This Hearty Minestrone Soup is a deliciously wholesome and satisfying dish, perfect for chilly evenings or when you’re craving a comforting, nutrient-rich meal. Brimming with colorful vegetables, tender beans, hearty pasta, and robust Italian seasonings, this soup is a complete one-pot wonder.
It’s not just tasty but also packed with fiber, protein, and essential nutrients, making it an ideal choice for vegetarians and health-conscious eaters. Its rustic flavor and hearty texture come from slow simmering, allowing all the ingredients to meld together beautifully. Whether served as a main course with crusty bread or as a starter, this minestrone soup will warm your heart and nourish your body. Plus, it’s incredibly customizable — perfect for using up leftover veggies or pantry staples. Make a big batch and enjoy it for days, as it tastes even better the next day!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 medium potato, peeled and cubed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1/2 cup small pasta (like elbow macaroni or ditalini)
- 6 cups vegetable broth
- 2 cups chopped spinach or kale
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese (optional, for serving)
- Fresh parsley or basil (optional, for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 3 minutes until it becomes soft and translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced carrots, celery, zucchini, green beans, and cubed potatoes. Cook for about 5-7 minutes, stirring occasionally.
- Pour in the diced tomatoes along with their juice and stir well to combine.
- Add the kidney beans, cannellini beans, and vegetable broth. Bring the mixture to a gentle boil.
- Season the soup with oregano, basil, thyme, salt, and pepper. Reduce the heat and let it simmer uncovered for 20 minutes.
- Add the pasta to the pot and continue simmering for another 10 minutes, or until the pasta is cooked al dente.
- Stir in the chopped spinach or kale and let it cook for 2-3 minutes until wilted and tender.
- Taste the soup and adjust seasoning if necessary.
- If the soup thickens too much, you can add a bit more broth or water to reach your desired consistency.
- Serve hot, topped with grated Parmesan cheese and fresh herbs if desired.