There is nothing quite as comforting and flavorful as a bowl of homemade soup, especially when it’s packed with fresh vegetables, hearty beans, and tender pasta. This Hearty Vegetable Minestrone Soup Recipe transforms simple pantry staples into a nourishing meal that wraps you in warmth with every spoonful. Whether you’re craving a cozy lunch or a wholesome dinner, this vibrant soup delivers layers of bright colors, satisfying textures, and Italian-inspired flavors that will have you coming back for seconds. It’s not just a soup; it’s like a hug in a bowl.
Ingredients You’ll Need
This Hearty Vegetable Minestrone Soup Recipe uses straightforward ingredients that are easy to find but each plays a vital role in building depth, texture, and vibrant color. From the earthy beans to the tender pasta and aromatic herbs, every item contributes to making this soup truly comforting and delicious.
- 2 tablespoons olive oil: A flavorful base for sautéing vegetables and infusing richness.
- 1 medium onion (chopped): Adds sweetness and a subtle bite that forms the soup’s backbone.
- 3 cloves garlic (minced): Brings a wonderful fragrant punch that brightens the broth.
- 2 ribs celery (chopped): Provides a gentle crunch and fresh, herby notes.
- 2 medium carrots (peeled and sliced): Offer natural sweetness and striking orange color.
- 4 cups vegetable broth (or chicken broth): The flavorful liquid base that ties all the ingredients together.
- 1 (28-ounce) can crushed tomatoes: Adds acidity, body, and a beautifully rich red hue.
- 1 (15-ounce) can red kidney beans (drained): A hearty protein boost and satisfying texture.
- 1 (15-ounce) can white beans (drained): Creamy beans that enhance the soup’s heartiness.
- 1 cup chopped green beans: Introduce fresh green notes and a slight snap.
- 1 medium zucchini (chopped): Adds tender bites and subtle sweetness.
- 2 teaspoons Italian seasoning: A fragrant blend of herbs that captures classic Italian flavors.
- 1 teaspoon sugar: Balances the acidity from the tomatoes perfectly.
- 3/4 cup small pasta (elbow, shells, etc.): Creates chewiness and a comforting heft to the soup.
- Salt and pepper (to taste): Essential seasonings that awaken the soup’s flavor.
- Grated parmesan cheese: A savory topping that melts beautifully and adds umami richness.
How to Make Hearty Vegetable Minestrone Soup Recipe
Step 1: Sauté the Vegetables
Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, celery, and sliced carrots. Cook for about 7 to 8 minutes until the vegetables soften and release their natural sweetness. This gentle sauté creates a flavorful foundation that’ll give your soup a lovely depth.
Step 2: Combine the Broth and Veggies
Next, pour in the vegetable broth along with the crushed tomatoes. Add the red kidney beans, white beans, chopped green beans, and zucchini. Sprinkle in the Italian seasoning and sugar to balance the acidity of the tomatoes. Bring everything to a boil, then lower the heat to a gentle simmer and let the flavors meld for 15 minutes. This step lets the soup develop its rich, hearty character.
Step 3: Cook the Pasta and Final Seasoning
It is time to add the small pasta to the pot. Stir it in and cook for another 8 to 10 minutes until the pasta reaches a perfect al dente texture. Don’t forget to season with salt and pepper according to your taste. Once everything is perfectly combined, ladle the soup into bowls and top each serving with freshly grated parmesan cheese to bring a deliciously savory finish.
How to Serve Hearty Vegetable Minestrone Soup Recipe
Garnishes
To elevate this Hearty Vegetable Minestrone Soup Recipe, fresh garnishes work wonders. Sprinkle chopped fresh basil or parsley on top for a bright, fragrant touch. A drizzle of high-quality extra virgin olive oil or a few flakes of red pepper can add richness and gentle heat. Parmesan cheese is a must-have garnish that adds a nutty, creamy dimension with every spoonful.
Side Dishes
This soup pairs beautifully with rustic bread like a crusty baguette or a warm slice of garlic bread, perfect for soaking up that flavorful broth. A light green salad with a lemon vinaigrette complements the soup’s flavors and keeps the meal balanced. For a heartier twist, roasted vegetables or a simple antipasto platter make delightful accompaniments.
Creative Ways to Present
Presentation can turn a humble bowl of soup into a feast for the eyes too. Serve the soup in rustic ceramic bowls to enhance its comforting vibe. Add a parmesan crisp or a toasted bread crouton shaped like stars for a fun touch, especially if serving kids. For dinner parties, ladle the soup into mini bread bowls or hollowed-out bell peppers to impress your guests with a unique twist.
Make Ahead and Storage
Storing Leftovers
This Hearty Vegetable Minestrone Soup Recipe holds up beautifully in the fridge. Transfer any leftovers into an airtight container and store in the refrigerator for up to 4 days. The flavors deepen overnight, making the soup even more delicious the next day.
Freezing
For longer storage, this soup freezes wonderfully. Cool it completely before pouring into freezer-safe containers or heavy-duty zip-top bags. It will keep for up to 3 months. Just remember that the pasta may become softer after freezing, so you might want to undercook it slightly before freezing or add fresh pasta when reheating.
Reheating
Reheat your minestrone gently on the stove over medium-low heat, stirring occasionally until warmed through. If the soup is too thick, add a splash of broth or water to reach your desired consistency. Avoid reheating in the microwave on high to preserve the texture of the vegetables and beans.
FAQs
Can I use other types of beans in this Hearty Vegetable Minestrone Soup Recipe?
Absolutely! Feel free to swap red kidney beans or white beans with cannellini, chickpeas, or navy beans. The soup is quite forgiving and will still taste delicious with your preferred beans.
Is it possible to make this soup vegan?
Yes, just use vegetable broth and skip the parmesan cheese or substitute with a vegan cheese alternative or nutritional yeast. The soup will still be rich, hearty, and satisfying.
Can I prepare this soup in a slow cooker?
Certainly! After sautéing the vegetables, combine all ingredients (except pasta and cheese) in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the pasta about 30 minutes before serving to avoid it getting mushy.
What pasta works best in this Hearty Vegetable Minestrone Soup Recipe?
Small pasta shapes like elbow macaroni, small shells, ditalini, or orzo work beautifully because they cook quickly and fit perfectly on a spoon with the soup.
Can I add meat to this minestrone soup?
While traditionally vegetarian, you can add cooked Italian sausage, diced chicken, or pancetta for a meaty twist. Just brown the meat during the vegetable sauté step, then proceed with the recipe.
Final Thoughts
Sharing this Hearty Vegetable Minestrone Soup Recipe feels like sharing one of my favorite cozy traditions with you. It’s the kind of soup that not only fills your belly but also warms your heart with its rich flavors and wholesome ingredients. Whether on a chilly evening or when you need a pick-me-up, this vibrant soup is sure to bring comfort and joy. So grab your pot, gather the ingredients, and dive into this delicious, colorful bowl of goodness. You won’t regret it!
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
A comforting and hearty Italian classic, Minestrone Soup is packed with fresh vegetables, beans, and pasta simmered in a flavorful tomato broth. Perfect as a nutritious meal that balances protein, fiber, and vibrant flavors, this easy-to-make soup is ideal for family dinners or cozy evenings.
Ingredients
Vegetables and 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 and Seasonings
- 4 cups vegetable broth (or chicken broth)
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons Italian seasoning
- 1 teaspoon sugar
- Salt and pepper, to taste
Beans and Pasta
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can white beans, drained
- 3/4 cup small pasta (elbow, shells, etc.)
Toppings
- Grated parmesan cheese
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add chopped onion, minced garlic, chopped celery, and sliced carrots. Cook for 7-8 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Broth and Simmer: Pour in the vegetable broth and add the crushed tomatoes, drained red kidney beans, white beans, chopped green beans, chopped zucchini, Italian seasoning, and sugar. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Let it cook uncovered for 15 minutes, allowing the flavors to meld and the vegetables to become tender.
- Cook the Pasta and Finish: Stir in the small pasta and continue to cook for 8-10 minutes until the pasta is al dente. Season the soup with salt and pepper to taste. Serve hot, ladling into bowls and topping each serving with freshly grated parmesan cheese for added richness.
Notes
- You can substitute vegetable broth with chicken broth for a richer flavor.
- Feel free to add other vegetables like spinach or peas depending on availability and preference.
- Use gluten-free pasta if you want to make this soup gluten-free.
- For a vegan version, omit parmesan cheese or use vegan cheese alternatives.
- Leftovers last well refrigerated for up to 3 days and the flavors deepen overnight.
