There’s something incredibly comforting about a steaming bowl of soup that’s bursting with fresh veggies and tender pasta. This Hearty Vegetable Minestrone Soup Recipe hits all those cozy notes, delivering warmth and nourishment with every spoonful. Trust me, once you try it, it’ll become a go-to in your kitchen for those days when you want something wholesome and satisfying.
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Why You'll Love This Recipe
This Hearty Vegetable Minestrone Soup Recipe has quickly earned a cherished spot on my meal rotation. It’s packed with wholesome veggies and comforting pasta, but what makes it special is how every ingredient sings in harmony. Plus, it’s flexible enough to tweak depending on what you have on hand.
- Loaded with vegetables: Carrots, kale, green beans, and more make this soup vibrant, nutritious, and packed with texture.
- Comforting and filling: The small pasta and creamy cannellini beans add heartiness without weighing you down.
- Simple to prepare: It’s mostly one-pot cooking, perfect for busy weekdays or when you want a low-fuss meal.
- Customizable: You can swap vegetables and pasta shapes easily, keeping things fresh and seasonal.
Ingredients & Why They Work
This soup is a celebration of everyday ingredients that come together beautifully. I always recommend hunting for the freshest vegetables you can find—they make all the difference. Plus, the canned beans and tomatoes keep things convenient without sacrificing flavor.
- Olive oil: A good quality olive oil adds richness and helps soften the veggies gently.
- Yellow onion: Finely diced, it forms the flavorful base with a slight sweetness.
- Carrots: Peeled and sliced, they add color and natural sweetness that balances the acidity.
- Celery ribs: Thinly sliced for that subtle earthy crunch.
- Garlic: Minced garlic adds a warm, aromatic depth to the base.
- Green beans: Trimmed and chopped; they bring a fresh snap and lovely texture.
- Diced tomatoes (canned): These bring the bright, comforting tomato flavor that makes a minestrone feel like home.
- Vegetable broth: Use a good-quality broth or homemade for maximum flavor.
- Cannellini beans (canned): Rinsed and drained, they provide creamy protein that makes the soup substantial.
- Kale: Roughly chopped, it adds a healthy, earthy green and a nice bite.
- Small pasta: Elbow macaroni or ditalini work perfectly here — small shapes that soak up all that delicious broth.
- Salt & pepper: Essential seasonings to bring out the flavors perfectly.
- Fresh basil (for garnish): Brightens the soup with herby freshness.
- Shaved parmesan (for garnish): Adds umami richness right before serving.
Make It Your Way
I love playing around with this Hearty Vegetable Minestrone Soup Recipe. It’s forgiving enough that you can swap veggies or pasta shapes to match what’s in season or what you’ve got in the pantry. I often throw in zucchini or spinach, and sometimes use small shells instead of ditalini.
- Vegetable variations: I tried adding diced zucchini and it added a lovely fresh note; spinach also wilts in beautifully towards the end.
- Protein boost: For extra protein, you can stir in some cooked lentils or chickpeas alongside the cannellini beans.
- Greens swap: If kale isn’t your thing, try Swiss chard or collard greens for a different, tasty texture.
- Spicier kick: Adding a pinch of red pepper flakes with the garlic brings a gentle warmth I really enjoy on chilly evenings.
Step-by-Step: How I Make Hearty Vegetable Minestrone Soup Recipe
Step 1: Sauté the Aromatics Slowly
Start by heating olive oil over low heat—patience here pays off; you want to gently soften the diced onion, carrots, and celery for about 10 minutes without browning. This slow sauté builds a sweet, tender base that’s key to a flavorful soup. Stir often so nothing sticks or burns.
Step 2: Add Garlic and Green Beans
Once those veggies are soft, toss in the minced garlic and chopped green beans. Cook them together for about 3-4 minutes until you smell the garlic's aroma and the green beans turn lively green, slightly tender but not mushy. This step adds layers to the flavor while keeping textures fresh.
Step 3: Pour in Tomatoes and Broth, Simmer
Next, add your diced tomatoes and vegetable broth. Bring everything gently to a simmer, then lower the heat so it bubbles softly. Let the soup cook for roughly 20 minutes, stirring now and then, until all vegetables are tender and the flavors have melded beautifully.
Step 4: Add Beans, Kale, and Pasta
Now stir in the rinsed cannellini beans, roughly chopped kale, and your small pasta. Continue to simmer for another 10-12 minutes, just until the pasta is al dente and the kale has softened nicely. Watch the pot so the pasta doesn’t overcook—timing is everything here.
Step 5: Season and Serve
Taste the soup and season with salt and pepper to your liking. Ladle into bowls, then top each serving with fresh basil leaves and a generous sprinkle of shaved parmesan. The garnishes add freshness and that irresistible umami touch. Enjoy warm and cozy!
Top Tip
Through making this hearty vegetable minestrone soup recipe multiple times, I’ve learned some little tricks that help it shine every time. These tips keep the soup flavorful, with perfectly textured veggies and pasta.
- Low and slow sauté: Don’t rush the onions, carrots, and celery; cooking them gently brings out their natural sweetness and builds a richer soup base.
- Don’t overcook pasta: Pasta becomes mushy quickly. Keep a close eye during the final simmer and test early for doneness.
- Season gradually: Add salt little by little and taste as you go; this prevents over-salting, especially with canned ingredients.
- Fresh herbs last: Add basil at the very end for a vibrant, fresh flavor; cooking it too long dulls its brightness.
How to Serve Hearty Vegetable Minestrone Soup Recipe
Garnishes
I always top this minestrone with fresh basil and shaved parmesan—these simple touches take the soup to another level. The basil adds that perfect herbal brightness, while the parmesan melts into the hot broth giving a comforting, savory hit that feels like a warm hug.
Side Dishes
Pair your bowl with a crusty slice of sourdough or garlic bread. Sometimes I serve it alongside a fresh green salad with lemon vinaigrette to keep the meal light but satisfying. It’s a great, balanced combo for lunch or dinner.
Creative Ways to Present
For a dinner party, I ladle this Hearty Vegetable Minestrone Soup Recipe into individual ceramic bowls and sprinkle a little parmesan Parmigiano-Reggiano tower for an elegant look. I’ve also served it in mini bread bowls for a fun, rustic touch that's always a hit!
Make Ahead and Storage
Storing Leftovers
I usually store leftover minestrone in airtight containers in the fridge. It keeps well for up to 4 days, and the flavors actually deepen overnight, making reheated soup even better.
Freezing
This soup freezes beautifully. I let it cool completely, then portion into freezer-safe containers or bags. When reheating, I recommend adding a bit of extra broth or water, as frozen pasta can absorb liquid and thicken the soup slightly.
Reheating
For reheating, I warm it gently on the stovetop over low heat, stirring occasionally until piping hot. If it thickens too much, a splash of vegetable broth helps loosen it right up without diluting flavors.
Frequently Asked Questions:
Absolutely! Simply omit the parmesan cheese garnish or use a vegan parmesan alternative. The soup itself is naturally vegan with vegetable broth and plant-based ingredients.
Small pasta shapes like elbow macaroni, ditalini, or small shells are ideal because they fit comfortably on a spoon and cook quickly without overpowering the soup.
Yes! You can make the soup a day ahead and refrigerate it. The flavors meld wonderfully. Just add the pasta fresh when reheating to keep it from getting mushy, or add a bit more broth if reheating with pasta already in.
If your soup thickens too much during simmering or after refrigeration, simply stir in extra vegetable broth or water when reheating to reach your preferred consistency.
Final Thoughts
This Hearty Vegetable Minestrone Soup Recipe is one of those meals that feels like a kitchen hug. It’s easy, adaptable, and packed with flavors that make you feel good inside and out. I hope you enjoy making it as much as I do—perfect for cozy nights, quick lunches, or when you just want something wholesome and delicious on the table. Give it a try and make it your own; it’s a recipe you’ll come back to again and again.
Print
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
This hearty Minestrone Soup features tender pasta, creamy cannellini beans, and a medley of fresh vegetables simmered in a rich tomato and vegetable broth. It's a cozy, satisfying vegetarian dish perfect for a nourishing meal.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium yellow onion (finely diced)
- 2 large carrots (peeled and cut into rounds)
- 2 celery ribs (finely sliced)
- 2 cloves garlic (minced)
- 1 cup green beans (trimmed and roughly chopped)
- 2 cups kale (roughly chopped)
Broth and Beans
- 28 ounce diced tomatoes (canned)
- 4 cups vegetable broth
- 15 ounces cannellini beans (canned, rinsed and drained)
Pasta and Seasonings
- ¾ cup small pasta (such as elbow macaroni or ditalini)
- salt and pepper (to taste)
- fresh basil (to garnish)
- ½ cup shaved parmesan (to garnish)
Instructions
- Cook vegetables: Add the olive oil to a large pot set over low heat. When it's hot, add the onion, carrots, and celery. Cook gently for 10 minutes until soft and fragrant.
- Add garlic and beans: Stir in the minced garlic and chopped green beans, cooking for an additional 3 to 4 minutes to release their flavors.
- Simmer broth: Pour in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a simmer and allow it to bubble gently for about 20 minutes or until the vegetables are tender.
- Add beans, kale, and pasta: Stir in the cannellini beans, kale, and pasta. Combine well and continue to simmer for 10 to 12 minutes until the pasta is cooked and the kale is tender.
- Season and garnish: Taste the soup and season with salt and pepper as desired. Ladle the soup into bowls and garnish with fresh basil leaves and shaved parmesan cheese before serving.
Notes
- Use vegetable broth for a vegetarian version; chicken broth can be an alternative for non-vegetarian diets.
- Small pasta shapes like ditalini or elbow macaroni work best to ensure even cooking and easy eating.
- For a gluten-free variation, substitute the pasta with gluten-free pasta or omit it entirely.
- Leftovers keep well refrigerated for up to 3 days and taste even better the next day.
- Adjust salt levels depending on the sodium content of your broth and canned tomatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 247 kcal
- Sugar: 8 g
- Sodium: 1126 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 6 mg
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