Vegetable Minestrone is a hearty Italian soup filled with fresh vegetables, beans, and pasta. It’s a comforting dish that is full of flavor and perfect for a healthy, filling meal.
I like squirting a bit of lemon juice on top before serving. It makes the soup taste even brighter and more refreshing!
To save time, I often keep chopped veggies in the fridge. Just toss them in, and you have a quick, nutritious lunch ready soon.
Ingredients & Substitutions
Onion:
Chopped onion builds the base flavor. I like red or yellow for sweetness, but shallots or leeks work well if you want a milder taste. Keep the pieces small so they soften quickly and evenly.
Carrots:
Chopped carrots add slight sweetness and color. Use fresh or frozen; if you’re short on time, pre-cut carrots save effort. Russets or parsnips can be good substitutes for a similar texture.
Zucchini:
Zucchini adds a soft, fresh element. Summer squash can replace it, or a bit of chopped spinach added late in cooking gives a different green touch.
Celery:
Celery gives a crisp texture and subtle bitterness. If unavailable, fennel stalks or chopped green beans are nice options and add a similar fresh note.
Tomatoes:
Diced tomatoes add acidity and richness. Use canned or fresh, and for a different flavor, roasted red peppers work neatly as a swap.
Broth:
Vegetable broth forms the soup’s liquid base. I prefer low-sodium broth to control salt, but water with additional seasonings is fine if you’re low on stock.
How do I make sure my minestrone isn’t too watery or too thick?
Start with a good broth-to-vegetable ratio. Cook uncovered to let excess water evaporate for a thicker soup. If it’s too thick, add a splash of water or broth; if too watery, simmer longer or add cooked pasta or beans to thicken.
How to Make Vegetable Minestrone?
Ingredients You’ll Need:
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup green beans, chopped
- 1 can diced tomatoes (14 oz)
Pantry Items
- 1 cup dried pasta (small shapes)
- 4 cups vegetable broth
- 1 cup cooked kidney beans (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
For Serving
- Grated Parmesan cheese (optional)
How Much Time Will You Need?
15 minutes prep + 30 minutes cook + 0 minutes rest = 45 minutes total
Step-by-Step Instructions:
1. Prepare the vegetables
Wash, peel, and chop all the vegetables into bite-sized pieces. This helps them cook faster and evenly.
2. Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook for 5-7 minutes until vegetables soften.
3. Add remaining vegetables and broth
Stir in zucchini, green beans, and diced tomatoes. Pour in vegetable broth. Bring to a boil, then reduce heat.
4. Simmer the soup
Let it simmer for 20-25 minutes. Vegetables should be tender. Add cooked beans if using, and season with salt and pepper.
5. Cook the pasta
In a separate pot, cook pasta until al dente. Drain and add to the soup. Stir well and cook for an additional 5 minutes.
6. Serve the minestrone
Pour into bowls. Top with Parmesan cheese if desired. Serve hot and enjoy!
