This Garden Vegetable Minestrone is a flavorful and satisfying meal perfect for anyone looking for healthy budget meals. It’s packed with fresh vegetables, easy to make, and wonderfully comforting.
Key Ingredients & Substitutions:
- Vegetable Broth: Use low-sodium for a healthier option.
- Canned Diced Tomatoes: Fire-roasted diced tomatoes add a smoky depth.
- Assorted Vegetables: Feel free to swap in your favorite seasonal produce.
- Small Pasta: Ditalini or elbow macaroni work well. Gluten-free pasta is an easy substitute.
- Canned Beans: Cannellini or kidney beans are traditional, but any white bean works.
Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 2 cups chopped mixed vegetables (e.g., zucchini, green beans, spinach)
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- Salt to taste
- Fresh parsley, chopped (for garnish, optional)
How Much Time Will You Need?
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 6
- Calories per serving: Approximately 220
- Tools needed: Large pot or Dutch oven, cutting board, knife.
Step-by-Step Instructions:
1. Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until the vegetables soften, stirring occasionally.
2. Add Garlic and Spices
Stir in the minced garlic, dried oregano, and dried basil. Cook for another minute until fragrant. This step builds a fantastic flavor base for your healthy budget meals.
3. Simmer the Broth and Tomatoes
Pour in the vegetable broth and add the undrained diced tomatoes. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
4. Introduce Beans and Pasta
Add the rinsed and drained cannellini beans and the small pasta to the pot. Cook according to the pasta package directions, usually 8-10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
5. Stir in Fresh Vegetables
Once the pasta is almost cooked, add the chopped mixed vegetables like zucchini and green beans. Continue to simmer for 3-5 minutes, or until the vegetables are tender-crisp. If using spinach, stir it in during the last minute until wilted.
6. Season and Serve
Season the minestrone with salt and black pepper to taste. Ladle the hot soup into bowls. Garnish with fresh chopped parsley if desired, and enjoy this hearty and healthy budget meal.
Variation Ideas:
- Add a pinch of red pepper flakes for a subtle kick.
- Stir in a squeeze of fresh lemon juice at the end for brightness.
- Swap pasta for quinoa or brown rice for a gluten-free alternative.
- Include a cup of chopped kale along with other vegetables for extra greens.
Storage Instructions:
Store leftover Garden Vegetable Minestrone in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat or in the microwave until heated through. You might need to add a splash of extra broth as the pasta can absorb liquid during storage.
Frequently Asked Questions (FAQ):
Can I make this minestrone ahead of time?
Yes, you can make the minestrone ahead. If you plan to store it for more than a day, consider cooking the pasta separately and adding it just before serving to prevent it from getting too soft.
What other vegetables can I use?
Feel free to use bell peppers, corn, peas, or potatoes. This recipe is very flexible for using what you have on hand, making it perfect for healthy budget meals.
Is this recipe freezer-friendly?
You can freeze minestrone, but be aware that the pasta and some vegetables might change texture slightly after thawing. Freeze in airtight containers for up to 2-3 months.
How can I make this soup creamier?
For a creamier texture, blend one cup of the soup with an immersion blender or in a regular blender, then return it to the pot. This creates a thicker broth without adding cream.
Can I use fresh herbs instead of dried?
Absolutely! Use 1 tablespoon of fresh chopped herbs for every teaspoon of dried herbs. Add fresh herbs like parsley or basil at the end of cooking for the best flavor.
What kind of beans are best for minestrone?
Cannellini beans are traditional, but great northern beans, kidney beans, or even chickpeas work wonderfully in this healthy budget meal.
