Hearty Minestrone Soup is a wholesome and flavourful plant based dinner idea, combining a medley of vegetables, beans, pasta, and aromatic seasonings in a rich vegetable broth. This comforting and nutritious soup, with a touch of lemon for freshness, is a perfect choice for a satisfying meal that’s both hearty and heartwarming.
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MY INSPIRATION BEHIND THIS RECIPE
I have made this soup countless times and it never gets old! I love making Minestrone soup because you add any and all veggies you have on hand and it makes great leftovers for dinner or lunch meal prep. I like to add red kidney beans and white cannellini beans but chickpeas or even romano beans would work great too! My family and I like to serve heartwarming our soup with sourdough bread on a chilly night. 🥘
WHY YOU'LL LOVE THIS HEARTY MINESTRONE SOUP
- Ideal for Meal Prep: Hearty Minestrone Soup’s robust flavours intensify over time, making it an excellent meal prep candidate. Prepare a batch, divide into portions, and enjoy a wholesome, reheat-able dish throughout the week, simplifying busy schedules without compromising on taste or nutrition.
- Nutrient-Rich Wholesomeness: Packed with a variety of nutrient-dense ingredients like fresh spinach, zucchini, and an array of beans, this soup offers a healthful option, making it a perfect choice for those seeking a comforting yet nourishing meal.
- Effortless and Time-Saving: With a quick 45-minute preparation time, including sautéing, simmering, and adjusting seasonings, this recipe provides an efficient solution for busy individuals or families looking for a satisfying homemade dinner without sacrificing taste or nutrition.
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INGREDIENTS NEEDED
- Olive Oil: Used to sauté the onions and garlic, providing a rich and flavourful base for the soup.
- Onion: Adds sweetness and depth of flavour as a foundational element in the sautéed vegetable mix.
- Garlic: Enhances the overall savoury profile of the soup, contributing aromatic notes during the sautéing process.
- Diced Tomatoes: Introduces a robust tomato flavour, forming the base of the soup and enhancing its overall richness.
- Celery: Adds a subtle earthy flavour and a refreshing crunch to the soup, contributing to its overall texture.
- Carrots: Provide natural sweetness and vibrant colour to the soup, enhancing its visual appeal and flavour profile.
- White Beans: Contribute a creamy texture and protein to the soup, making it more satisfying and nutritious.
- Kidney Beans: Add heartiness to the soup, providing a source of protein and a robust texture.
- Zucchini: Offers a mild, slightly sweet taste and a tender texture, complementing the other vegetables in the soup.
- Green Beans: Provide a crisp texture and a slightly sweet taste, adding variety to the overall vegetable mix.
- Salt & Pepper: Season the soup, balancing the flavours and enhancing the taste of the vegetables.
- Garlic Powder: Intensifies the garlic flavour in the soup, ensuring a consistent and well-rounded taste.
- Onion powder: Enhances the onion flavour in the soup, contributing to the overall savoury profile.
- Italian Seasoning: Infuses the soup with a blend of herbs, adding complexity and an Italian-inspired taste.
- Chili Flakes (Optional): For those seeking a hint of heat, these optional chili flakes can be sprinkled into the vegan minestrone soup, elevating its flavor profile with a subtle spiciness. Adjust the quantity based on personal preference to add a warming kick to the comforting and nutritious meal.
- Vegetable Broth: Serves as the liquid base, imparting depth of flavour and tying together the various components of the soup.
- Small Pasta: Adds substance to the soup, creating a hearty and comforting texture.
- Fresh Spinach: Introduces a vibrant green colour and a nutritional boost, wilting into the soup for added freshness.
- Lemon Wedges (optional): Offer a bright and citrusy finish, providing a refreshing contrast to the rich flavours of the soup.
HOW TO MAKE HEARTY MINESTRONE SOUP
Begin by chopping up the onion, celery, carrots, zucchini, and green beans and mincing the garlic. Drain and rinse the red kidney beans and the white cannellini beans and set aside for now.
In a large pot, heat olive oil over medium heat. Add chopped onion and garlic. Sauté until softened and fragrant.
Add the diced tomatoes, celery, carrots, white beans, kidney beans, zucchini, and green beans to the pot. Stir well.
Season with salt, pepper, garlic powder, onion powder, Italian seasoning and optionally chilli flakes. Stir to coat the vegetables evenly.
Pour in the vegetable broth. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 15 minutes to allow the flavours to meld.
Add the pasta to the pot and continue simmering until the pasta is al dente, following the package instructions.
Stir in the chopped spinach and cook for an additional 2-3 minutes until the spinach wilts.
Taste the soup and adjust the seasoning if needed. Add more salt, pepper, or Italian seasoning according to your taste.
Ladle the soup into bowls. Optionally, squeeze a bit of lemon juice over each serving for a fresh zing! Enjoy! 🙂
VIC'S QUICK TIPS FOR HEARTY MINESTRONE SOUP
- Sauteing Aromatics: Begin by sautéing finely chopped onions and minced garlic in olive oil; this foundational step imparts a rich base of flavour to the vegan minestrone soup.
- Balancing Flavours: Ensure a well-balanced flavor profile by judiciously seasoning the soup with salt, pepper, garlic powder, onion powder, and Italian seasoning during the vegetable sauté, enhancing the overall taste of the dish.
- Pasta Simmering: When adding pasta to the pot, follow the package instructions for simmering; achieving the perfect al dente texture contributes to the overall satisfaction of the soup.
- Flavour Melding Through Simmering: Allow the soup to simmer covered for approximately 15 minutes after bringing it to a boil; this simmering period allows the flavours to meld, resulting in a more harmonious and flavourful minestrone.
SERVING SUGGESTIONS & STORING
- Garnish with Lemon Zest: Enhance the fresh zing of the lemon wedges by adding a sprinkle of lemon zest over each serving for an extra burst of citrus flavour.
- Crusty Bread Accompaniment: Serve the soup with crusty bread on the side; its texture complements the soup and provides a delightful contrast.
- Fresh Herbs Finishing Touch: Before serving, sprinkle freshly chopped herbs like basil or parsley on top for a burst of colour and added herbaceous notes.
- Customizable Toppings: Set up a toppings bar with additional seasonings, such as red pepper flakes or grated vegan cheese, allowing each diner to personalize their bowl to taste.
- Refrigeration Tips: Allow the soup to cool to room temperature before transferring it to airtight containers. Refrigerate for up to 3-4 days, ensuring a quick and convenient meal option throughout the week.
- Freezing Guidelines: Minestrone soup freezes well. Store in freezer-safe containers, leaving some space for expansion. Consume within 2-3 months for optimal taste and texture.
- Thawing and Reheating: Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop over low to medium heat, stirring occasionally to maintain the soup’s consistency. Adjust seasoning as needed before serving.
INGREDIENT SUBSTITUTIONS & VARIATIONS
- Gluten-Free Version: Use gluten-free pasta, such as rice or corn pasta, to accommodate individuals with gluten sensitivities or those following a gluten-free diet.
- Beans: Experiment with different types of beans, such as cannellini beans or black beans, based on personal preference or what’s available.
- Vegetables: Feel free to swap or add vegetables according to seasonal availability or personal taste. Consider adding bell peppers, kale, or peas for variety.
- Non-Vegan Variation: If not adhering to a vegan diet, consider adding grated Parmesan cheese as a topping for a savoury, dairy-rich flavour. Adjust the quantity based on personal preference.
- Low-Carb Option: Skip the pasta or replace it with spiralized zucchini (zoodles) for a low-carb version of the soup.
- Protein Boost: Add plant-based protein sources like tofu cubes or tempeh for an extra protein boost.
- Spicy Kick: Include a pinch of red pepper flakes or cayenne pepper for those who enjoy a spicy kick in their soup.
RECIPE FAQ
Absolutely! Feel free to use any small pasta variety you have on hand, such as shells, fusilli, or penne. Adjust the cooking time according to the new pasta type.
Yes, you can omit the spinach if desired. The soup will still be delicious without it, but the spinach adds a nutritional boost and vibrant color. Feel free to substitute with other leafy greens if preferred.
Certainly! Hearty Minestrone Soup reheats well. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove, adjusting seasoning if needed.
You can experiment with different beans based on your preference or what’s available. Cannellini beans, black beans, or chickpeas make excellent alternatives.
Yes, for a low-carb version, consider omitting the pasta or substituting it with spiralized zucchini (zoodles). This modification reduces the carb content while maintaining a flavorful soup.
Certainly! To adapt this recipe for a slow cooker, sauté the onions and garlic separately, then transfer them to the slow cooker along with all the other ingredients except for the pasta and spinach. Cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, add the pasta to the slow cooker, ensuring it cooks to al dente perfection. Just before serving, stir in the chopped spinach until wilted. Adjust seasoning if needed and enjoy a convenient and flavorful slow-cooked minestrone!
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Ingredients:
- 2 Tablespoons Olive Oil
- 1 Onion diced
- 4 Cloves Garlic minced
- 1 Can (796 mL) Dice Tomatoes
- 3 Stalks Celery diced
- 2 Medium Carrots diced
- 1 Cup Green Beans chopped
- 1 Can (796mL) Red Kidney Beans drained and rinsed
- 1 Can (796 mL) White Cannellini Beans drained and rinsed
- 1 Teaspoon Onion Powder, Garlic Power
- 1 Tablespoon Italian Seasoning
- ½ Teaspoon Chilli Flakes to taste
- Salt & Pepper to taste
- 6-8 Cups Vegetable Broth
- 1 Cup Macaroni Pasta
- 2 Cups Spinach
- Lemon to garnish
Instructions:
- Begin by chopping up the onion, celery, carrots, zucchini, and green beans and mincing the garlic. Drain and rinse the red kidney beans and the white cannellini beans and set aside for now.
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic. Sauté until softened and fragrant.2 Tablespoons Olive Oil, 1 Onion, 4 Cloves Garlic
- Add the diced tomatoes, celery, carrots, white beans, kidney beans, zucchini, and green beans to the pot. Stir well.1 Can (796 mL) Dice Tomatoes, 3 Stalks Celery, 2 Medium Carrots, 1 Can (796mL) Red Kidney Beans, 1 Can (796 mL) White Cannellini Beans, 1 Cup Green Beans
- Season with salt, pepper, garlic powder, onion powder, Italian seasoning and optionally chilli flakes. Stir to coat the vegetables evenly.1 Teaspoon Onion Powder, Garlic Power, 1 Tablespoon Italian Seasoning, ½ Teaspoon Chilli Flakes, Salt & Pepper
- Pour in the vegetable broth. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 15 minutes to allow the flavours to meld.6-8 Cups Vegetable Broth
- Add the pasta to the pot and continue simmering until the pasta is al dente, following the package instructions.1 Cup Macaroni Pasta
- Stir in the chopped spinach and cook for an additional 2-3 minutes until the spinach wilts.2 Cups Spinach
- Taste the soup and adjust the seasoning if needed. Add more salt, pepper, or Italian seasoning according to your taste.
- Ladle the soup into bowls. Optionally, squeeze a bit of lemon juice over each serving for a fresh zing! Enjoy! 🙂Lemon
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