If you’re craving a soul-warming meal that’s both nourishing and bursting with Mediterranean flavors, you’re going to adore my Hearty Minestrone Soup Recipe. This isn’t just any minestrone—it’s packed with tender beans, fresh veggies, and a broth so comforting you’ll want to make it on repeat. Stick with me, and I’ll guide you through every step so your kitchen smells amazing and your family asks for seconds (trust me, it happens every time!).
Why You’ll Love This Recipe
- Rich, Layered Flavors: Slow-simmering beans and veggies build a complex broth that sings with every spoonful.
- Flexible and Customizable: Whether you want to add pancetta or keep it vegetarian, you’ll find options that suit your taste.
- Hearty and Healthy: Loaded with fresh produce and protein-packed beans, this soup hits that perfect balance of comfort and nutrition.
- Family Favorite: I’ve watched picky eaters become soup fanatics with this recipe, and yours can too!
Ingredients You’ll Need
This soup shines because of fresh, wholesome ingredients working in harmony. I always recommend using the freshest veggies you can find and soaking dried beans for that perfect creamy texture in the finished soup.
- Dried Cannellini, Borlotti, or Kidney Beans: Soaking these overnight softens them, giving you a creamy bite that canned beans just can’t match, though canned can work in a pinch.
- Onion: Adds a mild sweetness and base depth—use both for beans and the soup base.
- Carrot & Celery: Classic soffritto veggies that bring natural sweetness and balance.
- Garlic: Just the right punch of aromatic flavor without overpowering the veggies.
- Rosemary & Parsley: Fresh herbs infuse the broth with an unmistakable Italian charm.
- Bay Leaf: A subtle woody aroma that quietly elevates the soup’s complexity.
- Salt Pork or Pancetta (Optional): Adds a smoky depth—feel free to skip this for a vegetarian twist.
- Extra-Virgin Olive Oil: For sautéing and richness.
- Fresh Roma Tomatoes: They give the soup its vibrant color and natural acidity—tomato lovers, rejoice!
- Parmesan Rind (Optional): A little secret for boosting umami and savory notes.
- Small Dried Pasta (like Ditali or Orecchiette): Adds fun little bites—perfect for soaking up that luscious broth.
- Zucchini, Summer Squash & Green Beans: Seasonal veggies that keep the soup bright and fresh.
- Spinach: Stirred in at the end for color and a tender green touch.
- Fresh Herbs (Basil, Parsley, Rosemary): Added just before serving to keep everything lively and fragrant.
- Freshly Ground Black Pepper: To taste—a finishing touch that wakes up all those flavors.
Variations
I like to tweak this Hearty Minestrone Soup Recipe depending on the season and who I’m cooking for. It’s a recipe that invites experimentation, so make it yours!
- Vegetarian Version: Skip the pancetta and use a rich vegetable broth; it’s just as satisfying and perfect for plant-based diets.
- Swap the Pasta: Try barley or small grains instead of pasta for a gluten-free, hearty twist.
- Protein Boost: Add shredded cooked chicken or sausage to turn it into a full-on meal.
- Seasonal Veggies: Switch in kale, butternut squash, or even potatoes depending on what you have or what’s fresh at the market.
How to Make Hearty Minestrone Soup Recipe
Step 1: Soak and Cook the Beans
The best part about starting with dried beans is the superior flavor and texture, but it does take some planning. Soak your beans in cold water with a generous pinch of salt for at least 12 hours or overnight—that keeps them tender and enhances their creaminess. Then, simmer them with onion halves, carrot, celery, garlic, rosemary, parsley, and bay leaf until they’re tender—about 45 minutes. Be sure to skim off any foam and add water as needed. This bean broth becomes the soul of your soup, so reserve it carefully!
Step 2: Sauté the Aromatics and Build the Base
In a large pot or Dutch oven, I like to start by cooking diced pancetta or salt pork (if you’re using it) in olive oil over medium heat until it’s tender but not browned—it adds gorgeous depth. Then toss in finely chopped onion, carrot, celery, and rosemary, seasoning generously with salt. Cook these slowly until soft but not browned—it takes about 10-15 minutes, and that gentleness really brings out their sweetness. Next, add minced garlic for just 30 seconds to release that fantastic aroma without burning it. Toss in the tomatoes and cook them down until the mixture starts to dry slightly and you hear a crackling sound—this step intensifies the tomato flavor wonderfully.
Step 3: Simmer with Beans and Broth
Add your reserved bean cooking liquid along with the beans themselves and, if you have one, a Parmesan rind for that umami boost. Let this simmer gently for at least 10 minutes to marry the flavors. At this point, your kitchen will start to smell like Italy on a crisp afternoon—I promise it’s worth every minute.
Step 4: Add Pasta and Vegetables
Throw in your small dried pasta along with the zucchini, summer squash, and green beans. They’ll soften in about 10 minutes, soaking up the broth’s goodness. Finally, stir in the spinach and cook until just wilted, around 5 minutes. Before serving, discard the Parmesan rind (if used) and add fresh chopped herbs and freshly ground black pepper for a fresh finish.
Pro Tips for Making Hearty Minestrone Soup Recipe
- Don’t Rush the Soak: I learned this the hard way—overnight soaking really softens your beans and speeds up cooking later.
- Keep It Gentle: Cook your soffritto slowly to avoid browning and develop natural sweetness that makes the soup unforgettable.
- Parmesan Rind Magic: Save those rinds! Adding one to the pot deepens flavor without overpowering the soup.
- Pasta Timing: Add pasta later if you want to simmer the soup longer—otherwise it gets mushy. I usually cook it just before serving.
How to Serve Hearty Minestrone Soup Recipe
Garnishes
I’m a big fan of topping this minestrone with a sprinkle of freshly chopped basil or parsley—it instantly brightens the bowl. A drizzle of extra virgin olive oil right before serving adds a silky richness, and if you love cheese, a little grated Parmesan or Pecorino Romano is heaven on top.
Side Dishes
Since this soup is quite filling, I usually keep sides simple. Crusty bread, like a rustic sourdough or a warm garlic bread, to sop up the broth is my go-to. Sometimes I serve it alongside a fresh green salad dotted with lemon vinaigrette for a contrast of textures.
Creative Ways to Present
For a cozy dinner party, I’ve ladled this soup into mini cast iron skillets or rustic ceramic bowls, paired with herb sprigs and colorful napkins. It instantly feels special and inviting. You can also serve it with small grilled cheese sandwiches for the ultimate comfort food combo that everyone loves.
Make Ahead and Storage
Storing Leftovers
I like to cool the soup completely before storing it in airtight containers in the fridge. It keeps great for up to 4 days—just give it a good stir before reheating. I’ve found that the flavors actually deepen overnight, so it tastes even better the next day.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or heavy-duty zip-top bags to avoid freezer burn. Thaw it overnight in the fridge for best results. When you reheat, add a splash of water or broth if it seems too thick.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. Avoid the microwave if you want to keep that fresh-from-the-pot texture. If the pasta has absorbed too much broth and thickened the soup, just add a bit of warm water or broth to loosen it up.
FAQs
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Can I use canned beans instead of dried for this recipe?
Absolutely! While dried beans develop more flavor and creaminess after soaking and simmering, canned beans are a convenient shortcut. Just rinse and drain them well, then add about 2 cups of beans and substitute vegetable or low-sodium chicken stock for the bean cooking liquid. Simmer the soup about 30 minutes longer to meld flavors.
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What can I substitute if I can’t find fresh Roma tomatoes?
If fresh roma tomatoes aren’t available or in season, a 14-ounce can of whole peeled tomatoes works great. Just crush them by hand or chop finely before adding. This keeps the soup flavorful without compromising texture.
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How long can I simmer the soup before the pasta gets mushy?
If you want to simmer the soup for longer than 30 minutes, hold off adding the pasta until about 10-15 minutes before serving. This way, the pasta stays al dente and your vegetables maintain texture without turning mushy.
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Can I make this soup vegetarian or vegan?
Definitely! Skip the pancetta or salt pork and use olive oil instead. Use vegetable broth for the bean cooking liquid, and leave out the Parmesan rind or swap it for a vegan alternative. The soup will still be hearty, flavorful, and totally satisfying.
Final Thoughts
This Hearty Minestrone Soup Recipe truly holds a special place in my kitchen. It’s that perfect cozy meal that doesn’t just fill you up but lifts your spirits with every spoonful. Whether you’re feeding a crowd or just want something wholesome and satisfying on a chilly evening, this soup has your back. Give it a try—you’ll see why it becomes a beloved classic for your family too.
Print
Hearty Minestrone Soup Recipe
- Prep Time: 10 mins active + 12 hrs soaking
- Cook Time: 1 hour 40 mins
- Total Time: 13 hrs 50 mins
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A hearty and classic Italian minestrone soup packed with tender beans, fresh vegetables, and small pasta, simmered to develop deep flavors and served with fragrant herbs for a comforting 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
- Soak Beans: In a medium bowl, cover the dried beans with cold water by several inches and stir in 1 tablespoon salt. Let them soak for at least 12 hours and up to one day to soften.
- Cook Beans: Drain and rinse soaked beans. Combine beans, onion halves, carrot, celery, garlic cloves, rosemary, parsley, and bay leaf in a large pot. Cover with water by several inches and add a pinch of salt. Bring to a boil, then reduce to simmer and cook for about 45 minutes until beans are tender. Discard the aromatics and vegetables using tongs, drain beans, and reserve the bean-cooking liquid.
- Prepare Bean Broth: Transfer reserved bean-cooking liquid to a 2-quart measuring cup and add cold water to make a full 2 quarts (8 cups) of liquid for the soup base.
- Cook Soup Base: Heat pancetta (if using) and olive oil in a large Dutch oven or stockpot over medium-high heat. Cook until pancetta renders fat and softens without browning. If omitting pancetta, heat olive oil until shimmering. Add chopped onion, carrot, celery, and minced rosemary. Season with salt and cook for 10 to 15 minutes, stirring often until vegetables are softened but not browned. Add garlic and cook for 30 seconds until fragrant.
- Add Tomatoes: Stir in peeled, seeded, and chopped Roma tomatoes. Cook, stirring occasionally until most moisture evaporates and the mixture starts to fry with a popping sound.
- Simmer Soup: Add the prepared bean broth, cooked beans, and Parmesan rind if using. Let the soup simmer for at least 10 minutes to meld flavors.
- Add Pasta and Vegetables: Add dried pasta, zucchini, summer squash, and green beans to the pot. Simmer for about 10 minutes until pasta and vegetables are tender. Stir in spinach and cook until wilted, about 5 minutes. Remove and discard the Parmesan rind.
- Finish and Serve: Serve the soup immediately garnished with fresh chopped herbs and freshly ground black pepper. Optionally, simmer the soup longer (up to 2 1/2 hours) for a heartier texture, adding pasta closer to serving if extended simmering. For texture contrast, reserve half the soup before long simmering and stir it back in at the end.
Notes
- Canned beans may be substituted for dried beans by using 2 cups drained and rinsed canned beans and replacing bean broth with vegetable or low-sodium chicken stock. Increase simmering time to 30 minutes if using canned beans before adding pasta and vegetables.
- Use fresh ripe tomatoes if in season for best flavor. If not, substitute with 1 (14-ounce) can of whole peeled tomatoes, crushed by hand or chopped.
- Adding a Parmesan rind during simmering adds depth and richness to the broth but can be omitted.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 10 g
- Protein: 13 g
- Cholesterol: 10 mg
