Veggie Minestrone Soup
This easy Veggie Minestrone Soup is packed with wholesome vegetables, beans, and pasta for a hearty one-pot meal. Ready in about 40 minutes, it’s perfect for busy weeknights and cozy enough for a weekend dinner. Each spoonful is flavorful, satisfying, and simple to customize with whatever veggies you have on hand.
Ingredients
- 2 tbsp olive oil
- 1 diced onion
- 2 minced garlic cloves
- 2 chopped carrots
- 2 chopped celery stalks
- 1 diced zucchini
- 1 chopped red bell pepper
- 1 can diced tomatoes 14 oz / 400 g
- 1 can white beans 14 oz / 400 g, drained and rinsed
- 1 cup chopped green beans
- ½ cup small pasta e.g., ditalini or elbow
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- Salt and black pepper to taste
- 1 handful fresh spinach or kale chopped (or frozen)
- Optional garnishes: fresh parsley and grated Parmesan
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking for 2–3 minutes until fragrant.
- Stir in the carrots, celery, zucchini, and bell pepper. Continue cooking for about 5 minutes, stirring occasionally.
- Pour in the diced tomatoes and vegetable broth. Add the oregano, basil, thyme, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat and simmer for 10 minutes. Then, add the white beans, green beans, and pasta. Cook for an additional 10 minutes, or until the pasta is tender.
- Stir in the fresh or frozen spinach/kale and cook for 2 more minutes, until wilted.
- Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley and grated Parmesan, if desired.
Notes
Store in an airtight container for up to 4 days.
Freeze for up to 2 months. For best texture, cook and add pasta fresh after thawing.
Warm gently on the stovetop, adding extra broth or water if the soup thickens.