If you’re looking for a warming, nourishing meal that feels like a big hug in a bowl, the Hearty Minestrone Soup with Beans, Pasta, and Vegetables Recipe is exactly what you need. This soup brings together colorful vegetables, tender pasta, and protein-rich beans in a savory tomato broth, creating a dish that’s as comforting as it is delicious. It’s perfect for chilly days or anytime you crave a wholesome, homemade meal that’s surprisingly simple to prepare and endlessly satisfying.
Ingredients You’ll Need
Gathering the right ingredients is key to capturing the vibrant flavors and textures that make this soup a stand-out. Each component adds its own special touch — from the earthy potatoes lending heartiness, to the fresh zucchini giving a pop of brightness, and the beans packing in that perfect protein boost.
- Olive oil (2 tbsp): The base flavor that sautés the vegetables to fragrant perfection.
- Yellow onion, diced (1): Adds sweetness and depth to the broth as it softens.
- Carrots, chopped (2): Brings natural sweetness and a lovely orange hue.
- Celery stalks, chopped (2): Adds a subtle earthiness and crunch.
- Yukon gold potatoes, diced (2): Creates a creamy texture and keeps things hearty.
- Garlic cloves, minced (3): Gives the soup a gentle punch of aromatic flavor.
- Dried oregano (1 tsp): Offers herby warmth throughout the soup.
- Dried basil (1 tsp): Infuses a subtle fresh, sweet fragrance.
- Italian seasoning (1 tsp): A blend that layers in classic Mediterranean flavors.
- Salt and black pepper: To season and balance all the flavors perfectly.
- Tomato paste (2 tbsp): Concentrated tomato flavor that deepens the broth’s richness.
- Low sodium vegetable broth (6 cups): Creates the flavorful, comforting base without overpowering saltiness.
- Fire-roasted diced tomatoes (1 can, 14.5 oz): Adds smoky depth and bright tomato notes.
- Zucchini, chopped (1): Brings freshness and a tender, slightly crisp bite.
- Short pasta (1 cup): Ditalini, small shells, or elbows all work to add bite-sized texture.
- Kidney beans or cannellini beans (1 can, 15 oz), drained and rinsed: Adds protein and a creamy texture that complements the veggies.
How to Make Hearty Minestrone Soup with Beans, Pasta, and Vegetables Recipe
Step 1: Sauté Vegetables
Heat your olive oil over medium heat in a large pot. Toss in the diced onion, chopped carrots, and celery, letting them soften and sweeten for about 5 to 7 minutes. This step builds the flavorful base and gets your kitchen smelling amazing.
Step 2: Add Potatoes & Seasonings
Next, stir in the diced Yukon gold potatoes along with minced garlic, dried oregano, basil, Italian seasoning, salt, and black pepper. Let everything cook together for 2 to 3 minutes so the potatoes start to absorb the aromatic herbs and the garlic unlocks its fragrant power.
Step 3: Incorporate Tomato Paste
Mix in the rich tomato paste and cook for an additional minute. This step intensifies the tomato flavor and adds a lovely depth to the soup’s body.
Step 4: Pour in Liquids
Pour the vegetable broth and fire-roasted diced tomatoes into the pot. Bring the whole mixture to a boil, preparing the flavors to meld beautifully as they simmer.
Step 5: Simmer
Lower the heat, cover, and let the soup simmer gently for about 20 minutes, or until those potatoes are tender and the flavors have married into an irresistible hug of warmth.
Step 6: Add Zucchini & Pasta
Stir in the chopped zucchini and your chosen short pasta, cooking until the pasta reaches a tender-but-firm al dente texture. This keeps the bite satisfying without becoming mushy.
Step 7: Add Beans
Finally, add the drained and rinsed kidney or cannellini beans. Let them heat through for 3 to 5 minutes, blending their creamy texture with the rest of the hearty ingredients.
Step 8: Serve
Give the soup a taste and adjust the seasonings if necessary. Serve steaming hot, beautifully garnished with freshly grated Parmesan and some fresh herbs if you like, for that extra touch of elegance and flavor depth.
How to Serve Hearty Minestrone Soup with Beans, Pasta, and Vegetables Recipe
Garnishes
Sprinkling freshly grated Parmesan cheese on top adds a rich, salty kick that melts perfectly into the hot soup. Fresh basil or parsley leaves bring a lovely herbaceous freshness, giving every spoonful a lively burst of color and flavor.
Side Dishes
This soup pairs wonderfully with crusty bread or garlicky focaccia to soak up every last bit of the savory broth. A simple green salad dressed with lemon and olive oil makes an excellent, light accompaniment to balance the meal.
Creative Ways to Present
For a rustic touch, serve the soup in individual bread bowls — the perfect edible container! Or drizzle a little extra virgin olive oil or a splash of balsamic glaze on top just before serving for a sophisticated finish that will impress every guest.
Make Ahead and Storage
Storing Leftovers
Hearty Minestrone Soup with Beans, Pasta, and Vegetables Recipe tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing
You can freeze this soup, but it’s best to freeze before adding the pasta to avoid mushiness. Freeze in portions in freezer-safe containers for up to 3 months, then simply add fresh pasta when reheating.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. If the soup has thickened, add a splash of broth or water to adjust the consistency perfectly.
FAQs
Can I use other types of beans in this soup?
Absolutely! Cannellini, kidney, or even chickpeas work beautifully. Just make sure they’re cooked or canned and rinsed before adding.
What pasta types work best in this recipe?
Small shapes like ditalini, small shells, or elbow macaroni hold up well and provide a nice texture without overwhelming the soup.
Is this soup suitable for vegans?
Yes, this recipe is naturally vegan if you skip the Parmesan garnish or use a plant-based alternative.
Can I make this soup in a slow cooker?
Definitely! Follow the same steps up to adding pasta and beans, then transfer everything to a slow cooker and cook on low for 4-6 hours. Add pasta towards the end so it doesn’t overcook.
How can I add more protein to this soup?
Adding extra beans or tossing in some cooked lentils are great ways to boost protein without changing the delicious flavor profile.
Final Thoughts
If you want a dish that’s comforting, colorful, and packed with wholesome ingredients, you really cannot go wrong with the Hearty Minestrone Soup with Beans, Pasta, and Vegetables Recipe. It’s a true kitchen classic that feels like home in every spoonful. So grab your pot, gather your veggies, and dive into this nourishing bowl of goodness—you’ll be so glad you did!
Print
Hearty Minestrone Soup with Beans, Pasta, and Vegetables Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A hearty and comforting Minestrone Soup packed with fresh vegetables, beans, and pasta simmered in a flavorful tomato-based broth. Perfect for a nutritious meal, this classic Italian soup combines sautéed vegetables, tender potatoes, and a medley of aromatic herbs for a wholesome, satisfying dish.
Ingredients
Vegetables and Aromatics
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 Yukon gold potatoes, diced
- 3 cloves garlic, minced
- 1 zucchini, chopped
Herbs and Seasonings
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
Other Ingredients
- 2 tbsp tomato paste
- 6 cups low sodium vegetable broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 cup short pasta (ditalini, small shells, or elbow)
- 1 can (15 oz) kidney beans or cannellini beans, drained and rinsed
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, and celery, cooking the mixture for 5-7 minutes until the vegetables have softened nicely.
- Add Potatoes & Seasonings: Stir in the diced Yukon gold potatoes, minced garlic, dried oregano, dried basil, Italian seasoning, salt, and black pepper. Cook everything together for 2-3 minutes to combine the flavors.
- Incorporate Tomato Paste: Add the tomato paste to the pot and stir it in thoroughly, cooking for another minute to deepen the flavor of the base.
- Pour in Liquids: Pour in the vegetable broth and the fire-roasted diced tomatoes, then bring the mixture to a boil.
- Simmer: Reduce the heat to low and allow the soup to simmer for about 20 minutes, or until the potatoes are tender and flavors meld together.
- Add Zucchini & Pasta: Stir in the chopped zucchini and pasta, cooking until the pasta is al dente, which usually takes about 8-10 minutes depending on pasta type.
- Add Beans: Finally, add the drained kidney or cannellini beans, stirring them in and cooking for an additional 3-5 minutes until heated through.
- Serve: Taste and adjust the seasoning with additional salt and pepper if needed. Serve the soup hot, optionally garnished with freshly grated Parmesan cheese and chopped fresh herbs for extra flavor and presentation.
Notes
- Use low sodium vegetable broth to control salt levels better.
- You can substitute the pasta with gluten-free options to make this recipe gluten-free.
- Adding fresh herbs like parsley or basil at the end enhances flavor.
- For a thicker soup, reduce broth by simmering longer or add less broth initially.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for longer storage.
