Hearty Minestrone Soup with Pasta and Beans
Warm up with a comforting bowl of Hearty Minestrone Soup with Pasta and Beans This classic Italian-inspired soup is loaded with tender pasta, protein-packed beans, and a colorful mix of vegetables simmered in a rich, savory broth.
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)
Instructions
- Sauté vegetables: Heat olive oil in a large soup pot. Add onion, carrots, and celery. Cook until softened, about 5–6 minutes.
- Add aromatics: Stir in garlic and zucchini, cooking until fragrant.
- Build the broth: Add green beans, crushed tomatoes, broth, Italian seasoning, bay leaf, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat and simmer for 20 minutes.
- Add beans and pasta: Stir in cannellini beans, kidney beans, and pasta. Cook until pasta is tender (8–10 minutes).
- Finish with greens: Add spinach or kale and cook until just wilted.
- Adjust u0026 serve: Remove bay leaf, taste, and adjust seasoning. Ladle into bowls and garnish with parsley and Parmesan.