Looking for a delicious and hearty comfort meal? This Minestrone Soup using Easy Blender Recipe combines vibrant vegetables, beans, and pasta into an Italian favorite. It’s perfect for a healthy weeknight dinner and can easily be made gluten-free, ensuring everyone at the table can enjoy it.
This recipe is a fantastic addition to your collection of Italian soup recipes, reminiscent of Olive Garden’s famous dishes. It’s not just quick to prepare, but also satisfying, making it a top choice for those busy evenings when you crave a warm bowl of goodness.
Vibrant and Nutritious Ingredients
This minestrone soup brings together a delightful medley of colorful vegetables, beans, and pasta. The ingredients create a feast not only for the palate but also for the eyes.
Using staples like onions, garlic, carrots, and zucchini, the soup is enriched with the earthy flavor of cannellini beans, making it a filling meal that checks all the boxes for a hearty comfort dish.
Pairing these components with a flavorful vegetable broth ensures that each serving is as nutritious as it is satisfying. Whether you’re looking for easy blender soup recipes or traditional Italian soup recipes, this minestrone fits the bill perfectly.
Simple Preparation Steps
Preparing this easy blender minestrone soup is as simple as it gets. Start with the basics by chopping the vegetables and sautéing them in a pot.
After the vegetables soften, add in the canned tomatoes, vegetable broth, and herbs. The immersion blender will take care of creating that creamy texture, while still keeping some chunky bits to enjoy the rustic feel of the soup.
This straightforward process allows for a quick meal ready in just about 40 minutes, making it an excellent choice for healthy weeknight dinners.
Satisfying Texture and Flavor
The combination of beans and small pasta contributes to the heartiness of this vegan minestrone. The pasta adds a comforting chew, while the beans provide protein, making this dish a well-rounded option for any meal.
When garnished with freshly grated Parmesan cheese and aromatic basil, the soup transforms into an enticing offering that harkens back to beloved Olive Garden copycat soups.
Every bowl serves as a warm embrace on a chilly night, delivering satisfaction and flavor with every spoonful.
Serving Suggestions for a Complete Meal
For a complete dining experience, serve the minestrone soup alongside a warm breadstick. The crunch of the breadstick complements the softness of the soup, creating a delightful contrast in textures.
Consider preparing a side salad or a light sandwich to accompany the soup, making it a well-rounded meal.
This dish is also perfect for meal prep, as it stores well in the fridge and can be enjoyed for lunch or dinner throughout the week.
Nutritional Benefits
This vegan minestrone soup is not only delicious but also packed with nutritional benefits. With a modest calorie count and a good balance of fat, protein, and carbohydrates, it stands out as a healthy option for anyone looking for gluten-free soup ideas.
Each serving provides a variety of vitamins and minerals from the vegetables, while the beans contribute healthy protein and fiber, making it a filling option that doesn’t compromise on health.
Conclusion
This Minestrone Soup using Easy Blender Recipe is the perfect blend of convenience and flavor. With its vibrant colors and hearty ingredients, it’s sure to be a favorite in your home.
Next time you need a quick yet satisfying meal, remember this comforting soup that fits seamlessly into your collection of crockpot vegetable soups or quick weeknight dinners.
Vibrant and Easy Vegan Minestrone Soup
This colorful vegetable soup is packed with beans and pasta, creating a fulfilling dish that’s both nutritious and delicious. The easy blender method ensures a smooth texture while preserving the chunky goodness of the vegetables, resulting in a soup that’s rich in flavor and perfect for any occasion.
Ingredients
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (like elbow or ditalini)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil and grated Parmesan cheese for garnish
Instructions
- Prep the Vegetables: Chop the onion, garlic, carrots, celery, zucchini, and green beans.
- Sauté Aromatics: In a large pot, heat a splash of olive oil over medium heat. Add the onion and garlic, sautéing until fragrant.
- Add Vegetables: Stir in the carrots, celery, zucchini, and green beans. Cook for about 5 minutes until slightly softened.
- Blend the Soup: Add the diced tomatoes, vegetable broth, cannellini beans, oregano, and basil to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes. Use an immersion blender to achieve your desired soup consistency.
- Cook the Pasta: Stir in the small pasta and cook according to package instructions until al dente.
- Serve: Adjust seasoning with salt and pepper. Ladle the soup into bowls, topping with fresh basil and grated Parmesan cheese. Serve with a breadstick for a complete meal.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 180kcal
- Fat: 4g
- Protein: 8g
- Carbohydrates: 30g