Friends! It’s getting soupy up in here. COZY TIME! The most popular recipe on my site is this Veggie-Loaded Vegetable Soup. I like to think of today’s minestrone as a close sister. Same rich tomato broth base with fresh parsley and lemon to boot, bursting at the brim with oodles of veggies plus some starchy beans and pasta for good measure. Like so many of my healthy soup recipes, she’s a meal in a bowl if I’ve ever seen one! I think that’s why I appreciate soup so much. The flavors only get better as they simmer away, leftovers taste amazeballs, and it’s such an easy way to get fiber-rich veggies, plant protein, and antioxidants galore in one bowl.
The low down on ingredients
Mirepoix: Onion, carrot and celery…the essential flavor foundation of most soups. Veggies: I used green beans and zucchini here and I loved the flavor. Cauliflower or some peas or corn would also be nice. Spices: Basil, oregano, and bay leaf are key for flavor, but you could also use Italian seasoning. A handful of fresh basil would be delish. Broth + tomatoes: These make up the liquid portion of the soup. I did 4 cups of broth and 2 cups of water since most people have quart cartons of broth, but you could do all broth or all water (and season heavily). Better Than Bouillon has been my jam lately. Beans: Use white, cannelini, kidney…really whatever you fancy. Pasta: I love shells here but macaroni would also work well. Use ½ cup if you prefer it soupier. Lemon: Acid is so key for brightness in soup. It can really taste flat without it! If you don’t have fresh lemon, a splash of balsamic or red wine vinegar would be nice.
Storing leftovers
Place any leftovers in an air-tight container and store the refrigerator for up to five days. Believe me when I say minestrone tastes even better on day two and three! To reheat the soup, you can heat a portion in a small pot on the stove over medium low heat or quickly in the microwave. After a few days if you know you’re not going to polish off the leftovers, you can freeze the soup by popping the container in the freezer for up to six months. Simply thaw the soup overnight in the refrigerator before reheating. I love these clever souper cubes for easy portioning!
I hope you’re as obsessed with this minestrone recipe as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave! TO MAKE GLUTEN FREE: Use gluten free pasta.
