Vibrant Minestrone Soup

This Vibrant Minestrone Soup is a hearty and wholesome bowl packed with fresh vegetables and nourishing beans. It’s a wonderfully versatile and incredibly satisfying meal that’s perfect for a weeknight dinner or a comforting lunch, offering a delightful burst of flavor and nutrients in every spoonful.

Key Ingredients for Vibrant Minestrone Soup

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
• 1 (28 ounce) can diced tomatoes, undrained
• 6 cups vegetable broth
• 1 cup water
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 cup small pasta (such as ditalini, elbow macaroni, or orzo)
• 2 cups chopped fresh spinach or kale
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish
• Parmesan cheese, grated, for serving (optional)

How to Make Vibrant Minestrone Soup

This Vibrant Minestrone Soup is a culinary hug in a bowl! It’s remarkably simple to assemble, bursting with the natural goodness of fresh produce, and offers a deeply satisfying, rich texture that will have you coming back for more. The combination of tender vegetables and hearty beans makes it incredibly fulfilling. Preparation time is approximately 30 minutes, with a cooking time of about 45 minutes.

Step-by-Step Instructions

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
2. Add Garlic and Herbs: Stir in the minced garlic, dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
3. Incorporate Tomatoes and Broth: Pour in the undrained diced tomatoes, vegetable broth, and water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
4. Add Beans and Pasta: Stir in the rinsed and drained cannellini beans and kidney beans. Add the small pasta and increase the heat to bring the soup back to a gentle simmer. Cook, uncovered, stirring occasionally, according to the pasta package directions, until the pasta is al dente, about 8-12 minutes.
5. Wilt the Greens: Stir in the chopped spinach or kale. Cook for just a few minutes until the greens are wilted and tender.
6. Season and Serve: Season the Vibrant Minestrone Soup generously with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls, garnish with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired.

Why You’ll Love This Vibrant Minestrone Soup

You’ll adore this Vibrant Minestrone Soup for its incredible depth of flavor and its truly comforting nature. Unlike simpler vegetable soups, this recipe boasts a complex, savory broth thanks to the slow simmering of aromatic vegetables and herbs. It’s also a fantastic way to save money, proving that nutritious and delicious meals don’t have to break the bank, especially when compared to buying store-bought canned soups. The addition of tender pasta and a medley of beans makes it a complete and satisfying meal in one bowl.

This soup is a testament to the simple magic of fresh ingredients coming together. The vibrant colors from the vegetables, the hearty texture from the beans and pasta, and the aromatic herbs create an unforgettable culinary experience. It’s the perfect example of how a little effort can yield a massive reward. Don’t wait – gather your ingredients and whip up this delightful Vibrant Minestrone Soup for yourself and your loved ones today!

Storing and Reheating Tips

Properly storing your Vibrant Minestrone Soup will ensure you can enjoy its deliciousness for days to come. Allow the soup to cool completely at room temperature before transferring it to airtight containers. Refrigerated leftovers will stay fresh for up to 4-5 days. For longer storage, you can freeze the soup. Ensure it’s completely cooled, then portion it into freezer-safe containers or bags, leaving a little headspace for expansion. Frozen Vibrant Minestrone Soup can be stored for up to 3 months.

To reheat refrigerated soup, gently warm it on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of water or vegetable broth if the soup has thickened too much. For frozen soup, it’s best to thaw it overnight in the refrigerator before reheating on the stovetop. If you’re in a hurry, you can reheat it directly from frozen over low heat, stirring frequently, but be patient as it may take longer.

Final Thoughts

This Vibrant Minestrone Soup is more than just a meal; it’s a hug in a bowl, brimming with wholesome goodness and delightful flavors. We encourage you to give this recipe a try – it’s a simple yet profoundly satisfying dish that’s sure to become a family favorite.

Vibrant Minestrone Soup

This Vibrant Minestrone Soup is a hearty and wholesome bowl packed with fresh vegetables and nourishing beans. It’s a wonderfully versatile and incredibly satisfying meal that’s perfect for a weeknight dinner or a comforting lunch, offering a delightful burst of flavor and nutrients in every spoonful.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 large yellow onion chopped
• 2 carrots peeled and diced
• 2 stalks celery diced
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes optional, for a touch of heat
• 1 (28 ounce) can diced tomatoes undrained
• 6 cups vegetable broth
• 1 cup water
• 1 (15 ounce) can cannellini beans rinsed and drained
• 1 (15 ounce) can kidney beans rinsed and drained
• 1 cup small pasta such as ditalini, elbow macaroni, or orzo
• 2 cups chopped fresh spinach or kale
• salt and freshly ground black pepper to taste
• Fresh parsley chopped, for garnish
• Parmesan cheese grated, for serving (optional)

Equipment

• Large pot or Dutch oven

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
   1 tablespoon olive oil, 1 large yellow onion, 2 carrots, 2 stalks celery
2. Stir in the minced garlic, dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
   2 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/4 teaspoon red pepper flakes
3. Pour in the undrained diced tomatoes, vegetable broth, and water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
   1 (28 ounce) can diced tomatoes, 6 cups vegetable broth, 1 cup water
4. Stir in the rinsed and drained cannellini beans and kidney beans. Add the small pasta and increase the heat to bring the soup back to a gentle simmer. Cook, uncovered, stirring occasionally, according to the pasta package directions, until the pasta is al dente, about 8-12 minutes.
   1 (15 ounce) can cannellini beans, 1 (15 ounce) can kidney beans, 1 cup small pasta
5. Stir in the chopped spinach or kale. Cook for just a few minutes until the greens are wilted and tender.
   2 cups chopped fresh spinach or kale
6. Season the Vibrant Minestrone Soup generously with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls, garnish with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired.
   salt and freshly ground black pepper, Fresh parsley, Parmesan cheese

Notes

Storing and Reheating Tips: Allow the soup to cool completely at room temperature before transferring it to airtight containers. Refrigerated leftovers will stay fresh for up to 4-5 days. For longer storage, you can freeze the soup. Ensure it’s completely cooled, then portion it into freezer-safe containers or bags, leaving a little headspace for expansion. Frozen Vibrant Minestrone Soup can be stored for up to 3 months. To reheat refrigerated soup, gently warm it on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of water or vegetable broth if the soup has thickened too much. For frozen soup, it’s best to thaw it overnight in the refrigerator before reheating on the stovetop. If you’re in a hurry, you can reheat it directly from frozen over low heat, stirring frequently, but be patient as it may take longer.