There is something truly comforting about a warm bowl of soup that feels both nourishing and satisfying. The Hearty Minestrone Soup with Vegetables and Pasta Recipe is exactly that kind of dish — loaded with vibrant veggies, tender pasta, and wholesome beans, all swimming in a savory broth that’s been kissed by Italian herbs. Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing starter, this soup delivers layers of flavor and texture that hug you from the inside out. Trust me, once you make it, this recipe will become your go-to when you crave something hearty yet healthy.
Ingredients You’ll Need
Simple ingredients like fresh vegetables, staple pantry beans, pasta, and fragrant seasonings come together beautifully to create a soup that shines with natural flavor. Each ingredient plays an essential role, whether adding sweetness from carrots, heartiness from beans, or that perfect al dente bite from pasta.
- 2 tablespoons olive oil: Provides a silky base to sauté the vegetables and build flavor.
- 1 medium onion (chopped): Adds a savory depth and subtle sweetness when softened.
- 3 cloves garlic (minced): Gives an aromatic punch that wakes up the palate.
- 2 ribs celery (chopped): Brings crisp texture and a mild, fresh flavor.
- 2 medium carrots (peeled and sliced): Offer natural sweetness and lovely color.
- 4 cups vegetable broth (or chicken broth): The flavorful liquid that ties all the ingredients together.
- 1 (28-ounce) can crushed tomatoes: Adds rich tomato tang and vibrant red hues.
- 1 (15-ounce) can red kidney beans (drained): Adds protein and a creamy texture contrast.
- 1 (15-ounce) can white beans (drained): Boosts the heartiness and balances the flavors.
- 1 cup chopped green beans: A crisp, bright vegetable that adds freshness.
- 1 medium zucchini (chopped): Softens gently and melds beautifully into the broth.
- 2 teaspoons Italian seasoning: A fragrant herb blend that delivers classic Italian flavors.
- 1 teaspoon sugar: Balances the acidity of the tomatoes for a smoother finish.
- 3/4 cup small pasta (elbow, shells, etc.): Provides chewy texture and makes the soup satisfying.
- Salt and pepper (to taste): Essential seasoning to enhance all the flavors.
- Grated parmesan cheese: Optional but highly recommended for a salty, umami-rich topping.
How to Make Hearty Minestrone Soup with Vegetables and Pasta Recipe
Step 1: Sauté Your Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the chopped onion, minced garlic, celery, and carrots. Cook these together for about 7 to 8 minutes until they become soft and fragrant. This step creates the flavorful foundation that sets the tone for the entire soup.
Step 2: Build the Soup Base
Add the vegetable broth, crushed tomatoes, both the red kidney and white beans, green beans, zucchini, Italian seasoning, and sugar to the pot. Turn up the heat until the mixture reaches a boil, then reduce it to a simmer. Let everything cook gently for 15 minutes to allow the flavors to meld and the vegetables to become tender without losing their character.
Step 3: Add Pasta and Final Seasoning
Stir in your pasta choice, whether elbow macaroni or tiny shells. Cook for another 8 to 10 minutes until the pasta is perfectly al dente — tender but still slightly firm to the bite. Season with salt and pepper to your liking before serving. Ladle the soup into bowls and don’t forget to sprinkle generously with freshly grated parmesan cheese for an irresistible finish.
How to Serve Hearty Minestrone Soup with Vegetables and Pasta Recipe
Garnishes
Adding a bit of flair to your bowl of Hearty Minestrone Soup with Vegetables and Pasta Recipe is a joy. Freshly grated parmesan cheese melts into the hot soup for a creamy, salty boost. You can also top it with chopped fresh basil or a drizzle of good-quality extra virgin olive oil for a fragrant twist.
Side Dishes
This soup is hearty enough to shine on its own, but pairing it with crusty bread or garlic bread makes it a more complete meal. A crisp green salad dressed in a light vinaigrette complements the richness of the soup, balancing the meal perfectly.
Creative Ways to Present
For a fun twist, serve your minestrone in hollowed-out mini round loaves of bread, turning each bowl into an edible vessel. Or present it family-style in a large rustic pot placed in the center of the table, inviting everyone to dive in and share the warmth of this delightful soup.
Make Ahead and Storage
Storing Leftovers
This Hearty Minestrone Soup with Vegetables and Pasta Recipe keeps wonderfully in the fridge for up to four days. Store it in an airtight container to preserve the freshness of the vegetables and the flavorful broth. Before sealing, make sure the soup has cooled to room temperature to maintain the best quality.
Freezing
Freezing minestrone soup is a great way to have comforting meals ready to go. Leave out the pasta before freezing, as it can become mushy after thawing. Freeze the soup in portions in freezer-safe containers or bags for up to three months. When you’re ready to enjoy, simply thaw overnight in the refrigerator.
Reheating
Reheat the soup gently on the stove over medium-low heat, adding pasta fresh if you froze the base without it. Stir often to warm it evenly and prevent sticking. If the soup seems too thick, a splash of broth or water will bring it back to that perfect comforting consistency.
FAQs
Can I use other types of beans for this soup?
Absolutely! Cannellini beans, chickpeas, or even black beans can work beautifully in this Hearty Minestrone Soup with Vegetables and Pasta Recipe. Just be sure to drain and rinse canned beans well before adding them.
Is it possible to make this soup vegan?
Yes, simply use vegetable broth and skip the parmesan cheese or substitute it with a vegan cheese alternative or nutritional yeast for that cheesy flavor.
What pasta shapes work best in minestrone?
Small pasta shapes like elbow macaroni, small shells, ditalini, or orzo are perfect since they cook quickly and distribute nicely throughout the soup.
How thick or brothy should the soup be?
This minestrone balances between brothy and hearty — thick enough to be filling but still with plenty of flavorful liquid to sip. If you prefer it less thick, just add more broth during cooking or while reheating.
Can I add meat to this recipe?
While traditional minestrone is vegetarian, you can certainly add cooked sausage, diced chicken, or even pancetta for extra richness. Just cook the meat first and add it in during the simmering step.
Final Thoughts
There is something truly special about the Hearty Minestrone Soup with Vegetables and Pasta Recipe that makes it a standout at any table. It’s a beautiful harmony of fresh vegetables, tender pasta, and savory beans all wrapped up in a warm, comforting broth. Whether you’re cooking for your family or inviting friends over, this soup is guaranteed to fill hearts and stomachs alike. Go ahead, give it a try — I promise it will become a treasured part of your recipe rotation!
Print
Hearty Minestrone Soup with Vegetables and Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A hearty and comforting Minestrone Soup packed with vegetables, beans, and pasta simmered in a flavorful tomato broth, perfect for a wholesome meal.
Ingredients
Vegetables
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 ribs celery, chopped
- 2 medium carrots, peeled and sliced
- 1 cup chopped green beans
- 1 medium zucchini, chopped
Liquids and Broth
- 2 tablespoons olive oil
- 4 cups vegetable broth or chicken broth
- 1 (28-ounce) can crushed tomatoes
Beans and Pasta
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can white beans, drained
- 3/4 cup small pasta (elbow, shells, etc.)
Seasonings
- 2 teaspoons Italian seasoning
- 1 teaspoon sugar
- Salt and pepper, to taste
- Grated parmesan cheese, for serving
Instructions
- Prepare the base: Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, chopped celery, and sliced carrots. Cook for 7-8 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Simmer the soup: Add the vegetable or chicken broth, crushed tomatoes, drained red kidney beans, drained white beans, chopped green beans, chopped zucchini, Italian seasoning, and sugar to the pot. Stir well to combine, then bring the mixture to a boil. Reduce the heat to low and let it simmer gently for 15 minutes, allowing the flavors to meld.
- Cook the pasta: Stir in the small pasta and continue cooking for 8-10 minutes, or until the pasta is al dente. Season the soup with salt and pepper to your liking. Serve hot, ladled into bowls, and garnish each serving with freshly grated parmesan cheese.
Notes
- You can substitute vegetable broth with chicken broth for a non-vegetarian version.
- If you prefer a thicker soup, use less broth or let it simmer longer uncovered to reduce.
- For gluten-free option, use gluten-free pasta.
- Adding freshly chopped herbs like basil or parsley at the end can enhance freshness.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
