Get ready to ladle up a bowl of comfort with this hearty and nutritious veggie minestrone soup. Packed with a colorful array of vegetables, protein-rich beans, and flavorful herbs, this homemade soup is not only delicious but also a wholesome meal on its own. Perfect for chilly nights or whenever you crave a comforting bowl of soup, this minestrone recipe is easy to make and will satisfy your taste buds while keeping you nourished.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (14 oz) kidney beans, drained and rinsed
- 1 can (14 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (such as macaroni or ditalini)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent.
- Add the diced carrots, celery, zucchini, and green beans to the pot. Cook for about 5 minutes, stirring occasionally.
- Pour in the diced tomatoes and vegetable broth. Stir well.
- Add the kidney beans, cannellini beans, dried basil, dried oregano, dried thyme, salt, and pepper. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 20 minutes to allow the flavors to meld together.
- Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
- Once the soup has simmered, add the cooked pasta to the pot. Stir gently to incorporate.
- Taste the soup and adjust the seasoning if needed. Add more salt and pepper if desired.
- Remove the pot from the heat. Ladle the veggie minestrone soup into bowls.
- Garnish each bowl with fresh chopped parsley before serving. Enjoy!
