Garden Minestrone – A Deliciously Thick Soup Packed with Veggies
Garden Minestrone Soup is a thick soup of Italian origin made with vegetables, often with the addition of pasta, beans or rice, sometimes all three. It’s a great way to pack in tons of veggies into your diet without even noticing it! This garden minestrone recipe makes enough for 2-3 servings and can be frozen as well! Best of all, it takes just under an hour from start to finish! Here’s how you can make this healthy minestrone soup in the comfort of your home…add in a garden fresh salad and you have a nutritious meal you can be proud to serve your family.
The soup is said to have originated in Italy and its name comes from the Italian word minestra, which means soup. The exact ingredients in minestrone vary by region and can include beans, potatoes, celery, carrots, onions, tomatoes and many other vegetables. It’s usually cooked for a long time so that the flavors meld together. Other ingredients may be added, including herbs like basil or oregano and spices like garlic or onion powder. For a vegetarian version, veggie broth could be used instead of chicken broth.
It’s easy to make and can be served as an appetizer or as a meal in itself. This minestrone is full of flavor and texture! Planning to make a batch of Garden Minestrone, but not sure what to do with all the leftovers? Here are some tips for freezing your leftovers:
1. Freeze soup in individual containers for easy thawing and quick meals.
2. You can also freeze half or quarter batches of minestrone soup in freezer-safe Tupperware or sealed plastic bags for later use.
Try it with homemade Ciabatta Bread, fresh baked French Bread or some crusty Homemade French Baguettes.
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Garden Minestrone
Garden Minestrone soup is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both.
- Prep Time: :15
- Cook Time: :35
- Total Time: :50
- Yield: 6 1x
- Category: Soup
- Method: Stove Top
- Cuisine: Italian
Ingredients
- 2 teaspoons olive oil
- 1 cup chopped onion
- 2 teaspoons chopped fresh oregano
- 4 garlic cloves, minced
- 3 cups chopped yellow squash
- 3 cups chopped zucchini
- 1 cup chopped carrot
- 1 cup fresh corn kernels (about 2 ears)
- 4 cups chopped tomato, divided
- 3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
- 1/2 cup uncooked ditalini pasta (very short tube-shaped macaroni)
- 1 (15.5-ounce) can Great Northern beans, rinsed and drained
- 1 (6-ounce) package fresh baby spinach
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup (4 ounces) grated Asiago cheese
- Coarsely ground black pepper (optional)
Instructions
- Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add oregano and garlic; sauté 1 minute. Stir in squash, zucchini, carrot, and corn; sauté 5 minutes or until vegetables are tender. Remove from heat.
- Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in remaining 1 cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes.
- Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt, and 1/2 teaspoon pepper. Ladle soup into individual bowls; top with Asiago cheese. Garnish with coarsely ground black pepper, if desired.
Nutrition
- Serving Size: 6