If you are craving something comforting, colorful, and packed full of wholesome veggies, this Hearty Vegetable Minestrone Soup Recipe is absolutely the answer. It’s a vibrant medley of garden-fresh ingredients simmered to tender perfection in a rich tomato broth. Every spoonful delivers a satisfying blend of textures and flavors that feels both nourishing and deeply satisfying. Whether you’re looking for a cozy weeknight dinner or a lunch that warms you from the inside out, this soup has got you covered in the most delicious way possible.
Ingredients You’ll Need
Simple ingredients come together in this Hearty Vegetable Minestrone Soup Recipe to create layers of flavor, color, and texture. Each element plays a valuable role — from the earthy kidney beans that add protein, to the seasoning that brings everything to life.
- 2 tablespoons olive oil: A fruity, smooth base to gently soften the vegetables and build flavor.
- 1 medium onion (chopped): Adds a natural sweetness and foundational savoriness to the broth.
- 3 cloves garlic (minced): Brings a subtle pungency that enhances and deepens the overall taste.
- 2 ribs celery (chopped): Provides a mild crunch and fresh herbal notes to balance the soup’s heartiness.
- 2 medium carrots (peeled and sliced): Deliver natural sweetness and vibrant color for an inviting look and flavor.
- 4 cups vegetable broth (or chicken broth): The golden liquid that carries all the ingredients’ flavors together beautifully.
- 1 (28-ounce) can crushed tomatoes: Adds rich tomato essence and a slight tang, creating the hearty soup base.
- 1 (15-ounce) can red kidney beans (drained): Offers protein and a creamy texture with a reddish hue that brightens the bowl.
- 1 (15-ounce) can white beans (drained): These mild beans bring softness and a subtle buttery flavor.
- 1 cup chopped green beans: Adds a gentle snap and fresh green vibrancy to every bite.
- 1 medium zucchini (chopped): Contributes tender, juicy pieces that soak up the soup’s wonderful flavors.
- 2 teaspoons Italian seasoning: A fragrant blend of herbs that lifts and harmonizes the entire pot.
- 1 teaspoon sugar: A sweet counterpoint that balances the acidity of the tomatoes perfectly.
- 3/4 cup small pasta (elbow, shells, etc.): Gives the soup hearty body and a delightful bite.
- Salt and pepper (to taste): Essential seasonings to highlight and elevate every flavor component.
- Grated parmesan cheese: The crowning touch that adds nutty richness and a hint of savory umami just before serving.
How to Make Hearty Vegetable Minestrone Soup Recipe
Step 1: Sauté the Base Vegetables
Start by heating the olive oil in a large pot over medium heat. Toss in the chopped onion, minced garlic, celery, and sliced carrots, then cook them gently for 7 to 8 minutes until they soften and release their sweet aromas. This soft vegetable base is crucial, as it slowly builds the rich flavor foundation your soup will rely on.
Step 2: Add Broth, Tomatoes, and Beans
Next, pour in the vegetable broth along with the crushed tomatoes, red kidney beans, white beans, chopped green beans, zucchini, Italian seasoning, and sugar. Bring the mixture to a boil, which wakes up the flavors, then reduce the heat to a gentle simmer. Let everything mingle and cook together for around 15 minutes to meld the ingredients into a cohesive, comforting stew.
Step 3: Finish with Pasta and Seasoning
Stir in your choice of small pasta shapes and let them cook for 8 to 10 minutes until perfectly al dente—firm but tender, giving the soup wonderful texture. Taste the broth and then season with salt and pepper exactly to your liking. Ladle the soup into warm bowls and sprinkle generously with freshly grated parmesan cheese for an irresistible flourish.
How to Serve Hearty Vegetable Minestrone Soup Recipe
Garnishes
To elevate your Hearty Vegetable Minestrone Soup Recipe even more, consider adding a sprinkle of fresh chopped parsley, a drizzle of high-quality olive oil, or some additional grated parmesan right at the table. A crack of fresh black pepper can add a little punch, while a scattering of red pepper flakes offers a gentle heat that plays beautifully against the veggies.
Side Dishes
This soup pairs wonderfully with crusty garlic bread or warm slices of a rustic baguette for soaking up every last drop of broth. A fresh green salad with a tangy vinaigrette complements the deep savory notes of the minestrone, providing a crisp contrast and rounding out the meal beautifully.
Creative Ways to Present
For a modern twist, serve the Hearty Vegetable Minestrone Soup Recipe in mini bread bowls crafted from rustic sourdough. Or, ladle the soup over a bed of creamy polenta for an extra cozy, comforting presentation that is sure to impress family and friends alike.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen a bit overnight, so leftovers often taste even better the next day. Just be sure to keep the parmesan separate until serving to maintain its texture.
Freezing
This Hearty Vegetable Minestrone Soup Recipe freezes beautifully! Portion it out into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge for the best results with texture and flavor.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally to warm it through evenly. If the soup has thickened during storage, simply add a splash of broth or water to bring it back to the perfect consistency. Avoid overheating to keep the pasta from becoming mushy.
FAQs
Can I use dried beans instead of canned beans?
Absolutely! Using dried beans is a great option, but make sure to soak them overnight and cook them thoroughly before adding to the soup to ensure they soften properly. This will give you more control over texture and salt content.
Is this soup suitable for vegans?
Yes, the Hearty Vegetable Minestrone Soup Recipe can be vegan if you use vegetable broth and leave out the parmesan or substitute it with a vegan-friendly cheese alternative.
What pasta type works best in minestrone?
Small shapes like elbow macaroni, small shells, or ditalini work best because they’re easy to eat with a spoon and cook quickly, soaking up the soup’s wonderful flavors without overpowering the veggies.
Can I add meat to this soup?
Sure! For a heartier version, cooked Italian sausage or diced chicken can be stirred in during the final steps of cooking. Just adjust the seasoning accordingly to balance out the flavors.
How can I make this soup lower in carbs?
To reduce carbs, simply skip the pasta or replace it with low-carb alternatives like spiralized zucchini or cauliflower rice. The beans and vegetables still provide plenty of satisfying texture.
Final Thoughts
There is something incredibly heartwarming about a big pot of Hearty Vegetable Minestrone Soup Recipe bubbling on the stove—it promises comfort, nourishment, and vibrant flavor all in one. It’s a classic that feels fresh and full of love every time you make it, whether for a busy weeknight or an inviting family dinner. Don’t hesitate to give it a try and share the joy of a truly satisfying bowl of soup with those you care about.
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 hearty and comforting Minestrone Soup packed with vegetables, beans, and pasta in a flavorful tomato broth, perfect for a nutritious weeknight meal.
Ingredients
Vegetables & 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 & Canned Goods
- 4 cups vegetable broth or chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can white beans, drained
Seasonings & Pasta
- 2 teaspoons Italian seasoning
- 1 teaspoon sugar
- 3/4 cup small pasta (elbow, shells, etc.)
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, chopped celery, and sliced carrots. Cook for 7-8 minutes until the vegetables soften and become fragrant.
- Add Broth and Vegetables: Pour in the vegetable or chicken broth along with the crushed tomatoes, drained red kidney beans, drained white beans, chopped green beans, and chopped zucchini. Stir in the Italian seasoning and sugar. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook gently for 15 minutes to allow flavors to meld.
- Cook Pasta and Season: Stir in your choice of small pasta shapes and simmer for an additional 8-10 minutes, or until the pasta reaches al dente texture. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and garnish each serving with freshly grated Parmesan cheese for an added layer of flavor and richness.
Notes
- Use vegetable broth for a vegetarian version or chicken broth for added flavor.
- Small pasta shapes like elbows or shells work best to complement the texture of the soup.
- Simmer gently to prevent the pasta from overcooking and becoming mushy.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
- For a gluten-free option, substitute the pasta with gluten-free pasta varieties.
