Warm up your weeknight dinners with a comforting bowl of Vegetarian Garden Minestrone. This hearty soup dinner recipe is packed with fresh vegetables and pasta, making it a perfect, satisfying meal. It’s simple to make and incredibly flavorful, ideal for any beginner cook looking for a delicious and wholesome option.
Key Ingredients & Substitutions:
- Vegetable Broth: Use low-sodium vegetable broth for better control over the saltiness.
- Diced Tomatoes: Canned crushed tomatoes or passata can work if you prefer a smoother texture.
- Pasta: Small pasta shapes like ditalini, elbow macaroni, or small shells are best. Gluten-free pasta is also a great option.
- Beans: Canned cannellini beans or kidney beans add protein and fiber. Lentils can also be used.
- Fresh Vegetables: Carrots, celery, zucchini, spinach, and green beans are classic choices. Feel free to add other favorites like chopped bell peppers or corn.
Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 (28-ounce) can diced tomatoes, undrained
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup small pasta (e.g., ditalini, elbow macaroni)
- 1 medium zucchini, diced
- 1 cup chopped fresh spinach
- ½ cup chopped fresh green beans
- Salt to taste
- Fresh parsley, chopped (for garnish, optional)
- Parmesan cheese, grated (for serving, optional)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 6
- Calories per serving: Approximately 250-300
- Tools Needed: Large pot or Dutch oven, chopping board, knife.
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, cooking until they soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Build the Broth Base
Pour in the canned diced tomatoes and vegetable broth. Add the dried oregano, dried basil, and black pepper. Bring the mixture to a simmer, then reduce the heat, cover, and let it cook for 15 minutes to allow the flavors to meld.
3. Add Pasta and Beans
Stir in the rinsed cannellini beans and the small pasta. Cook uncovered according to the pasta package directions, usually 8-10 minutes, or until the pasta is al dente. Ensure you stir occasionally to prevent the pasta from sticking.
4. Incorporate Fresh Vegetables
Add the diced zucchini, chopped fresh spinach, and chopped green beans to the pot. Continue to cook for another 3-5 minutes, or until the vegetables are tender-crisp and the spinach has wilted. This keeps your soup vibrant and nutritious.
5. Season and Serve
Taste the minestrone and add salt as needed. Ladle the hot soup into bowls. Garnish with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired. You now have a delightful soup dinner recipe ready to enjoy.
Variation Ideas:
- Spicy Kick: Add a pinch of red pepper flakes with the garlic for a touch of heat.
- Herb Garden: Use fresh herbs like rosemary or thyme for an extra aromatic depth.
- Extra Veggies: Include other vegetables like bell peppers, corn, or peas for added color and nutrition.
- Creamy Texture: Stir in a tablespoon of vegetarian cream cheese or a dairy-free cream alternative at the end for a slightly creamier soup.
Storage Instructions:
Store leftover Vegetarian Garden Minestrone in an airtight container in the refrigerator for up to 3-4 days. When reheating, you might need to add a splash of vegetable broth or water, as the pasta can absorb a lot of liquid. Reheat gently on the stovetop or in the microwave until warmed through.
Frequently Asked Questions (FAQ):
Q: Can you make this minestrone ahead of time?
A: Yes, you can prepare the soup base (steps 1-2) ahead of time. Add the pasta and fresh vegetables when you’re ready to serve for the best texture.
Q: What kind of pasta works best in this soup dinner recipe?
A: Small pasta shapes like ditalini, elbow macaroni, or small shells work wonderfully as they cook quickly and fit well on a spoon.
Q: Is this soup freezer-friendly?
A: Yes, this minestrone freezes well, especially if you cook the pasta separately or undercook it slightly. Freeze for up to 3 months.
Q: Can you use fresh tomatoes instead of canned?
A: Absolutely! Use about 2 cups of chopped fresh ripe tomatoes. You might want to peel and seed them first.
Q: How can you make this soup heartier?
A: Add more beans, lentils, or a scoop of cooked quinoa to make this soup dinner recipe even more filling.
Q: What if you don’t have all the vegetables?
A: Don’t worry! Use what you have on hand. Minestrone is very forgiving and adaptable.