If you’re looking for a comforting, nourishing meal that warms you up from the inside out, this Hearty Minestrone Soup with Pasta and Beans Recipe is exactly what you need. Packed with vibrant vegetables, tender pasta, and creamy beans, every spoonful bursts with wholesome flavors and satisfying textures that feel like a cozy hug on a chilly day. This soup is a perfect blend of rustic Italian tradition and homestyle goodness, making it an all-time favorite for family dinners or when you need a little extra soul food.
Ingredients You’ll Need
The magic of this Hearty Minestrone Soup with Pasta and Beans Recipe lies in its simple, fresh ingredients. Each one is carefully chosen to bring balance—sweet, earthy, and savory notes—while adding layers of color and a variety of textures that make this soup so delightful.
- Olive oil: This forms the flavorful base for sautéing the vegetables, adding richness without overpowering.
- Yellow onion: Adds a subtle sweetness and depth to the broth as it softens.
- Carrots: Bring a natural hint of sweetness and a lovely orange hue to the soup.
- Celery stalks: Contribute a fresh, aromatic crunch that brightens every bite.
- Yukon gold potatoes: Provide heartiness and a creamy texture once cooked through.
- Garlic cloves: Infuse the soup with a warm, slightly spicy flavor that’s unmistakably Italian.
- Dried oregano: Offers a fragrant herbal note integral to classic Italian cooking.
- Dried basil: Adds a sweet, peppery aroma that complements the other herbs.
- Italian seasoning: A blend of herbs that bring complexity and balance.
- Salt and black pepper: Essential for enhancing and rounding out all the flavors.
- Tomato paste: Intensifies the tomato flavor and thickens the broth beautifully.
- Low sodium vegetable broth: Provides a savory, clean base that ties all ingredients together.
- Fire-roasted diced tomatoes: Add a smoky, tangy brightness with a rustic texture.
- Zucchini: Brings freshness and a tender bite without overpowering the other veggies.
- Short pasta: Like ditalini or small shells, these little pasta shapes maintain their chewiness and capture the broth.
- Kidney or cannellini beans: Add protein, creaminess, and that delightful bite that makes every spoonful satisfying.
How to Make Hearty Minestrone Soup with Pasta and Beans Recipe
Step 1: Sauté the Vegetables
Start by warming the olive oil in a large pot over medium heat. Toss in the diced onion, chopped carrots, and celery, and cook for about 5 to 7 minutes until everything begins to soften. This step releases the natural sweetness from the veggies, setting the flavor foundation for your soup.
Step 2: Add Potatoes and Seasonings
Next, stir in the diced Yukon gold potatoes, minced garlic, dried oregano, basil, Italian seasoning, salt, and plenty of freshly cracked black pepper. Let the mixture cook for another 2 to 3 minutes so the potatoes can absorb those fragrant herbs and the garlic softens just enough to release its aroma.
Step 3: Incorporate Tomato Paste
Adding tomato paste might seem small, but it’s a game-changer in this recipe. Stir it in and cook for another minute, letting that rich, concentrated tomato flavor mingle with the vegetables, giving the soup a beautiful vibrant base.
Step 4: Pour in the Liquids
Pour in the low sodium vegetable broth and the fire-roasted diced tomatoes. Bring everything to a boil—it’s exciting to see the soup start to bubble and combine its flavors more deeply. This stage really moves your recipe forward.
Step 5: Simmer Until Tender
Once boiling, reduce the heat and let the soup simmer gently for 20 minutes, or until the potatoes are perfectly tender. This slow cooking melds all the flavors together and softens each ingredient just right.
Step 6: Add Zucchini and Pasta
Stir in the chopped zucchini and your choice of short pasta, like ditalini or small shells. Cook until the pasta is al dente, which usually takes just a few minutes. The zucchini gives an added fresh vibrancy without overpowering the delicate broth.
Step 7: Stir in Beans
Drain and rinse your beans, then fold them into the pot. Let them heat through for 3 to 5 minutes—this adds creaminess and a subtle richness that makes this Hearty Minestrone Soup with Pasta and Beans Recipe truly filling.
Step 8: Final Taste and Serve
Take a final taste and adjust the seasoning if needed. Serve your soup hot, and consider garnishing with freshly grated Parmesan or chopped fresh herbs like parsley or basil to lift the flavors even more. Each spoonful is a celebration of warmth and comfort.
How to Serve Hearty Minestrone Soup with Pasta and Beans Recipe
Garnishes
Simple toppings like freshly grated Parmesan, a sprinkle of chili flakes, or a drizzle of good quality olive oil can take your soup to the next level. Fresh herbs like basil or parsley add brightness and a splash of color, making every bowl look as inviting as it tastes.
Side Dishes
This soup pairs wonderfully with crusty bread or garlic knots to soak up all that flavorful broth. A crisp side salad with a tangy vinaigrette also balances the richness of the soup, making for a perfectly rounded meal.
Creative Ways to Present
Serve the soup in rustic bowls for a homey vibe or in small cups as an appetizer at dinner parties. You can even bake some Parmesan croutons to float on top for extra texture and cheesiness. The hearty nature of this soup lets you get creative and make each serving your own.
Make Ahead and Storage
Storing Leftovers
Leftover Hearty Minestrone Soup with Pasta and Beans Recipe tastes even better the next day! Store your soup in airtight containers in the refrigerator for up to 4 days, allowing the flavors to deepen and mingle perfectly.
Freezing
This soup freezes beautifully, making it an excellent meal prep option. Freeze in portions in sealed containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stove over low to medium heat, adding a splash of broth or water if the soup has thickened too much. Avoid boiling to preserve the texture of the pasta and softness of the vegetables.
FAQs
Can I use other types of beans in this soup?
Absolutely! White beans like cannellini or great northern beans, or even chickpeas, work wonderfully. Just make sure to drain and rinse canned beans to keep the soup from tasting too salty.
What kind of pasta works best in Hearty Minestrone Soup with Pasta and Beans Recipe?
Short pasta shapes like ditalini, small shells, or elbow macaroni are ideal because they hold the broth well and are easy to eat with a spoon. Avoid long pasta as it can get mushy.
Can I make this soup vegan?
Yes! This recipe is naturally vegan by using vegetable broth and skipping the Parmesan garnish or using a vegan cheese alternative.
How can I make this soup gluten-free?
Simply swap the pasta for a gluten-free variety. Make sure to check your broth and other packaged ingredients to confirm they are gluten-free as well.
Is this recipe suitable for meal prep?
Definitely! It holds up well in the fridge and freezer, making it an excellent choice for meal prepping hearty, healthy lunches or dinners during busy weeks.
Final Thoughts
There’s something truly special about a bowl of warm, flavorful soup that comforts your soul and satisfies your hunger. The Hearty Minestrone Soup with Pasta and Beans Recipe is a dependable, delicious go-to that fits the bill every time. Whether you’re cooking for a crowd or enjoying a quiet night in, this soup is a treasure worth making again and again. Give it a try—your taste buds and your heart will thank you!
Print
Hearty Minestrone Soup with Pasta and Beans Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This classic minestrone soup is a hearty and comforting Italian dish, packed with vegetables, beans, and pasta in a flavorful tomato broth. Perfect as a satisfying meal for any season, it’s easy to prepare and can be customized with your favorite fresh herbs and cheese.
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
Liquids & Canned Goods
- 2 tbsp olive oil
- 6 cups low sodium vegetable broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) kidney beans or cannellini beans, drained and rinsed
Seasonings & Others
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 2 tbsp tomato paste
- 1 cup short pasta (ditalini, small shells, or elbow)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, chopped carrots, and celery, cooking for 5-7 minutes until they become softened and fragrant.
- Add Potatoes & Seasonings: Stir in diced Yukon gold potatoes, minced garlic, dried oregano, dried basil, Italian seasoning, salt, and black pepper. Allow the mixture to cook for 2-3 minutes to blend the flavors.
- Incorporate Tomato Paste: Add tomato paste to the pot and cook for an additional minute, stirring to evenly distribute it among the vegetables.
- Pour in Liquids: Pour in the low sodium vegetable broth and fire-roasted diced tomatoes. Increase heat to bring the soup to a boil.
- Simmer: Reduce the heat to low and let the soup simmer gently for 20 minutes, or until the potatoes are tender and flavors meld.
- Add Zucchini & Pasta: Stir in chopped zucchini and your choice of short pasta. Continue cooking until the pasta is al dente, typically about 8-10 minutes depending on the pasta shape.
- Add Beans: Mix in the drained and rinsed kidney or cannellini beans, cooking for 3-5 minutes until heated through.
- Serve: Taste and adjust seasoning with additional salt or pepper if necessary. Serve the soup hot, optionally garnished with grated Parmesan cheese and fresh herbs like basil or parsley for extra flavor.
Notes
- Use low sodium vegetable broth to control the saltiness of the soup.
- Short pasta shapes like ditalini or small shells work best for minestrone.
- For a vegan version, omit Parmesan cheese or use a plant-based alternative.
- You can substitute kidney beans with cannellini or other white beans according to preference.
- This soup can be made ahead and reheated; leftovers taste even better the next day.
- Add fresh herbs like basil or parsley just before serving for a bright, fresh flavor.
