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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.

Ingredients

Scale

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

Find it online: https://delishfamilyrecipe.com/hearty-minestrone-soup-with-pasta-and-beans-recipe/