If you’ve been hunting for a cozy, comforting meal that feels like a warm hug in a bowl, you need to try this Hearty Vegetable Minestrone Soup Recipe. Bursting with vibrant veggies, tender pasta, and a rich, savory broth, this soup not only warms you up but delights every part of your palate. It’s an inviting medley of fresh ingredients that come together in a way that’s as nourishing as it is delicious. Whether you’re looking to brighten up a chilly evening or pack your lunch with wholesome goodness, this Hearty Vegetable Minestrone Soup Recipe is guaranteed to become one of your go-to favorites.
Ingredients You’ll Need
Simple, fresh, and packed with flavor—each ingredient in this Hearty Vegetable Minestrone Soup Recipe plays a crucial role in creating a balanced, colorful, and textured dish that bursts with charm and nutrition.
- Olive oil: A perfect base to sauté the vegetables and add richness.
- Medium onion, diced: Brings sweetness and depth when softened.
- Garlic cloves, minced: Adds a fragrant punch that elevates the whole soup.
- Carrots, diced: Offer natural sweetness and a beautiful orange hue.
- Celery stalks, diced: A subtle crunch with a fresh, earthy flavor.
- Zucchini, diced: Adds soft texture and color contrast.
- Green beans, chopped (fresh or canned): Introduces a tender crispness and vibrant green color.
- Canned diced tomatoes: The heart of the broth with tang and body.
- Kidney beans, drained and rinsed: Bring hearty protein and creaminess.
- Cannellini beans, drained and rinsed: Offer smooth texture and subtle flavor.
- Vegetable broth (or chicken broth): The flavorful liquid base to tie it all together.
- Small pasta (elbow macaroni, ditalini, or shells): Adds comforting bite and soaks up the broth.
- Dried basil: A sweet herbal note that brightens the soup.
- Dried oregano: Provides an earthy, slightly peppery aroma.
- Salt: Essential for enhancing all the flavors.
- Freshly ground black pepper: Adds a subtle kick and warmth.
- Bay leaf: Infuses the broth with subtle depth and complexity.
- Balsamic vinegar (optional): Introduces a gentle tang and umami layer.
- Fresh spinach or kale, chopped: A burst of green nutrition and texture at the end.
- Grated Parmesan cheese (optional): For a salty, creamy finish.
- Fresh basil or parsley for garnish (optional): Brightens the presentation and adds fresh aroma.
How to Make Hearty Vegetable Minestrone Soup Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil over medium heat in a large pot. Toss in diced onion, minced garlic, carrots, and celery, and cook for 5 to 7 minutes. This step softens the vegetables and releases their natural sweetness, creating the flavor foundation your soup relies on. You’ll immediately notice that inviting aroma that signals something comforting is underway.
Step 2: Add the Other Vegetables
Next, add the zucchini, chopped green beans, and canned diced tomatoes along with the kidney and cannellini beans. Give everything a good stir to combine. These ingredients bring texture, color, and a heartiness that make the soup truly satisfying.
Step 3: Add Broth and Seasonings
Pour in the vegetable broth and sprinkle in dried basil, oregano, salt, pepper, and the bay leaf. Stir all these elements together and bring the pot up to a boil. This broth will soak up the flavors of the herbs and veggies, transforming into a rich, aromatic base you’ll crave.
Step 4: Cook the Pasta
Once boiling, reduce heat to a gentle simmer and add your choice of small pasta like elbow macaroni or ditalini. Let the soup cook for about 8 to 10 minutes until the pasta is perfectly tender. Keep stirring every so often; this keeps the pasta from sticking and ensures every bite is just right.
Step 5: Add Greens
Stir in your fresh spinach or kale and allow it to wilt gently into the soup over 2 to 3 minutes. These leafy greens add a pop of vibrant color and a fresh, slightly earthy flavor that refreshes the entire bowl.
Step 6: Finish the Soup
Remove the bay leaf, then give your soup a taste test. Adjust the salt and pepper as needed and pour in a splash of balsamic vinegar if you want to add some nuanced tang and depth. This final seasoning step elevates the flavors and balances the richness beautifully.
Step 7: Serve
Ladle the Hearty Vegetable Minestrone Soup Recipe into warm bowls, topping each serving with a generous sprinkle of grated Parmesan cheese and some freshly chopped basil or parsley if you like. Grab some crusty bread on the side to soak up all that delicious broth and you have a meal that feels like a true celebration of garden-fresh goodness.
How to Serve Hearty Vegetable Minestrone Soup Recipe
Garnishes
Fresh herbs like basil or parsley add a burst of color and aroma that makes each spoonful feel extra special. A sprinkle of grated Parmesan cheese introduces creamy, salty richness that pairs beautifully with the fresh vegetables. Even a drizzle of good-quality olive oil on top takes the presentation and taste up a notch.
Side Dishes
This soup shines alongside a crusty baguette or rustic sourdough bread—perfect for dipping and soaking up the flavorful broth. You could also pair it with a simple green salad dressed lightly with lemon and olive oil for a fresh contrast.
Creative Ways to Present
Serve your Hearty Vegetable Minestrone Soup Recipe in charming rustic bowls or small bread bowls for a fun, cozy touch. Garnishing with vibrant microgreens or edible flowers can add an elegant flair for special occasions. For a heartier meal, top with toasted pine nuts or a drizzle of chili-infused oil to bring out subtle heat and crunch.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve the vibrant flavors and textures. The flavors actually deepen over time, making leftovers even more delicious the next day.
Freezing
If you want to make the Hearty Vegetable Minestrone Soup Recipe ahead in bulk, freezing works wonderfully. Just be sure to leave out the pasta or add it fresh when reheating, as pasta can become mushy after freezing. Store the soup tightly sealed in freezer-safe containers for up to 3 months.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring occasionally. If reheating from frozen, thaw overnight in the fridge first for best texture. To refresh the pasta and greens, consider adding a handful of fresh spinach and a little cooked pasta right before serving.
FAQs
Can I use other types of beans in this Hearty Vegetable Minestrone Soup Recipe?
Absolutely! While kidney and cannellini beans are classic, feel free to swap in chickpeas or black beans depending on your preference. Just be sure they’re cooked and drained before adding to avoid excess liquid.
Is this soup suitable for a vegan diet?
Yes, it’s naturally vegan if you skip the Parmesan cheese or use a vegan cheese alternative. Just make sure to use vegetable broth rather than chicken broth to keep it completely plant-based.
How can I make this soup gluten-free?
Simply substitute the pasta for gluten-free small pasta or omit it altogether and serve the soup with gluten-free bread for a satisfying meal.
Can I prepare this soup in a slow cooker?
Definitely! Sauté the vegetables first to boost flavor, then transfer everything to the slow cooker and cook on low for 6-8 hours. Add pasta towards the end to avoid it overcooking.
What’s the best way to thicken the soup if it’s too watery?
If your soup feels a bit thin, you can simmer it uncovered for a while to reduce the liquid, or mash a few beans against the pot side to release starch and add body.
Final Thoughts
This Hearty Vegetable Minestrone Soup Recipe isn’t just a meal—it’s an experience. It’s that soul-satisfying bowl you’ll want to make again and again, especially on crisp days or whenever you crave something wholesome and delicious. Dive in and let all those fresh veggies, herbs, and pasta remind you just how comforting simple, good food can be. Your taste buds and tummy will thank you!
Print
Hearty Vegetable Minestrone Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 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 tender pasta simmered in a flavorful vegetable broth seasoned with herbs and finished with a touch of balsamic vinegar. Perfect for a comforting and nutritious meal.
Ingredients
Vegetables
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped (or 1 can, drained)
- 1/2 cup fresh spinach or kale, chopped
Beans and Canned Goods
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
Liquids and Oil
- 2 tablespoons olive oil
- 4 cups vegetable broth (or chicken broth)
- 1 tablespoon balsamic vinegar (optional, for added depth of flavor)
Carbohydrates
- 1 cup small pasta (like elbow macaroni, ditalini, or shells)
Seasonings and Garnishes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- Grated Parmesan cheese for serving (optional)
- Fresh basil or parsley for garnish (optional)
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, minced garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent, releasing a fragrant base for the soup.
- Add the Other Vegetables: Add the diced zucchini, chopped green beans, diced tomatoes, kidney beans, and cannellini beans to the pot. Stir well to combine all ingredients evenly.
- Add Broth and Seasonings: Pour in the vegetable broth. Add dried basil, oregano, salt, black pepper, and the bay leaf. Stir everything together and bring the mixture to a boil to develop the soup’s flavors.
- Cook the Pasta: Once boiling, reduce heat to a simmer. Add the small pasta and cook for 8-10 minutes, stirring occasionally to prevent sticking, until the pasta is tender yet firm.
- Add Greens: Stir in the chopped spinach or kale. Cook for another 2-3 minutes until the greens are wilted and tender, enriching the soup with additional nutrients and color.
- Finish the Soup: Remove the bay leaf. Taste the soup and adjust seasoning as needed, adding more salt, pepper, or a splash of balsamic vinegar for extra depth and brightness if desired.
- Serve: Ladle the hot soup into bowls. Top with grated Parmesan cheese and garnish with fresh basil or parsley if using. Serve alongside crusty bread to make a complete and satisfying meal.
Notes
- Use vegetable broth for a vegetarian version or chicken broth for added richness.
- Substitute small pasta with gluten-free pasta if needed.
- The balsamic vinegar is optional but adds a hint of tangy sweetness to balance the soup.
- For a heartier version, add diced potatoes or other seasonal vegetables.
- Leftover soup keeps well refrigerated for up to 3-4 days and freezes nicely.
- Adjust salt to taste, especially if using salted broth.
