Introduction

Minestrone is one of Italy’s most beloved soups, and for good reason—it’s colorful, wholesome, and brimming with flavor. Known as a “soup of the people,” minestrone was traditionally made with whatever seasonal vegetables were available, often with beans and pasta or rice to make it hearty enough to be a full meal.

This Hearty Minestrone Soup with Pasta and Beans is the perfect comfort dish: warm, nourishing, and deeply satisfying. Every spoonful is filled with tender pasta, protein-rich beans, sweet tomatoes, and a rainbow of vegetables simmered in a rich, herby broth. It’s rustic, versatile, and incredibly comforting.

Why I Love This Recipe

I love this recipe because it feels like comfort and nutrition in one pot. It’s the kind of meal that makes your kitchen smell amazing while it simmers, and it’s also easy to adapt to what you have on hand. The mix of pasta, beans, and vegetables creates a complete, filling meal without the need for sides.

Another reason I love it: it tastes even better the next day. Like many Italian soups and stews, the flavors deepen and meld beautifully when reheated.

Why It’s a Must-Try Dish

• Classic Italian comfort food—wholesome, hearty, and soul-warming.
• Versatile and customizable—swap veggies or beans depending on the season.
• Budget-friendly and nutritious—uses pantry staples like beans, pasta, and tomatoes.
• Perfect for meal prep—tastes even better the next day.
• Family-friendly—everyone from kids to adults loves its rich flavor.

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes

Servings and Nutrition

• Servings: 6–8 bowls
• Calories per serving: ~300–340 kcal

Course and Cuisine

• Course: Soup / Main Dish
• Cuisine: Italian

Ingredients

Base Soup:

• 2 tbsp olive oil
• 1 large onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (28 oz) crushed tomatoes
• 6 cups vegetable broth (or chicken broth for non-vegetarian)
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 cup small pasta (like ditalini, elbow, or small shells)
• 2 tsp dried Italian seasoning (oregano, thyme, basil blend)
• 1 bay leaf
• Salt and black pepper, to taste

Finishing Touches:

• 2 cups fresh spinach or kale, roughly chopped
• ¼ cup fresh parsley, chopped
• Freshly grated Parmesan cheese (for serving, optional)

Cooking Directions

1. Sauté vegetables: Heat olive oil in a large soup pot. Add onion, carrots, and celery. Cook until softened, about 5–6 minutes.
2. Add aromatics: Stir in garlic and zucchini, cooking until fragrant.
3. Build the broth: Add green beans, crushed tomatoes, broth, Italian seasoning, bay leaf, salt, and pepper. Bring to a boil.
4. Simmer: Reduce heat and simmer for 20 minutes.
5. Add beans and pasta: Stir in cannellini beans, kidney beans, and pasta. Cook until pasta is tender (8–10 minutes).
6. Finish with greens: Add spinach or kale and cook until just wilted.
7. Adjust & serve: Remove bay leaf, taste, and adjust seasoning. Ladle into bowls and garnish with parsley and Parmesan.

Step-by-Step Preparation Method

1. Dice onion, carrots, celery, zucchini, and green beans. Mince garlic.
2. Heat olive oil in a large Dutch oven.
3. Add onion, carrots, and celery → sauté until tender.
4. Stir in garlic and zucchini → cook 2 minutes.
5. Add green beans, crushed tomatoes, broth, Italian seasoning, bay leaf → bring to boil.
6. Simmer for 20 minutes.
7. Stir in cannellini beans, kidney beans, and pasta → cook until pasta is al dente.
8. Add spinach → stir until wilted.
9. Adjust seasoning, discard bay leaf, garnish, and serve hot.

How to Serve

• Serve hot in bowls with a sprinkle of Parmesan cheese and fresh parsley.
• Pair with crusty bread, garlic bread, or focaccia for dipping.
• Enjoy with a side salad (Caesar or Caprese pairs beautifully).

Recipe Tips

• Use small pasta that holds well in soup; larger shapes may get mushy.
• Don’t overcook pasta—remove from heat as soon as it’s al dente.
• For a richer flavor, add a Parmesan rind while simmering the broth.
• Always season at the end, since beans and broth can affect salt levels.

Variations

• Gluten-Free: Use gluten-free pasta or substitute with rice.
• Protein Boost: Add diced chicken, Italian sausage, or ground turkey.
• Winter Version: Use root veggies like potatoes, parsnips, or cabbage.
• Summer Version: Add fresh corn, peas, or summer squash.
• Creamy Minestrone: Stir in ½ cup cream or coconut milk at the end for richness.
• Pesto Twist: Add a spoonful of basil pesto before serving.

Freezing and Storage

• Refrigeration: Store in an airtight container up to 4 days.
• Freezing: Best to freeze without pasta (as pasta gets mushy). Freeze broth + beans + veggies for up to 3 months, then cook fresh pasta and add when reheating.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon
• Ladle
• Sharp knife and cutting board

FAQ

Q1: Can I use canned vegetables?
Yes, but fresh or frozen vegetables give better texture.

Q2: Can I make this vegetarian?
Yes—use vegetable broth and skip meat-based add-ins.

Q3: How do I keep pasta from getting mushy?
Cook pasta separately and add just before serving if you plan to store leftovers.

Q4: Can I use dried beans instead of canned?
Yes, but they need to be soaked and pre-cooked before adding.

Conclusion

Hearty Minestrone Soup with Pasta and Beans is more than just a soup—it’s a celebration of simple, wholesome Italian cooking. With its vibrant mix of vegetables, beans, and pasta, it’s nourishing, comforting, and satisfying enough to stand as a full meal.

Perfect for cozy weeknights, meal prep, or sharing with loved ones, this minestrone will quickly become a staple in your kitchen.