What is minestrone soup made of?

Minestrone Soup usually combines vegetables, beans, tomatoes, broth, and Italian herbs. This vegetarian version includes cannellini beans, green beans, sweet potato, zucchini, spinach, carrots, celery, and a tomato-based vegetable broth.

What is the secret ingredient in minestrone soup?

For this recipe, fresh lemon juice makes a big difference. Add it after cooking, and its acidity gives the tomato broth a brighter, fresher taste.

What type of soup is a minestrone?

Minestrone is a hearty Italian-style vegetable soup. Recipes vary widely, so cooks can use seasonal vegetables, beans, rice, or pasta. This version uses beans and plenty of vegetables without pasta.

What are common minestrone mistakes?

Overcooking tender vegetables can make them too soft. Also, cutting vegetables into very different sizes can cause uneven cooking. Finally, adding every vegetable at once can leave zucchini and greens overcooked before harder vegetables turn tender.

Minestrone Soup Recipe : Amazing Easy Vegetarian Dinner

Name: Minestrone Soup Recipe : Amazing Easy Vegetarian Dinner
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, diced; 2 medium carrots, peeled and sliced; 2 celery ribs, sliced; 4 garlic cloves, minced; 2 teaspoons Italian seasoning; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 2 (14.5-ounce) cans diced tomatoes; 2 (14.5-ounce) cans cannellini beans, drained and rinsed; 1 1/2 cups chopped green beans; 1 cup sweet potato, peeled and cut into 1/2-inch pieces; 2 bay leaves; 6 to 8 cups low-sodium vegetable broth, adjusted depending on desired brothiness; 1 medium zucchini, quartered and sliced; 2 cups lightly packed baby spinach; 2 to 3 tablespoons fresh lemon juice; 1/4 cup chopped fresh parsley; Grated Parmesan cheese, optional for serving

Description

A cozy and satisfying vegetarian Minestrone Soup loaded with tender vegetables, cannellini beans, Italian herbs, and a bright tomato broth. This easy one-pot recipe is ready in about 50 minutes, requires no pasta, and is simple to customize with seasonal vegetables.

Ingredients

Scale

2 tablespoons extra-virgin olive oil

1 medium yellow onion, diced

2 medium carrots, peeled and sliced

2 celery ribs, sliced

4 garlic cloves, minced

2 teaspoons Italian seasoning

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

2 (14.5-ounce) cans diced tomatoes

2 (14.5-ounce) cans cannellini beans, drained and rinsed

1 1/2 cups chopped green beans

1 cup sweet potato, peeled and cut into 1/2-inch pieces

2 bay leaves

6 to 8 cups low-sodium vegetable broth, adjusted depending on desired brothiness

1 medium zucchini, quartered and sliced

2 cups lightly packed baby spinach

2 to 3 tablespoons fresh lemon juice

1/4 cup chopped fresh parsley

Grated Parmesan cheese, optional for serving

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Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, and celery and sauté for 4 to 5 minutes, until slightly softened.

2. Stir in the garlic, Italian seasoning, salt, and pepper. Cook for about 30 seconds.

3. Add the diced tomatoes, cannellini beans, green beans, sweet potato, bay leaves, and vegetable broth. Stir and bring to a boil.

4. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the sweet potato is just tender when pierced with a fork.

5. Stir in the zucchini and spinach and continue cooking for 5 to 7 minutes.

6. Remove from the heat and mix in the lemon juice and parsley.

7. Serve in bowls with grated Parmesan cheese if desired.

Notes

Allow leftovers to cool completely before transferring them to an airtight container. Refrigerate for up to 5 days or freeze in freezer-safe containers for up to 3 months.

Use 6 cups of vegetable broth for a thicker, less brothy soup or up to 8 cups for a more broth-forward consistency.

The vegetables are flexible and can change with the season or availability. Aim for roughly 3 cups of interchangeable vegetables to keep the recipe proportions balanced.

Sweet potato can be replaced with butternut squash, while spinach can be swapped for kale, Swiss chard, or collard greens.

Cannellini beans can be replaced with kidney beans or pinto beans.

White or brown rice can be added as an alternative to pasta.

If using dried cannellini beans, cook them before adding them to the soup.

For fall, try pumpkin or butternut squash and kale. For winter, use parsnips, turnips, kale, Swiss chard, or collards. For spring, try peas, asparagus, and baby potatoes. For summer, add zucchini, bell peppers, or corn.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 306
Sugar: 11 g
Sodium: 1181 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 17 g
Protein: 17 g
Cholesterol: 0 mg