Imagine coming home after a long day, hungry and tired, and whipping up a delicious, hearty soup that's packed with vegetables, protein, and incredible Italian flavors—in less time than it takes to order takeout! This Quick and Easy Vegetable Minestrone Soup is your ultimate weeknight dinner solution, transforming simple ingredients into a restaurant-worthy meal that will warm your soul and satisfy your hunger in just 30 minutes.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup diced carrots
- 1 cup diced celery
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 can kidney beans, rinsed
- 1 cup pasta
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients on a clean countertop. This will make the cooking process smoother and more efficient.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the diced carrots and diced celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Add the can of diced tomatoes (with their juices) to the pot. Stir well to combine with the sautéed vegetables.
- Pour in the 4 cups of vegetable broth. Stir to mix all the ingredients together. Increase the heat to bring the soup to a gentle boil.
- Once the soup is boiling, add the rinsed kidney beans and the pasta of your choice. Stir to incorporate all the ingredients.
- Season the soup with 1 teaspoon of Italian seasoning, along with salt and pepper to taste. Stir again to ensure the seasonings are evenly distributed.
- Reduce the heat to low and cover the pot. Let the soup simmer for about 10-12 minutes, or until the pasta is cooked al dente and the vegetables are tender.
- Once the pasta is cooked, taste the soup and adjust the seasoning if necessary. If you prefer a thinner soup, you can add a bit more vegetable broth or water at this stage.
- Remove the pot from heat and let it sit for a couple of minutes. This will allow the flavors to meld together.
- Serve the minestrone soup hot in bowls. Optionally, you can garnish with fresh herbs like basil or parsley, and a sprinkle of grated Parmesan cheese if desired.
- Enjoy your quick and easy vegetable minestrone soup with crusty bread or a side salad for a complete meal!
Tips
- Use fresh vegetables for the best flavor and texture. If possible, dice your carrots and celery uniformly to ensure even cooking.
- Don't overcook the pasta—aim for al dente to prevent it from becoming mushy. If you're planning to have leftovers, consider cooking the pasta separately and adding it to individual servings to maintain its texture.
- Feel free to customize the soup with whatever vegetables you have on hand. Zucchini, spinach, or green beans can be excellent additions.
- For a protein boost, you can substitute kidney beans with white beans, chickpeas, or even add some cooked chicken or tofu.
- Make this soup ahead of time—it actually tastes even better the next day as the flavors continue to develop. Just store it in an airtight container in the refrigerator.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 38g
Protein: 9g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
