Loaded Vegetable Minestrone Soup

For a healthy and balanced meal, try this Loaded Vegetable Minestrone Soup. It has pasta and beans and is packed with vegetables in a tomato-y broth. The broth consists of a secret ingredient that adds great flavor as well as a nutritional boost. This vegetarian soup is just as filling as it is comforting!

This soup will warm you from the inside out and make your tummy happy. I highly recommend a little garnishing of grated Parmesan cheese to bring it all together. If you want a super light meal, then stop there. But if you’re seeking comfort, serve along with crusty bread—plain or sliced, toasted and rubbed with garlic. You can’t go wrong!

What is minestrone soup?

Minestrone is a thick and hearty Italian soup consisting of pasta, beans, and vegetables in a tomato-based broth. It’s loaded with vitamins, fiber, and protein. And you can use whatever vegetables you have on hand. Making minestrone is a great way to clean out the veggie drawer. Plus, I love that it’s a one-pot meal!

What’s the secret ingredient?

What makes this minestrone soup different than others you might have seen is the addition of V8 Original Vegetable Juice (this is not a sponsored post). It’s 100% vegetable juice and is jam-packed with vitamin C as well as smaller quantities of calcium, fiber, potassium, iron, and vitamin A. V8 amps up the nutritional value of the minestrone even more, and the tomato-based nature of the drink makes it a perfect addition to the soup.

Recipe highlights:

• Cook carrots, onion, and celery in olive oil for 5 minutes, covered. Add garlic. Cook for 1 minute.
• Add canned petite diced tomatoes, water, bay leaf, and spices. Bring to a boil, then simmer for 15 minutes. Add the remaining salt and pepper, the sugar, bay leaf, and all the dry spices. Cover and bring to a boil. Reduce to a simmer for 15 minutes.
• Add dry ditalini, northern beans, and zucchini.

• Bring to a boil and simmer for 5 minutes.
• Add corn. Continue to simmer for 7 to 10 minutes or until pasta is at the desired consistency.
• Refer to the recipe card below for detailed instructions.

View the how-to video or save it for later with this Pinterest Pin.

How to store:

Store soup in an airtight container refrigerated for up to 4 days.

Can you freeze this minestrone?

Minestrone soup can be frozen, but it’s best to do so without the pasta. The pasta continues to soak up the broth and become soft when stored. If you know in advance that you want to freeze the minestrone, cook the pasta separately and freeze it in its own container. The rest of the soup could be stored in an airtight container or a freezer bag. Both the pasta and minestrone can be frozen for up to 2 months.

To reheat: allow the soup to defrost in the fridge for at least overnight before reheating. It can also be reheated directly from frozen on the stovetop.

Pro tips:

• Chop vegetables into similar sizes for even cooking.
• Other small pastas can be used. Avoid long kinds of pasta such as spaghetti and linguine. They can become mushy. They can become mushy.
• If you don’t plan to serve the soup right away, cook the pasta separately. Otherwise, it will absorb the broth and become overly soft.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• A 6-quart stockpot with lid is perfect for cooking this soup. This one is stainless steel with a glass lid.
• I love a wooden spatula for stirring and sautéing.
• Vegetable peeler for peeling carrots.
• This stainless steel soup ladle has a uniquely design curved handle for resting on the pan.

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Loaded Vegetable Minestrone Soup

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:Italian Courses:Main Recipe Keys: V Vegetarian

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesTotal time:1 hour Servings:6 Servings

Description

For a healthy and balanced meal, try this Loaded Vegetable Minestrone Soup. It has pasta and beans and is packed with vegetables in a tomato-y broth. The broth consists of a secret ingredient that adds great flavor as well as a nutritional boost. This vegetarian soup is just as filling as it is comforting!

Ingredients

• 1 (28 ounces) can petite diced tomato
• 1(46 ounces) V8 Original Vegetable Juice
• 1 cup water
• 1 (15.5 ounces) northern beans, drained and rinsed
• 1 (8 fluid ounces) cup uncooked ditalini pasta
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 2 cups carrots, diced
• 2 cups chopped celery
• 3 heaping cups chopped zucchini (keep pieces under 1/2-inch thick)
• 1 1/2 cups corn kernels—frozen, fresh, or canned (drained)
• 1 large bay leaf (or 2 small)
• 1 tablespoon Italian seasoning
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 2 teaspoons salt
• 3/4 teaspoon black pepper
• 1 tablespoon sugar
• 2 tablespoons extra virgin olive oil
• shaved or grated Parmesan cheese for garnish, optional

Instructions

1. Preheat a 6-quart saucepan to medium. Add oil then carrots, onion, and celery. Add a pinch of salt and pepper. Cover. Cook for 5 minutes, stirring halfway.
2. Stir in garlic. Cover and continue to cook for 1 minute.
3. Pour in canned diced tomato with juices, V8, and water. Add the remaining salt and pepper, the sugar, bay leaf, and all the dry spices. Increase heat to high. Cover with a lid when the broth comes to a boil, and reduce heat to medium-low. Simmer for 15 minutes.
4. Stir in dry ditalini pasta, canned beans, and zucchini. Increase heat to high. Once boiling, stir well to loosen the pasta from the bottom of the pan. Reduce to medium-low and cover tightly. Simmer for 5 minutes.
5. Stir in corn. Continue to simmer for 7 to 10 minutes or until the pasta is at the desired consistency. Adjust seasoning to taste. Remove the bay leaf before serving.
6. Serve with grated or shaved Parmesan cheese garnish. Optional: Add a slice of crusty bread or garlic crostini.
7. Makes 6 servings.

Notes

• Chop vegetables into similar sizes for even cooking.
• Other small pastas can be used. Avoid long pasta, such as spaghetti and linguine, as they can become mushy.
• Add 1 to 1 1/2 cups water if the soup becomes too thick. Reseason to taste.
• If making ahead to eat later or freeze, cook and store the pasta separately. Add pasta when ready to reheat.

Keywords:Soup, Vegetarian, Vegetable Minestrone, Secret Ingredient, V8, Comfort Meal

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