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Hearty Italian Minestrone Soup with Vegetables, Beans, and Pasta Recipe

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4.3 from 79 reviews

  • Author: Chef
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This classic minestrone soup is a hearty and wholesome Italian favorite, packed with a variety of vegetables, beans, and pasta in a rich tomato-herb broth. Perfect for weeknight dinners, meal prep, or cozy lunches, it offers a comforting taste of traditional Italian cuisine with a nutritious twist.

Ingredients

Vegetables

  • 1 small onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 cup green beans, chopped
  • 1 zucchini, diced
  • 2 cups fresh spinach or kale

Herbs and Spices

  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon thyme
  • Salt and black pepper, to taste
  • Fresh parsley or basil, chopped (for garnish)

Liquids and Pastes

  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 4 cups vegetable broth

Beans and Pasta

  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 cup small pasta (ditalini, elbow, or shells)

Extras

  • Grated Parmesan cheese, for serving

Instructions

  1. Heat the oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
  2. Sauté base vegetables: Add diced onion, sliced carrots, and sliced celery to the pot. Cook for 5–6 minutes until the vegetables begin to soften and become fragrant.
  3. Add garlic and herbs: Stir in minced garlic, dried basil, dried oregano, thyme, salt, and pepper. Cook for 30 seconds until fragrant to release the aromatic flavors.
  4. Incorporate tomato paste: Add tomato paste and cook for 1 minute, stirring constantly to deepen the flavor and slightly caramelize the paste.
  5. Add liquids: Pour in the crushed tomatoes and vegetable broth, stirring the mixture well to combine all ingredients.
  6. Bring to a boil: Increase heat and bring the soup to a rolling boil to start cooking the vegetables and develop flavors.
  7. Add beans and vegetables: Stir in the kidney beans, cannellini beans, chopped green beans, and diced zucchini. Reduce the heat to low and simmer for 15 minutes to soften the vegetables and blend flavors.
  8. Cook the pasta: Add the small pasta to the pot and cook according to package directions, typically 8–10 minutes, until tender but firm to the bite.
  9. Wilt greens: Stir in the fresh spinach or kale and cook until just wilted, about 2–3 minutes, adding freshness and color to the soup.
  10. Adjust seasoning and serve: Taste the soup and adjust salt and pepper if needed. Serve hot, garnished with grated Parmesan cheese and freshly chopped parsley or basil for extra flavor.

Notes

  • Add pasta separately when storing leftovers to prevent sogginess.
  • Feel free to use any seasonal vegetables you prefer or have on hand.
  • For extra protein, add chickpeas or additional white beans.
  • Serve this soup with crusty bread or garlic toast for a complete meal.
  • This soup freezes well without the pasta; add fresh pasta when reheating.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://kitchenmartha.com/hearty-italian-minestrone-soup-with-vegetables-beans-and-pasta-recipe/