I can still remember the first time I made minestrone soup. It was a chilly autumn day, leaves swirling down from the trees, and I craved something comforting and nourishing. On a whim, I decided to whip up a big pot of minestrone using whatever fresh vegetables I had sitting in my fridge. The kitchen filled with the mesmerizing scents of garlic, herbs, and bubbling broth—it felt like a warm hug in a bowl. Since then, minestrone has become a staple in my home, and it’s certainly not just your average vegetable soup!
What makes this minestrone truly special, though, is the variety of fresh veggies you can throw in. You can totally personalize it based on what’s in season or what you have on hand. Plus, it’s a fantastic way to eat healthier while savoring a delicious meal. So grab your apron, and let’s dive into this delightful recipe together!
What’s in Minestrone with Fresh Veggies?
Vegetable Broth: This flavorful base is key to a great minestrone. I prefer low-sodium vegetable broth so I can control the salt level—feel free to use homemade for an even richer taste!
Onion: A classic aromatic that brings a sweetness and depth to the soup. Once sautéed, it adds a wonderful foundation for the other ingredients.
Garlic: Garlic is a must for that lovely aroma and flavor. I always use fresh garlic for the best taste—roasted garlic would also be a fabulous addition!
Carrots: Sweet and vibrant, carrots add a lovely crunch. Plus, they’re so bright, they make the soup visually pleasing.
Celery: Celery provides an earthy crunch and balances the sweetness of the carrots. It’s essential for that classic mirepoix base.
Zucchini: This versatile veggie absorbs all the rich flavors of the broth while maintaining a soft texture. I like to add it at the end so it doesn’t get mushy.
Green Beans: Fresh or frozen, green beans provide a pop of color and additional crunch. Just make sure to trim the ends!
Spinach: For an added nutritional boost, fresh spinach wilts perfectly into the hot broth and adds a lovely green hue.
Tomatoes: Diced tomatoes (canned or fresh) add acidity and body to the soup. I prefer using San Marzano canned tomatoes for their rich flavor.
Pasta: A handful of your favorite small pasta (like ditalini or elbow) makes the soup heartier and more filling. Just be cautious not to overcook it!
Herbs: Fresh basil and thyme infuse every spoonful with aromatic flavor. Dried herbs can be used if you’re in a pinch, but fresh is definitely best!
Is Minestrone with Fresh Veggies Good for You?
Absolutely! This soup is packed with goodness.
Vegetable Broth: It’s a hydrating base that’s lower in calories than cream-based soups.
Spinach: This leafy green is a nutrient powerhouse, high in iron, vitamins A and K, and antioxidants.
Carrots: Rich in beta-carotene, they help with eye health and add natural sweetness.
Zucchini: Low in calories, yet high in fiber, this veggie helps keep you feeling full.
Of course, if you’re keeping an eye on carbs, you might want to adjust the amount of pasta or skip it altogether. You can also swap out or add different vegetables according to your preferences or what you have available. It’s such a flexible recipe!
What You’ll Need to Make Minestrone with Fresh Veggies
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 zucchini, diced
– 1 cup green beans, trimmed and cut
– 2 cups fresh spinach
– 1 (15-ounce) can diced tomatoes (or 2 cups fresh, diced)
– 6 cups low-sodium vegetable broth
– 1 cup small pasta (like ditalini)
– 1 teaspoon dried basil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh basil for garnish (optional)
Serves about 6 hearty bowls.
How to Make Minestrone with Fresh Veggies?
1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute.
4. Add the diced carrots and celery; cook for another 3-4 minutes until softened.
5. Pour in the vegetable broth, diced tomatoes, basil, and thyme. Bring to a boil.
6. Once boiling, add in the green beans and zucchini, and let it simmer for about 10 minutes.
7. Stir in the pasta and cook until tender, according to package instructions.
8. Finally, add the fresh spinach and stir until wilted. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh basil if you like!
Ideas to Make It Your Own!
– Feeling adventurous? Add some diced potatoes for extra heartiness!
– If you’re looking for protein, toss in some canned beans (like kidney or cannellini) to add texture and nutrition.
– Instead of pasta, you could throw in some quinoa or barley for a nutty twist.
– Serve with a slice of crusty bread to soak up all that delicious broth—trust me, you won’t regret it!
I hope you’re as excited to try this delightful minestrone with fresh veggies as I am to share it with you. I encourage you to take the plunge and make this soup! It’s a warm hug on a cold day, or really any day you just need a comforting meal. And please, let me know how it turns out! Happy cooking!