Hearty Vegetable Minestrone Soup

A nourishing, flavor-packed soup loaded with fresh vegetables, beans, and aromatic herbs. This recipe is perfect for a cozy meal and can be easily adapted to seasonal ingredients.

Ingredients

Vegetables & Aromatics:

• 1 medium onion, finely chopped

• 2 medium carrots, diced (½-inch)

• 2 celery stalks, chopped

• 4–6 cloves garlic, minced

• 1 small sweet potato, diced (½-inch)

• 1 medium zucchini, diced (½-inch)

• ½ cup green beans, diced (½-inch)

• 2 medium ripe tomatoes, diced (or 1 can diced tomatoes)

• 2 cups kale or Swiss chard, finely chopped (stems removed)

• ½ cup fresh parsley or cilantro, chopped

  
  

Broth & Seasonings:

• 4 cups water or vegetable broth

• 2 tablespoons no-salt-added tomato paste (optional)

• 2 teaspoons dried Italian herbs (see Notes)

• 2 teaspoons ground cumin

• 1 teaspoon paprika or cayenne pepper (adjust to taste)

• Salt, to taste

• Freshly ground black pepper, to taste

• 2 tablespoons apple cider vinegar or lemon juice

  
  

Beans & Legumes:

• 1 cup (8 ounces) cooked cannellini or white beans (see Notes)

Cooking Methods

Stovetop Method

1. Heat a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook for 2–3 minutes, adding 1–2 tablespoons of water as needed to prevent sticking.

2. Stir in dried herbs, cumin, salt, and black pepper.

3. Add tomatoes, tomato paste (if using), green beans, zucchini, beans, and broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until vegetables are tender.

4. Stir in kale or Swiss chard and vinegar or lemon juice. Cook for an additional 5–7 minutes until the greens are wilted.

5. Add chopped parsley, taste, and adjust seasonings as needed. If the soup is too thick, add more water or broth.

6. Serve hot and enjoy!

   
   

Instant Pot Method

1. Set a 6-quart Instant Pot to “Sauté” mode. Add onion, carrots, celery, and garlic. Cook for 2–3 minutes, adding 1–2 tablespoons of broth or water as needed to prevent sticking.

2. Stir in dried herbs, cumin, salt, and black pepper.

3. Add tomatoes, green beans, zucchini, beans, and broth. Press “Cancel.”

4. Lock the lid in place and set the pressure valve to “Sealing.” Select “Manual” (High Pressure) and cook for 11 minutes.

5. Allow the pressure to release naturally for 10 minutes, then carefully perform a quick release.

6. Stir in vinegar or lemon juice and kale or Swiss chard. Switch to “Sauté” mode on low and cook uncovered for 5–7 minutes until greens are wilted.

7. Add chopped parsley, taste, and adjust seasonings. If needed, add more liquid.

8. Serve hot.

Notes & Substitutions

• Vegetables: Feel free to use frozen vegetables or any seasonal and locally available produce. Additional options include turnips, bok choy, rutabagas, corn, or potatoes.

• Beans & Legumes: Cannellini beans can be substituted with kidney beans or chickpeas.

• Vegetable Broth: Choose a high-quality, no-salt-added vegetable broth, such as Organic Bonafide, for a clean, rich flavor.

• Herbs & Spices: Adjust the flavor profile by using other dried herbs such as thyme, oregano, or sage.

  
  

This Hearty Vegetable Minestrone Soup is a perfect balance of flavors and textures—ideal for meal prep and freezing for later. Enjoy!