Hearty Minestrone Soup Recipe

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When the weather gets cold, there is nothing more comforting than a hearty and nutritious bowl of minestrone soup. Packed with tons of vegetables, various high protein beans, and a savory broth, this italian classic is a favorite that’s easy to make in bulk and enjoy all week long. If you are wanting a wholesome lunch, dinner starter or main course, this hearty minestrone soup recipe is exactly what you’ve been looking for. Let’s get cooking!

Why You’ll Be Obsesses with This Hearty Minestrone Soup

It’s full of developed flavors, delicious veggies and herbs.
It’s perfect for those with even the pickiest of diets. It’s naturally vegeterian and you can simply remove the cheese to be vegan friendly as well.
The meal comes together in no time at all! This minestrone soup is easy to prepare making it the perfect meal to have on busy days. You can also meal prep it on a sunday to enjoy all week long!
A completely healthy meal that has all of the good with protein from the beans, fat from the oil, fiber from the vegetables, and greens.

Ingredients for a Hearty Minestrone Soup

Olive oil (1 tablespoon): Adds a rich, subtle base flavor and helps sauté the vegetables.
Onion (1 medium, chopped): Brings sweetness and depth to the soup.
Carrots (2, peeled and diced): Adds a hint of natural sweetness and texture.
Celery (2 stalks, diced): Provides crunch and balances the flavors.
Garlic (3 cloves, minced): Infuses the soup with a fragrant and savory kick.
Zucchini (1 medium, chopped): Adds freshness and mild flavor.
Diced tomatoes (1 can, 15 oz): Forms the heart of the broth with a tangy and slightly sweet base.
Cannellini beans (1 can, 15 oz, drained and rinsed): Adds creamy texture and protein.
Kidney beans (1 can, 15 oz, drained and rinsed): Brings a hearty and robust bite.
Green beans (1 cup, trimmed and cut into 1-inch pieces): Adds crunch and a fresh vegetable flavor.
Elbow pasta (1/2 cup): Gives the soup a satisfying, comforting starch component.
Vegetable broth (4 cups): The savory backbone of the soup.
Water (2 cups): Helps adjust the consistency.
Dried oregano (1 teaspoon): Infuses the soup with earthy herbal notes.
Dried basil (1 teaspoon): Adds a sweet and fragrant herbal element.
Salt (1/2 teaspoon, or to taste): Enhances the overall flavor.
Black pepper (1/4 teaspoon, or to taste): Provides subtle heat and depth.
Spinach (1/2 cup, chopped, optional): Adds a boost of nutrition and vibrant color.
Fresh parsley (2 tablespoons, chopped, optional): Perfect for garnish and a fresh finish.
Parmesan cheese (optional): For a savory, cheesy topping.

Recipe Variations

Make it vegan: Skip the Parmesan cheese or replace it with a vegan alternative.
Add protein: Stir in cooked chicken, turkey, or Italian sausage for a heartier meal.
Use different vegetables: Swap zucchini for yellow squash or add bell peppers and mushrooms.
Switch up the beans: Replace cannellini or kidney beans with chickpeas or black beans.
Try a different pasta: Substitute elbow pasta with small shells or ditalini for variety.

How to Make a Hearty Minestrong Soup

Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 5–7 minutes until softened.
Add Garlic and Zucchini: Stir in 3 minced garlic cloves and 1 chopped zucchini. Cook for another 2 minutes, stirring occasionally.
Build the Base: Add 1 can of diced tomatoes, 1 can of cannellini beans, 1 can of kidney beans, and 1 cup of trimmed green beans. Pour in 4 cups of vegetable broth and 2 cups of water. Stir in 1 teaspoon each of dried oregano and dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Simmer: Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for 25–30 minutes, or until the vegetables are tender.
Add Pasta and Spinach: Stir in 1/2 cup of elbow pasta and simmer for 10–12 minutes until the pasta is cooked. If using spinach, add 1/2 cup chopped spinach in the last 5 minutes of cooking.
Serve: Ladle the soup into bowls and garnish with fresh parsley and Parmesan cheese, if desired.

Tips and Tricks

For more flavor, use fire-roasted diced tomatoes.
Adjust the consistency by adding more water or broth as needed.
Cook the pasta separately if you plan to store leftovers to prevent it from soaking up too much liquid.
Taste and adjust the seasoning before serving.
Use fresh herbs like thyme or rosemary for an elevated flavor profile.

How to Serve

Pair with crusty bread or garlic bread for dipping.
Serve with a side salad for a complete meal.
Top with extra Parmesan cheese or a dollop of pesto for added richness.

Make Ahead and Storage

Make Ahead: Prepare the soup up to the point of adding pasta. Store the base in the refrigerator, then cook the pasta fresh when reheating.
Storing: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat on the stove over medium heat, adding a splash of broth or water if needed, or microwave in individual portions.

Frequently Asked Questions

Can I freeze minestrone soup?

Yes, but freeze the meal without any pasta in it. Pasta absorbs the broth the longer it sits and can quickly become mushy is reheated over and over. If you are making this recipe in bulk or freezing it, we recommend cooking the pasta seperately.

How can I make it spicier?

You can add additional red pepper flakes to the base or add them on top of individual servings for that extra kick.

Can I use fresh tomatoes?

Sure! Instead of canned, chop up roughly 2 cups of fresh tomatoes.

Can I use frozen vegetables?

In this recipe, I add frozen green beans and kale. They sell kale in such massive quantities so I find the frozen to be best. Buying frozen is also a lot cheaper!