Oh, soup. Is there anything better on a chilly evening or when you just need a big, warm hug in a bowl? For me, it’s always been about comfort, and that’s exactly what this Rustic Vegetable Minestrone delivers. I honestly can’t remember a time when a steaming bowl of this didn’t make everything feel a little bit better. It reminds me of those weekends helping out at my aunt’s little Italian market – the air always smelled incredible, like a mix of fresh herbs and simmering goodness. This minestrone captures that same feeling: it’s packed with all sorts of vibrant, good-for-you veggies, hearty beans, and tender pasta, all swimming in a flavorful broth. It just feels *real*, you know? It’s honest, wholesome cooking that tastes like it came straight from someone’s nonna’s kitchen.
Why You’ll Love This Rustic Vegetable Minestrone
Seriously, this soup is a winner for so many reasons. It’s ridiculously easy to whip up, perfect for those busy weeknights when you still want something wholesome. The flavor? Oh, it’s just deeply satisfying – all those fresh veggies and herbs really sing! Plus, it’s packed with good stuff, making it a super healthy choice. And you can totally make it your own. Toss in whatever veggies you’ve got hanging around, or switch up the beans – it’s always delicious!
Gather Your Ingredients for Rustic Vegetable Minestrone
Alright, let’s get down to business! To make this amazing Rustic Vegetable Minestrone, you’ll want to gather these goodies. Trust me, using fresh is always best here.
- Olive Oil: Just 1 tablespoon to get things started – your basic good quality stuff will do perfectly.
- Onion: One large one, finely chopped. This is the sweet base of so many good things!
- Carrots: Two of them, chopped. They add that touch of sweetness and lovely color.
- Celery: Two stalks, also chopped. Don’t skip this! It’s the aromatic backbone.
- Garlic: Two cloves, minced. Because, well, garlic!
- Dried Herbs: Oregano, basil, and thyme – about 1 teaspoon each. They just *make* minestrone.
- Vegetable Broth: Six cups. Use a good one; it’s the heart of the soup.
- Diced Tomatoes: One 15-ounce can, *undrained*. That liquid is pure gold for flavor!
- Cannellini Beans: One 15-ounce can, rinsed and drained. They’re so creamy and satisfying.
- Small Pasta: About 1 cup. Elbows, ditalini, or even broken-up spaghetti work great.
- Zucchini: One cup, chopped.
- Yellow Squash: One cup, chopped. Gives it a nice sweetness and texture.
- Green Beans: One cup, chopped. Adds a pop of fresh, green goodness.
- Salt and Pepper: To taste, of course!
- Fresh Parsley: For a bright, fresh garnish right at the end. So pretty!
Step-by-Step Guide to Making Rustic Vegetable Minestrone
Alright, let’s make this magic happen! Getting this hearty soup on the table is easier than you think. Just follow these simple steps, and you’ll have a pot of pure comfort simmering in no time. It’s all about layering those flavors, starting right at the beginning. Don’t rush that first step – it sets the stage for everything that follows! For more inspiration on hearty Italian soups, check out this hearty Italian minestrone soup recipe.
Sautéing the Aromatics
First things first, grab a nice big pot or a Dutch oven – something sturdy! Pour in that tablespoon of olive oil and let it warm up over medium heat. Toss in your chopped onion, carrots, and celery. Give them a good stir and let them cook until they start to soften and smell amazing, usually about 8 to 10 minutes. This part is key for building a really deep flavor base.
Building the Flavor Base
Now that your veggies are getting tender, let’s add the garlic, oregano, basil, and thyme. Stir it all around for just about a minute until you can really smell those herbs waking up. Be careful not to let the garlic burn – we just want it fragrant!
Simmering the Broth and Beans
Time to make it soupy! Pour in your vegetable broth and that whole can of diced tomatoes, juice and all. Give it a good stir and bring it up to a rolling boil. Once it’s boiling, toss in your rinsed cannellini beans and your pasta. Reduce that heat so it’s just barely simmering, pop a lid on, and let it cook for about 10 minutes. This gives the pasta a head start.
Adding the Fresh Vegetables
After that initial simmer, it’s time for the fresh veggies! Add your chopped zucchini, yellow squash, and green beans to the pot. Keep it at a gentle simmer, uncovered this time, for another 10 to 15 minutes. You want everything super tender but not mushy – give a little poke to test the green beans; they should yield easily.
Finishing and Serving Your Rustic Vegetable Minestrone
Almost there! Taste your minestrone and season it generously with salt and freshly ground black pepper. Don’t be shy with the salt; it really makes all those flavors pop! Ladle your gorgeous, steaming soup into bowls and sprinkle with plenty of fresh, chopped parsley for a pop of color and freshness.
Tips for the Best Rustic Vegetable Minestrone
Okay, so you’ve got the main steps down, but let me tell you, there are a few little tricks I’ve picked up over the years that really make this Rustic Vegetable Minestrone sing. First off, don’t skimp on the fresh herbs! If you can, toss in a sprig of fresh rosemary or thyme in with the dried ones during the sauté – it adds just a little something extra delicious. Also, when it comes to your veggies, try to chop them all around the same size. This makes sure they all cook evenly, and you don’t end up with some mushy and some still crunchy. For an extra flavor boost, you can even toast your dried herbs for a few seconds before adding them to the pot. And for a richer taste, consider using a good quality vegetable broth or even a mix of broth and water. If you’re a pasta lover, you’ll also adore my Italian pasta bake!
Variations to Your Rustic Vegetable Minestrone
This Rustic Vegetable Minestrone is fantastic just as it is, but honestly, it’s also a wonderful canvas for your own culinary creativity! Don’t be afraid to play around here. Feeling like adding some greens? A handful of spinach or kale stirred in right at the end is divine. Potatoes or sweet potatoes, diced small, can add a lovely heartiness. If you’re looking for more protein, cooked chicken, sausage, or even some chickpeas would be lovely additions. And for a completely vegan version, just make sure your broth is vegetable-based! Looking for other hearty vegetarian options? You’ll love my vegetarian chili!
Storage and Reheating Instructions
Leftover Rustic Vegetable Minestrone is honestly even better the next day, the flavors really meld together beautifully! Once it’s cooled down a bit, pop it into airtight containers. It’ll keep nicely in the fridge for about 3-4 days. For reheating, just scoop out a portion into a saucepan and warm it gently over medium heat, stirring occasionally. You might need to add a splash more broth or water because the pasta can soak up a lot! It also freezes like a dream. Let it cool completely, then stash it in freezer-safe containers for up to 3 months. Just thaw it overnight in the fridge and reheat as usual.
Frequently Asked Questions about Rustic Vegetable Minestrone
Got questions about whipping up this amazing Rustic Vegetable Minestrone? I’ve got answers! This soup is pretty foolproof, but it’s always good to know a few extra tips. It’s similar to how you might approach a comforting bowl of creamy tomato basil soup – simple ingredients, maximum flavor!
Can I make this Rustic Vegetable Minestrone ahead of time?
Absolutely! This soup is actually even better the next day as the flavors have more time to meld. Just store it in an airtight container in the fridge. You might need to add a splash more broth when reheating, as the pasta can absorb liquid.
What kind of pasta is best for minestrone?
Little pasta shapes are the star here! Think ditalini, small shells, elbow macaroni, or even tiny alphabet pasta. They cook up quickly and are just the right size to scoop up with your veggies and beans. Just make sure not to overcook it!
How can I make this soup heartier?
If you want an even more substantial meal, just toss in another can of beans (like kidney or chickpeas) or add some cooked whole grains like farro or barley. You could also add some pre-cooked shredded chicken or crumbled Italian sausage for a non-veg twist.
Nutritional Information for Rustic Vegetable Minestrone
Just a heads-up, all these nutritional numbers are rough estimates, okay? They can totally change depending on the brands you use and exactly how much of each veggie you toss in, but this should give you a good idea. Each serving of this hearty Rustic Vegetable Minestrone is around 1.5 cups and clocks in at about 250 calories. It’s got roughly 10g of protein and a fantastic 10g of fiber, with about 5g of fat and 45g of carbs. Sodium is usually around 600mg, but you can always adjust that to your liking!
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Rustic Vegetable Minestrone
- Total Time: 55 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful minestrone soup packed with fresh vegetables and beans.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 6 cups vegetable broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup small pasta
- 1 cup chopped zucchini
- 1 cup chopped yellow squash
- 1 cup chopped green beans
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Add garlic, oregano, basil, and thyme. Cook for 1 minute more until fragrant.
- Pour in vegetable broth and diced tomatoes. Bring to a boil.
- Stir in cannellini beans and pasta. Reduce heat and simmer for 10 minutes.
- Add zucchini, yellow squash, and green beans. Continue to simmer until vegetables are tender and pasta is cooked through, about 10-15 minutes more.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, you can mash some of the beans against the side of the pot before adding the remaining vegetables.
- Feel free to add other vegetables you have on hand, such as spinach, kale, or potatoes.
- This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: minestrone, vegetable soup, rustic soup, hearty soup, Italian soup, bean soup, pasta soup