Hearty Minestrone Soup with Pasta and Beans Recipe

BySarah
Jump to Recipe· 4.8 from 7 reviews

If you’re craving something that warms your soul and fills your kitchen with cozy aromas, you’re going to love this Hearty Minestrone Soup with Pasta and Beans Recipe. This soup has been my go-to for chilly evenings or when I need a comforting, nutritious meal that feels homemade yet effortless. Trust me, after one spoonful, you’ll see why it’s fan-freaking-tastic!

💛

Why This Recipe Works

  • Balanced Flavors: The mix of savory broth, tangy tomatoes, and fresh veggies gives you layers of comforting taste without being overwhelming.
  • Wholesome & Filling: Beans and pasta add that perfect hearty touch so you feel satisfied but not weighed down.
  • Easy to Customize: You can easily swap veggies or beans based on what you have, making it flexible and forgiving.
  • Simple Cooking Process: Just requires one pot and about an hour, perfect for weeknight cooks who want max flavor with minimal fuss.
Hearty Minestrone Soup with Pasta and Beans, healthy minestrone soup, easy minestrone recipe, comforting vegetable soup, nutritious pasta and bean soup - A close-up view of a dark bowl filled with a thick soup that has many white beans, slices of orange carrots, and small pieces of green beans mixed in a rich, reddish-brown broth. The soup looks chunky with visible bits of vegetables and herbs throughout, giving it a hearty and comforting appearance. A shiny silver ladle with a long handle rests inside the bowl, partially submerged in the soup, with the handle leaning on the edge of the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Hearty Minestrone Soup with Pasta and Beans Recipe is all about combining fresh and pantry-friendly ingredients that complement each other beautifully. The veggies bring freshness, beans add protein, and the pasta fills it out, making it a true one-bowl meal. When shopping, aim for fresh veggies and good-quality broth — it really makes a difference!

Hearty Minestrone Soup with Pasta and Beans, healthy minestrone soup, easy minestrone recipe, comforting vegetable soup, nutritious pasta and bean soup - Flat lay of a small pool of golden olive oil in a white ceramic bowl, a small pat of pale yellow butter on a white plate, one medium yellow onion quartered, two bright green celery sticks trimmed, three peeled and sliced vibrant orange carrots arranged neatly, three cloves of fresh white garlic, a small white bowl filled with deep red crushed tomatoes, another white bowl with clear golden chicken broth, one small green zucchini diced, a handful of fresh green beans cut, a small white bowl holding dark red kidney beans, a separate white bowl with creamy white cannellini beans, a scattering of dried Italian herb leaves, three quarters cup of uncooked elbow macaroni pasta, a few coarse grains of sea salt and cracked black peppercorns in a small white bowl, sprigs of fresh bright green basil, and a small heap of finely grated pale yellow parmesan cheese all positioned with perfect symmetry and natural proportions, 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
  • Olive Oil: Adds a subtle fruity warmth as the base for sautéing.
  • Butter: Boosts richness and helps develop deep flavor with the veggies.
  • Onion: Gives natural sweetness and depth to the broth.
  • Celery: Brings that classic soup aroma and a gentle crunch.
  • Carrots: Adds sweetness and color that brightens the soup.
  • Garlic: Infuses the soup with savory, aromatic punch.
  • Crushed Tomatoes: The tomato base provides tang and body to the broth.
  • Chicken or Veggie Broth: The liquid backbone that ties all flavors together—choose low-sodium if possible.
  • Zucchini: Adds mild flavor and texture without overpowering.
  • Green Beans: Gives a fresh, slightly crisp bite to contrast softer veggies.
  • Red Kidney Beans: Hearty and protein-packed, they soak up flavors nicely.
  • White Kidney (Cannellini) Beans: Creamy texture and mild taste balance the red beans.
  • Italian Seasoning: A blend of herbs that brings that classic minestrone vibe.
  • Elbow Macaroni: Perfect small pasta that holds the broth and softens just right.
  • Salt & Pepper: Essential seasonings to brighten and balance the taste.
  • Fresh Basil (Optional): Adds a fragrant herbal finish.
  • Parmesan Cheese (Optional): A salty, nutty topper that melts into the soup beautifully.
📝
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.

Tweak to Your Taste

One of the things I adore about this Hearty Minestrone Soup with Pasta and Beans Recipe is how flexible it is. I often tweak it based on what’s in my fridge or what I’m craving, and you totally should too! Here are some ways I like to make it mine — and how you might like to personalize it as well.

  • Variation: I sometimes swap elbow macaroni for small shells or ditalini — both soak up the broth wonderfully. You can even try gluten-free pasta if you need to keep it gluten-free!
  • Vegetarian Version: Use veggie broth and leave out any meat additions; the beans make it hearty enough that you won’t miss the meat.
  • Adding Greens: I love tossing in some chopped kale or spinach during the last 5 minutes of cooking — it adds color and a nutrition punch.
  • Spicy Kick: On colder days, I add a pinch of red pepper flakes or a dash of hot sauce to warm things up instantly!

Step-by-Step: How I Make Hearty Minestrone Soup with Pasta and Beans Recipe

Step 1: Sauté the Veggie Base

Start by heating olive oil and butter in a large soup pot over medium heat. Add the chopped onion, celery, carrots, and garlic. Sauté gently for 7-10 minutes until everything is soft, fragrant, and just starting to caramelize. This step is key because it develops a depth of flavor you don’t get if you skip the sauté.

Step 2: Add Tomatoes, Broth, and Veggies

Next, stir in your crushed tomatoes, broth, chopped zucchini, green beans, kidney beans, cannellini beans, and Italian seasoning. Turn the heat up to high until the soup reaches a boil, then reduce it to a simmer. Cover with the lid slightly ajar and let it cook for 10 minutes. This allows the flavors to meld and the veggies to soften nicely.

Step 3: Stir In the Pasta and Finish Cooking

After the veggies have simmered, add the elbow macaroni. Keep the soup at a gentle simmer (I like to leave the lid off here to avoid boiling over) and cook for 15-20 minutes or until both the pasta and veggies are tender. Stir occasionally to keep the pasta from sticking to the bottom. This step can make or break your soup—don’t skip the stirring!

Step 4: Season and Serve with Love

Before serving, taste and season with salt and pepper generously. I find this soup needs a good seasoning to truly shine. Stir in fresh basil if you have it, and don’t be shy with freshly grated parmesan cheese piled on top. It adds a lovely salty, nutty finish that just pulls everything together.

💡

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

  • Chop Veggies Small: I like to dice the celery, carrots, and zucchini into small pieces so they cook evenly and fit nicely on the spoon.
  • Add Pasta at the Right Time: To avoid mushy pasta, add it after the soup has simmered for a bit and keep an eye while it cooks.
  • Prevent Sticking: Stir the soup occasionally once the pasta is in to keep it from clumping or sticking to the bottom of the pot.
  • Adjust Broth for Leftovers: The pasta absorbs liquid over time, so add a splash of broth or water when reheating leftovers to keep the soup nice and soupy.

How to Serve Hearty Minestrone Soup with Pasta and Beans Recipe

Hearty Minestrone Soup with Pasta and Beans, healthy minestrone soup, easy minestrone recipe, comforting vegetable soup, nutritious pasta and bean soup - A close-up view of a ladle full of thick vegetable soup inside a black pot, the soup has multiple layers of ingredients including orange carrot slices, white beans, small curved pasta, and bits of green beans all mixed in a rich red-orange tomato broth with specks of green herbs scattered on top, the texture looks chunky and hearty with visible soft vegetable pieces and pasta holding the soup together photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a sucker for fresh basil and a generous sprinkle of Parmesan cheese on top—it really elevates the soup. Sometimes, I finish with a drizzle of good olive oil or even some red pepper flakes if I want a bit of heat. A fresh grind of black pepper is non-negotiable in my book.

Side Dishes

Crusty bread is my go-to partner for this soup, especially a warm baguette or some garlic bread — perfect for soaking up that delicious broth. A simple mixed green salad or even a side of roasted veggies pairs beautifully if you want to round the meal out.

Creative Ways to Present

For a dinner party, I’ve served this soup in rustic crock bowls with a small piece of toasted garlic bread perched on the rim. Sometimes, I ladle it into mini mugs for a fun appetizer course. Adding a sprinkle of microgreens or a little basil chiffonade gives it a fresh, elegant touch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, where this soup keeps beautifully for up to 4 days. Just remember, the pasta soaks up the broth over time, so it thickens quite a bit.

Freezing

I’ve found the soup freezes really well if you hold off on adding the pasta before freezing. I usually freeze the soup base with beans and veggies, then cook/pour fresh pasta in when reheating—this helps keep the pasta from getting mushy.

Reheating

When reheating, I gently warm the soup over low to medium heat on the stove, stirring occasionally and adding a bit of broth or water if it seems too thick. If you added the pasta before freezing, you might want to add a little extra broth to loosen it up.

FAQs

  1. Can I make this Hearty Minestrone Soup with Pasta and Beans Recipe vegan?

    Absolutely! Just swap the butter for more olive oil and use vegetable broth instead of chicken broth, and it’s completely vegan. The beans provide plenty of protein and make the soup filling without any animal products.

  2. What’s the best way to prevent the pasta from getting mushy?

    I recommend adding the pasta towards the end of cooking and stirring frequently. Also, if you’re planning leftovers or freezing, cook the pasta separately and add it in when reheating to maintain perfect texture.

  3. Can I use canned vegetables in this soup?

    While you can, fresh veggies offer better texture and flavor. If using canned (like green beans), drain and add them later so they don’t become mushy during simmering.

  4. How do I store leftovers properly?

    Store leftovers in airtight containers in the fridge for up to 4 days. Add extra broth when reheating if the soup thickens. For longer storage, freeze the soup without pasta and prepare fresh pasta when ready to eat.

Final Thoughts

This Hearty Minestrone Soup with Pasta and Beans Recipe has become such a comforting staple in my kitchen—it’s hearty, healthy, and endlessly adaptable. Whether you’re cooking for your family, meal prepping for the week, or entertaining friends, it’s a recipe you can count on to please every time. Give it a try and I promise it will become one of your favorites too!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hearty Minestrone Soup with Pasta and Beans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 7 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

A hearty and classic Italian minestrone soup packed with fresh vegetables, beans, and pasta simmered in a flavorful tomato broth. Perfect for a comforting and nourishing meal any day of the week.

Ingredients

Vegetables and Aromatics

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 sticks celery, chopped
  • 3 medium carrots, peeled and sliced
  • 3 cloves garlic, minced
  • 1 small zucchini, chopped
  • 1 cup chopped fresh green beans

Broth and Tomatoes

  • 1 (28 ounce) can crushed tomatoes
  • 4 cups chicken broth or vegetable broth

Beans and Pasta

  • 1 (14 ounce) can red kidney beans, drained
  • 1 (14 ounce) can white kidney (cannellini) beans, drained
  • 3/4 cup uncooked elbow macaroni

Seasonings and Garnishes

  • 1/2 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh basil (optional), to taste
  • Freshly grated parmesan cheese, to taste

Instructions

  1. Sauté the aromatics: Add the olive oil, butter, chopped onion, celery, carrots, and minced garlic to a large soup pot. Cook over medium heat, stirring occasionally, until the vegetables are softened and fragrant, about 10 minutes.
  2. Add broth and vegetables: Stir in the crushed tomatoes, chicken or vegetable broth, chopped zucchini, chopped green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase heat to high and bring the mixture to a boil.
  3. Simmer the soup: Once boiling, reduce the heat to maintain a gentle simmer. Cover the pot with the lid slightly ajar and cook for 10 minutes to allow the flavors to meld and vegetables to cook through.
  4. Add the pasta: Stir in the uncooked elbow macaroni. Continue simmering the soup uncovered for another 20 minutes or until the pasta and vegetables are tender, stirring occasionally to prevent the pasta from sticking to the bottom.
  5. Season and serve: Season the soup generously with salt and pepper to taste. Stir in fresh basil if using. Serve each bowl topped with freshly grated parmesan cheese. If the soup is too thick, add a splash of broth to reach your desired consistency, especially for leftovers.

Notes

  • The pasta absorbs broth over time, so leftovers may require additional broth to loosen the soup. For freezing or large batches, cook the pasta separately and add it in when reheating to avoid mushiness.
  • Chop the vegetables finely to ensure even cooking within the suggested timeframes.
  • This recipe can be adapted for an Instant Pot; refer to the alternative Instant Pot version for pressure cooking instructions.

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 250 kcal
  • Sugar: 6 g
  • Sodium: 600 mg
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 7 g
  • Protein: 12 g
  • Cholesterol: 10 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star