If you’re craving a cozy, nourishing bowl that’s bursting with color, flavor, and wholesome goodness, look no further than this Hearty Vegetable Minestrone Soup Recipe. It’s the ultimate comfort food that feels like a warm hug on a cold day, loaded with fresh veggies, tender beans, and perfectly cooked pasta all swimming in a luscious tomato broth. Whether you’re serving it for a family dinner or meal prepping for the week, this soup delivers satisfying richness without being heavy. You’ll soon discover why it’s a beloved classic that never goes out of style.
Ingredients You’ll Need
Every ingredient in this Hearty Vegetable Minestrone Soup Recipe is simple yet essential, each bringing its own unique texture and depth of flavor that makes the soup so vibrant and irresistible. From aromatic onions and garlic to the hearty beans and fresh zucchini, these ingredients create a perfect harmony that’s as healthy as it is delicious.
- 2 tablespoons olive oil: The base that gently sautés the aromatics, adding richness and a subtle fruity note.
- 1 medium onion (chopped): Lends sweetness and a savory backbone as it softens.
- 3 cloves garlic (minced): Adds a fragrant punch that awakens the soup’s flavors.
- 2 ribs celery (chopped): Brings a delicate crunch and fresh earthiness.
- 2 medium carrots (peeled and sliced): Offer sweetness and vibrant color.
- 4 cups vegetable broth (or chicken broth): The flavorful liquid that ties all ingredients together.
- 1 (28-ounce) can crushed tomatoes: Provides a rich, tangy tomato base full of umami.
- 1 (15-ounce) can red kidney beans (drained): Adds protein and a creamy texture.
- 1 (15-ounce) can white beans (drained): Complements with a gentle nuttiness and hearty bite.
- 1 cup chopped green beans: Introduces freshness and a slight snap.
- 1 medium zucchini (chopped): Soaks up flavors while keeping the soup light.
- 2 teaspoons Italian seasoning: A blend of herbs that enhances the Mediterranean flair.
- 1 teaspoon sugar: Balances acidity from the tomatoes for a rounder taste.
- 3/4 cup small pasta (elbow, shells, etc.): Brings heartiness and a lovely chew.
- Salt and pepper (to taste): The classic seasoning duo to brighten every bite.
- Grated parmesan cheese: A finishing touch that adds savory, melty goodness.
How to Make Hearty Vegetable Minestrone Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the chopped onion, minced garlic, celery, and sliced carrots. Cook these together for about 7 to 8 minutes until they soften and release their natural sweetness. This step builds a fragrant and flavorful base that’s crucial for your soup’s success.
Step 2: Build the Soup Base
Next, add the vegetable broth, crushed tomatoes, drained red kidney beans, white beans, chopped green beans, zucchini, Italian seasoning, and a teaspoon of sugar into the pot. Bring everything to a boil, then reduce the heat to let the soup simmer gently. Let it cook for 15 minutes to allow all the flavors to meld beautifully while the vegetables become tender but not mushy.
Step 3: Cook the Pasta
The final step is to stir in your choice of small pasta shapes—elbows, shells, or whatever you prefer—and let it cook for 8 to 10 minutes until it’s al dente, with a little bite remaining. Season the soup with salt and pepper according to your taste. Ladle into bowls and generously sprinkle with freshly grated parmesan cheese. The cheese melts delightfully, adding a savory finish that perfectly complements this Hearty Vegetable Minestrone Soup Recipe.
How to Serve Hearty Vegetable Minestrone Soup Recipe
Garnishes
While grated parmesan is a classic topping, don’t hesitate to get creative with garnishes. Freshly chopped basil or parsley adds a burst of herbal freshness, a drizzle of good olive oil can elevate the richness, and a sprinkle of red pepper flakes brings a subtle heat that wakes up your palate.
Side Dishes
This soup is hearty enough to stand on its own, but pairing it with crusty garlic bread or a simple green salad makes for a more complete and satisfying meal. A piece of toasted focaccia or a warm baguette is perfect to soak up the rich broth.
Creative Ways to Present
For a fun twist, serve the minestrone in hollowed-out bread bowls for an edible and Instagram-worthy presentation. Alternatively, ladle the soup into a wide, shallow bowl and sprinkle with toasted pine nuts or crumbled crispy pancetta to add unexpected textures and flavors that complement the soup’s rustic charm.
Make Ahead and Storage
Storing Leftovers
This Hearty Vegetable Minestrone Soup Recipe keeps exceptionally well in the refrigerator. Store any leftovers in airtight containers for up to 4 days, allowing the flavors to deepen even further overnight. When you reheat, you’ll find the soup tastes just as comforting as the moment you made it.
Freezing
If you want to keep soup on hand for longer, this recipe freezes beautifully. Let it cool completely before transferring to freezer-safe containers or bags. It will maintain its deliciousness for up to 3 months. Just be mindful to cook the pasta al dente before freezing to avoid mushiness when reheated.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of broth or water if the soup has thickened up too much. Avoid rushing this step to preserve the fresh flavors and textures, making every bowl taste like it was just made.
FAQs
Can I use different types of beans in this recipe?
Absolutely! While red kidney and white beans are traditional choices, you can swap in cannellini, chickpeas, or even black beans depending on what you have. Just be sure to use cooked or canned beans for the best results.
Is this recipe vegetarian or vegan?
This Hearty Vegetable Minestrone Soup Recipe is naturally vegetarian, and you can make it vegan by using vegetable broth and skipping the parmesan cheese or substituting it with a vegan alternative.
What pasta type works best in minestrone soup?
Small pasta shapes like elbow macaroni, small shells, or ditalini are perfect because they are bite-sized and cook evenly without overpowering the soup. Choose pasta that can hold up well in broth without getting mushy.
Can I prepare this soup in advance?
Yes! Minestrone actually tastes better the next day after the flavors have melded. Prepare it in advance and refrigerate overnight for an even richer taste experience. Just add pasta fresh when reheating to keep it from overcooking.
How can I make the soup thicker?
If you prefer a heartier, thicker soup, you can mash some of the beans against the side of the pot or add a spoonful of tomato paste. Another option is to omit some of the broth to reduce the overall liquid.
Final Thoughts
I can’t recommend this Hearty Vegetable Minestrone Soup Recipe enough—it’s a true gem that brings warmth, nutrition, and happiness to your table with every spoonful. It’s easy to make, endlessly versatile, and wonderfully comforting. So grab your pot and start cooking—this soup is sure to become one of your favorite weeknight go-tos!
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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 comforting Minestrone Soup packed with vegetables, beans, and pasta, simmered in a flavorful tomato and vegetable broth, topped with grated Parmesan cheese. Perfect for a nutritious and satisfying meal any time of year.
Ingredients
Vegetables & Aromatics
- 2 tablespoons olive oil
- 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
Liquids
- 4 cups vegetable broth (or chicken broth)
- 1 (28-ounce) can crushed tomatoes
Beans & Pasta
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can white beans, drained
- 3/4 cup small pasta (elbow, shells, etc.)
Seasonings & Garnish
- 2 teaspoons Italian seasoning
- 1 teaspoon sugar
- Salt and pepper, to taste
- 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, celery, and sliced carrots. Cook for 7-8 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Broth and Ingredients: Pour in the vegetable broth and crushed tomatoes. Add the drained red kidney beans, white beans, chopped green beans, chopped zucchini, Italian seasoning, and sugar. Stir everything together well. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes to let the flavors meld.
- Cook Pasta and Season: Stir in the small pasta and continue to cook for an additional 8-10 minutes until the pasta is al dente. Taste the soup and season with salt and pepper as desired. Serve hot, ladled into bowls, and topped with freshly grated Parmesan cheese.
Notes
- You can substitute vegetable broth with chicken broth for a non-vegetarian version.
- If you prefer a thicker soup, add less broth or mash some beans before adding the pasta.
- Minestrone soup is versatile—feel free to add or swap seasonal vegetables.
- Use gluten-free pasta if you require a gluten-free version.
- Leftovers store well refrigerated for up to 3 days and reheat on the stovetop.
