Vegetable Minestrone Recipe

Picture this: a cheerful family gathering around a table set with vibrant dishes, sharing stories and laughter. Now imagine the centerpiece being a steaming, colorful bowl of Vegetable Minestrone, where every spoonful is a celebration of fresh vegetables and comforting flavors. This recipe is more than a soup; it’s a shared moment, a symbol of health and togetherness. Perfect for a cozy dinner or a light yet satisfying lunch, our Vegetable Minestrone will warm your hearts and tantalize your taste buds with its medley of textures and tastes.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Skill Level: Easy

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 cup small pasta (like ditalini or elbow)
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups fresh spinach leaves
• Grated Parmesan cheese for serving
• Fresh basil leaves for garnish

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Stir in the garlic, carrots, and celery, cooking for another 5 minutes until the vegetables begin to soften.
3. Add the zucchini and green beans, stirring to combine with the other vegetables.
4. Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil.
5. Add the small pasta, cannellini beans, oregano, and basil. Season with salt and pepper. Reduce heat and simmer for 15 minutes, or until the pasta is tender.
6. Stir in the fresh spinach leaves and cook for another 2-3 minutes until wilted.
7. Ladle the soup into bowls, sprinkling with grated Parmesan cheese and garnishing with fresh basil leaves.

• For a gluten-free version, use gluten-free pasta or replace it with quinoa or rice.
• Substitute any vegetables you have on hand, like bell peppers or peas, to customize your minestrone.
• If you prefer a thicker soup, mash some of the beans before adding them to the pot.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding more broth if needed.

• Serve with crusty bread or garlic bread for a complete meal.
• A light salad of mixed greens with a simple vinaigrette complements the soup beautifully.
• For drinks, pair this minestrone with a refreshing glass of iced tea or a light white wine.

At Zynahz, we believe in bringing joy and creativity into the kitchen. Our Vegetable Minestrone Recipe is more than just a meal; it’s an invitation to gather your loved ones and create lasting memories around the dinner table. We encourage you to try this recipe, share your results with us, and spread the warmth by sharing it with friends and family. Dive into more delicious recipes on Zynahz, follow us on social media, and sign up for our newsletter to keep the culinary inspiration flowing. Happy cooking!