MINESTRONE SOUP | Best vegetarian soup for fall soup season + meal prep!

This minestrone soup is the best cozy vegetarian soup recipe! It's light and healthy, layered with Italian flavors, and will fill you up in the best way possible.

It's an Italian classic where leftover veggies from the fridge are all just tossed together to make a hearty soup. But fun fact, back in my corporate days, I used to eat minestrone soup for lunch at the Olive Garden that was across the street from my office. Today, I'm gluten-free so I’ve learned to adapt it from that pasta-filled restaurant version and put my own spin on it. And in my opinion, it tastes FAR better! Just think of it as a blend of my vegetable soup and lentil soup recipes in the sense that it's light all around, yet hearty and filling, with a fragrant Mediterranean tomato broth.

► TIMESTAMPS:
00:00 Intro
00:40 Prep the mirepoix vegetables.
01:22 Dice the sweet potato, zucchini, and green beans.
02:35 Saute the mirepoix vegetables for the minestrone soup.
03:04 Add the aromatics, seasonings, and other vegetables.
03:45 Simmer the minestrone soup.
04:06 Add the zucchini and baby spinach.
04:28 Finish it off with lemon juice and chopped parsley and serve.
05:32 Taste test, flavor tips and meal prep tips.