If you’ve ever craved a comforting bowl filled with vibrant veggies, tender beans, and a rich, savory broth, then this Hearty Vegetable Minestrone Soup Recipe is your new best friend in the kitchen. It’s a delightful medley of fresh ingredients simmered to perfection, offering warmth and nourishment in every spoonful. Perfect for any season, this recipe is a colorful celebration of textures and flavors that come together effortlessly, making it as satisfying to make as it is to eat.
Ingredients You’ll Need
This Hearty Vegetable Minestrone Soup Recipe relies on simple, wholesome ingredients that pack big flavor, color, and texture. Each element plays an essential role, from the aromatic vegetables that create the soup’s base to the beans and pasta that give it substance.
- 2 tablespoons olive oil: Provides a smooth base for sautéing and adds a touch of richness.
- 1 small onion, diced: Adds a sweet, savory foundation essential for depth of flavor.
- 2 cloves garlic, minced: Infuses the broth with a fragrant, warm aroma.
- 2 carrots, diced: Bring subtle sweetness and vibrant color to the pot.
- 2 celery stalks, diced: Adds a fresh crunch and aromatic earthiness.
- 1 zucchini, diced: Contributes tender texture and mild flavor that complements the soup.
- 1 yellow squash, diced: Offers a gentle sweetness and enhances the visual appeal.
- 1 (14.5 oz) can diced tomatoes: Provides acidity and a robust tomato flavor that brightens the broth.
- 6 cups vegetable broth: The flavorful liquid that ties every ingredient together.
- 1 (15 oz) can kidney beans, drained and rinsed: Adds hearty protein and creaminess.
- 1 (15 oz) can cannellini beans, drained and rinsed: Offers mild, buttery texture and extra protein.
- 1 cup fresh spinach or kale, chopped: Brings a burst of green freshness and nutrients.
- 1 cup small pasta (like ditalini or elbow): Adds chewiness and satisfying substance to the soup.
- 1 teaspoon dried basil: Infuses herbal fragrance for an Italian touch.
- 1 teaspoon dried oregano: Introduces a deep, slightly peppery note.
- ½ teaspoon dried thyme: Adds subtle earthiness and warmth.
- Salt and black pepper, to taste: Essential seasonings to enhance all flavors.
- Freshly grated Parmesan cheese, for serving: A savory garnish that melts beautifully into the hot soup.
How to Make Hearty Vegetable Minestrone Soup Recipe
Step 1: Sauté Vegetables
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion, garlic, carrots, and celery. Stir occasionally as you cook them for about 5 to 7 minutes. You want the veggies to soften and their aromas to bloom, forming the soul of this soup.
Step 2: Add Zucchini and Squash
Then it’s time to add the zucchini and yellow squash. These tender veggies should cook for another 3 to 4 minutes, allowing them to soften just enough to maintain their vibrant texture while blending with the sautéed base.
Step 3: Add Tomatoes and Broth
Pour in the can of diced tomatoes along with the vegetable broth. Sprinkle in the dried basil, oregano, thyme, plus salt and pepper to taste. Bring this to a boil before reducing the heat and letting it simmer gently. This simmering phase, about 15 to 20 minutes, allows all flavors to marry beautifully.
Step 4: Add Beans, Pasta, and Greens
Now stir in the kidney beans, cannellini beans, your choice of small pasta, and freshly chopped spinach or kale. Keep simmering until the pasta is just tender, roughly 10 minutes. This step creates that perfect harmony of wholesome ingredients, making the soup truly hearty.
Step 5: Serve and Enjoy
Ladle your Hearty Vegetable Minestrone Soup Recipe into bowls and generously top each with freshly grated Parmesan cheese. It adds a rich, salty finish that elevates every spoonful into a comforting delight.
How to Serve Hearty Vegetable Minestrone Soup Recipe
Garnishes
Adding freshly grated Parmesan cheese on top is a classic garnish that melts slightly into the warm soup, providing an irresistible savory note. For an extra pop of freshness, consider a sprinkle of chopped fresh parsley or a drizzle of good-quality olive oil.
Side Dishes
This soup shines on its own, but pairing it with crusty bread or garlic bread makes the meal even more satisfying. A light mixed green salad with lemon vinaigrette brings brightness and contrast, rounding out the meal beautifully.
Creative Ways to Present
Serve the soup in rustic bowls to enhance its cozy vibe. You might also offer a small side of toasted pine nuts or chili flakes for guests who like a bit of texture or heat. For a fun twist, top with crispy pancetta or a spoonful of pesto for more complexity.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, allow leftovers to cool before transferring them to an airtight container. Stored properly in the refrigerator, the Hearty Vegetable Minestrone Soup Recipe will remain fresh for up to 3 days, making for easy reheats or next-day lunches.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Keep in mind that the pasta may absorb some broth after freezing, so you might want to undercook the pasta slightly during the initial cooking if you plan to freeze leftovers.
Reheating
When reheating, warm gently on the stove over medium-low heat, stirring occasionally. Add a splash of vegetable broth or water if the soup has thickened too much. Reheat just until hot to preserve texture and flavor, then garnish with fresh Parmesan before serving.
FAQs
Can I use other types of beans in this Hearty Vegetable Minestrone Soup Recipe?
Absolutely! Kidney and cannellini beans are traditional, but you can substitute with chickpeas, navy beans, or even black beans depending on your preference. Just be sure to drain and rinse them well.
Is it possible to make this soup gluten-free?
Yes, simply swap the small pasta for a gluten-free variety or use alternatives like rice or quinoa to keep it just as hearty and delicious.
Can I add meat to this Hearty Vegetable Minestrone Soup Recipe?
While traditionally a vegetarian dish, adding cooked Italian sausage, pancetta, or shredded chicken can add extra heartiness if that’s your preference. Just add the meat after the vegetables have sautéed.
How can I make this soup more protein-packed?
In addition to the beans, consider throwing in some cooked quinoa or lentils. These additions boost the protein content and keep the soup satisfying.
What’s the best way to store leftovers with pasta?
Pasta can soften over time, so if possible, store the soup and pasta separately and combine when reheating. If that’s not an option, slightly undercook the pasta initially to prevent it from becoming mushy after storage.
Final Thoughts
This Hearty Vegetable Minestrone Soup Recipe is truly a kitchen gem that fills your home with comforting aromas and your bowl with wholesome goodness. Whether you’re cooking for family, friends, or treating yourself, it’s a dish that welcomes you back again and again. Don’t hesitate to try this recipe and watch it become your go-to hearty, nourishing soup!
Print
Hearty Vegetable Minestrone Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A hearty and wholesome Minestrone Soup packed with fresh vegetables, beans, and pasta, simmered in a flavorful vegetable broth and seasoned with aromatic Italian herbs. Perfect as a comforting and nutritious meal for any time of year.
Ingredients
Vegetables
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup fresh spinach or kale, chopped
Pantry Items
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
To Serve
- Freshly grated Parmesan cheese
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion, minced garlic, diced carrots, and diced celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
- Add Zucchini and Squash: Add the diced zucchini and yellow squash to the pot. Continue cooking for another 3 to 4 minutes to slightly soften these vegetables.
- Add Tomatoes and Broth: Stir in the can of diced tomatoes along with the vegetable broth. Season with dried basil, dried oregano, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 to 20 minutes to develop the flavors.
- Add Beans, Pasta, and Greens: Add the drained and rinsed kidney beans and cannellini beans, the small pasta, and the chopped spinach or kale. Continue simmering until the pasta is tender, about 10 minutes. Stir occasionally to prevent sticking.
- Serve: Ladle the hot minestrone soup into bowls and garnish with freshly grated Parmesan cheese. Serve immediately for a comforting meal.
Notes
- You can substitute fresh herbs for dried if available, but adjust quantities accordingly.
- For a gluten-free option, use gluten-free pasta instead of regular pasta.
- Adding a splash of lemon juice before serving can brighten the flavors.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well; thaw overnight in the refrigerator and reheat gently.
