Hearty Minestrone Soup with Pasta and Beans Recipe

Introduction

Minestrone soup is a hearty and comforting classic Italian dish packed with vegetables, beans, and pasta. It’s perfect for a cozy meal any day of the year and can easily be customized with your favorite ingredients.

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• ¾ cup carrots, diced
• 2 sticks celery, diced
• 4 cloves garlic, minced
• 4 tablespoons tomato paste
• 5 cups chicken broth (or vegetable broth)
• 1 chicken bouillon cube
• 15 oz. crushed tomatoes
• 14.5 oz. diced tomatoes, undrained
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce (such as Frank’s)
• 1 bay leaf
• 15 oz. red kidney beans, drained
• 15 oz. cannellini beans, drained
• 1 ½ cups zucchini, diced (about 8 oz.)
• 1 cup green beans, fresh or frozen
• ¾ cup ditalini pasta
• Salt and pepper, to taste
• Parmesan cheese, grated for serving
• 1 teaspoon each: dried parsley, oregano, basil, mustard powder
• 1 pinch red pepper flakes (optional)

Instructions

1. Step 1: Heat olive oil in a large (4.5 quart) soup pot over medium heat. Add diced onions, carrots, and celery. Cook until softened, about 5 minutes.
2. Step 2: Stir in the minced garlic, tomato paste, and dried seasonings. Cook for 2 minutes to release flavors.
3. Step 3: Add chicken broth, bouillon cube, crushed tomatoes, diced tomatoes with their juice, Worcestershire sauce, hot sauce, and bay leaf. Bring to a boil, then reduce to a simmer.
4. Step 4: Add red kidney beans, cannellini beans, zucchini, and green beans to the pot.
5. Step 5: Simmer gently, uncovered, for 15–20 minutes. Taste and adjust seasoning with salt and pepper as needed.
6. Step 6: While the soup simmers, bring a separate pot of salted water to a boil. Cook the ditalini pasta according to package instructions until al dente. Drain the pasta and divide it into serving bowls.
7. Step 7: Remove the bay leaf from the soup. Ladle the hot soup over the pasta in each bowl. Serve topped with grated Parmesan cheese.

Tips & Variations

• Use vegetable broth for a vegetarian version and omit hot sauce if you prefer milder flavors.
• Swap the ditalini pasta with small shells or elbow macaroni if unavailable.
• Add a handful of fresh spinach or kale during the last 5 minutes of simmering for extra greens.
• For more depth, sauté the garlic and tomato paste slightly longer to caramelize before adding liquids.

Storage

Store leftover minestrone soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until hot. Keep cooked pasta separate if possible to avoid it becoming mushy, adding it fresh to each serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make minestrone soup ahead of time?

Yes, minestrone flavor improves as it sits. Prepare the soup a day in advance and store it chilled. Add pasta just before serving for the best texture.

What can I substitute for ditalini pasta?

Small pasta shapes like elbow macaroni, small shells, or orzo work well as substitutes and cook quickly in the soup.

Hearty Minestrone Soup with Pasta and Beans Recipe

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4.4 from 759 reviews

This hearty and comforting Minestrone Soup is packed with a colorful mix of vegetables, beans, and ditalini pasta simmered in a flavorful tomato and chicken broth base. Perfect for a cozy meal, it’s enhanced with aromatic herbs and spices, a touch of heat, and served with grated Parmesan cheese for a savory finish. This soup balances nutrition and taste, making it ideal for a satisfying lunch or dinner.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

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Vegetables and Aromatics

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• ¾ cup carrots, diced
• 2 sticks celery, diced
• 4 cloves garlic, minced
• 1 ½ cups zucchini, diced (about 8 oz.)
• 1 cup green beans, fresh or frozen

Broth and Liquids

• 5 cups chicken broth (can substitute vegetable broth)
• 1 chicken bouillon cube
• 15 oz. crushed tomatoes
• 14.5 oz. diced tomatoes, undrained
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce (e.g., Frank’s hot sauce)

Beans and Pasta

• 15 oz. red kidney beans, drained
• 15 oz. cannellini beans, drained
• ¾ cup ditalini pasta

Seasonings and Garnish

• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon mustard powder
• 1 pinch red pepper flakes (optional)
• Salt and pepper, to taste
• 1 bay leaf
• Parmesan cheese, grated (for serving)

Instructions

1. Sauté Vegetables: Heat olive oil in a large 4.5-quart soup pot over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
2. Add Garlic and Tomato Paste: Stir in minced garlic, tomato paste, and the dried herbs and mustard powder. Cook for 2 minutes to release their flavors while stirring continuously to prevent burning.
3. Add Broth and Tomatoes: Pour in the chicken broth, crumble in the chicken bouillon cube, then add the crushed tomatoes, diced tomatoes with their juice, Worcestershire sauce, hot sauce, and the bay leaf. Bring the mixture to a boil over high heat, then immediately reduce heat to maintain a gentle simmer.
4. Add Beans and Vegetables: Stir in the drained red kidney beans, cannellini beans, diced zucchini, and green beans. Mix well to combine all ingredients evenly.
5. Simmer Soup: Let the soup simmer uncovered for 15 to 20 minutes, allowing the flavors to meld and the vegetables to cook through. Taste and adjust seasoning by adding salt and pepper as needed.
6. Cook Pasta: While the soup simmers, bring a large pot of water to a boil. Add ½ tablespoon of salt. Add the ditalini pasta to the boiling water and cook according to the package instructions until al dente. Drain the pasta and divide it into individual serving bowls.
7. Serve: Remove the bay leaf from the soup. Ladle the hot soup over the pasta bowls and garnish with grated Parmesan cheese. Serve immediately for a warm, comforting meal.

Notes

• Ditalini pasta works best for this soup, but small pasta shapes like elbow macaroni or small shells can be substituted.
• Vegetarian option: Use vegetable broth instead of chicken broth, and omit the chicken bouillon or use a vegetarian alternative.
• Adjust the hot sauce to your preferred heat level or omit if you prefer a milder soup.
• For thicker soup, reduce the broth slightly; for thinner soup, add more broth.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely.

Keywords: minestrone, minestrone soup, vegetable soup, italian soup, healthy soup, bean soup, tomato soup, easy dinner