Celebrate the Harvest Season with Vegetable Minestrone Soup
Hello, foodies! Today, we’re embracing the bounty of the harvest season with a recipe that’s bursting with vibrant colors, bold flavors, and wholesome goodness: Vegetable Minestrone Soup.
As the crisp air of autumn settles in and the markets overflow with an abundance of seasonal produce, there’s no better time to indulge in the comforting embrace of a hearty bowl of soup. And Vegetable Minestrone, with its medley of fresh vegetables, hearty beans, and aromatic herbs, is the perfect dish to showcase the flavors of fall.
Imagine the scene: a simmering pot on the stove, filled to the brim with colorful vegetables – ripe tomatoes, tender carrots, earthy potatoes, and vibrant greens – all mingling together in a fragrant broth infused with garlic, basil, and thyme. Each spoonful is a celebration of the season, a symphony of flavors that dance on your palate and warm your soul.
But beyond its delicious taste, Vegetable Minestrone is a celebration of nourishment and vitality. Packed with vitamins, minerals, and fiber-rich ingredients, it’s a meal that not only satisfies the appetite but also nourishes the body from the inside out.
So, whether you’re looking for a comforting weeknight dinner, a wholesome meal to pack for lunch, or a dish to impress at your next gathering, Vegetable Minestrone Soup is sure to delight. Stay tuned for the recipe, coming soon to our blog. Until then, happy cooking and savor the flavors of the season!
Vegetable Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 zucchini diced
- 1 yellow squash diced
- 1 red bell pepper diced
- 1 can 14 ounces diced tomatoes
- 1 can 14 ounces kidney beans, drained and rinsed
- 1 can 14 ounces cannellini beans, drained and rinsed
- 8 cups vegetable broth
- 1 cup small pasta such as ditalini or small shells
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- Grated Parmesan cheese for garnish (optional)
- Fresh basil leaves chopped, for garnish (optional)
Instructions
- In your Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Stir in the diced carrots, celery, zucchini, yellow squash, and red bell pepper. Sauté the vegetables for about 5-7 minutes until they start to soften.
- Pour in the diced tomatoes (with their juice) and both drained and rinsed kidney beans and cannellini beans. Stir to combine.
- Add the vegetable broth, small pasta, dried basil, dried oregano, bay leaf, salt, and black pepper to the pot. Stir well.
- Bring the soup to a boil, then reduce the heat to low, cover the Dutch oven, and let it simmer for about 15-20 minutes, or until the pasta and vegetables are tender.
- Taste the soup and adjust the seasonings with more salt and pepper if needed. Remove and discard the bay leaf.
- Serve the Vegetable Minestrone Soup hot, garnished with grated Parmesan cheese and chopped fresh basil leaves if desired.
