If you’re craving a bowl that’s comforting, nourishing, and packed with vibrant flavors, look no further than this Hearty Vegetable Minestrone Soup Recipe. This soup is a glorious mix of tender vegetables, beans, and pasta simmered together in a savory tomato broth that hits all the right notes—earthy, sweet, and satisfying. The combination of fresh ingredients and Italian seasoning makes every spoonful feel like a warm hug on a chilly day. Whether you’re serving it for a family dinner or meal prepping for the week, this soup never fails to deliver soul-warming goodness.
Ingredients You’ll Need
Every element in this recipe plays an important role, bringing balance in flavor, texture, and color that makes this soup unforgettable. The ingredients are simple pantry staples, yet combined thoughtfully to create something truly special.
- 2 tablespoons olive oil: Adds a fruity richness and helps soften the vegetables for a tender base.
- 1 medium onion (chopped): Sweetens the broth and adds depth when sautéed.
- 3 cloves garlic (minced): Infuses a fragrant punch that wakes up the entire pot.
- 2 ribs celery (chopped): Provides subtle crunch and an aromatic undertone.
- 2 medium carrots (peeled and sliced): Brings natural sweetness and vibrant color.
- 4 cups vegetable broth (or chicken broth): The flavorful liquid that ties everything together.
- 1 (28-ounce) can crushed tomatoes: Offers a luscious, tangy base with a smooth texture.
- 1 (15-ounce) can red kidney beans (drained): Adds protein and a creamy bite.
- 1 (15-ounce) can white beans (drained): Enhances creaminess and keeps the soup hearty.
- 1 cup chopped green beans: Adds a bright, fresh contrast and slight crunch.
- 1 medium zucchini (chopped): Delivers moisture and a mild flavor that blends perfectly.
- 2 teaspoons Italian seasoning: A fragrant mix of herbs that defines the soup’s Mediterranean vibe.
- 1 teaspoon sugar: Balances acidity from the tomatoes for a well-rounded taste.
- 3/4 cup small pasta (elbow, shells, etc.): Gives satisfying texture and makes every bite more filling.
- Salt and pepper (to taste): Essential for seasoning and enhancing all the natural flavors.
- Grated parmesan cheese: A finishing touch that adds a salty, nutty finish when sprinkled on top.
How to Make Hearty Vegetable Minestrone Soup Recipe
Step 1: Sauté Your Base Vegetables
Start by heating olive oil in a large pot over medium heat. Toss in chopped onion, minced garlic, celery, and sliced carrots. Let them cook gently for about 7 to 8 minutes until they’ve softened and released their sweet aromas. This step builds a flavorful foundation that will infuse the entire soup.
Step 2: Add Broth, Beans, and Veggies
Next, pour in your vegetable broth along with crushed tomatoes, both types of beans, green beans, chopped zucchini, Italian seasoning, and a teaspoon of sugar. Bring everything to a rolling boil, then lower the heat to let it gently simmer for around 15 minutes. This simmering time lets the flavors meld beautifully and the vegetables tenderize just right.
Step 3: Cook the Pasta to Perfection
Once your soup base is bubbling with wonderful flavors, stir in the pasta. Continue cooking for 8 to 10 minutes more until the pasta reaches that perfect al dente texture—not too soft, with just a bit of firmness. Finally, season with salt and pepper to taste. Serve up generous bowls topped with a sprinkle of freshly grated parmesan cheese for that irresistible finishing touch.
How to Serve Hearty Vegetable Minestrone Soup Recipe
Garnishes
To elevate this Hearty Vegetable Minestrone Soup Recipe, try garnishing with freshly chopped basil or parsley for a pop of vibrant green and fresh flavor. A drizzle of extra virgin olive oil or a sprinkle of crushed red pepper flakes adds another dimension of taste if you like a little heat.
Side Dishes
This soup pairs wonderfully with crusty garlic bread or warm focaccia, perfect for dipping into the thick, savory broth. A simple mixed green salad with a lemon vinaigrette also complements the soup’s hearty nature without overpowering it.
Creative Ways to Present
For a fun dinner presentation, serve the soup in hollowed-out mini bread bowls or rustic ceramic mugs. You could also ladle it over a scoop of creamy polenta or quinoa for a comforting fusion twist that makes this recipe even more versatile.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the soup cool completely before transferring it to airtight containers. Store in the refrigerator for up to 4 days. The flavors will deepen overnight, making every spoonful even better the next day.
Freezing
This Hearty Vegetable Minestrone Soup Recipe freezes beautifully for up to 3 months. Consider undercooking the pasta slightly if you plan to freeze it to prevent it from becoming mushy after reheating. Store in freezer-safe containers, leaving some headroom for expansion.
Reheating
Reheat leftovers over medium-low heat on the stove, stirring occasionally until warmed through. You can add a splash of broth or water if the soup has thickened too much. Avoid using high heat to keep the vegetables tender and the flavors balanced.
FAQs
Can I use other types of beans?
Absolutely! While red kidney and white beans are the classic choices, cannellini, chickpeas, or even lentils can be fantastic alternatives depending on your preference and pantry supply.
Is this soup vegan-friendly?
Yes, it absolutely can be. Simply use vegetable broth and skip the parmesan cheese or substitute it with a vegan cheese alternative for a delicious plant-based version.
Can I make this soup in a slow cooker?
Yes! After sautéing your base vegetables, add everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the pasta during the last 30 minutes so it doesn’t overcook.
What pasta shapes work best?
Small pasta shapes such as elbow macaroni, small shells, ditalini, or orzo work wonderfully in this soup since they cook evenly and fit nicely on your spoon with all the veggies and broth.
How spicy is this soup?
This recipe is naturally mild and comforting. If you like a bit of heat, feel free to add crushed red pepper flakes while cooking or sprinkle some on top when serving.
Final Thoughts
Cooking this Hearty Vegetable Minestrone Soup Recipe feels like stirring a potful of happiness. Its vibrant ingredients and cozy flavors never cease to impress both family and friends. Whether you’re new to cooking soup or a seasoned pro, this recipe is straightforward, satisfying, and a wonderful way to nourish your body and soul. I can’t wait for you to try it and make it your own go-to on chilly days and beyond!
Print
Hearty Vegetable Minestrone Soup 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 nutritious Minestrone Soup packed with fresh vegetables, beans, and pasta, simmered in a flavorful tomato broth and finished with grated parmesan cheese. Perfect as a comforting meal for any season.
Ingredients
Vegetables and Beans
- 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
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can white beans, drained
Liquids and Seasonings
- 2 tablespoons olive oil
- 4 cups vegetable broth (or chicken broth)
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons Italian seasoning
- 1 teaspoon sugar
- Salt and pepper, to taste
Others
- 3/4 cup small pasta (elbow, shells, or similar)
- Grated parmesan cheese, for serving
Instructions
- Sauté Vegetables: 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.
- Add Broth and Simmer: Pour in the vegetable broth and crushed tomatoes into the pot. Add the drained red kidney beans, white beans, chopped green beans, chopped zucchini, Italian seasoning, and sugar. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15 minutes to allow the flavors to meld.
- Cook the Pasta: Stir in the small pasta and continue cooking for 8-10 minutes until the pasta is al dente, absorbing some of the soup’s flavors. Taste and season with salt and pepper as desired.
- Serve: Ladle the soup into bowls and sprinkle with freshly grated parmesan cheese before serving for a delicious finishing touch.
Notes
- You can substitute vegetable broth with chicken broth for a non-vegetarian version.
- Feel free to use any small pasta shapes like elbow macaroni, shells, or ditalini.
- Adjust the seasoning and Italian herbs based on personal preference.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a heartier meal, serve with crusty bread or a side salad.
