Vegetable Minestrone Soup – a simple, flavorful, vegetarian soup made with lots of vegetables, a variety of beans, potatoes, green beans and cabbage. A super nutrient-dense soup that will keep you feeling healthy and great!
Happy New Year friends!
January is always a popular time for weight loss, getting back in shape, and all those other resolutions for a “new you”. Resolutions can be helpful, but it’s better to focus on small, actionable goals. Resolutions often make you feel like you have to be perfect, and as soon as you step off the course, it all goes downhill.
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The true recipe for success is to set small goals you can stick with, while giving yourself some grace when life inevitably happens.
Many people travel for the holiday season, making it quite easy to fall out of routine. Staying up later, sleeping in later, skipping one day of activity, which often makes the second day less likely. Our forgone routines can pile up and leave us feeling sluggish and not functioning at our best.
Sometimes we just need a boost to start feeling better and get back into a healthy routine. A soup packed with vegetables is just the ticket to jumpstart the cause! When your body feels good, it’s much easier to carry on with positive changes and maintain those healthy habits.
Eating more vegetables and whole foods is definitely a great way to begin the new year with a healthy mindset. Healthy habits help the body feel good and function at peak levels.
Sometimes we just need a little lift to get things going. So that’s why we’ve put together this vegetable minestrone soup, to kick off feeling good with a hearty Italian meal full of vegetables.
In our recent travels, we’ve strayed from routine, skipping that yoga day and not eating what makes us feel the best. So naturally we made this soup to pile up the vegetables and get back to that healthy feeling.
This recipe isn’t some cure-all solution for everything. But it is loaded up with one of the best natural medicine out there, vegetables. So join us in the kitchen to start the year right with our healthy vegetable minestrone soup!
This soup is vegetarian, packed with veggies and is great for meal prep. Roasting the vegetables adds a richness, while the green beans and cabbage keep things fresh.
Ready to join us in the kitchen to start the year right with our healthy vegetable minestrone soup? Let’s go!
1 – Wash and chop up all your veggies. If you’re not using canned beans, cook the beans first.
2 – Preheat your oven to 400 degrees F.
3 – Roast veggies: Toss carrots, celery, parsnips and turnips in oil, then spread them out on a baking sheet. You may need to use more than one baking sheet as you don’t want to overcrowd the veggies. Roast for 20-35 minutes or until the vegetables are golden brown and somewhat tender. They will cook more once they’re in the soup so don’t worry if they’re still a bit firm.
4 – Saute: Using a large dutch oven or soup pot, heat remaining oil over medium-low heat. Add garlic and onions and saute until the onions are translucent. Add tomatoes, beans, stock, herbs, salt and lots of freshly ground pepper. Let the mixture simmer about 45-50 minutes.
5 – Add veggies: Then you’ll add the potatoes (both yukon and sweet), roasted vegetables (carrots, celery, parsnips, turnips) and green beans. Let simmer for 15 minutes.
6 – Cook pasta: Lastly, add cabbage and pasta and let simmer for another 10-12 minutes or until the pasta is al dente.
7 – Serve in bowls and add a splash of balsamic vinegar and a sprinkle of parmesan cheese. Enjoy!
Vegetable Minestrone Soup Tips, Tricks, and Tools
Invest in a soup pot: You’ll definitely a large soup pot, I recommend using a dutch oven – I use ours for every soup I make! You’ll also need a baking sheet and I would recommend a silicone baking mat to make clean up a breeze, with zero waste produced!
Make extra for lunch. This recipe makes about 10-12 servings, so it’s great for leftovers. Simply store them in a glass or ceramic container (I like this) and reheat in the microwave or on the stovetop.
Freezing this soup with the pasta already added will result in mushy pasta when reheating. If you plan on freezing this soup, either omit the pasta (it’s still great without it) or add the pasta as you’re reheating rather than before freezing.
Make it vegan: Simply omit the Parmesan cheese or use vegan cheese.
We hope you love this veggie-packed Vegetable Minestrone Soup!
- A super flavorful, veggie-packed soup
- A great option for meal prep days, make it once and you’ll have meals all week
- Packed with plant-based protein from the beans, and a healthy dose of fiber
Did you enjoy this Vegetable Minestrone Soup as much as we do?
Comment below and rate the recipe to let us know how it turned out! Not making it today? Save this Vegetable Minestrone Soup for later by pinning it to your Soup Board and make sure to tag us at The Crooked Carrot Instagram to show us your Vegetable Minestrone creations!
Healthy is an outfit that looks different on everybody.
Vegetable Minestrone Soup
- 4-5 carrots sliced diagonally into 1/2 inch pieces
- 4 celery stalks sliced diagonally into 1/2 inch pieces
- 2 parsnips sliced diagonally into 1/2 inch pieces
- 2 turnips diced into 1/2 inch pieces
- 2 tablespoons olive oil divided
- 1 large onion diced
- 8 cloves garlic minced
- 2 (14.5 ounce) cans fire-roasted tomatoes
- 2 bay leaves
- 3 sprigs thyme fresh, or 1 tsp dried
- 3 sprigs marjoram fresh, or 1.5 tsp dried
- 1 1/2 teaspoons oregano
- 1 (15 ounce) can red kidney beans
- 1 (15 ounce) can white beans canellini, great northern, etc
- 6 cups broth vegetable or chicken
- 2 yukon gold potatoes diced into 1/2 inch pieces
- 2 small sweet potatoes diced into 1/2 inch pieces
- 1 12-16 ounces green beans frozen
- 8 ounces pasta I like shells or orecchiette
- 1/2 head green cabbage shredded
- 2 teaspoons salt + lots of freshly ground pepper
- Parmesan cheese for garnish
- balsamic vinegar drizzle
- Preheat oven to 400 degrees F.
- Roast veggies: Toss carrots, celery, parsnips, turnips in one tablespoon olive oil and spread out on a lined baking sheet. Roast for 20-25 minutes.
- Saute: Heat remaining one tablespoon olive oil in a large pot or dutch oven. Add onions and garlic and saute until tender. Add tomatoes, bay leaves, thyme, marjoram and oregano. Stir in beans, stock and potatoes. Let simmer 45-60 minutes or until potatoes are tender.
- Add green beans and pasta, simmer for 15 minutes.
- Add cabbage and simmer for 10 minutes.
- Serve: Divide into bowls and garnish with Parmesan cheese and balsamic vinegar. Enjoy!
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