This easy Vegetable Minestrone Soup makes use of those pantry staples that many of us have stocked up. One of the things I love about minestrone soup, besides the amazing flavor, is how versatile it is.
You can use any fresh veggies that you have on hand and like in your soups. Yes, this is a great recipe for cleaning out the fridge. You can even add meat if you feel like feeding your inner carnivore 😉 I like to use vegetable broth for my base, but you could also use chicken or beef stock. Mixing in mushroom stock also adds an amazing umami flavor to your soup.
Even some of the pantry items can be swapped out to fit what you have on hand. Don’t have red kidney beans? Try using cannellini beans or navy beans. Spice drawer is out of Herbs de Provence? Substitute a mix of equal parts thyme, rosemary, basil, oregano, fennel seed, and marjoram. Don’t worry if you don’t have all of them. Use what you have—the flavor will still be delicious. No crushed tomatoes? Use a mix of diced tomatoes and tomato sauce, or use whole tomatoes with their juices and crush the tomatoes with your hands.
I think you get the idea. There is really no “perfect” mix of ingredients for making minestrone soup. It is by its very nature an adaptable and versatile soup. Get creative, and enjoy your soup 😊
FAQs:
What is the difference between vegetable soup and minestrone soup?
Usually vegetable soup is simply a variety of vegetables cooked in a broth. Minestrone, on the other hand, is much heartier containing both beans and pasta along with the vegetables.
Can I freeze minestrone soup?
The short answer is yes, with a big BUT. The soup itself freezes well, BUT the added pasta has a tendency to become mushy in the freezer. If you know you want to freeze some portions of your soup, freeze those portions without the pasta. Then, when you’re ready to reheat the minestrone, simply cook up some pasta to add.
How to Prepare Vegetable Minestrone Soup:
Begin by prepping your veggies. Dice the onions, carrots, and celery, and chop the green beans (either fresh or frozen will work) into 2-inch pieces.
Heat the olive oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, add the onion, and cook until it becomes translucent, then addd the minced garlic.
Cook about one more minute, and add in the carrots, celery, and Herbs de Provence. Cook about 5 more minutes, stirring frequently.
Pour in the wine to deglaze the pan. Make sure to scrape up all those brown bits that add so much flavor to the soup. Add the vegetable broth, crushed tomatoes, green beans, and kidney beans. Cover, turn the heat to medium-low, and simmer for about 30 minutes to fully incorporate the flavors.
While the minestrone is simmering, set a pot of water to boil for the pasta. Cook according to package directions for al dente. Make sure to drain and rinse well.
When ready to serve, add the pasta to the soup, and heat about 3-4 minutes until pasta is heated through. Ladle into bowls, and top with fresh basil or parsley and grated parmesan cheese, if desired.
Serving Suggestions:
- I like to serve a side salad along with my soup for dinner. Try my easy Caprese Salad or Brussels Sprouts Coleslaw.
- A nice crusty bread is always delicious with soup to soak up that delicious broth. Savory Gluten-free Biscuits would also be great for dunking. Just omit the sausage if you want to keep the meal vegetarian.
- Optional toppings include: fresh chopped basil or parsley, parmesan cheese, or a drizzle of good olive oil.
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Recipe Notes:
- Any smallish pasta can be used in this recipe. Try any of the following: cavatelli, cavatappi, ditalini, fusilli, orecchiette, radiatore, penne, tripolini, or ziti. Gluten-free pasta is available in many of these smaller varieties as well.
- If you have a parmesan cheese rind, add that in to simmer with the soup. It adds a wonderful umami flavor. Just don’t forget to remove it before serving.
- Don’t care for green beans? Try substituting zucchini, peas, kale, Swiss chard, or cabbage.
- I love using my 6-quart Lodge Dutch oven for cooking soups and stews. It distributes the heat evenly, and allows the food to simmer at a low heat.
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Vegetable Minestrone Soup
This easy Vegetable Minestrone Soup makes use of a mix of pantry items and fresh vegetables. Its versatility makes it ideal for using ingredients on hand.
Ingredients
- 2 cups uncooked small pasta
- 2 tablespoons extra virgin olive oil
- 2 cups onion, diced
- 4 cloves garlic, minced
- 2 cups carrots, diced
- 1 ½ cups celery, diced
- 1 tablespoon Herbs de Provence
- 1 teaspoon pink Himalayan salt
- ⅓ cup dry white wine
- 8 cups vegetable broth
- 1 ½ cups green beans, 2 inch pieces
- 1 28-ounce can crushed tomatoes
- 1 14-ounce can red kidney beans
Instructions
- Begin by prepping your veggies. Dice the onions, carrots, and celery, and chop the green beans (either fresh or frozen will work) into 2-inch pieces.
- Heat the olive oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, add the onion, and cook until it becomes translucent, then addd the minced garlic. Cook about one more minute, and add in the carrots, celery, and Herbs de Provence. Cook about 5 more minutes, stirring frequently.
- Pour in the wine to deglaze the pan. Make sure to scrape up all those brown bits that add so much flavor to the soup. Add the vegetable broth, crushed tomatoes, green beans, and kidney beans. Cover, turn the heat to medium-low, and simmer for about 30 minutes to fully incorporate the flavors.
- While the minestrone is simmering, set a pot of water to boil for the pasta. Cook according to package directions for al dente. Make sure to drain and rinse well.
- When ready to serve, add the pasta to the soup, and heat about 3-4 minutes until pasta is heated through. Ladle into bowls, and top with fresh basil or parsley and grated parmesan cheese, if desired.
Notes
- Optional toppings include: fresh chopped basil or parsley, parmesan cheese, or a drizzle of good olive oil.
- Any smallish pasta can be used in this recipe. Try any of the following: cavatelli, cavatappi, ditalini, fusilli, orecchiette, radiatore, penne, tripolini, or ziti. Gluten-free pasta is available in many of these smaller varieties as well.
- If you have a parmesan cheese rind, add that in to simmer with the soup. It adds a wonderful umami flavor. Just don’t forget to remove it before serving.
- Don’t care for green beans? Try substituting zucchini, peas, kale, Swiss chard, or cabbage.
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Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 199Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 878mgCarbohydrates 35gFiber 7gSugar 9gProtein 8g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
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