Time to gather round the table with some minestrone! I love to cook this Italian soup with seasonal vegetables in both winter and summer. Personally, I love making Veggie-Filled Minestrone Soup at the end of the summer with all the fresh harvest vegetables.
This healthy minestrone soup is delicious on its own, but you may want to round out your meal with a few other dishes. Try serving your soup with a side of Lebanese Lavash Bread or Vegan Cheddar Chive Scones. And if you need even more veggies, you can always serve your minestrone with a side of salad!
How to Make Veggie-Filled Minestrone Soup
- Peel and dice veggies.
- Chop the onion and garlic.
- In a large saucepan, brown onion and garlic in olive oil for a few minutes.
- Add tomatoes and cook for about 5 minutes.
- Add veggies, seasonings, and vegetable broth.
- Cover and cook soup over low heat for 25 minutes. Add the pasta (according to their al dente cooking time) and the edamame a few minutes before finished.
- Add the peas when ready to serve.
Full directions for how to make Veggie-Filled Minestrone Soup are in the printable recipe card below.
Veggie-Filled Minestrone Soup FAQs
What is minestrone soup?
Minestrone is a thick soup made with seasonal vegetables and pasta. Since this specific soup is so vegetable-heavy, it's also a great way to make your children eat their veggies.
Can I make variations to this minestrone soup?
If you prefer, you can swap out the pasta in this soup with rice. Additionally, I always add frozen edamame to give the soup more protein. But replacing the edamame with legumes is another great option!
Veggie-Filled Minestrone Soup
Ingredients
- 1 big zucchini
- 1 yellow squash
- 2 carrots
- 2 potatoes
- ½ cup frozen peas
- 1 cup edamame
- 1 can diced tomatoes
- 1 onion
- 1 clove garlic
- ¼ cup fresh basil leaves
- 1 bay leaf
- salt and pepper
- olive oil
- 7 cups vegetable broth
- 100 g pasta broken fettuccine or vermicelli
Instructions
- Peel and dice the zucchini, squash, carrots, & potatoes.
- Chop the onion and garlic.
- In a large saucepan, sweat the chopped onion and garlic in a drizzle of olive oil for a few minutes.
- Add the diced tomatoes and cook for about 5 minutes.
- Add carrots, zucchini, squash, & cut potatoes,
- Add chopped basil leaves, bay leaf, salt, and pepper.
- Pour in the vegetable both.
- Cover and cook soup over low heat for 25 minutes. Between 5–10 minutes before the end of cooking, add the pasta (according to their al dente cooking time) and the edamame.
- Add the peas when ready to serve. Wait 2 minutes for the peas to warm up before serving.
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