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Hearty Minestrone Soup with Beans and Vegetables Recipe

Avatar photoByBertha
Jump to Recipe· 4.5 from 69 reviews

If you’re craving a soul-warming bowl that’s both nutritious and deeply satisfying, this Hearty Minestrone Soup with Beans and Vegetables Recipe is an absolute winner. It’s packed with vibrant veggies, tender beans, and a touch of fresh herbs that come together to create something truly special. Trust me, once you try this soup, you’ll want to make it again and again—whether it’s for a cozy night in or to impress friends with rustic flavors that feel like home.

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Why You’ll Love This Recipe

  • Wholesome and Filling: The combination of beans, pasta, and fresh vegetables makes for a balanced meal that keeps you energized.
  • Versatile and Customizable: You can swap veggies or beans depending on what you have on hand without losing any flavor.
  • Perfect for Make-Ahead: This soup tastes even better the next day, making your leftovers a treat, not a chore.
  • Rich, Deep Flavors: Slow-simmering the beans and vegetables infuses an earthy, comforting taste you just don’t get with shortcuts.
A white shallow bowl filled with a colorful vegetable soup, showing clear broth with small pasta tubes scattered throughout. The soup has layers of bright orange carrot chunks, light green and yellow zucchini slices, small white beans, and dark green spinach leaves floating on top. A silver spoon rests in the bowl's right side, partially submerged in the soup. To the left, a piece of bread with a rough texture sits on a white marbled surface. The overall look is fresh and warm. photo taken with an iphone --ar 2:3 --v 7 - Hearty Minestrone Soup with Beans and Vegetables, healthy minestrone recipe, vegetarian soup with beans and vegetables, rustic vegetable soup, easy hearty minestrone this …

Ingredients You’ll Need

To get that classic minestrone taste, you’ll want to gather fresh, flavorful ingredients that complement each other perfectly. Fresh herbs and quality beans make a huge difference, so pick the best you can find at your market.

Flat lay of a small pile of dried cannellini beans, one medium onion halved, a whole medium carrot, two celery stalks with leaves, two medium cloves of garlic, one large fresh rosemary sprig, two fresh parsley sprigs, one single bay leaf, a small pile of diced salt pork cubes, a few tablespoons of extra-virgin olive oil in a small white bowl, one whole medium onion finely chopped, one peeled and diced medium carrot, two celery stalks finely diced, a small white bowl with fresh minced rosemary leaves, two minced garlic cloves, a pile of ripe Roma tomatoes peeled and chopped, one piece of Parmesan rind, a small white bowl of dried ditalini pasta, bite-sized pieces of a medium zucchini, bite-sized pieces of a medium summer squash, green beans cut into pieces, roughly chopped fresh spinach leaves, a small bunch of fresh basil, a small bunch of fresh parsley, a small bunch of fresh rosemary, and a small white bowl of freshly ground black pepper placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Hearty Minestrone Soup with Beans and Vegetables, healthy minestrone recipe, vegetarian soup with beans and vegetables, rustic vegetable soup, easy hearty minestrone
  • Dried Beans: Cannellini, borlotti, or kidney beans work wonderfully; soaking them overnight softens them and boosts flavor.
  • Onions: Both for the bean cooking and soup base, make sure they’re fresh and firm for sweetness.
  • Carrots: Add subtle sweetness and color; fresh carrots are key.
  • Celery: Gives that classic aromatic depth to the soup.
  • Garlic: Minced fresh garlic clips a punch of flavor you’ll notice in every spoonful.
  • Fresh Rosemary & Parsley: Essential for that herby warmth; fresh beats dried here every time.
  • Bay Leaf: A must-have for aromatics in the bean broth.
  • Salt Pork or Pancetta (Optional): Adds smoky richness but skip if you prefer a vegetarian option.
  • Extra-Virgin Olive Oil: The foundation for sautéing and building flavor.
  • Ripe Roma Tomatoes: Fresh is best if in season, but canned whole tomatoes work in a pinch.
  • Parmesan Rind (Optional): A secret ingredient I discovered that deepens umami in the soup.
  • Dried Small Pasta: Like ditali or orecchiette; their size and shape hold those flavors well.
  • Zucchini and Summer Squash: Adds freshness and light textures to the hearty base.
  • Green Beans: Bring a slight snap and green notes that brighten the soup.
  • Spinach: Adds vibrant color and nutrition—stirred in at the end to keep it tender.
  • Fresh Herbs for Serving: Basil, parsley, or rosemary to finish with fresh brightness.
  • Freshly Ground Black Pepper: The final touch to elevate seasoning.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Hearty Minestrone Soup with Beans and Vegetables Recipe is wonderfully forgiving, and I love swapping ingredients depending on the season or what’s in my fridge. Feel free to make it your own!

  • Vegetarian Version: Skip the pancetta and boost the oil; I’ve found adding smoked paprika brings a nice earthy depth instead.
  • Seasonal Veggies: When zucchini isn’t in season, carrots and parsnips are excellent substitutes.
  • Beans Swap: Lentils can work too if you’re short on beans—but adjust cooking times accordingly.
  • Gluten-Free: Use gluten-free small pasta or omit pasta entirely and add extra beans or veggies for bulk.

How to Make Hearty Minestrone Soup with Beans and Vegetables Recipe

Step 1: Soak and Simmer Your Beans for Maximum Tenderness

Start by soaking your dried beans overnight with a tablespoon of salt—this softens them beautifully and cuts down on cooking time. When ready, cook the beans in a pot with aromatics like onion halves, carrot, celery, garlic, rosemary, parsley, and a bay leaf. I always add a pinch of salt to help bring out the flavors. Let them simmer until the beans are tender, about 45 minutes, topping up water as needed. This slow simmering step creates the flavorful base that makes this minestrone so special. Don’t forget to reserve the cooking liquid—it’s pure magic!

Step 2: Build the Soup Base with Fresh Vegetables and Aromatics

While the beans are cooling down, heat some olive oil (and pancetta if you’re using it) in a large stockpot. Cook the pancetta just until it softens—not browned—to render that glorious fat. Add your finely chopped onion, carrot, celery, and minced rosemary, then season with a big pinch of salt. Cook gently for 10-15 minutes until the veggies are soft and sweet but not browned—that’s key to a bright, clear flavor. Toss in the garlic and cook for a quick 30 seconds until fragrant.

Step 3: Add Tomatoes and Toast the Base

Add your peeled, seeded, and chopped Roma tomatoes to the pot and cook while stirring. You’ll notice the moisture evaporates, and the mixture transforms from a simmer to a sharper crackle as the vegetables start frying. This step – which I discovered recently – adds a lovely depth and richness that makes the end result totally crave-worthy.

Step 4: Combine Beans, Broth, and Parmesan Rind for Umami

Pour in your reserved bean-cooking liquid (make sure you add water if it’s not enough to make 2 quarts) and add the tender beans back in. Drop in the Parmesan rind — if you’re using it — which brings a subtle but amazing umami boost. Let everything simmer together for at least 10 minutes so flavors marry happily.

Step 5: Add Pasta and Vegetables; Finish with Spinach

A classic minestrone means pasta and garden veggies. Toss in your small dried pasta, zucchini, summer squash, and green beans. Simmer gently for about 10 minutes until everything is tender but not mushy. Lastly, stir in the spinach and cook until just wilted—a tender pop of green that keeps the soup lively.

Step 6: Serve Now or Let It Simmer Longer for Extra Heartiness

I usually serve this soup right away for fresh, vibrant flavors, stirring in a handful of chopped herbs and seasoning with salt and pepper. But here’s a trick I learned: letting the soup simmer gently for up to 2 1/2 hours brings out even deeper flavors and a heartier texture. If you want, reserve half the soup first to keep some fresh brightness and stir it back in before serving—that way you get both tender and lively bites.

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Pro Tips for Making Hearty Minestrone Soup with Beans and Vegetables Recipe

  • Always Soak Your Beans Overnight: This cuts cooking time and gives beans a creamier texture that truly elevates the soup.
  • Don’t Rush the Veggie Sweating Step: Cooking onions, celery, and carrots until just soft builds the base flavor without bitterness.
  • Use the Parmesan Rind if You Can: It’s a little trick that adds savory depth and can easily be saved from your cheese drawer.
  • Adjust Pasta Timing When Simmering Longer: For extended cooking, add pasta near the end to avoid it turning mushy.

How to Serve Hearty Minestrone Soup with Beans and Vegetables Recipe

Hearty Minestrone Soup with Beans and Vegetables Recipe - Serving

Garnishes

I always top my minestrone with a sprinkle of fresh basil or parsley, a grind of black pepper, and a drizzle of good extra-virgin olive oil. Sometimes, a little grated Parmesan or Pecorino on top is the perfect final touch. These fresh garnishes brighten the soup and add that restaurant-quality finish.

Side Dishes

Crusty bread or garlic toasts are my favorite companions here—perfect for dipping into the rich broth. I’ve also enjoyed pairing this minestrone with a simple green salad tossed in lemon vinaigrette for a light, refreshing contrast.

Creative Ways to Present

If you’re hosting, serve the soup in rustic bread bowls for a cozy vibe that wows guests and lets them scoop each bite. For a dinner party, garnish each serving with a tiny herb bouquet on top or a drizzle of chili oil for a spicy kick. I once brought this soup in a thermos for a picnic, and it was a huge hit despite being unconventional!

Make Ahead and Storage

Storing Leftovers

Leftover minestrone keeps beautifully in an airtight container in the fridge for up to 4 days. When I pack lunches, I find that the flavors deepen overnight, making the soup taste even better the next day—a lunchtime win!

Freezing

I freeze this soup in portion-sized containers, leaving out fresh spinach and herbs. Reheat and add the spinach after thawing to keep it bright and fresh. Just remember that pasta can get a little softer after freezing, so I sometimes undercook it slightly before freezing to maintain texture.

Reheating

Reheat gently on the stove over low-medium heat to avoid overcooking the pasta and vegetables. Stir occasionally, and if it thickens up, add a splash of water or broth to bring it back to the perfect soupy consistency. Adding fresh herbs at the end really brightens things up after reheating.

FAQs

  1. Can I use canned beans instead of dried beans in this Hearty Minestrone Soup with Beans and Vegetables Recipe?

    Absolutely! When using canned beans, simply drain and rinse about 2 cups, then add them directly to the soup with 2 quarts of vegetable or low-sodium chicken stock. Increase the simmering time to at least 30 minutes to allow flavors to meld well. It’s a convenient shortcut that still delivers great taste.

  2. What’s the best pasta to use in this minestrone soup?

    Small pasta shapes like ditali, macaroni, or orecchiette are ideal because they fit nicely on a spoon and soak up the broth without overwhelming the veggies and beans. Choose your favorite small pasta or whatever you have on hand—the key is the size and texture.

  3. Can I make this soup vegetarian or vegan?

    Yes! Simply skip the salt pork or pancetta and use olive oil alone. Make sure your Parmesan rind is replaced or omitted for a vegan version — nutritional yeast can provide a cheesy note if you like. The soup remains full of flavor and hearty without animal products.

  4. How long can I store leftover minestrone soup?

    You can refrigerate leftovers in an airtight container for up to 4 days. I find the flavors deepen overnight, making leftovers fantastic. For longer storage, freeze in portions for up to 3 months.

Final Thoughts

I absolutely love how this Hearty Minestrone Soup with Beans and Vegetables Recipe turns out every single time. It’s one of those dishes that feels like a warm hug on chilly days—comforting, nourishing, and packed with layers of flavor. Whether you’re making dinner for your family or bringing a homemade meal to a friend, this soup will always impress with its heartiness and freshness. Give it a try and let me know how it becomes a staple in your kitchen too!

Print
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Hearty Minestrone Soup with Beans and Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 69 reviews
  • Author: Bertha
  • Prep Time: 10 mins
  • Cook Time: 1 hr 40 mins
  • Total Time: 13 hrs 50 mins
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
Print Recipe

Description

This classic Minestrone Soup is a hearty and comforting Italian vegetable soup made with tender beans, fresh seasonal vegetables, aromatic herbs, and small pasta. The recipe features simmered dried beans for deep flavor, a soffritto base enhanced with pancetta and rosemary, and the addition of fresh zucchini, summer squash, green beans, and spinach. It’s perfect for a nutritious meal full of vibrant textures and flavors that develop beautifully when simmered gently.

Ingredients

For the Beans

  • 8 ounces (225 g) dried cannellini, borlotti, or kidney beans
  • Kosher salt
  • 1 medium onion, split in half (about 6 ounces; 175 g)
  • 1 medium carrot (about 3 ounces; 85 g)
  • 2 celery stalks (about 3 ounces; 85 g)
  • 2 medium cloves garlic
  • 1 large sprig rosemary
  • 2 to 3 sprigs parsley
  • 1 bay leaf

For the Soup Base

  • 4 ounces (115 g) salt pork or pancetta, cut into 1/4-inch dice (optional)
  • 2 tablespoons (30 ml) extra-virgin olive oil, plus more as needed
  • 1 medium onion, finely chopped (about 6 ounces; 175 g)
  • 1 medium carrot, peeled and finely diced (about 3 ounces; 85 g)
  • 2 celery stalks, finely diced (about 3 ounces; 85 g)
  • 1 tablespoon (15 ml) minced fresh rosemary leaves
  • 2 medium cloves garlic, minced (about 2 teaspoons; 12 g)
  • 1 pound (450 g) ripe Roma tomatoes, peeled, seeded, and chopped
  • 1 Parmesan rind (optional)

To Finish

  • 1 cup dried small pasta, such as ditali, macaroni, or orecchiette (about 3 1/2 ounces; 100 g)
  • 1 medium zucchini, cut into bite-size pieces (about 4 ounces; 115 g)
  • 1 medium summer squash, cut into bite-size pieces (about 4 ounces; 115 g)
  • 4 ounces green beans, cut into 1/2-inch lengths (about 115 g)
  • 4 ounces spinach, roughly chopped (about 4 cups loosely packed leaves; 115 g)
  • Chopped fresh herbs, such as basil, parsley, or rosemary, for serving
  • Freshly ground black pepper

Instructions

  1. Soak the Beans: In a medium bowl, cover the dried beans with cold water several inches above them. Stir in 1 tablespoon of kosher salt and let the beans soak for at least 12 hours or up to 24 hours to soften and reduce cooking time.
  2. Cook the Beans: Drain and rinse the soaked beans. In a large pot, combine the beans with the split onion, carrot, celery, garlic cloves, rosemary, parsley, and bay leaf. Cover with several inches of water and add a pinch of salt. Bring to a boil, then reduce to a simmer and cook gently, adding water as needed, until the beans are fully tender, about 45 minutes. Remove the aromatics with tongs and reserve the bean-cooking liquid by draining the beans and transferring the liquid to a measuring cup. Add enough cold water to make exactly 2 quarts (8 cups) of liquid.
  3. Prepare the Soup Base: In a large Dutch oven or stockpot, heat the pancetta (if using) over medium-high heat until it renders fat and softens but does not brown. If omitting pancetta, heat the olive oil until shimmering. Add the finely chopped onion, carrot, celery, and minced rosemary. Season with a generous pinch of salt and cook, stirring frequently, until the vegetables soften but do not brown, about 10 to 15 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
  4. Add Tomatoes: Stir in the peeled, seeded, and chopped tomatoes. Cook, stirring often, until most of the tomato moisture evaporates and the mixture begins to fry, changing the sound to a sharper crackle, about 5 to 7 minutes.
  5. Combine Beans and Broth: Pour in the reserved bean-cooking liquid along with the cooked beans. Add the Parmesan rind if using. Bring to a simmer and let the broth cook gently for at least 10 minutes to meld flavors.
  6. Add Pasta and Vegetables: Stir in the small pasta, zucchini, summer squash, and green beans. Simmer until the pasta is al dente and vegetables are tender, about 10 minutes. Add the chopped spinach and cook, stirring occasionally, until wilted, about 5 minutes. Remove and discard the Parmesan rind.
  7. Serve or Slow Simmer: Serve the soup immediately garnished with chopped fresh herbs and freshly ground black pepper. For a heartier soup with deeper flavor and softer textures, continue simmering uncovered for up to 2 1/2 hours. If simmering longer, add pasta 10 to 15 minutes before serving or reserve half the soup separately during simmering and stir it back in before serving for a balance of texture and flavor.

Notes

  • Canned beans can be used as a shortcut: drain and rinse 2 cups canned beans and add them to the soup in step 5 with 2 quarts homemade vegetable or low-sodium chicken stock. Simmer for 30 minutes before proceeding.
  • Use fresh ripe tomatoes if in season. Otherwise, replace with one 14-ounce can of whole peeled tomatoes, crushed by hand or chopped.
  • Adding a Parmesan rind during simmering enriches the broth with a deeper umami flavor.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 280 kcal
  • Sugar: 6 g
  • Sodium: 420 mg
  • Fat: 7 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 9 g
  • Protein: 12 g
  • Cholesterol: 10 mg
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