Minestrone soup
🥣 MINESTRONE SOUP 🥣
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Welcome back to my sunday soup series, where I show you how to make classic soups that’ll warm your soul whether you live somewhere cold or warn, we all need some comforting recipes in these cozy months. You won’t miss the protein in this veggie packed soup, it still keeps you full for hours.
Let me know in the comments below what other soups you’d like to learn how to make! ⬇️
Ingredients:
1 tbsp olive oil
1 yellow onion, diced
2 stalks celery, diced
2 large carrots, peeled and diced
~1 cup chopped Yukon gold potatoes
1 (28oz) can fire roasted crushed tomatoes
1 (15oz) can kidney beans, rinsed and drained
6 cups vegetable broth
1 tsp Italian seasoning
1/2 tsp red pepper flakes, more or less to taste
3/4 tsp salt, more to taste
8oz fresh green beans, trimmed and cut into bite size pieces
4 cups spinach, or kale
4oz noodles, I used orecchiette
Grated parm and garlic bread to serve
Let’s make it…
In a large Dutch oven over medium-high heat, saute the onion, celery, carrots and potatoes. Cook for 3-5 minutes until the onions soften. Add the crushed tomatoes, rinsed beans, vegetable broth and seasonings. Stir to combine. Cover and cook on medium-low for 10-15 minutes. Stir in the green beans and spinach. Add the uncooked pasta, cover and cook until the pasta is al dente, about 8-12 minutes depending on your choice of pasta. Serve with crusty garlic bread and a sprinkle of parm cheese. ENJOY!
*store in an airtight container in the fridge for up to 5 days, to warm add vegetable broth and bring to a low boil on the stove. #lemon8partner
Soup season, soup recipes, comforting recipes, comfort food, cozy food, winter recipes, fall recipes, plant based recipes
Beyond the classic recipe I shared, one of the best things about making a hearty Minestrone soup is how incredibly adaptable it is! If you're like me, you often find yourself with various veggies needing to be used up, and that's where the magic of "vegetable soup ingredients" really comes in handy. When I'm thinking about vegetable soup ingredients, I always start with the aromatics: onion, celery, and carrots (my personal 'holy trinity'). But don't be afraid to branch out! Leeks can offer a milder, sweeter base, or you could even add a bell pepper for a different flavor profile. For the main body of the soup, beyond the Yukon gold potatoes and green beans, I often swap in whatever I have. Zucchini and yellow squash are fantastic additions, especially in summer. Just add them towards the end, as they cook quickly. Sweet potatoes can also make it a bit sweeter and even more filling – perfect for a truly hearty meal! Leafy greens are another area for customization. While spinach and kale are my regulars, swiss chard or even collard greens can work, though they might need a bit longer to wilt down. And let's not forget about the beans! Kidney beans are traditional, but cannellini beans, chickpeas, or even black beans can offer a different texture and nutritional boost. I always make sure to rinse and drain them thoroughly to reduce gas and improve flavor. For the broth, I stick to vegetable broth for a plant-based option, but if you're not strictly vegetarian, a good quality chicken broth can add another layer of richness. And seasonings – Italian seasoning is a must, but a pinch of dried oregano or basil, or even a bay leaf, can deepen the flavor. Sometimes, I'll even add a Parmesan rind to the simmering pot (just remember to remove it before serving!) for an umami kick. Thinking about other vegetable soup ingredients that aren't in this specific recipe but are amazing in other veggie soups, consider roasted butternut squash for a creamy texture, corn for a pop of sweetness, or even broccoli florets. The key is to think about what's in season and what flavors complement each other. Don't be afraid to experiment – that's often how I discover my new favorite combinations! Finally, don't underestimate the power of a good garnish. Fresh parsley or basil chopped finely adds a burst of freshness right before serving. And of course, a sprinkle of grated Parmesan and some crusty garlic bread are non-negotiables for me. It’s these little touches that truly elevate a simple bowl of soup into a comforting, satisfying meal. Happy cooking, and I hope these tips help you create your own perfect hearty vegetable soup!