If you’re craving a bowl of warmth that fills both your belly and your heart, this Hearty Minestrone Soup Recipe is exactly what you need. Packed with colorful vegetables, tender pasta, and a medley of beans, this soup offers layers of flavor and a wonderfully satisfying texture that makes it perfect for chilly evenings or anytime you want a nourishing, homemade meal. It strikes the perfect balance between comforting and fresh, making it a beloved classic that you’ll be eager to return to again and again.
Ingredients You’ll Need
This recipe calls for simple ingredients that come together to create a vibrant and comforting soup. Each component plays an important role in delivering the perfect harmony of taste, texture, and color — from the fragrant herbs to the hearty beans and crisp vegetables.
- Olive oil: The base for sautéing, it brings a rich, fruity flavor and helps soften the vegetables.
- Onion, garlic, carrots, and celery: Classic mirepoix vegetables that create a flavorful foundation and subtle sweetness.
- Zucchini and green beans: Add fresh texture and a pop of green to brighten the soup.
- Diced tomatoes: Bring acidity and depth along with a lovely red color.
- Kidney beans and cannellini beans: Provide creaminess, protein, and that satisfying bite you want in minestrone.
- Vegetable broth: The liquid base that infuses the soup with savory goodness.
- Small pasta: Elbow macaroni or ditalini works great to soak up the flavors without overpowering the veggies.
- Dried basil, oregano, salt, and pepper: Essential herbs and seasoning to bring out the soup’s rich flavor profile.
- Bay leaf: Adds a subtle herbal note that ties everything together.
- Balsamic vinegar (optional): A touch of acidity and sweetness to enhance complexity at the end.
- Fresh spinach or kale: Adds vibrant color and nutrients, plus a lovely wilted texture.
- Grated Parmesan cheese and fresh herbs (optional): Perfect finishing touches for garnish and an extra flavor boost.
How to Make Hearty Minestrone Soup Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion, garlic, carrots, and celery, then cook gently for 5 to 7 minutes. You want the vegetables soft and translucent, releasing their natural sweetness to form the flavorful base of the soup.
Step 2: Add the Other Vegetables
Once your base is ready, add the zucchini, green beans, and the can of diced tomatoes along with their juices. Follow that up with kidney and cannellini beans. Stir everything together so the flavors begin to mingle in this vibrant mix of textures and colors.
Step 3: Add Broth and Seasonings
Pour in the vegetable broth, then sprinkle in the dried basil, oregano, salt, pepper, and the bay leaf. Give it a good stir and bring the soup to a lively boil. This is where all those wonderful flavors start to blend and deepen.
Step 4: Cook the Pasta
With the soup at a boil, reduce the heat to a simmer and add your chosen small pasta. Let it cook gently for 8 to 10 minutes, until tender. Make sure to stir occasionally so your pasta cooks evenly and doesn’t stick to the bottom of the pot.
Step 5: Add Greens
Now stir in the fresh spinach or kale. They wilt quickly, just 2 to 3 minutes is enough to soften them without losing their vibrant color or nutrients. These greens add a bright freshness that complements the hearty beans and pasta.
Step 6: Finish the Soup
Remove the bay leaf and give your soup a taste. Adjust the seasoning with extra salt or pepper if needed. If you’re feeling adventurous, add a splash of balsamic vinegar—it adds a lovely depth and a hint of sweetness that really elevates the dish.
Step 7: Serve
Ladle the soup into warm bowls, and top with a generous sprinkle of grated Parmesan cheese and fresh herbs like basil or parsley if you like. Serve with a crusty piece of bread to soak up every last delicious drop.
How to Serve Hearty Minestrone Soup Recipe
Garnishes
Fresh herbs such as basil or parsley really awaken the senses, adding a bright, aromatic lift to your bowl. Grated Parmesan adds a salty, creamy finish that melts slightly with the warmth of the soup, making every bite luscious and rewarding.
Side Dishes
A slice of crusty bread or a warm garlic baguette is perfect alongside this hearty minestrone. For a more substantial meal, serve it with a simple green salad tossed in lemon vinaigrette or a grilled cheese sandwich—it’s a classic combo for a reason!
Creative Ways to Present
Serve your Hearty Minestrone Soup Recipe in rustic bowls for a cozy vibe, or go elegant with white porcelain and a drizzle of high-quality olive oil on top. You can also turn it into a stew by adding less broth for a thicker texture, pairing it beautifully with finger foods or antipasti platters.
Make Ahead and Storage
Storing Leftovers
This soup tastes even better the next day as the flavors have more time to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days. When you reheat, stir occasionally to keep the pasta from sticking and becoming mushy.
Freezing
You can freeze this Hearty Minestrone Soup Recipe, but it’s best to undercook the pasta initially if you plan to freeze it, then add fresh pasta when reheating. Freeze the soup in portions for up to 3 months in freezer-safe containers or bags.
Reheating
Reheat gently on the stove over medium-low heat, adding a splash of broth or water if it’s too thick. Stir often until heated through to maintain the soup’s vibrant flavors and ensure the pasta retains a pleasant texture.
FAQs
Can I use other types of beans in this soup?
Absolutely! While kidney and cannellini beans are traditional, you can substitute with chickpeas, black beans, or even fresh beans for a slightly different twist without losing the hearty feel.
Is this soup suitable for vegans?
Yes, it’s naturally vegan if you use vegetable broth and skip the Parmesan cheese or use a vegan alternative. It’s a wonderful plant-based meal full of nutrients and flavor.
Can I make this soup in advance for a party?
Definitely! It’s a fantastic make-ahead dish. It actually tastes better when flavors meld overnight, and it can be easily scaled up to feed a crowd.
What type of pasta works best in minestrone?
Small pasta shapes like elbow macaroni, ditalini, or small shells work best because they cook quickly and mingle perfectly with the vegetables and beans, soaking up all the delicious broth.
How can I make this soup gluten-free?
Simply substitute the pasta with gluten-free varieties like rice pasta or quinoa pasta. The rest of the ingredients are naturally gluten-free, making it an easy swap for those with dietary restrictions.
Final Thoughts
This Hearty Minestrone Soup Recipe is a comforting hug in a bowl that’s as nourishing as it is delicious. Whether you’re cooking for family, friends, or just yourself, it brings warmth and wholesomeness to the table with every spoonful. Don’t hesitate—give it a try and discover your next favorite homemade soup to brighten your day.
Print
Hearty Minestrone Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A hearty and nutritious Minestrone Soup packed with fresh vegetables, beans, and pasta simmered in a flavorful broth, perfect as a comforting and wholesome meal for the whole family.
Ingredients
Vegetables and Beans
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped (or 1 can, drained)
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1/2 cup fresh spinach or kale, chopped
Liquids and Seasonings
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 tablespoon balsamic vinegar (optional, for added depth of flavor)
Other
- 1 cup small pasta (like elbow macaroni, ditalini, or shells)
- Grated Parmesan cheese for serving (optional)
- Fresh basil or parsley for garnish (optional)
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, carrots, and celery, and sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent.
- Add the Other Vegetables: Add the zucchini, green beans, diced tomatoes, and both types of beans to the pot. Stir to combine.
- Add Broth and Seasonings: Pour in the vegetable broth, and add basil, oregano, salt, pepper, and bay leaf. Stir everything together, and bring the soup to a boil.
- Cook the Pasta: Once boiling, reduce the heat to a simmer and add the pasta. Let it cook for about 8-10 minutes, or until the pasta is tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Add Greens: Stir in the spinach or kale, and let it cook for another 2-3 minutes until wilted and tender.
- Finish the Soup: Once the pasta is cooked and the greens are wilted, remove the bay leaf. Taste the soup and adjust the seasoning with more salt, pepper, or a splash of balsamic vinegar if desired.
- Serve: Ladle the soup into bowls. Top with grated Parmesan cheese and fresh basil or parsley if desired. Serve with crusty bread for a complete meal.
Notes
- You can use vegetable or chicken broth as per your preference.
- For a gluten-free option, substitute regular pasta with gluten-free pasta.
- Adding balsamic vinegar at the end enhances the depth of flavor but is optional.
- Leftovers can be stored in the refrigerator for up to 3 days.
- To make this soup vegan, omit the Parmesan cheese or use a vegan alternative.
- Add more seasonal vegetables to customize the soup.
