Hearty Minestrone Soup with Beans, Vegetables, and Pasta Recipe

Introduction

Minestrone soup is a hearty and wholesome Italian classic packed with vegetables, beans, and pasta. This comforting dish is perfect for any season and easy to customize with whatever ingredients you have on hand.

Ingredients

• 15 ounces canned white beans, drained and rinsed (cannellini or navy beans are ideal)
• 32 ounces reduced-sodium chicken broth (or vegetable broth for a vegan version)
• 2 teaspoons olive oil (extra virgin for best flavor)
• 1/2 cup chopped onion (yellow or white)
• 1 cup diced carrots (peeled)
• 1/2 cup diced celery (fresh, cleaned)
• 2 garlic cloves, minced (fresh for a vibrant flavor)
• 28 ounces canned petite diced tomatoes (no salt added if possible)
• Parmesan cheese rind (optional, adds a savory depth)
• 1 sprig fresh rosemary (fresh for the best fragrance)
• 2 bay leaves (dried)
• 2 tablespoons fresh basil, chopped (or 1 tablespoon dried)
• 1/4 cup fresh Italian parsley, chopped (adds freshness)
• 1/2 teaspoon kosher salt (adjust to taste)
• Fresh black pepper (to taste)
• 1 medium zucchini (about 8 oz), diced (adds color and texture)
• 2 cups fresh spinach, chopped (use frozen if preferred, thaw first)
• 2 cups cooked small pasta such as ditalini or orzo, cooked al dente (or gluten-free pasta option)
• Extra parmesan cheese for garnish (optional, adds extra richness)

Instructions

1. Step 1: Puree the white beans with 1 cup of the broth in a blender until smooth.
2. Step 2: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the carrots, celery, onion, and garlic. Stir and sauté until tender and fragrant, about 15 minutes.
3. Step 3: Pour in the remaining broth, diced tomatoes, and the bean puree. Add the parmesan rind (if using), salt, and pepper.
4. Step 4: Stir in the rosemary sprig, bay leaves, basil, and parsley. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 40 minutes.
5. Step 5: Add the diced zucchini and chopped spinach to the pot. Cover and simmer until the zucchini is tender, about 8 to 10 minutes.
6. Step 6: Remove the bay leaves, rosemary sprig, and parmesan rind from the pot. Taste and adjust the seasoning with additional salt and pepper if needed.
7. Step 7: Ladle about 1 1/4 cups of soup into each bowl, placing 1/4 cup of cooked pasta in each. Garnish with extra parmesan cheese if desired and serve warm.

Tips & Variations

• Use vegetable broth and omit the parmesan rind to make this recipe fully vegan.
• Try adding other vegetables you like such as green beans, peas, or spinach for extra color and nutrition.
• Substitute gluten-free pasta or omit pasta entirely to keep the soup lower in carbs.
• For a thicker soup, puree some of the cooked vegetables along with the beans before adding to the pot.

Storage

Store leftover minestrone soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally. If the soup thickens too much when cooled, add a splash of broth or water while reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make minestrone soup ahead of time?

Yes, minestrone actually tastes better the next day as the flavors meld. Prepare it in advance and store in the fridge. Add fresh pasta just before serving to prevent it from getting mushy.

What can I use instead of canned white beans?

You can use cooked dried white beans if you prefer. Simply soak them overnight and cook until tender before using. Navy, cannellini, or great northern beans all work well in this soup.

Hearty Minestrone Soup with Beans, Vegetables, and Pasta Recipe

Print Recipe

★★★★★

4.9 from 618 reviews

A hearty and comforting Minestrone Soup featuring a medley of fresh vegetables, white beans, and tender pasta simmered together in a savory broth. This Italian classic is flavorful, nutritious, and perfect for a wholesome meal, with options to customize for vegan or gluten-free diets.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Beans & Broth

• 15 ounces canned white beans, drained and rinsed (cannellini or navy beans are ideal)
• 32 ounces reduced-sodium chicken broth (or vegetable broth for a vegan version)

Vegetables & Herbs

• 2 teaspoons olive oil (extra virgin for best flavor)
• 1/2 cup chopped onion (yellow or white)
• 1 cup diced carrots (peeled)
• 1/2 cup diced celery (fresh cleaned)
• 2 garlic cloves minced (fresh garlic preferred)
• 28 ounces canned petite diced tomatoes (no salt added if possible)
• 1 sprig fresh rosemary
• 2 bay leaves (dried)
• 2 tablespoons fresh basil, chopped (or 1 tablespoon dried basil)
• 1/4 cup fresh Italian parsley, chopped
• 1 medium zucchini (about 8 oz), diced
• 2 cups fresh spinach, chopped (or thawed frozen spinach)
• 1/2 teaspoon kosher salt (adjust to taste)
• Fresh black pepper (to taste)

Cheese & Garnish

• Parmesan cheese rind (optional, adds savory depth)
• Extra parmesan cheese for garnish (optional)

Pasta

• 2 cups cooked small pasta such as ditalini or orzo, cooked al dente (or gluten-free pasta for gluten-free option)

Instructions

1. Prep: Gather and prepare all ingredients by draining and rinsing the white beans, chopping vegetables, and cooking the pasta until al dente. Set aside.
2. Puree Beans: Place the white beans and 1 cup of the broth into a blender and puree until smooth. This puree will add creaminess to the soup base.
3. Sauté Vegetables: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the carrots, celery, onion, and garlic. Stir occasionally and sauté until the vegetables are tender and aromatic, about 15 minutes.
4. Add Broth and Flavorings: Pour in the remaining broth, diced tomatoes with their juices, and the white bean puree. Add the parmesan rind if using, along with salt and freshly ground black pepper. Stir in the rosemary sprig, bay leaves, basil, and parsley. Bring the mixture to a boil.
5. Simmer Soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 40 minutes to allow the flavors to meld.
6. Add Greens and Zucchini: Stir in the diced zucchini and chopped spinach. Replace the lid and continue simmering until the zucchini is tender, roughly 8 to 10 minutes more.
7. Finish Soup: Carefully remove the bay leaves, rosemary sprig, and parmesan rind from the pot. Taste and adjust seasoning with additional salt and pepper if necessary.
8. Serve: To each bowl, ladle about 1¼ cups of the soup and add ¼ cup of the cooked pasta. Garnish with extra parmesan cheese if desired and serve warm.

Notes

• For a vegan version, substitute vegetable broth and omit the parmesan rind and cheese garnish.
• Gluten-free pasta can be used to make this recipe gluten-free.
• Use low-sodium canned tomatoes and broth to better control the salt content.
• Leftovers reheat well and flavors improve when allowed to rest overnight.
• Adjust the thickness by adding more broth or pureeing additional beans if desired.

Keywords: minestrone soup, Italian soup recipe, vegetable soup, white beans soup, healthy soup, vegetarian minestrone, easy soup recipe