So, are you ready for some serious comfort food? When the weather gets chilly, or even when you just need a little hug in a bowl, nothing hits the spot quite like a warm, comforting soup. And let me tell you, my friends, I’ve got a winner for you today: a vibrant, super delicious Rustic Vegetable Minestrone! It’s the kind of soup that fills your kitchen with the most amazing smells and your belly with warmth and goodness.
I absolutely adore this recipe because it’s so easy – seriously, even on the busiest weeknights, you can whip this up. Plus, it’s packed with a rainbow of healthy veggies, which is always a win, right? But the best part? It’s totally adaptable! You can swap out veggies, add some protein if you like, and make it your own. For me, minestrone always takes me back to my grandmother’s kitchen. She used to make it all the time, and her secret was always fresh, simple ingredients and a whole lotta love. This recipe is inspired by her, and I think you’ll love it just as much.
Why You’ll Love This *Rustic Vegetable Minestrone*
Okay, so why am I so obsessed with this soup? Let me break it down for you, because trust me, you’re gonna want to make this ASAP!
- Super Easy to Make: Seriously, hardly any effort is involved. It’s perfect for a weeknight dinner!
- Packed with Veggies: Load up on all those good-for-you nutrients!
- Totally Customizable: Don’t like celery? Swap it out! Add beans, different herbs—make it your own masterpiece.
- Hearty and Satisfying: This isn’t one of those wimpy soups. It’ll fill you right up!
- Vegan-Friendly: A delicious meal everyone can enjoy! You already know how much I love that!
Ingredients for the Perfect *Rustic Vegetable Minestrone*
Alright, let’s talk ingredients! One of the best things about this Rustic Vegetable Minestrone is that you don’t need a million fancy ingredients. We’re talking fresh, simple ingredients that you can find at any grocery store – or maybe even in your own garden!
Equipment Needed
You don’t need a lot of fancy gadgets to make this minestrone, phew! Honestly, my kitchen isn’t exactly a high-tech zone. Here’s what you’ll need:
- A big pot or a Dutch oven, that’s your star!
- A cutting board always helps.
- A good knife. (Be careful, folks!)
- Measuring cups and spoons – essential, even for a relaxed cook like me.
How to Make *Rustic Vegetable Minestrone*: Step-by-Step Instructions
Okay, friends, let’s get cooking! This *Rustic Vegetable Minestrone* is super easy, I promise. Don’t let the steps scare you. Each one is simple. You’ll be enjoying a delicious bowl of homemade goodness in no time. So, let’s dive in!
Preparing the Vegetables
First things first: the chopping! And honestly, this is the most time-consuming part, but I like to put on some music and zone out! Grab your onion, carrots, and celery. Dice them into bite-sized pieces. Then, mince your garlic – careful not to get your fingers! Next, chop your zucchini and your spinach. And lastly, give those green beans a trim and a chop. See? Not so bad, right?
Sautéing the Aromatics
Now, let’s get those aromatics going! Heat up your olive oil in that big pot or Dutch oven over medium heat. Toss in the chopped onion, carrots, and celery. Stir them around. This is where the magic starts to happen! Cook until they soften up, about 5-7 minutes. Once they’re looking a little tender, add in your minced garlic, basil, oregano, salt, and pepper. Stir it all together and cook for just a minute more, until you get that amazing, fragrant smell. Oh, yum!
Building the Broth
Alright, time to get soupy! Pour in your vegetable broth and those diced tomatoes (don’t drain them!). Bring everything to a gentle boil, then turn the heat down and let it simmer for about ten minutes. This gives all those flavors a chance to get friendly with each other and just mingle away.
Adding the Pasta and Remaining Vegetables
Time for the pasta party! Throw in your pasta of choice (I love ditalini or elbow macaroni), along with those fresh green beans. Cook everything until the pasta is nice and tender, which usually takes about 8-10 minutes. Then, stir in the zucchini and spinach. Cook until the spinach wilts slightly, just 2-3 minutes. See? Easy peasy!
Finishing Touches and Serving
Almost there, friends! Give your lovely soup a final stir and add in a good handful of fresh, chopped parsley. Taste it and adjust the salt and pepper to your liking. (I always have to add a little more salt!). Ladle it into bowls, and if you’re feeling fancy (and I always am!), sprinkle on some grated Parmesan cheese. Serve it hot and enjoy that big hug in a bowl!
Tips for Success with Your *Rustic Vegetable Minestrone*
Listen, even the most seasoned cooks need a few tricks up their sleeves, right? I’ve made this Rustic Vegetable Minestrone countless times, and I’ve learned a couple of things that make it even *better*. So, here are a few of my favorite tips to help you get minestrone perfection!
- Don’t Rush the Veggies: Let those onions, carrots, and celery soften up properly before adding the garlic. It makes a big difference in the flavor depth!
- Season Generously: Don’t be shy with the salt and pepper! Taste as you go and adjust.
- Fresh Herbs are Key: While dried herbs are totally fine, fresh parsley at the end will seriously brighten up the flavors..
- Taste Test: Taste the broth before adding the pasta. You might need to add a bit more salt, pepper or herbs.
Ingredient Notes and Substitutions for *Rustic Vegetable Minestrone*
So, let’s talk about the stars of the show – the ingredients! You know, I’m all about making things easy, so don’t stress if you don’t have *every* single thing. This soup is super adaptable. You can absolutely make swaps!
For the carrots, celery, and onion, you can use frozen if you have to, although, freshly chopped will give you the best taste. Don’t love celery? Leave it out! You can add fennel, or parsnips. If you’re not a fan of the green beans, try some yellow wax beans instead. You can swap out the pasta for a different shape if you like. Really, it’s about what *you* love. You’ve got this! Just get creative and have fun!
Variations to Spice Up Your *Rustic Vegetable Minestrone*
Okay, so you’ve made the basic Rustic Vegetable Minestrone, and it’s amazing, but you want to take it to the next level? Girl, I totally get it! I’m always tweaking my recipes. Here’s a few ideas to get you started:
- Spice It Up: Add a pinch of red pepper flakes for some heat.
- Add Some Protein: Toss in some cooked white beans, chickpeas, or even some Italian sausage for a heartier meal.
- Get Cheesy: Stir in a bit of grated Parmesan cheese or a dollop of pesto just before serving. Yum!
- Herb It Up: Fresh basil and thyme are fabulous additions.
Honestly, the possibilities are endless. Don’t be afraid to experiment!
Storage and Reheating Instructions for *Rustic Vegetable Minestrone*
Okay, so you made a big batch of this amazing soup, and you’ve got leftovers? Awesome! I *love* leftovers! Luckily, storing and reheating this Rustic Vegetable Minestrone is super easy.
Just let the soup cool down completely. Then, transfer it to an airtight container and pop it in the fridge. It’ll be good for about 3-4 days. When you’re ready to eat some, just reheat it gently on the stovetop or in the microwave until it’s hot. Give it a good stir, and you’re good to go!
Estimated Nutritional Information for *Rustic Vegetable Minestrone*
Alright, folks! Just a quick heads up: the nutritional info below is just an *estimate*. It can change depending on the brands of ingredients you use and how much of each thing you toss in. So, just use it as a general guide, got it?
Print
Rustic Vegetable Minestrone
- Total Time: 50 min
- Yield: 6 servings 1x
- Diet: Vegan
Description
A hearty and flavorful Italian vegetable soup.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup small pasta, such as ditalini or elbow macaroni
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup zucchini, chopped
- 1 cup spinach, chopped
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic, basil, oregano, salt, and pepper. Cook for 1 minute more, until fragrant.
- Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add pasta and green beans. Cook until pasta is tender, about 8-10 minutes.
- Stir in zucchini and spinach. Cook until spinach is wilted, about 2-3 minutes.
- Stir in parsley.
- Serve hot, with Parmesan cheese if desired.
Notes
- You can add other vegetables, such as potatoes or cabbage.
- For a thicker soup, mash some of the cooked vegetables with a spoon.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: minestrone, vegetable soup, Italian soup, vegan soup, healthy soup