Vegetable Minestrone Soup

This may be my newest favorite soup to date. Even though I’m pretty sure I say that every time a new recipe gets added to the blog- this time I mean it!

You simply can’t go wrong with a meal that comes together in under 30, requires only one pot, and all you have to do is toss it all in and turn on the stove. The flavors from the hearty veggies, spices, and broth make this delicious soup the ideal comfort food for the chillier weather. Packed with lots of vitamins and minerals, plant-based protein, and antioxidants it’s also the healthiest soup on the blog!

Some helpful tips:

  • This dish pairs well with a good crusty bread for dipping (just saying).
  • It makes THE BEST leftovers so it’s a great meal prep option to pack for lunches!
  • Make sure to check the recipe notes below for substitutions, too!

If you don’t have one I definitely recommend a good stock pot. They’re great for cooking a variety of foods and work for both the stove top and oven.

Here are a few great options:


Vegetable Minestrone Soup

Author: The Hungry Happy Mama

Gluten-free/Grain-free/Vegetarian/Nut-free/Soy-free

Yields: 6 servings

Prep time: 10 minutes

Cook time: 20 minutes

INGREDIENTS

  • 1 tbsp olive oil
  • 2 tbsp grass-fed butter (can sub vegan)
  • 1 small sweet onion, equaling 1 c chopped
  • 2 medium carrots, equaling 2 c chopped
  • 3 celery stalks, equaling 2 c chopped
  • 3 c green beans, cut into bite-sized pieces
  • 1 medium zucchini, chopped into larger pieces
  • 2 15oz cans no salt added diced tomatoes
  • 1 15oz can chickpeas, rinsed and drained
  • 1 15oz can kidney beans, rinsed and drained
  • 1 bay leaf
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper
  • 4 c low-sodium vegetable broth
  • 3 large handfuls kale

INSTRUCTIONS

  1. Heat a large stock pot or Dutch oven over medium heat and add the oil and butter to melt.
  2. Next, add all of the remaining ingredients starting with the veggies, beans, tomatoes, and spices. DO NOT ADD THE KALE UNTIL LATER.
  3. Give it a good stir and then cover the pot and bring the ingredients to a boil.
  4. Once boiling, uncover, reduce the heat to low and continue to cook for 10 minutes.
  5. After 10 minutes shut off the heat and stir in the kale. Cover and let the soup sit for a few additional minutes to allow the kale to wilt.
  6. Serve the soup warm with your favorite crusty bread or crackers.

Notes:

Zucchini- chop the zucchini a bit thicker than the other veggies since it will cook the quickest and to prevent a soggy vegetable.

Frozen veggies- I don’t recommend using all frozen veggies as it will result it a more “watery” soup. Tossing in frozen kale at the end won’t alter the recipe, however.

Add-ins- you know how much I love when recipes are customizable! If you want to change it up sun out the chickpeas for 2 cups of cooked pasta. I suggest cooking it separately and adding it in just before serving to prevent over-cooked pasta.

Broth subs- if you don’t have vegetable broth chicken or turkey stock will work as well but will alter the flavor just a bit.