If you’re craving a bowl that’s comforting, packed with flavor, and bursting with wholesome ingredients, you’re going to fall head over heels for this Hearty Minestrone Soup with Pasta and Beans Recipe. Imagine tender vegetables mingling with tender pasta and hearty beans in a savory tomato broth, creating a symphony of textures and aromas that instantly warm you from the inside out. This recipe is a timeless classic that will turn any ordinary day into a cozy, nourishing celebration.
Ingredients You’ll Need
Gathering these simple, fresh, and pantry-friendly ingredients is the first step to mastering a soul-soothing soup that’s as vibrant in taste as it is in color. Each element has its own role: some bring sweetness, others heartiness, and a few add that perfect herbal punch.
- 2 tbsp olive oil: Use good quality olive oil to sauté your vegetables and add a rich, fruity base flavor.
- 1 yellow onion, diced: Adds sweetness and depth to the soup when softened.
- 2 carrots, chopped: Bring natural sweetness and vibrant color to your broth.
- 2 celery stalks, chopped: Adds a subtle, refreshing crunch and aromatic notes.
- 2 Yukon gold potatoes, diced: Provide a creamy texture when cooked, making the soup extra filling.
- 3 cloves garlic, minced: Infuses robust, savory flavor with a bit of zing.
- 1 tsp dried oregano: Offers earthy, piney notes essential for that classic Italian touch.
- 1 tsp dried basil: Brightens the flavor with its sweet, peppery aroma.
- 1 tsp Italian seasoning: A blend that perfectly rounds out the herbs for a well-balanced profile.
- Salt and black pepper to taste: Essential for enhancing and bringing all the flavors together.
- 2 tbsp tomato paste: Adds rich umami and deepens the tomato flavor without watering down your soup.
- 6 cups low sodium vegetable broth: The flavorful liquid base that soaks into every ingredient.
- 1 can (14.5 oz) fire-roasted diced tomatoes: Bring smoky sweetness and a touch of acidity to balance the soup.
- 1 zucchini, chopped: A fresh, tender veggie that cooks quickly and brings a lovely green color.
- 1 cup short pasta (ditalini, small shells, or elbow): Adds satisfying chew and helps soak up that gorgeous broth.
- 1 can (15 oz) kidney beans or cannellini beans, drained and rinsed: For hearty protein and creamy texture that rounds out the dish.
How to Make Hearty Minestrone Soup with Pasta and Beans Recipe
Step 1: Sauté Vegetables to Build Your Flavor Base
Start by heating olive oil in a large pot over medium heat. Toss in diced onion, chopped carrots, and celery stalks, letting them soften gently for 5 to 7 minutes. This mellowed medley will release sweet, aromatic notes—foundation for your soup’s soul.
Step 2: Add Potatoes and Seasonings
Next, stir in the diced Yukon gold potatoes along with minced garlic. Sprinkle in dried oregano, basil, Italian seasoning, salt, and pepper. Let everything mingle for 2 to 3 minutes to wake up those herbs and infuse the oil with their vibrant flavors.
Step 3: Incorporate the Tomato Paste
Now, add the tomato paste and cook it with your vegetables for about a minute. This step deepens the tomato essence and ensures that your soup’s broth has a rich, velvety base that clings to every bite.
Step 4: Pour in Broth and Fire-Roasted Tomatoes
Pour the vegetable broth and the can of fire-roasted diced tomatoes into the pot. Bring everything up to a gentle boil—this is where your soup starts to come alive with bubbling anticipation.
Step 5: Let It Simmer
Turn down the heat to a simmer and let the soup soften and meld for 20 minutes. You’ll notice the potatoes tenderizing and the flavors harmonizing into a beautifully balanced broth.
Step 6: Add the Zucchini and Pasta
Stir in the chopped zucchini and your choice of short pasta. Cook until the pasta is al dente, just tender enough to have a slight bite — this prevents it from becoming mushy once served.
Step 7: Finish with Beans
Lastly, fold in the drained beans and cook for an additional 3 to 5 minutes until they’re warmed through. These beans add wonderful creaminess and round out the heartiness of your minestrone.
Step 8: Taste and Serve
Give your soup a final taste test and adjust the seasoning with extra salt or pepper if needed. Ladle into bowls and consider garnishing with freshly grated Parmesan cheese or chopped herbs to elevate the flavors even further.
How to Serve Hearty Minestrone Soup with Pasta and Beans Recipe
Garnishes
A sprinkle of fresh chopped parsley or basil adds a burst of color and freshness that is always welcome. If you love a touch of indulgence, freshly grated Parmesan or a drizzle of extra virgin olive oil on top adds a silky finishing note that will have everyone savoring every spoonful.
Side Dishes
This soup pairs beautifully with crusty bread or garlic toast, great for dipping and soaking up that delicious broth. A simple green salad with a tangy vinaigrette can also provide a refreshing counterpoint to the soup’s richness.
Creative Ways to Present
Serve the Hearty Minestrone Soup with Pasta and Beans Recipe in rustic bowls for a homey feel, or go fancy by placing a parmesan crisp on the side or floating a swirl of pesto on top. For a fun twist, make individual portable soup jars for lunches or picnics.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover soup into an airtight container and refrigerate for up to 4 days. The flavors deepen over time, making the leftovers even more delightful the next day.
Freezing
This minestrone freezes wonderfully. Portion it into freezer-safe containers, leaving a little room at the top. It will keep in the freezer for up to 3 months. Just note that pasta might absorb some broth and soften further after freezing.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. You may want to add a splash of broth or water to loosen the soup up if it thickens too much. Microwave reheating works too, done in intervals, stirring in between.
FAQs
Can I use other types of beans in this Hearty Minestrone Soup with Pasta and Beans Recipe?
Absolutely! Cannellini, navy, or even chickpeas work beautifully here. Just make sure they’re cooked or canned and rinsed to keep the flavors clean and fresh.
What pasta shapes are best for minestrone soup?
Small shapes like ditalini, small shells, or elbow macaroni are ideal because they fit nicely on a spoon and cook evenly within the soup’s simmer time.
Can I make this soup vegan?
Yes! This recipe is naturally vegan if you skip any cheese garnish or use a vegan Parmesan alternative. The vegetable broth base and beans keep it hearty and satisfying.
How can I make the soup thicker?
Cook the soup a bit longer to allow the potatoes to break down slightly, or mash a few potato pieces against the side of the pot and stir them back in for extra creaminess and body.
Is this Hearty Minestrone Soup with Pasta and Beans Recipe suitable for meal prep?
Definitely! It keeps well in the fridge and freezes nicely, making it a fantastic choice for preparing meals ahead on busy days.
Final Thoughts
Nothing beats the cozy satisfaction of a warm bowl of minestrone bubbling with fresh vegetables, tender pasta, and creamy beans. This Hearty Minestrone Soup with Pasta and Beans Recipe is truly a kitchen classic that invites you to gather around the table, share smiles, and enjoy the simple joys of great food. I can’t wait for you to try it and discover just how easy it is to make a nourishing, vibrant soup that feels like a hug in a bowl.
Print
Hearty Minestrone Soup with Pasta and Beans 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 in a flavorful tomato-based broth. Perfect for a nutritious meal to warm you up, this classic Italian soup is easy to prepare and yields generous servings.
Ingredients
Vegetables
- 1 yellow onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 Yukon gold potatoes, diced
- 3 cloves garlic, minced
- 1 zucchini, chopped
Seasonings and Oils
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 2 tbsp tomato paste
Liquids and Others
- 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 diced onion, chopped carrots, and celery. Cook for 5-7 minutes until the vegetables are softened and aromatic.
- Add Potatoes & Seasonings: Stir in diced Yukon gold potatoes, minced garlic, dried oregano, dried basil, Italian seasoning, salt, and black pepper. Cook for 2-3 minutes to blend the flavors.
- Incorporate Tomato Paste: Add tomato paste to the pot and cook, stirring continuously, for another minute to deepen the tomato flavor.
- Pour in Liquids: Pour in the low sodium vegetable broth and the fire-roasted diced tomatoes. Bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the soup simmer gently for 20 minutes until the potatoes are tender and the flavors have melded.
- Add Zucchini & Pasta: Stir in chopped zucchini and the short pasta. Continue cooking until the pasta is al dente, typically about 8-10 minutes, stirring occasionally.
- Add Beans: Stir in the drained and rinsed kidney beans or cannellini beans. Cook for an additional 3-5 minutes until the beans are heated through.
- Serve: Taste the soup and adjust seasoning with salt and pepper if needed. Serve hot, optionally garnished with freshly grated Parmesan cheese and fresh herbs like parsley or basil for added flavor and presentation.
Notes
- Use short pasta varieties like ditalini or small shells for the best texture in the soup.
- Low sodium vegetable broth is recommended to better control the salt content.
- You can substitute beans with any preferred variety such as cannellini or kidney beans.
- For a vegan version, omit the Parmesan cheese garnish or use a plant-based alternative.
- The soup can be prepared a day ahead and reheated to enhance the flavors.
