Canned Veg Minestrone Recipe for Quick Healthy Meals

Minestrone soup is a timeless classic that warms the soul and nourishes the body with every spoonful. But sometimes, busy schedules and limited pantry space call for a quick, convenient version without sacrificing flavor or health benefits.

Enter the canned veg minestrone recipe — a delicious, hearty soup that uses canned vegetables to bring convenience and freshness together in perfect harmony.

This recipe is perfect for anyone looking to whip up a comforting meal in under 30 minutes. It’s packed with colorful veggies, beans, and pasta in a savory tomato broth that’s both filling and nutritious.

Whether you’re a beginner in the kitchen or a seasoned cook seeking a simple weeknight meal, this minestrone soup is sure to become a staple in your recipe collection.

Grab your cans, your favorite herbs, and let’s dive into a bowl of warmth and goodness!

Why You’ll Love This Recipe

There are countless reasons to love this canned veg minestrone recipe. First, it’s incredibly easy and quick to make, requiring minimal prep thanks to the use of canned vegetables.

This makes it perfect for busy weeknights or when you want something wholesome without the fuss.

Second, it’s highly versatile. You can easily swap ingredients based on what you have on hand, making it a great zero-waste meal.

Plus, it’s a wonderful way to sneak in extra veggies for the whole family.

Lastly, this soup is packed with fiber, protein, and vitamins, making it a satisfying and healthy choice. It’s a classic comfort food with a nutritious twist!

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) mixed vegetables (e.g., carrots, peas, corn)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup small pasta (such as ditalini or elbow macaroni)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups fresh spinach or kale, roughly chopped (optional)
• Grated Parmesan cheese for serving (optional)

Equipment

• Large soup pot or Dutch oven
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Colander (for rinsing canned beans)
• Knife and cutting board
• Soup ladle

Instructions

1. Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes.
2. Add the minced garlic and cook for another 1 minute until fragrant, stirring constantly to avoid burning.
3. Pour in the canned diced tomatoes with their juices, stirring to combine with the onions and garlic.
4. Add the mixed canned vegetables, kidney beans, and cannellini beans. Stir well to mix all the ingredients.
5. Pour in the vegetable broth and add the dried basil, oregano, thyme, salt, and pepper. Bring the soup to a gentle boil.
6. Add the pasta and reduce the heat to a simmer. Cook uncovered, stirring occasionally, for about 10-12 minutes or until the pasta is tender.
7. Stir in the fresh spinach or kale during the last 2-3 minutes of cooking until wilted and tender.
8. Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat.
9. Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve hot and enjoy!

Tips & Variations

“For a heartier version, try adding cooked sausage or diced chicken. You can also switch up the beans depending on what you have in your pantry — chickpeas or black beans work beautifully too.”

Here are some additional tips to make your canned veg minestrone even better:

• Use low-sodium canned goods to better control the salt level in your soup.
• For extra depth of flavor, add a splash of red wine or a teaspoon of balsamic vinegar when adding the broth.
• Don’t overcook the pasta to prevent it from becoming mushy — keep an eye on cooking time.
• Freeze leftovers in portions for a quick meal later. Just leave out the pasta if you plan to freeze, and add fresh cooked pasta when reheating.

Nutrition Facts

Serving Suggestions

This canned veg minestrone pairs beautifully with a warm, crusty baguette or garlic bread for dipping. For a lighter option, serve alongside a crisp green salad tossed in a lemon vinaigrette.

If you’re looking to make it a complete meal, add a side of roasted chicken or a simple grilled cheese sandwich. For a vegetarian feast, try pairing it with our Lemon Ricotta Pasta With Arugula Recipe — the fresh flavors and creamy texture complement the minestrone perfectly.

Conclusion

The canned veg minestrone recipe is a fantastic example of how convenience and nutrition can come together in a delicious, satisfying meal. It’s quick to prepare, budget-friendly, and packed with wholesome ingredients that make it a go-to option for busy days or cozy nights.

By using canned vegetables and beans, this recipe minimizes waste and maximizes flavor without compromising on health. Whether you’re cooking for one or feeding a family, this minestrone is a versatile, comforting soup that’s easy to love.

Be sure to explore other hearty recipes like our Instant Pot Rabbit Recipe or warming Horse Cough Syrup Recipe for more culinary inspiration.

Happy cooking and enjoy every nourishing spoonful!

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