Minestrone soup is such a hearty classic winter meal. This soup is so easy to make, and is a sure fire crowd pleaser, or if you’re single like me, a great way to meal prep for the week! This very veggie minestrone is just as the name says, chock full of healthy veggies guaranteed to fill you up and keep you warm.
I found this recipe inspiration on Averie Cooks, she makes a 3o minute Olive Garden copy cat recipe. I doubled the veggies and added my favorite ingredients, mushrooms ( I use them in almost everything) and cauliflower. Side note, did you know Trader Joes now makes cauliflower rice?? The kind people at TJ’s took all the work out of making it in the blender, so expect some new cauliflower recipes coming soon!
Looking at the ingredient list, I know it looks like a lot of ingredients, but the end result is so worth it! Trust me you won’t be dissapointed, you’ll be full and happy. Do you know what’s better? The fact there is nothing unhealthy about this soup, it’s 100% good for you! Winner winner veggie dinner!
- 3 to 4 tablespoons olive oil
- 2 cups diced sweet yellow onion, (1 large onion)
- 3 cups zucchini, diced small (2 medium zucchini)
- 3 cups diced carrots (3 large carrots)
- 3 cups small cauliflower florets (1/2 large head of cauliflower)
- 2 cups celery, sliced thin (about 5 stalks)
- 3 cups sliced crimini mushrooms
- 5 garlic cloves, minced
- 64 ounces vegetable broth
- 2 cups brown rice and quinoa fusilli pasta, or other pasta
- two 14.5-ounce cans petite diced tomatoes
- one 15-ounce can red kidney beans, drained and rinsed
- one 15-ounce can great northern white beans or cannellini beans, drained and rinsed
- 2 bay leaves
- 2 teaspoons dried basil
- 1 teaspoon dried or fresh thyme
- 1 teaspoon dried or fresh oregano
- 1 teaspoon dried or fresh rosemary
- 1 teaspoon pepper, or to taste
- 2 1/2 to 3 cups fresh spinach, tightly packed
- 1/4 cup fresh parsley leaves, finely chopped
- 2 tablespoon lemon juice, optional add 1 tablespoon lemon zest
- salt to taste
- To a very large stockpot, add the oil and heat over medium-high heat to warm.
- Add the onion, zucchini, carrots, celery, cauliflower, mushrooms, and sauté for about 10 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for another 1 to 2 minutes.
- Add the vegetable broth, pasta, tomatoes and juice, kidney beans, white beans, bay leaves, basil, thyme, oregano, rosemary, pepper, and bring to a boil. Allow mixture to boil gently for about 15 minutes or until pasta is cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water or additional vegetable broth is okay. At the end you will adjust the salt level.
- Add the spinach, parsley, lemon juice and boil 1 to 2 minutes, or until spinach and parsley are wilted
- Taste soup and add salt to taste.
- Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately.