Hearty Minestrone Soup with Pasta and Beans Recipe

ByTaylor
Jump to Recipe· 4.9 from 73 reviews

If you’re craving something cozy, filling, and absolutely brimming with flavor, you’re going to love this Hearty Minestrone Soup with Pasta and Beans Recipe. It’s my go-to comfort meal whenever the weather gets chilly or when I want something nourishing but not too fancy. This soup hits all the right notes — packed with veggies, tender beans, and that perfect pasta bite — and honestly, it feels like a warm hug in a bowl. Stick with me, and I’ll share everything you need to make it just right in your kitchen.

💙

Why This Recipe Works

  • Flavor Depth: A combination of sautéed aromatics, rich crushed tomatoes, and Italian seasoning create a robust base that sings with each spoonful.
  • Balanced Texture: Tender beans and al dente elbow macaroni add heartiness without dragging the soup down.
  • Versatile Veggies: Using a mix of zucchini, green beans, carrots, and celery brings color, nutrition, and natural sweetness.
  • Simple Yet Satisfying: With basic pantry ingredients and fresh produce, you can whip up a meal that’s wholesome and delicious without fuss.
Hearty Minestrone Soup with Pasta and Beans, comforting minestrone soup, easy vegetable soup recipe, Italian bean and pasta soup, healthy hearty 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

One reason I love this Hearty Minestrone Soup with Pasta and Beans Recipe is how each ingredient complements the others to build layers of flavor and texture. Also, picking fresh veggies and quality beans makes all the difference—shopping smart can save you a lot of time and improve your soup’s taste.

Hearty Minestrone Soup with Pasta and Beans, comforting minestrone soup, easy vegetable soup recipe, Italian bean and pasta soup, healthy hearty 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 silky richness and helps sauté the veggies nicely at the start.
  • Butter: Just a touch enhances the flavor and smooths out the sautéed vegetables.
  • Onion: The foundation of many great soups, it brings sweetness and depth when softened properly.
  • Celery: Gives a subtle aromatic crunch that contrasts well with softer veggies.
  • Carrots: Their natural sweetness balances the acidity of the tomatoes beautifully.
  • Garlic: A must for that classic Italian flavor punch.
  • Crushed tomatoes: Your soup’s tomatoey soul, packed with taste and a lovely consistency.
  • Broth (chicken or vegetable): The liquid that brings everything together — use homemade if you can, but store-bought works fine too.
  • Zucchini: Adds freshness and softness without overpowering the soup.
  • Green beans: Provide a nice bite and a pop of color.
  • Red kidney beans & white cannellini beans: Two types of beans multiply the heartiness and variety in texture and flavor.
  • Italian seasoning: A fuss-free mix that keeps the herbs balanced and authentic.
  • Elbow macaroni: Small pasta that cooks evenly and holds onto the broth.
  • Salt & pepper: Key for adjusting seasoning to your preference — I’m always a bit liberal with these.
  • Fresh basil (optional): Brightens the soup right before serving with a fragrant touch.
  • Parmesan cheese (optional): Adds umami and a creamy, salty finish that’s hard to resist.
📝
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

This Hearty Minestrone Soup with Pasta and Beans Recipe is wonderfully flexible — I’ve adjusted it plenty of times based on what I had in the fridge or what flavors I was craving. Feel free to make it your own!

  • Protein boost: I sometimes add some diced Italian sausage or shredded chicken for an extra punch, which really makes it more filling on a cold day.
  • Vegan version: Skip the butter and chicken broth to keep it vegan — vegetable broth works beautifully, and olive oil alone is plenty for sautéing.
  • Seasonal veggies: Swap in whatever fresh veggies you have—like kale, spinach, or even peas—just mind the cooking times.
  • Spicy kick: Add a pinch of red pepper flakes when you’re in the mood for some heat; it livens up the soup without overpowering it.

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

Step 1: Sauté the Aromatics for a Flavorful Base

Start by heating the olive oil and butter in a large soup pot over medium heat. Toss in your chopped onion, celery, carrots, and minced garlic. Sauté these for about 7-10 minutes until the veggies are softened and fragrant — this step really brings that cozy depth to your soup. Keep the heat moderate so the garlic doesn’t burn; you want a gentle sizzle and nice browning on the onions.

Step 2: Build the Soup with Tomatoes, Broth, and Veggies

Next, pour in the crushed tomatoes and broth, then add your chopped zucchini, green beans, and both types of beans. Sprinkle in the Italian seasoning, and crank the heat up to bring everything to a boil. Once boiling, lower the heat to a gentle simmer and cover your pot with the lid slightly ajar — this helps keep it hot without getting too thick or reducing too much. Let it simmer for about 10 minutes so the flavors meld nicely.

Step 3: Add the Pasta and Finish Cooking

Stir in the uncooked elbow macaroni and continue simmering the soup uncovered for 15-20 minutes, or until the pasta and veggies are tender. Keep an eye on it and stir occasionally—this stops the pasta from sticking to the pot’s bottom, which I’ve learned the hard way! The pasta will absorb a lot of liquid, so if your soup starts looking too thick, just splash in a little extra broth or water.

Step 4: Season & Serve with Fresh Flavors

Before ladling bowls, taste and season your minestrone with salt and pepper. I tend to be generous here because it really lifts the whole soup. If using, stir in fresh basil just before serving for a burst of herbaceous brightness. Don’t forget to top each bowl with a bit of freshly grated parmesan — it’s a simple step that takes this soup over the edge into something special.

💡

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

  • Chop Veggies Small: I learned that smaller, uniform veggie pieces cook evenly and give you that lovely texture without limp or crunchy bits.
  • Add Pasta Last: Pasta soaking up the broth is delicious but can make leftovers gummy; cook pasta separately if you plan to store leftovers.
  • Simmer Gently: Keep the soup at a low simmer after boiling to develop flavors without breaking down the veggies too much.
  • Season Incrementally: I always salt at the end so I can better control the balance and avoid over-seasoning.

How to Serve Hearty Minestrone Soup with Pasta and Beans Recipe

Hearty Minestrone Soup with Pasta and Beans, comforting minestrone soup, easy vegetable soup recipe, Italian bean and pasta soup, healthy hearty 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 never skip fresh basil on mine — it adds such a beautiful, fresh aroma. Plus, a generous sprinkle of freshly grated parmesan cheese makes the soup feel indulgent enough for a cozy night. If you’re feeling fancy, a drizzle of good-quality extra virgin olive oil on top at serving is a subtle touch I adore.

Side Dishes

Crusty bread is my absolute favorite pairing. Sometimes I toast slices rubbed with garlic or serve simple buttery garlic breadsticks alongside. A crisp green salad also pairs beautifully if you want something light and fresh to balance the soup’s richness.

Creative Ways to Present

For special occasions, I like to serve this minestrone in small, individual stone bowls with an extra sprinkle of parmesan and a lemon wedge on the side — that little citrus pop is unexpected and delightful. You can also ladle it into bread bowls for a fun and hearty presentation that’s perfect for casual dinner parties or family meals.

Make Ahead and Storage

Storing Leftovers

I keep leftover minestrone in airtight containers in the fridge for up to 4 days. The pasta continues to soak up the broth, so I usually pour in a splash of broth or water before reheating to loosen things up and bring back that lovely soupy texture.

Freezing

Freezing this soup is a great option for batch cooking! Just be sure to cook the pasta separately if you plan to freeze because it tends to get mushy when frozen and reheated. Freeze the soup base in portioned containers, then add cooked pasta after thawing.

Reheating

I reheat leftovers gently on the stove over medium-low heat, adding broth as needed. Stir frequently until everything’s heated through and the pasta regains some softness without becoming overdone. This way, you preserve the soup’s texture and flavor without drying it out.

FAQs

  1. Can I make the Hearty Minestrone Soup with Pasta and Beans Recipe gluten-free?

    Absolutely! Simply swap the regular elbow macaroni for a gluten-free pasta variety. Add the pasta towards the end just as you would in the original recipe to keep the texture perfect.

  2. Is it better to use canned beans or dried beans for this soup?

    Canned beans are super convenient and work great—just drain and rinse them before adding to the soup. If you prefer dried beans, soak and cook them ahead until tender, then add them in for a fresher texture, but it will require more prep time.

  3. Can I use other types of pasta in this minestrone?

    Yes! Small pasta shapes like ditalini, macaroni, or small shells all work well. Just adjust cooking time as needed so they don’t overcook.

  4. How do I keep the pasta from getting mushy in leftovers?

    The best trick is to cook the pasta separately when you know you’ll have leftovers. Then mix it into warmed soup just before serving to keep it firm and prevent mushiness.

  5. Can I make this soup in an Instant Pot?

    Definitely! Using an Instant Pot speeds up the cooking and infuses flavors quicker. I’ve got an Instant Pot version that adapts this recipe, and it turns out fantastic with minimal hands-on time.

Final Thoughts

This Hearty Minestrone Soup with Pasta and Beans Recipe genuinely feels like a kitchen classic that everyone should have in their repertoire. It’s approachable, forgiving, and always hits that spot of comfort food you didn’t even realize you were craving. Plus, it’s a fantastic way to pack in veggies and protein all in one bowl. I hope you enjoy making it as much as I do — and the best part? It tastes even better the next day, so you’ve got a little extra love waiting for you in the fridge. Grab your chopping board and let’s get cooking!

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 4.9 from 73 reviews
  • Author: Taylor
  • 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

This hearty Minestrone Soup recipe is a flavorful Italian classic packed with vegetables, beans, and pasta simmered in a savory tomato broth. Perfect for a comforting lunch or dinner, it combines fresh vegetables, kidney beans, and elbow macaroni, seasoned with Italian herbs and topped with parmesan cheese for a satisfying meal.

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

Liquids and Beans

  • 1 (28 ounce) can crushed tomatoes
  • 4 cups chicken broth or vegetable broth
  • 1 (14 ounce) can red kidney beans drained
  • 1 (14 ounce) can white kidney (cannellini) beans drained

Dry Ingredients and Seasonings

  • 1/2 teaspoon Italian seasoning
  • 3/4 cup uncooked elbow macaroni
  • Salt and pepper to taste

To Serve

  • Fresh basil optional, to taste
  • Freshly grated parmesan cheese to taste

Instructions

  1. Sauté Aromatics: Add the olive oil, butter, chopped onion, celery, carrots, and minced garlic to a large soup pot. Sauté over medium heat for 10 minutes until the vegetables are softened and fragrant.
  2. Add Tomatoes and Broth: Stir in the crushed tomatoes, chicken or vegetable broth, chopped zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase heat to high and bring the mixture to a boil.
  3. Simmer Soup: Once boiling, reduce heat to maintain a gentle simmer. Cover the pot with the lid slightly ajar and cook for 10 minutes to let flavors meld and vegetables soften.
  4. Add Pasta and Continue Cooking: Stir in the uncooked elbow macaroni. Continue simmering the soup uncovered for 20 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta and vegetables are tender.
  5. Season and Serve: Taste and season generously with salt and pepper. Stir in fresh basil if using. Serve each bowl topped with freshly grated or shaved parmesan cheese. If the soup is too thick, thin it with a splash of broth especially when reheating leftovers.

Notes

  • The pasta absorbs broth as it sits, so you may need to add extra broth to leftover soup to loosen the texture.
  • For freezing or bulk meal prep, cook pasta separately and add it when reheating to prevent it from becoming mushy.
  • Chop vegetables into small even pieces to ensure they cook fully within the cooking times.
  • An Instant Pot version of this soup is available for faster cooking and convenience.

Nutrition

  • Serving Size: 1 bowl (approximately 1.5 cups)
  • Calories: 250 kcal
  • Sugar: 8 g
  • Sodium: 700 mg
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 37 g
  • Fiber: 7 g
  • Protein: 10 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