Name: Veggie-Packed Minestrone Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 zucchini, diced; 1 cup green beans, chopped; 1 can diced tomatoes; 4 cups vegetable broth; 1 can cannellini beans, rinsed and drained; 1 teaspoon dried basil; 1 teaspoon dried oregano; Salt and pepper to taste; 2 cups spinach or kale; Parmesan cheese, for serving (optional)

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I still remember my grandmother’s kitchen light glowing over a steaming pot, the house filled with the smell of simmering tomatoes and warm bread. Those small, ordinary moments taught me that a good soup does more than fill you up — it wraps you in a memory. That’s the feeling I chase whenever I make Veggie-Packed Minestrone Soup: comfort, warmth, and a little bit of home.

I grew up learning to cook at my mother’s elbow, flipping through handwritten church cookbook pages and copying recipes onto scraps of paper. Now, I’m Maggie Hart from Louisville, the voice you hear at Gemmir Kitchen where I share simple, family-friendly meals that feel like a hug. I favor casseroles, skillet dinners, slow-cooker suppers, and desserts that bring back Sunday afternoons.

My recipes are tested in real weeknight kitchens, easy to follow, and always pork-free, so they work for most families. I explain each step in plain, comforting language so you can make dinner without fuss. If you enjoy cozy, reliable soup recipes, you might also like my Classic Tomato Basil Soup, which has the same homey spirit as this Veggie-Packed Minestrone Soup.

Why you’ll love this dish

Veggie-Packed Minestrone Soup feels like a tiny garden in a bowl — full of colors, textures, and simple pantry flavors that come together fast. This Veggie-Packed Minestrone Soup uses common vegetables you likely already keep on hand, plus a can of beans and a can of tomatoes, so it’s both economical and satisfying. When I test recipes in my kitchen, I look for balance: a good broth, tender vegetables, and a bean or grain to make the soup stick-to-your-ribs filling. This Veggie-Packed Minestrone Soup hits that balance every time. Vegetables soften but still keep a bite, beans add creaminess and protein, and the dried herbs lend an old-fashioned, comforting aroma.

What I especially love about this Veggie-Packed Minestrone Soup is its weeknight friendliness. It simmers gently while you set the table or fold laundry, and it often tastes even better the next day. You can stretch it for a family meal or make a pot for one and enjoy leftovers for lunches. It’s pork-free by default, family-friendly, and easy to adapt to whatever you have — swap in other beans, add a handful of pasta, or stir in some cooked rice. For a quick, warm meal that brings a sense of home, Veggie-Packed Minestrone Soup is a solid go-to.

How this recipe comes together

This Veggie-Packed Minestrone Soup comes together in a few simple stages: soften aromatics, add crunchy-root vegetables, simmer with tomatoes and broth, then finish with leafy greens and beans. Start by warming the olive oil and sweating the onion and garlic until they smell sweet — that step builds the base flavor for the entire pot. Add the carrots and celery next so they have time to soften and release their sweetness into the soup. Toss in zucchini and green beans for texture and color, and let everything mingle for a few minutes. When you add the diced tomatoes and vegetable broth, the pot becomes a cozy, bubbling stew.

After the simmer, the vegetables reach that tender-but-not-mushy stage I love in Veggie-Packed Minestrone Soup. The cannellini beans bring a creamy bite to the broth without overwhelming the vegetables, and a pinch of basil and oregano gives the soup that familiar Italian pantry note. Finish with spinach or kale for freshness and a quick boost of green. This Veggie-Packed Minestrone Soup is forgiving: cook it a little longer if you like softer vegetables, or shorten the simmer for a brighter, crisper bowl. No fancy equipment is required — a sturdy large pot and a wooden spoon will do. Once you taste it, you’ll see why I turn to this Veggie-Packed Minestrone Soup when I want something wholesome and no-fuss.

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 cup green beans, chopped
1 can diced tomatoes
4 cups vegetable broth
1 can cannellini beans, rinsed and drained
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
2 cups spinach or kale
Parmesan cheese, for serving (optional)

Instructions

In a large pot, heat olive oil over medium heat.
Add chopped onion and garlic, cooking until softened.
Stir in the carrots and celery, cooking until they begin to soften.
Add the zucchini and green beans, stirring to combine and cook for about 5 minutes.
Pour in the diced tomatoes and vegetable broth, scraping up any browned bits from the bottom of the pot.
Add the cannellini beans, dried basil, dried oregano, salt, and pepper.
Bring the soup to a simmer, then reduce heat and let it cook for about 15–20 minutes until the vegetables are tender.
Stir in the spinach or kale and cook until wilted.
Taste and adjust seasoning, adding more salt, pepper, or herbs if needed.
Serve hot, topped with Parmesan cheese if desired.

Simple serving suggestions

When I ladle out this Veggie-Packed Minestrone Soup, I keep the sides simple and comforting. A good crusty loaf or warm buttery bread pairs beautifully with this Veggie-Packed Minestrone Soup; dunking bread into the broth feels like the easiest luxury. If you want something a touch heartier, toast a few slices of bread and rub them with a garlic clove, then drizzle with olive oil — the garlicky toast soaks up the Veggie-Packed Minestrone Soup broth in the best way. For a family dinner, a green salad with a bright vinaigrette balances the rich broth; the acidity lifts the flavors of the Veggie-Packed Minestrone Soup and gives the meal a fresher finish.

For kids or picky eaters, serving grated Parmesan on the side lets everyone customize their bowl. You can also add a scoop of cooked pasta or leftover rice to make the Veggie-Packed Minestrone Soup more filling; small shapes like ditalini or elbow pasta work well. If you want to make it more protein-rich without changing the pork-free profile, stir in some cooked chickpeas or a shredded rotisserie chicken. Keep the presentation homey — big bowls, a sprinkle of herbs, and hot bowls straight from the stove are what make Veggie-Packed Minestrone Soup feel like Sunday supper any night of the week.

How to store it properly

Leftovers of Veggie-Packed Minestrone Soup keep beautifully and often taste even better after the flavors meld overnight. Let the soup cool to room temperature before storing to protect the flavor and avoid condensation in the container. Transfer the Veggie-Packed Minestrone Soup into airtight containers and refrigerate for up to 4 days. When reheating, warm gently on the stovetop over medium-low heat and add a splash of broth or water if the soup seems too thick; this brings back the original texture without thinning the flavor.

If you want longer storage, Veggie-Packed Minestrone Soup freezes well. Cool completely and portion into freezer-safe containers or heavy-duty zip-top bags, leaving a little headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stove. For conveniences and other cozy soup ideas that reheat well, you might also enjoy my creamy butternut squash soup, which follows the same make-ahead and freeze-friendly approach as this Veggie-Packed Minestrone Soup.

Easy tips to improve this dish

A few small touches lift Veggie-Packed Minestrone Soup from good to memorable. First, don’t rush the onion and garlic stage — gently softening aromatics builds a sweeter base flavor that carries through the whole pot. Second, salt in stages: season the vegetables as they cook and taste at the end, since a little salt early helps coax moisture and flavor from the veggies in this Veggie-Packed Minestrone Soup. Third, use a good canned tomato; a quality brand gives the broth a brighter, richer tomato note that makes the Veggie-Packed Minestrone Soup feel homemade.

If you want a silky mouthfeel, mash a few of the cannellini beans against the side of the pot and stir them back in — they naturally thicken the broth without cream. Add a squeeze of lemon or a splash of vinegar at the end to enliven the flavors; acidity wakes up the herbs and balances the vegetables in Veggie-Packed Minestrone Soup. Finally, consider a sprinkle of fresh parsley or basil when serving for a burst of color and a fresh finish. These little steps stay true to my philosophy of comfort made simple and will help your Veggie-Packed Minestrone Soup shine.

Different ways to make it

Veggie-Packed Minestrone Soup is wonderfully adaptable. If you have leftover cooked potatoes or sweet potatoes, cube and add them for extra heft. For a grain boost, stir in cooked barley, farro, or small pasta shapes during the last five minutes of simmering; they absorb the broth and make the Veggie-Packed Minestrone Soup more filling. Swap the cannellini beans for kidney beans or chickpeas if that’s what you have on hand — each bean gives a slightly different texture and flavor, but all work well in Veggie-Packed Minestrone Soup.

For families on busy nights, convert this into a slow-cooker meal: sauté the aromatics, then add everything to the slow cooker and cook on low for 4–6 hours. If you like a creamier base, stir in a couple of tablespoons of mascarpone or a splash of cream at the end — still pork-free but a touch richer. Want a spicier version? Add a pinch of crushed red pepper or a diced jalapeño with the onions. No matter which route you take, the heart of Veggie-Packed Minestrone Soup remains the same: sturdy vegetables, savory broth, and the comfort of a warm bowl.

Common questions

Q: Can I add pasta to Veggie-Packed Minestrone Soup?
A: Yes — small pasta like ditalini, elbow macaroni, or small shells work best. Cook the pasta separately and add just before serving to prevent it from soaking up all the broth and getting mushy. If you prefer to cook the pasta in the soup, add it near the end of the simmer and keep in mind the Veggie-Packed Minestrone Soup will thicken as the pasta absorbs liquid.

Q: How can I make Veggie-Packed Minestrone Soup more protein-rich?
A: Stir in extra beans (like chickpeas or kidney beans), add cooked lentils, or top bowls with shredded cooked chicken. If you keep the recipe vegetarian, adding a scoop of cooked quinoa or farro will increase protein and make each serving more satisfying.

Q: Can I use fresh herbs instead of dried in Veggie-Packed Minestrone Soup?
A: Absolutely — fresh basil and oregano are lovely. Use about three times the amount of fresh herb as dried, and add delicate herbs like basil at the end of cooking to preserve their bright flavor. Robust herbs like rosemary can be added earlier but use sparingly so they don’t overpower the vegetables.

Q: Will Veggie-Packed Minestrone Soup work with other greens?
A: Yes — spinach, kale, chard, or collards all work. Add sturdy greens a little earlier so they have time to soften; delicate spinach wilts almost instantly and should be stirred in at the end. Any green will add color, nutrients, and a fresh lift to the bowl.

Q: Is there a gluten-free option for Veggie-Packed Minestrone Soup?
A: Skip the pasta or use a gluten-free variety, and ensure your broth and canned goods are labeled gluten-free. The soup is naturally adaptable to many dietary needs without losing its comforting character.

Conclusion

Veggie-Packed Minestrone Soup is one of those recipes I turn to when I want something simple, nourishing, and full of heart. It’s forgiving, frugal, and perfect for busy nights or slow weekend simmering. If you want a tested version from another kitchen to compare notes, try this thoughtful take on Veggie-Packed Minestrone Soup from Veggie-Packed Minestrone Soup – Our Best Bites, which echoes the same garden-fresh simplicity and weeknight friendliness that I love.

Veggie-Packed Minestrone Soup

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