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To make a hearty and tasty veggie-packed minestrone soup, gather these ingredients: - 2 tablespoons olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 zucchini, diced - 1 bell pepper (any color), chopped - 1 cup green beans, chopped - 1 cup kale or spinach, roughly chopped - 1 can (14 oz) diced tomatoes - 4 cups vegetable broth - 1 cup cannellini beans, drained and rinsed - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste These fresh veggies and beans create a mix of flavors and textures. Fresh herbs make your soup bright and fresh. Here are my top picks: - Fresh parsley, chopped - Fresh basil leaves, torn - A squeeze of lemon juice These herbs add a burst of flavor and color. Garnishes can elevate your soup to a new level. Consider these options: - Grated Parmesan cheese (optional, for serving) - Crusty bread, for dipping - A drizzle of olive oil on top These add richness and texture. For the full recipe, check the complete instructions above. Enjoy cooking! Start by gathering your ingredients. You will need: - 2 tablespoons olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 zucchini, diced - 1 bell pepper, chopped - 1 cup green beans, chopped - 1 cup kale or spinach, roughly chopped - 1 can (14 oz) diced tomatoes - 4 cups vegetable broth - 1 cup cannellini beans, drained and rinsed - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Grated Parmesan cheese (optional, for serving) Chop and measure all your veggies first. This will save time later. 1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic. Cook until the onion turns soft and clear, about 5 minutes. 2. Add the diced carrots and celery. Stir and cook for another 5 minutes. They should start to soften but not brown. 3. Next, toss in the zucchini, bell pepper, and green beans. Sauté them for 4 to 5 minutes. Stir often to keep them from sticking. 4. Pour in the can of diced tomatoes and the vegetable broth. Bring the mixture to a gentle boil. This will help blend the flavors. 5. Add the drained cannellini beans, chopped kale or spinach, dried oregano, and dried basil. Season with salt and pepper. Stir well to combine. 6. Lower the heat and cover the pot. Let the soup simmer for 20 to 30 minutes. This allows the flavors to meld beautifully. Before serving, taste the soup. Adjust the seasonings if needed. Once perfect, ladle the soup into bowls. Garnish with fresh parsley and a sprinkle of Parmesan cheese if you like. Serve it warm and enjoy this veggie-packed delight. For the complete recipe, refer to the Full Recipe section. To boost the health of your veggie packed minestrone soup, try these tips. Use low-sodium vegetable broth to cut down on salt. Add more leafy greens like spinach or Swiss chard for extra vitamins. You can also toss in some quinoa or barley for added fiber and protein. If you want a lower-carb option, skip the pasta and use spiralized veggies instead. These small changes can make your soup even more nutritious. When making minestrone soup, avoid these common mistakes. Don’t rush the sautéing step; it builds flavor. If you skip the fresh herbs, your soup may taste flat. Be careful not to overcook the vegetables; they should be tender but still have a bit of crunch. Lastly, remember to taste as you go. Adjusting the flavors early can save your soup from being bland. To make your soup shine, serve it hot with a dash of olive oil on top. Adding a sprinkle of fresh parsley brings a bright touch. Consider a squeeze of lemon juice for a zesty kick. Serve it with crusty bread for dipping, or pair it with a fresh salad. For extra richness, top each bowl with grated Parmesan cheese. These tips will take your minestrone to the next level. If you want to try making this soup, check the Full Recipe for all the details. {{image_2}} You can swap any vegetable in minestrone soup. For instance, try sweet potatoes instead of carrots. You might use peas in place of green beans. You can also add corn for a sweet crunch. The key is to pick veggies you enjoy. This soup allows you to be creative. Feel free to mix and match based on what you have at home. To make this soup gluten-free, you can skip any pasta. A good choice is using rice or quinoa instead. For a vegan option, simply leave out the Parmesan cheese. Use vegetable broth as your base, which is already vegan. You can also add extra beans for protein. This way, your soup remains hearty and filling. Change the soup's flavor by adding different spices. For a kick, try red pepper flakes or cumin. If you prefer a fresh taste, add lemon zest or a splash of vinegar. These small changes can make a big difference. Taste as you go, and adjust the spices to your liking. You can also try fresh herbs like thyme or rosemary to enhance the flavor. For the complete instructions on making this delicious soup, you can check out the Full Recipe. To store leftovers, let the soup cool down first. Then, pour it into airtight containers. Make sure to leave some space at the top for expansion. Label the containers with the date. This way, you know when you made it! If you want to freeze the soup, use freezer-safe bags or containers. Pour the cooled soup into the bags. Squeeze out the air before sealing. You can freeze it for up to three months. Just remember to label it with the date too! When you’re ready to eat it again, thaw the soup in the fridge overnight. To reheat, pour it into a pot over medium heat. Stir often until it’s hot. If it seems thick, add a splash of broth or water. This will keep the flavors fresh and bright. Enjoy your veggie-packed minestrone soup! Check out the Full Recipe for more details. Veggie-packed minestrone soup lasts about 4 to 5 days in the fridge when stored properly. To keep it fresh, place it in an airtight container. Make sure to let it cool before sealing. This helps prevent moisture from building up inside the container. If you want to enjoy it longer, consider freezing it. Yes, you can make this soup in a slow cooker. Just follow these simple steps. Start by sautéing the onion and garlic in a pan. This extra step adds great flavor. Then, add all the remaining ingredients to your slow cooker. Set it to low for 6 to 8 hours or high for 3 to 4 hours. Stir it occasionally if you can. Enjoy the wonderful smells as it cooks! You can add many other vegetables to your minestrone soup. Great options include: - Potatoes for extra heartiness - Peas for a touch of sweetness - Corn for a pop of color - Spinach or Swiss chard for added greens Get creative! The best part of this soup is that it’s flexible. Use what you have at home or what’s in season. This way, you can make a unique version each time. For a full list of ingredients and steps, check the Full Recipe. In this blog post, we explored the essential ingredients for a hearty minestrone soup, from fresh herbs to optional garnishes. We walked through easy steps for preparation, cooking, and final touches. You learned tips for a healthier dish, common mistakes to avoid, and how to enhance flavors when serving. We also discussed variations like gluten-free and vegan options, along with storage tips for leftovers. Now you have all the knowledge you need to create a delicious soup. Enjoy crafting your own version!

Veggie Packed Minestrone Soup

Warm up with this delicious Veggie Packed Minestrone Soup that's bursting with flavor and nutrients! This hearty recipe is perfect for cozy dinners and is loaded with fresh vegetables, beans, and herbs. In just under an hour, you can create a comforting bowl of goodness that serves 6-8. Ready to enjoy a healthy meal? Click through to discover the simple steps and tips that will make your soup a family favorite!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 zucchini, diced

1 bell pepper (any color), chopped

1 cup green beans, chopped

1 cup kale or spinach, roughly chopped

1 can (14 oz) diced tomatoes

4 cups vegetable broth

1 cup cannellini beans, drained and rinsed

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.

    Stir in the diced carrots and celery, cooking for an additional 5 minutes until they start to soften.

      Add the zucchini, bell pepper, and green beans to the pot. Sauté for another 4-5 minutes, stirring occasionally.

        Pour in the diced tomatoes and vegetable broth, bringing the mixture to a gentle boil.

          Add the cannellini beans, chopped kale or spinach, oregano, basil, and season with salt and pepper.

            Reduce the heat to low, cover, and let the soup simmer for 20-30 minutes, allowing the flavors to meld.

              Taste and adjust seasonings as necessary before serving.

                - Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8

                  - Presentation Tips: Serve in bowls garnished with fresh parsley and a sprinkle of grated Parmesan cheese for an extra touch of flavor. Consider pairing it with crusty bread for a heartier meal.