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Hearty Minestrone Soup Recipe

Avatar photoBySophia
Jump to Recipe· 4.8 from 135 reviews

If you’re looking for a soup that’s as comforting as a warm hug and packed full of veggies and flavor, you’ve got to try this Hearty Minestrone Soup Recipe. Seriously, this isn’t your average bowl of soup. I’ve made it on busy weeknights and for weekend family dinners, and it never disappoints. Packed with beans, fresh veggies, and tender pasta all simmered to perfection, you’ll find this recipe is both satisfying and surprisingly easy to pull together once you get the hang of it. Stick around because I’m sharing all my secrets to make sure your minestrone turns out fan-freaking-tastic!

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Why You’ll Love This Recipe

  • Bursting with Fresh Flavors: The combination of fresh herbs, ripe tomatoes, and tender vegetables keeps every spoonful vibrant and full of life.
  • Perfectly Balanced Hearty & Healthy: This soup delivers an ideal mix of protein, fiber, and veggies that’ll keep you full and satisfied without weighing you down.
  • Makes Great Use of Pantry Staples: Beans, dried pasta, and pantry-friendly aromatics mean you can whip this up almost anytime.
  • Flexible and Adaptable: Whether you’re feeding a crowd or just yourself, you can easily tweak ingredients or cook time to suit your taste.
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, healthy minestrone, veggie soup recipe, easy minestrone, comforting vegetable soup this …

Ingredients You’ll Need

I’ve found that fresh, quality ingredients make all the difference in this Hearty Minestrone Soup Recipe. Don’t be intimidated by the list — many of these items are pantry staples, and the fresh veggies work so well together to build that classic minestrone flavor we all love.

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, healthy minestrone, veggie soup recipe, easy minestrone, comforting vegetable soup
  • Dried Beans (Cannellini, Borlotti, or Kidney): These provide creaminess and protein; soaking them overnight keeps them tender and avoids a mealy texture.
  • Onion: Both for the bean cooking and the soup base, onions add wonderful sweetness and depth.
  • Carrot and Celery: Classic soffritto veggies that build a savory, flavorful foundation.
  • Garlic: A couple of cloves minced give that signature aromatic punch.
  • Fresh Rosemary, Parsley, Bay Leaf: Fresh herbs layer subtle earthiness and brightness.
  • Salt Pork or Pancetta (optional): Adds smoky richness — but feel free to skip for a vegetarian twist.
  • Extra-Virgin Olive Oil: For sautéing and layering luxurious flavor.
  • Ripe Roma Tomatoes: Fresh, peeled, and seeded for natural sweetness and acidity.
  • Parmesan Rind (optional): This sneaky addition delivers a deep, savory umami that’s worth every minute on the stove.
  • Small Dried Pasta (Ditali, Macaroni, or Orecchiette): These tiny pastas are just the right size to chew alongside tender veggies and beans.
  • Zucchini, Summer Squash, Green Beans, Spinach: The final vegetable trio (plus greens) add texture, vibrant color, and keeps the soup feeling fresh.
  • Fresh Herbs (Basil, Parsley, Rosemary): Stirred in at the end for a punch of herbal brightness.
  • Freshly Ground Black Pepper: To taste — brings the whole pot together with a gentle kick.
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

One of the things I love most about the Hearty Minestrone Soup Recipe is how you can customize it without it losing its soul. I’ve tried swapping ingredients based on what’s in my fridge or what my family prefers, and it always turns out great.

  • Vegetarian Version: I often skip the pancetta and use extra olive oil instead, then add a splash of soy sauce or miso for umami depth—perfect for meat-free days.
  • Adding Different Beans: Sometimes I use a mix of beans like kidney and cannellini to keep the texture interesting.
  • Seasonal Veggies: In fall, I swap green beans for diced pumpkin or kale for a cozy twist.
  • Gluten-Free Pasta: Using gluten-free small pasta shapes works wonderfully if you need to avoid gluten—just keep an eye on the cooking time.

How to Make Hearty Minestrone Soup Recipe

Step 1: Soak and Simmer the Beans

This is where the magic starts. You’ll want to soak your dried beans overnight or at least 12 hours in salted cold water. I like to add a tablespoon of kosher salt to help soften them and enhance flavor. The next day, drain and rinse them well. Then, in a big pot, add the beans along with onion halves, carrot, celery, garlic cloves, rosemary, parsley, and a bay leaf. Cover the beans with water and simmer gently for about 45 minutes until tender. Don’t rush this step — soft beans are key to the smooth texture I love in this soup.

Step 2: Build Your Flavor Base

If you’re using pancetta or salt pork, heat it gently in your soup pot until the fat renders but before it browns—this slow cooking is crucial to develop flavor without bitterness. If you’re going meatless, just heat the olive oil until shimmering. Next, toss in finely chopped onion, carrot, celery, and minced rosemary. Season with a big pinch of salt and let everything sweat gently for 10-15 minutes. You’re aiming for soft, fragrant vegetables—not browned or crispy, so keep an eye on the heat and stir often. Garlic comes last here, cooking only about 30 seconds so it releases aroma without bitterness.

Step 3: Add Tomatoes and Simmer the Broth

Next up are the ripe Roma tomatoes, peeled and seeded for best texture. Add them to your pot and cook, stirring, until their moisture mostly evaporates and the mixture starts frying lightly—you’ll notice the sizzling sound change which tells you lots of flavor is building here. Pour in the bean cooking liquid you reserved earlier, add the tender beans and a Parmesan rind if you’d like that savory depth (I don’t skip this step when I have the rind on hand). Then let the soup simmer for at least 10 minutes to meld the flavors beautifully.

Step 4: Add Pasta and Vegetables

This is the stage when your soup truly begins to come alive. Toss in your dried small pasta along with the zucchini, summer squash, and green beans. Simmer until the pasta and all veggies are tender, roughly 10 minutes—test a piece of pasta to avoid overcooking. Last, stir in the chopped spinach and cook until just wilted, about 5 minutes. Remember to fish out and discard the Parmesan rind before serving.

Step 5: Adjust and Serve

Before serving, taste your soup and adjust salt and pepper as needed. Stir in fresh chopped herbs for a final burst of flavor. If you want an even heartier soup, you can keep it simmering for another couple of hours—just hold off adding pasta until the last bit so it stays tender without becoming mushy. Personally, I like to reserve half the soup before the long simmer and stir it back in at the end so I get both deep flavor and fresh textures.

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Pro Tips for Making Hearty Minestrone Soup Recipe

  • Soak Your Beans Well: I’ve learned that soaking overnight not only softens beans but also helps cut down cooking time and makes digestion easier.
  • Use the Parmesan Rind: This simple ingredient adds an inexplicable depth – I always keep a rind in my freezer for soups like this.
  • Watch Your Pasta Timing: Adding pasta too early can turn your soup mushy; I like to add mine just before finishing unless the soup will simmer longer.
  • Don’t Skip Fresh Herbs at the End: They bring lively brightness that balances the hearty ingredients beautifully.

How to Serve Hearty Minestrone Soup Recipe

Hearty Minestrone Soup Recipe - Serving

Garnishes

I personally love a little extra fresh chopped basil or parsley scattered over each bowl—adds that fresh zing. A drizzle of high-quality extra-virgin olive oil or a sprinkle of grated Parmesan cheese turns the soup into something truly special. Sometimes, I add a pinch of crushed red pepper flakes for a gentle heat that dances with the savory flavors.

Side Dishes

Nothing complements this soup better than good crusty bread—whether it’s a warm baguette or homemade garlic bread. When I have guests, I like serving it alongside a crisp green salad dressed with lemon vinaigrette to keep things light and fresh. Sometimes, I’ll add roasted vegetables or a simple antipasto platter to bring in more Italian vibes.

Creative Ways to Present

For a cozy gathering, I’ve served the minestrone in rustic bread bowls — kids and adults alike love this fun twist. Another time, I portioned the soup into individual terracotta crocks and plated with fresh herb sprigs on top — such an elegant yet homey presentation for a dinner party. It’s amazing how small touches make the meal feel extra special.

Make Ahead and Storage

Storing Leftovers

I usually store leftover minestrone in airtight containers in the fridge for up to 4 days. Because the soup thickens as it cools, I recommend adding a splash of broth or water when reheating to bring it back to that perfect consistency. Just microwave or warm gently on the stovetop, stirring occasionally.

Freezing

Freezing this soup works wonderfully — just let it cool completely before portioning it into freezer-safe containers or bags. I’ve found it keeps great for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently. I do avoid freezing the soup if pasta is already added, as it can become mushy upon reheating.

Reheating

When reheating, I prefer a gentle simmer on the stove to bring all the flavors back to life. Stir frequently and add a bit of water or stock if it’s too thick. If you want to revive that fresh spinach vibrancy, I like to stir in a fresh handful of greens at the very end and let them wilt in the hot soup just before serving.

FAQs

  1. Can I use canned beans instead of dried ones in this Hearty Minestrone Soup Recipe?

    Absolutely! Using canned beans is a great shortcut. Just rinse and drain about 2 cups of canned beans, then add them directly to the soup in place of soaked beans. I recommend using vegetable or low-sodium chicken stock to replace the bean cooking liquid and simmer the soup for about 30 minutes before adding pasta and vegetables—this helps the flavors meld beautifully.

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

    Small shaped pastas like ditali, macaroni, or orecchiette work best because they complement the chunky vegetables and beans without overpowering the soup. These tiny pastas cook quickly and hold their shape, giving you a perfect bite every time. Avoid large or long pastas that can overcook or clump together.

  3. Can I make this soup vegetarian or vegan?

    Definitely! Simply leave out the pancetta or salt pork, use extra olive oil for richness, and skip the Parmesan rind—or substitute it with a vegan-friendly alternative. The beans and veggies provide plenty of heartiness, and seasoning with herbs will keep the flavors bright and delicious.

  4. How long can I simmer the soup for?

    You can simmer your minestrone soup for up to 2½ hours to deepen the flavors, but keep pasta timing in mind. I like to add pasta toward the end if simmering long, or reserve half the soup to mix back later for a fresher texture. Just keep an eye so the veggies don’t get mushy.

Final Thoughts

This Hearty Minestrone Soup Recipe holds a special place in my kitchen repertoire because it’s like a big bowl of comfort and good health all rolled into one. Whether it’s a chilly evening or I just want something nourishing and homemade without fuss, this soup never fails to deliver. I hope you give it a go—you’ll love how versatile it is and how it fills your home with warmth and wonderful aromas. Plus, it’s a beautiful way to sneak in all those healthy veggies that sometimes get overlooked. Trust me, once you taste this, it’ll become your go-to soup recipe, too!

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Hearty Minestrone Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 135 reviews
  • Author: Sophia
  • Prep Time: 10 mins
  • Cook Time: 100 mins
  • Total Time: 13 hrs 50 mins
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
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Description

This classic Minestrone Soup recipe features a hearty mix of tender beans, fresh vegetables, and small pasta simmered together in a flavorful broth. It’s a comforting Italian soup perfect for using seasonal produce, enriched optionally with pancetta and Parmesan rind for depth of flavor. Soaked beans and slow simmering develop a rich texture and robust taste, making this minestrone a wholesome and satisfying meal.

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 by several inches and stir in 1 tablespoon of kosher salt. Let them soak for at least 12 hours and up to 24 hours to ensure they rehydrate fully for even cooking.
  2. Cook the Beans: Drain and rinse the soaked beans. In a large pot, combine beans with the onion halves, carrot, celery stalks, garlic cloves, rosemary sprig, parsley sprigs, and bay leaf. Cover with water by several inches and add a pinch of salt. Bring to a boil, then reduce to a simmer, topping up water as necessary, and cook until beans are fully tender, about 45 minutes. Remove and discard the vegetables and aromatics with tongs. Drain the beans, reserving the cooking liquid. Transfer the cooking liquid to a 2-quart measuring cup and add cold water to make up 2 quarts (8 cups).
  3. Prepare the Soup Base: In a large Dutch oven or stockpot over medium-high heat, cook the pancetta (if using) with the olive oil, stirring until the fat has rendered and the meat has softened but not browned. If omitting pancetta, heat the olive oil until shimmering. Add the finely chopped onion, carrot, celery, and minced rosemary. Season with a large pinch of salt and cook, stirring, until the vegetables are softened but not browned, about 10 to 15 minutes. Add garlic and cook just until fragrant, about 30 seconds.
  4. Add Tomatoes and Develop Flavor: Stir in the prepared Roma tomatoes. Cook, stirring occasionally, until most of the moisture evaporates and the mixture begins frying, indicated by a sharper crackling sound instead of a simmer.
  5. Simmer the Soup: Add the reserved bean cooking liquid, the cooked beans, and the Parmesan rind if using. Let the broth simmer gently for at least 10 minutes to develop flavor.
  6. Add Pasta and Vegetables: Stir in the small pasta, zucchini, summer squash, and green beans. Simmer until the pasta and vegetables are tender, about 10 minutes.
  7. Finish with Spinach and Herbs: Add the chopped spinach and cook, stirring occasionally, until wilted, about 5 minutes. Remove and discard the Parmesan rind. Serve immediately, or for a heartier flavor, continue simmering the soup for up to 2 1/2 hours, adding pasta later if needed. Stir in chopped fresh herbs and season with freshly ground black pepper and additional salt if desired before serving.

Notes

  • Canned beans can substitute dried beans by draining and rinsing 2 cups of canned beans and adding them along with 2 quarts of low-sodium vegetable or chicken stock. Increase simmering time to 30 minutes before adding vegetables and pasta.
  • Use fresh, ripe tomatoes only in season; otherwise, substitute with one 14-ounce can of crushed whole peeled tomatoes.
  • The Parmesan rind is optional but adds deep umami flavor to the broth during simmering.
  • If simmering the soup for a long time after adding pasta, delay adding pasta until 10 to 15 minutes before serving to prevent overcooked pasta.

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 280
  • Sugar: 6g
  • Sodium: 480mg
  • Fat: 7g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 9g
  • Protein: 12g
  • Cholesterol: 5mg
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Food lover, home cook, and recipe creator passionate about sharing simple, delicious meals that bring people together. When she’s not in the kitchen, Sophia enjoys exploring new flavors and helping others cook with confidence.

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