This easy vegetarian minestrone soup is a hearty and nutritious dish perfect for any season. Packed with fresh vegetables, beans, and pasta, it offers a delightful blend of flavors and textures. Whether you're looking for a comforting meal on a chilly day or a light yet satisfying option for warmer weather, this soup has you covered.
While most of the ingredients in this recipe are commonly found in many kitchens, you might need to pick up a few items at the supermarket. Make sure to grab a can of diced tomatoes, vegetable broth, and kidney beans. Additionally, fresh spinach and zucchini might not always be on hand, so be sure to add those to your shopping list.
Ingredients For Easy Vegetarian Minestrone Soup Recipe
Olive oil: Used for sautéing the vegetables, adding a rich flavor to the base of the soup.
Onion: Provides a savory depth to the soup's flavor profile.
Garlic: Adds a pungent and aromatic element to the dish.
Carrots: Contributes sweetness and a slight crunch.
Celery: Adds a subtle bitterness and enhances the overall flavor.
Zucchini: Offers a mild flavor and tender texture.
Diced tomatoes: Provides acidity and a rich tomato base.
Vegetable broth: The liquid base that carries all the flavors.
Kidney beans: Adds protein and a hearty texture.
Dried oregano: Infuses the soup with a warm, earthy flavor.
Dried basil: Adds a sweet, aromatic note.
Pasta: Small shapes like ditalini or elbow pasta add substance to the soup.
Salt and pepper: Essential for seasoning and enhancing the flavors.
Spinach: Adds a fresh, leafy element and boosts the nutritional value.
Technique Tip for This Recipe
When sautéing the onion and garlic, make sure to cook them until they are translucent and fragrant, but not browned. This will ensure that they release their natural sweetness and create a flavorful base for the soup. Additionally, when adding the pasta to the broth, stir occasionally to prevent it from sticking to the bottom of the pot and to ensure even cooking.
Suggested Side Dishes
Alternative Ingredients
olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.
onion - Substitute with leek: Leeks provide a milder, sweeter flavor that complements the soup.
garlic - Substitute with shallots: Shallots offer a subtle garlic-onion flavor that works well in soups.
carrots - Substitute with parsnips: Parsnips have a slightly sweeter taste and similar texture.
celery - Substitute with fennel: Fennel adds a slight anise flavor and similar crunch.
zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor.
diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar tomato base with a slightly different texture.
vegetable broth - Substitute with mushroom broth: Mushroom broth adds a rich, umami flavor to the soup.
kidney beans - Substitute with cannellini beans: Cannellini beans have a creamy texture and mild flavor.
dried oregano - Substitute with dried thyme: Thyme offers a slightly different but complementary herbal note.
dried basil - Substitute with dried marjoram: Marjoram has a similar sweet, aromatic flavor.
pasta - Substitute with quinoa: Quinoa provides a gluten-free option with a similar texture.
salt - Substitute with soy sauce: Soy sauce adds a savory depth and umami flavor.
pepper - Substitute with white pepper: White pepper offers a milder, slightly different heat.
fresh spinach - Substitute with kale: Kale adds a hearty texture and similar nutritional benefits.
Other Alternative Recipes Similar to This Soup
How to Store or Freeze This Soup
Allow the minestrone soup to cool completely before storing. This helps maintain the texture and flavor of the vegetables and pasta.
Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
Label the containers with the date of preparation. This will help you keep track of freshness and ensure you consume the soup within a safe timeframe.
Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The vegetable broth and fresh spinach will stay fresh and flavorful during this period.
For longer storage, place the airtight containers in the freezer. The minestrone soup can be frozen for up to 3 months without losing its delicious taste and texture.
When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing process helps maintain the integrity of the carrots, zucchini, and other vegetables.
Reheat the soup on the stovetop over medium heat, stirring occasionally. This ensures even heating and prevents the pasta from becoming mushy.
If the soup appears too thick after reheating, add a splash of vegetable broth or water to reach your desired consistency.
Taste and adjust the seasoning with salt and pepper before serving. Freshly reheated soup may need a little extra seasoning to bring out its full flavor.
Serve hot and enjoy the comforting, hearty flavors of your homemade vegetarian minestrone soup.
How to Reheat Leftovers
Stovetop Method:
- Pour the leftover minestrone soup into a pot.
- Heat over medium heat, stirring occasionally to ensure even heating.
- Once the soup is steaming and heated through, it's ready to serve.
Microwave Method:
- Transfer the soup to a microwave-safe bowl.
- Cover the bowl with a microwave-safe lid or a plate.
- Heat on high for 2-3 minutes, stirring halfway through.
- Check if the soup is hot enough; if not, continue heating in 30-second intervals.
Slow Cooker Method:
- Place the leftover soup in the slow cooker.
- Set the slow cooker to low heat.
- Allow it to heat for 1-2 hours, stirring occasionally.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Pour the minestrone soup into an oven-safe dish.
- Cover the dish with aluminum foil.
- Heat in the oven for about 20-30 minutes, or until the soup is hot and bubbling.
Double Boiler Method:
- Fill the bottom pot of a double boiler with water and bring it to a simmer.
- Place the soup in the top pot.
- Heat, stirring occasionally, until the soup is hot.
Tips for Reheating:
- Add a splash of vegetable broth or water if the soup has thickened too much.
- Taste and adjust seasoning with salt and pepper if needed.
- For added freshness, toss in a handful of fresh spinach just before serving.
Best Tools for This Recipe
Large pot: A large pot is essential for cooking the soup, allowing enough space for all the ingredients to simmer together.
Wooden spoon: A wooden spoon is perfect for stirring the vegetables and soup without scratching the pot.
Chef's knife: A chef's knife is necessary for chopping the onion, garlic, carrots, celery, and zucchini.
Cutting board: A cutting board provides a safe and stable surface for chopping all the vegetables.
Can opener: A can opener is needed to open the cans of diced tomatoes and kidney beans.
Measuring spoons: Measuring spoons are used to measure out the olive oil, oregano, and basil accurately.
Measuring cups: Measuring cups are used to measure the vegetable broth and pasta.
Colander: A colander is useful for draining and rinsing the kidney beans.
Ladle: A ladle is perfect for serving the hot soup into bowls.
Soup bowls: Soup bowls are used for serving the finished minestrone soup.
Garlic press: A garlic press can be used to mince the garlic quickly and efficiently.
How to Save Time on Making This Soup
Prep ingredients ahead: Chop the onion, carrots, celery, and zucchini in advance and store them in the fridge.
Use canned beans: Opt for canned kidney beans instead of dried to save soaking and cooking time.
Pre-wash spinach: Wash and roughly chop the spinach beforehand to streamline the cooking process.
Quick pasta cook: Choose small pasta shapes like ditalini or elbow that cook faster.
One-pot method: Use a large pot to cook everything together, reducing cleanup time.
Easy Vegetarian Minestrone Soup Recipe
Ingredients
Main Ingredients
- 2 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 zucchini diced
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 can kidney beans, drained and rinsed (15 oz)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup pasta (small shapes like ditalini or elbow)
- to taste salt and pepper
- 2 cups fresh spinach roughly chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
- Add carrots, celery, and zucchini. Cook for about 5 minutes, stirring occasionally.
- Stir in diced tomatoes, vegetable broth, kidney beans, oregano, and basil. Bring to a boil.
- Add pasta and reduce heat to a simmer. Cook until pasta is tender, about 10 minutes.
- Season with salt and pepper to taste. Stir in spinach and cook until wilted, about 2 minutes.
- Serve hot and enjoy!
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Soup
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