This Healthy Minestrone Soup is packed full of vitamins, protein, and fiber and is wonderfully satisfying! Plus, it’s quick to make, tasty, and nutritious!
I just love soup. Savory soup. Versatile soup. Easy-to-make soup.
I want you to know how amazingly easy this minestrone soup is to make.
And eat, too!
But even better is the fact that it’s so versatile and adaptable. If you’ve got a favorite veggie that you just can’t get enough of, throw it in. If one of the ingredients I’ve added to my recipe doesn’t do it for you, leave it out. Don’t worry too much, as this soup is quite forgiving.
I’m serious – it’s that easy. Just had to say it!
I like my minestrone to be bursting with savory flavors and full of hearty vegetables. You’ll notice from the recipe list below that I include a lot of veggies in this soup. That is no accident, my friends. That is pure planned goodness.
Since this recipe does yield quite a lot of soup, I usually have it as left-overs for several days. In order to reheat it, I either put it back on the stove or in the microwave and add some more vegetable stock for some extra liquid. It’s just as good served as left-overs, if not even better since the flavors really get a chance to release.
Winner! Winner! Vegetarian Dinner!
Please do yourself a favor and try this soup. It’s meatless. It’s delicious. It’s nutritious.
And, darn it, it’s easy!
WHAT IS MINESTRONE SOUP?
Minestrone soup has Italian roots and is basically a vegetable-loaded soup! The pasta adds a heartiness to the dish, and the blend of flavors with the veggie broth makes well, just a wonderful soup. I love that you can make it with just about anything you have on hand.
Any vegetable works in this soup – and that goes for the pasta, too. It’s versatile and delicious.
HOW TO MAKE HEALTHY MINESTRONE SOUP VEGAN, GLUTEN-FREE, AND DAIRY-FREE
It’s easy to make healthy minestrone soup vegan or dairy-free. And that’s one of the things I like about this soup. You can change it up without too much problem. This dish is already a vegetarian delight – to ensure it meets vegan and dairy-free requirements, simply leave out the parmesan garnish, or change it for nutritional yeast.
Most pastas are vegan, but check the ingredients to make sure there are no eggs. The same goes for gluten; check the ingredients and buy a gluten-free pasta.
OPTIONS TO USE IN HEALTHY MINESTRONE SOUP
I’ve listed several super-powered veggies in my recipe, like zucchini, green beans, and carrots. I also recommend healthy pasta choices over refined, plain pasta.
What else do you have in the pantry or fridge that you can add?
- Butternut squash
- Chopped kale
- Brown rice
- Tomato paste if you want a thicker soup
HOW TO MAKE HEALTHY MINESTRONE SOUP
To make this healthy minestrone soup taste perfectly delicious every time, there are a few tips to follow:
- Make your soup in a nice big pot. It’s great to have a little extra room in case you see something in the pantry you’d like to add to the recipe.
- Cook the onion and shallots in olive oil first to bring out the sweet flavor. Then add the other veggies and cook until almost tender.
- Add the garlic after the veggies and let it cook for a minute until it is fragrant <–yum! Then, you can add the broth.
- Remember to use low sodium broth.
- Don’t overcook the pasta. This means adding it when you know the timing is right (about 8 to 10 minutes before serving).
- Add the beans at the end with the pasta so they don’t overcook either.
CAN YOU MAKE HEALTHY MINESTRONE SOUP IN ADVANCE?
Sure thing, you can make this super-delish soup in advance! Make healthy minestrone soup on the weekend to enjoy throughout the week. It’s always a great idea to plan your meals and cook for a couple of hours on Saturday or Sunday, to save time throughout the week.
HOW TO STORE AND REHEAT HEALTHY MINESTRONE SOUP
Store the leftovers in the fridge in an airtight container. Rewarm the soup in a pan on the stove over medium-high heat. Stir occasionally as it warms up to prevent sticking to the bottom. Heat the soup just until hot because you don’t want to overcook the vegetables and pasta.
CAN YOU FREEZE HEALTHY MINESTRONE SOUP?
This healthy minestrone soup freezes well.
These are the steps I take:
- I usually make a big batch of this savory soup, and then divide it into meal-size servings
- Put the soup in airtight containers
- Let the soup cool in the fridge
- Cover, and put in the freezer
- Store for up to three months
- Let thaw in the fridge overnight to reheat on the stove or in the microwave the next day
HOW TO MAKE MINESTRONE SOUP HEALTHIER
When you are gathering your ingredients for the soup, remember to use the freshest and most nutritional ingredients. Crisp and colorful vegetables give you vitamins and fiber. Low sodium vegetable broth is the best option, too. Let’s take a look at the pasta often used in the recipe. Instead of refined white pasta that has been stripped of a lot of the nutritional goodness when processed, use these types:
- Whole wheat noodles
- Quinoa noodles
- Chickpea noodles
- Buckwheat noodles
- Spelt pasta
- Brown rice pasta
MORE HEALTHY SOUP RECIPES
If you are like me and can’t get enough soup, try these flavorful recipes next time you are in the mood for a bowl of hot goodness!
- Easy Cream of Broccoli Soup
- Cream of Tomato Soup
- Healthy Potato Soup
- Slow Cooker Split Pea Soup
- Slow Cooker Chicken Tortilla Soup
- Slow Cooker Hot and Sour Soup
HEALTHY MINESTRONE SOUP
Are you looking for a quick to make, tasty, and nutritional soup? Healthy Minestrone Soup is full of vitamins and fiber and is wonderfully satisfying!
- 2 tbsp olive oil
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1 shallot chopped
- 3 carrots chopped
- 2 stalks celery chopped
- 3 medium red potatoes diced and skin-on
- 5 cups low sodium vegetable broth
- 2 zucchinis sliced in half lengthwise, then sliced into slices
- 1/3 lb fresh green beans cut into thirds
- 1/2 head cabbage chopped
- 1 cup corn kernels frozen
- 1 28-oz can diced tomatoes
- 1 tsp sea salt plus more to taste
- 1/2 tsp ground black pepper plus more to taste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 15-oz can kidney beans drained
- 1 15-oz can cannelloni beans drained
- 1 cup uncooked whole wheat noodles can also use quinoa or chickpea noodles
- optional: grated parmesan for garnish
Heat the olive oil over medium-high heat in a large stock pot.
Add the diced onion and diced shallot and cook for 5 minutes.
Next, add the diced carrots, celery and potatoes and cook until lightly they’re all nicely browned and almost tender, about 8-10 minutes.
Add in the minced garlic and cook for one more minute, until that garlic is fragrant.
Finally, add the vegetable broth, sliced zucchini, green beans, cabbage, corn, diced tomatoes, salt, pepper, basil, and oregano and bring to a boil.
Once boiling, reduce to a simmer and cook, covered, for 10-15 minutes, or until all the vegetables are tender. The carrots and potatoes will take the longest to cook.
Uncover and add the beans and noodles and cook for another 8-10 minutes, or until the noodles are almost tender.
Garnish with grated parmesan cheese, if desired.
* For vegan minestrone, do not garnish with parmesan.
* For gluten-free, omit noodles or use gluten-free pasta.
This post contains affiliate links for products I use frequently and highly recommend.