If you’ve been searching for a cozy, nutritious, and soul-satisfying bowl of deliciousness, then this Hearty Vegetable Minestrone Soup Recipe is exactly what you need. Bursting with vibrant vegetables, tender pasta, and a medley of beans, this soup is the ultimate comfort food that warms you from the inside out. The combination of fresh veggies, aromatic herbs, and a rich broth creates layers of flavor that make every spoonful a delightful experience. Whether you’re cooking for a family dinner or meal prepping for the week, this versatile Hearty Vegetable Minestrone Soup Recipe brings wholesome goodness to your table with ease and flair.
Ingredients You’ll Need
Gathering fresh, simple ingredients is the key to nailing this Hearty Vegetable Minestrone Soup Recipe. Each ingredient plays a vital role — from the aromatic base to the colorful beans and pasta — creating a perfect balance of flavors, textures, and nutrition.
- Olive oil: Acts as the flavorful foundation for sautéing your vegetables, enhancing their natural sweetness.
- Onion: Adds a mild, savory aroma that builds depth in the broth.
- Garlic cloves: Provide a fragrant punch that lifts every other ingredient.
- Carrots: Offer a subtle sweetness and a pop of bright color.
- Celery stalks: Give a crunchy texture and earthy flavor to the mix.
- Zucchini: Brings tenderness and freshness to the soup.
- Green beans: Add lovely bite-sized bursts of flavor and vibrant green color.
- Diced tomatoes (canned): Infuse the broth with a rich, tangy base.
- Kidney beans: Contribute hearty protein and a creamy bite.
- Cannellini beans: Complement kidney beans with soft creaminess and fiber.
- Vegetable broth: The liquid warms all ingredients together, delivering savory depth.
- Small pasta: Like elbow macaroni or ditalini, adds substance and makes it filling.
- Dried basil: Brings herbal sweetness to brighten the soup.
- Dried oregano: Offers a warm, slightly bitter undertone.
- Salt: Enhances all the flavors perfectly.
- Freshly ground black pepper: Adds a gentle kick and complexity.
- Bay leaf: Simmered in the broth, it deepens the overall aroma.
- Balsamic vinegar (optional): Adds a hint of tang and unexpected richness.
- Fresh spinach or kale: Finishes the soup with leafy greens full of vitamins and color.
- Grated Parmesan cheese (optional): A savory topping that melts beautifully into each serving.
- Fresh basil or parsley (optional): Adds freshness and a pop of bright green garnish.
How to Make Hearty Vegetable Minestrone Soup Recipe
Step 1: Sauté the Vegetables
Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, chopped carrots, and celery. Sauté these together for about 5 to 7 minutes, stirring frequently. You’ll notice the onion turning translucent and the vegetables softening — this is when their natural sweetness and aromas start coming alive, forming the flavorful backbone of your soup.
Step 2: Add the Other Vegetables
Next, toss in the diced zucchini, chopped green beans, canned diced tomatoes, and both the kidney and cannellini beans. Stir everything well to combine. At this point, the mixture is getting vibrant and packed with texture, so make sure the veggies and beans are evenly distributed for a balanced bite.
Step 3: Add Broth and Seasonings
Pour in the vegetable broth and sprinkle in the dried basil, oregano, salt, black pepper, and bay leaf. Give the pot a good stir so the seasonings and broth mingle with the vegetables and beans. Bring everything to a rolling boil to start infusing the flavors more deeply.
Step 4: Cook the Pasta
Reduce the heat to a gentle simmer and add your small pasta right into the bubbling broth. Let it cook for 8 to 10 minutes or until it reaches tender perfection. Be sure to stir every so often, preventing the pasta from sticking to the pot and losing any of its plump texture.
Step 5: Add Greens
After the pasta has softened, stir in your chopped fresh spinach or kale. Allow the greens to wilt for 2 to 3 minutes. This final vegetal touch adds a lush color contrast and a boost of nutrients that make the soup truly wholesome and satisfying.
Step 6: Finish the Soup
Remove the bay leaf from the pot, then taste your soup. Adjust seasoning with more salt and pepper if needed. If you want an extra layer of flavor, a dash of balsamic vinegar will bring delightful depth. This step perfects your Hearty Vegetable Minestrone Soup Recipe’s rich, balanced character.
Step 7: Serve
Ladle the hot soup into bowls, then sprinkle a generous amount of grated Parmesan cheese on top if you like. Garnish with fresh basil or parsley for a fragrant finish. Offering some crusty bread alongside makes your meal complete, soaking up every last drop of the delicious broth.
How to Serve Hearty Vegetable Minestrone Soup Recipe
Garnishes
The beauty of this soup is that it welcomes garnishes with open arms. Grated Parmesan cheese melts into the warm broth beautifully, adding umami richness. Fresh basil or parsley sprinkled on top refreshes the palate and gives each bowl a cheerful green pop that’s as appetizing as it looks.
Side Dishes
While the soup stands strong on its own, pairing it with crusty sourdough or garlic bread turns your meal into a cozy feast. A simple mixed green salad or roasted vegetables can elevate the experience further with contrasting textures and flavors.
Creative Ways to Present
For an Instagram-worthy touch, serve your soup in mason jars for casual lunches or stack small bowls to create a beautiful soup tasting flight. Adding toasted pine nuts or a drizzle of pesto can also infuse fun new layers to this traditional Hearty Vegetable Minestrone Soup Recipe.
Make Ahead and Storage
Storing Leftovers
Let your soup cool completely before transferring it into airtight containers. Stored in the fridge, it will stay fresh for 3 to 4 days. The flavors actually meld and improve overnight, making your leftovers taste even better.
Freezing
This recipe freezes remarkably well! Portion out the soup into freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to 3 months. This makes it a perfect batch-cooking option for busy weeks when you want a wholesome meal without extra effort.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat. Stir occasionally to keep the pasta evenly heated and prevent sticking. If the soup thickens, add a splash of broth or water to bring it back to the perfect consistency. Enjoy your revitalized Hearty Vegetable Minestrone Soup Recipe like it’s fresh from the pot.
FAQs
Can I use other types of beans in this soup?
Absolutely! While kidney and cannellini beans are classic, you can swap or add chickpeas, black beans, or navy beans depending on your preference. Each variety changes the flavor and texture slightly but keeps the soup hearty and nutritious.
Is this soup vegetarian or vegan?
This Hearty Vegetable Minestrone Soup Recipe is naturally vegetarian and can be made vegan by simply using vegetable broth and omitting the Parmesan cheese garnish. It’s a fantastic plant-based meal bursting with flavor.
Can I make this soup in a slow cooker?
Yes! Start by sautéing the vegetables on the stove for flavor, then transfer everything into a slow cooker with the broth, beans, and seasonings. Cook on low for 6-8 hours, adding the pasta in the last 30 minutes. Greens should be stirred in right before serving for freshness.
What pasta works best in minestrone soup?
Small pasta shapes like elbow macaroni, ditalini, or small shells are perfect because they cook quickly and fit comfortably on a spoonful of soup. Avoid very large pasta that can overwhelm the dish’s balance.
Can I add meat to this soup?
Yes, if you’re a meat-eater, adding cooked sausage, shredded chicken, or pancetta can make this Hearty Vegetable Minestrone Soup Recipe even more filling. Simply cook and brown your meat first, then continue with the recipe as usual.
Final Thoughts
This Hearty Vegetable Minestrone Soup Recipe is truly one of those meals that feels like a warm hug on a chilly day. It’s easy to make, endlessly adaptable, and packed with vibrant veggies and comforting flavors that everyone will love. I can’t wait for you to try it and make it a staple in your kitchen — your bowl of goodness awaits!
Print
Hearty Vegetable Minestrone Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A hearty and comforting classic Minestrone Soup packed with fresh vegetables, beans, pasta, and aromatic herbs simmered to perfection. This versatile Italian soup is a perfect nutritious meal for any time of the year and can be easily adapted to include your favorite greens and toppings.
Ingredients
Vegetables
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped (or 1 can, drained)
- 1/2 cup fresh spinach or kale, chopped
Beans & Canned Goods
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
Liquids & Broth
- 4 cups vegetable broth (or chicken broth)
Grains & Pasta
- 1 cup small pasta (like elbow macaroni, ditalini, or shells)
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 tablespoon balsamic vinegar (optional, for added depth of flavor)
Optional Garnishes
- Grated Parmesan cheese for serving (optional)
- Fresh basil or parsley for garnish (optional)
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, carrots, and celery, and sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent.
- Add the Other Vegetables: Add the zucchini, green beans, diced tomatoes, and both types of beans to the pot. Stir to combine.
- Add Broth and Seasonings: Pour in the vegetable broth, and add basil, oregano, salt, pepper, and bay leaf. Stir everything together, and bring the soup to a boil.
- Cook the Pasta: Once boiling, reduce the heat to a simmer and add the pasta. Let it cook for about 8-10 minutes, or until the pasta is tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Add Greens: Stir in the spinach or kale, and let it cook for another 2-3 minutes until wilted and tender.
- Finish the Soup: Once the pasta is cooked and the greens are wilted, remove the bay leaf. Taste the soup and adjust the seasoning with more salt, pepper, or a splash of balsamic vinegar if desired.
- Serve: Ladle the soup into bowls. Top with grated Parmesan cheese and fresh basil or parsley if desired. Serve with crusty bread for a complete meal.
Notes
- For a vegetarian or vegan version, use vegetable broth and omit the Parmesan cheese or use a vegan alternative.
- You can substitute any small pasta with gluten-free pasta if needed.
- Adding balsamic vinegar at the end enhances the depth of flavor but is optional.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely.
- Feel free to add other vegetables like potatoes, spinach, or bell peppers according to your preference.
