparagus or peas. In summer, use fresh corn or bell peppers. Fall is great for squash and sweet potatoes. Winter calls for root veggies like parsnips or turnips. Feel free to mix and match. This keeps your soup fresh and exciting. Just remember to adjust cooking times for harder vegetables. Each season brings new flavors to explore! For the full recipe, check out the detailed instructions. Storing leftover minestrone soup is simple. First, let the soup cool down. Then, pour it into an airtight container. Make sure the lid seals tightly. Label the container with the date. This way, you’ll know how long it’s been stored. In the fridge, your soup can last up to five days. Freezing minestrone soup is a great way to save it for later. Use freezer-safe containers or bags. Leave some space at the top for expansion. This soup freezes well for up to three months. When you’re ready to eat it, just take it out and thaw it in the fridge overnight. Reheating minestrone soup should bring back its full taste. Use a pot on the stove for even heating. Add a splash of water or broth if it seems thick. Heat it over medium-low heat, stirring often. You can also use the microwave. Heat in short intervals, stirring in between. Always check the temperature before serving. Enjoy your warm bowl of goodness! For the full recipe, check out the Hearty Garden Minestrone. Yes, you can use different beans in your soup. Kidney beans, black beans, or pinto beans work well. Each type adds a unique taste and texture. Just remember to drain and rinse canned beans first. If you want a creamier soup, try using white beans like navy or great northern. They blend well with the other flavors. Easy Minestrone Soup pairs great with crusty bread. It makes a perfect dipping option. You can also serve it with a fresh salad for a light meal. A sprinkle of grated Parmesan cheese on top adds a nice touch. If you want, serve it with a side of garlic bread for extra flavor. Minestrone soup lasts about 3 to 4 days in the fridge. Store it in an airtight container for best results. If you want to keep it longer, consider freezing it. It can last up to 3 months in the freezer. Just thaw it overnight in the fridge before reheating. Adjust the seasoning again before serving. For the full recipe, visit the main article. In this post, we explored the easy steps to make minestrone soup. We covered the ingredients needed, from fresh veggies to bean options. You learned how to prepare aromatics and cook the dish. Tips for flavor, common mistakes, and storage were also discussed. Minestrone soup is flexible and tasty. You can make it your own with different vegetables or proteins. This recipe can be a weeknight dinner or a meal prep favorite. Enjoy your cooking!$

Warm up with this delicious Hearty Garden Minestrone recipe! Packed with vibrant vegetables, savory herbs, and hearty beans, this minestrone is not only filling but also a breeze to make. Perfect for cozy nights, it brings comfort in every bowl. Find simple steps to create your own flavorful masterpiece, complete with tips for serving. Click through to explore the full recipe and impress your family with this healthy delight!

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Ingredients

1 tablespoon olive oil

1 medium onion, finely diced

2 cloves garlic, minced

2 medium carrots, peeled and diced

2 celery stalks, diced

1 medium zucchini, diced

1 cup fresh green beans, trimmed and chopped into bite-sized pieces

1 can (15 oz) diced tomatoes, with juice

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 black pepper to taste

2 cups fresh spinach or kale, roughly chopped

Grated Parmesan cheese for serving (optional)

Instructions

Sauté the Aromatics: In a large pot, warm the olive oil over medium heat. Add the finely diced onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.

Add the Veggies: Stir in the minced garlic along with the diced carrots and celery. Continue to cook for another 3-4 minutes, stirring occasionally, until the vegetables start to soften.

Incorporate More Vegetables: Toss in the zucchini and chopped green beans, mixing everything well. Cook for an additional 3 minutes, allowing the vegetables to mingle and soften slightly.

Combine Liquids: Pour in the can of diced tomatoes (including the juice) and the vegetable broth. Raise the heat to bring the mixture to a gentle boil.

Cook the Pasta: Once boiling, add in the rinsed cannellini beans, the small pasta, dried oregano, and dried basil. Season the concoction with salt and pepper. Lower the heat and let the soup simmer for 10-12 minutes, or until the pasta reaches an al dente texture.

Finishing Touches: Stir in the chopped spinach or kale, allowing it to wilt for about 2-3 minutes. Remove the pot from heat once the greens are vibrant and tender.

Taste and Adjust: Before serving, taste your soup and adjust the seasoning as necessary with more salt and pepper if desired.

Prep Time, Total Time, Servings: 10 min | 30 min | Serves 6

- Presentation Tips: Ladle generous portions of soup into bowls. If you like, sprinkle with freshly grated Parmesan cheese and a dash of fresh herbs for visual appeal. Pair with crusty bread on the side for a perfect dipping companion!