Print

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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/hearty-minestrone-soup-with-beans-vegetables-and-pasta-recipe/