There’s nothing like a steaming bowl of Minestrone Soup with Pasta and Beans to warm you up on a chilly day. This is my go-to recipe when I need something hearty, healthy, and ready in under an hour. What I love most is how this soup transforms whatever veggies I have on hand into a complete meal. My Nonna taught me that the secret to great minestrone is layering flavors – starting with that classic trio of onion, carrot, and celery. It’s become my weeknight lifesaver, packed with nutritious ingredients but still comforting enough to please even the pickiest eaters at my table. The best part? One pot, minimal fuss, and you’ve got dinner sorted.
Why You’ll Love This Minestrone Soup with Pasta and Beans
- Comfort in a bowl: Warm, hearty, and packed with flavor, it’s the ultimate cozy meal for any day.
- Nutritious and wholesome: Loaded with veggies, beans, and pasta, it’s a balanced meal that keeps you full and satisfied.
- Quick and easy: Ready in just 35 minutes, it’s perfect for busy weeknights.
- Totally customizable: Swap in your favorite veggies, beans, or pasta to make it your own.
- Family-friendly: Even the pickiest eaters will love this flavorful, veggie-packed soup.
Ingredients for Minestrone Soup with Pasta and Beans
Gathering these simple ingredients is half the battle – and trust me, each one plays a special role in creating that perfect minestrone magic. I always tell my friends: “Don’t skip the celery! It’s the secret flavor builder.” Here’s what you’ll need to make this cozy, comforting soup:
- 2 tbsp olive oil – for sautéing those beautiful veggies to perfection
- 1 onion, diced – the flavor foundation (I prefer yellow for sweetness)
- 2 carrots, diced – look for firm, bright orange ones
- 2 celery stalks, diced – including the leafy tops for extra flavor
- 3 garlic cloves, minced – because more garlic is always better!
- 1 zucchini, diced – adds lovely texture and color
- 1 can (14 oz) diced tomatoes – with their juices for that rich base
- 4 cups vegetable broth – homemade if you’ve got it
- 1 can (15 oz) cannellini beans, drained – creamy and protein-packed
- 1 cup small pasta – ditalini or small shells work great
- 1 tsp dried oregano – that classic Italian flavor
- 1 tsp dried basil – smells like Nonna’s kitchen
- Salt and pepper to taste – season as you go!
- 1 cup chopped spinach – fresh or frozen both work
- Grated Parmesan cheese for serving – because everything’s better with cheese
How to Make Minestrone Soup with Pasta and Beans
Alright, let’s get cooking! The beauty of this minestrone soup lies in how everything comes together in one pot – less cleanup means more time enjoying your meal. I’ve made this dozens of times, and here’s my foolproof method for getting that perfect balance of flavors and textures every time.
Step-by-Step Instructions
- Heat your olive oil in a large pot over medium heat. You’ll know it’s ready when the oil shimmers slightly – about 30 seconds should do it.
- Sauté your aromatic veggies – onion, carrots, and celery – for about 5 minutes until they soften and become fragrant. Stir occasionally so they don’t stick!
- Add garlic and zucchini, stirring constantly for just 2 minutes. Garlic burns fast, so keep things moving!
- Pour in tomatoes and broth, then stir in beans, pasta, oregano, and basil. Bring everything to a lively boil – you’ll see bubbles forming around the edges.
- Reduce heat to simmer for 10-12 minutes. Check pasta at 10 minutes – it should be al dente with a slight bite, not mushy!
- Toss in spinach during the last 2 minutes of cooking. It wilts almost instantly.
- Taste and season with salt and pepper. I always say “season as you go” but finish with a final adjustment.
- Serve immediately with generous sprinkles of Parmesan cheese melting on top.
Tips for Perfect Minestrone Soup with Pasta and Beans
After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “Oh my goodness, can I have the recipe?” Here are my can’t-live-without tips for minestrone success:
- Pasta perfection: Use small shapes like ditalini or shells that fit nicely on your spoon. Gluten-free? No problem – just adjust cooking time since GF pasta can get mushy fast.
- Broth balance: Like it thicker? Use less broth. Prefer it soupier? Add an extra cup – the beauty is in the customization!
- Season smart: Taste as you go, but remember the Parmesan at the end adds saltiness. I always under-season slightly until the final stir.
- Veggie prep: Dice everything roughly the same size so they cook evenly. Nobody wants crunchy carrots next to mushy zucchini!
- Leftover magic: The pasta absorbs broth overnight – when reheating, add a splash of water or broth to bring it back to life.
Variations for Your Minestrone Soup with Pasta and Beans
One of my favorite things about this soup is how easy it is to switch things up based on what’s in my fridge or pantry. Feeling adventurous? Try swapping cannellini beans for kidney beans – they add a lovely color and heartiness. Not a spinach fan? Kale or Swiss chard works just as beautifully. And if you’re craving extra veggies, toss in some chopped green beans or corn for a fresh twist. The possibilities are endless!
Serving Suggestions for Minestrone Soup with Pasta and Beans
Oh, let me tell you how I love to serve this minestrone – it’s all about the perfect accompaniments! First, crusty bread is non-negotiable in my house – whether it’s a warm baguette or garlic toast for dipping into that flavorful broth. And don’t even get me started on the extra Parmesan – I keep a whole block at the table so everyone can grate their own snowy pile on top. For a little something extra, I sometimes add a drizzle of good olive oil or a sprinkle of red pepper flakes for those who like heat. Trust me, with these simple touches, your minestrone transforms into a restaurant-worthy meal!
Storing and Reheating Minestrone Soup with Pasta and Beans
Now, here’s the beautiful thing about this soup – it actually gets better after sitting overnight! Just let it cool completely before transferring to airtight containers. It’ll keep in the fridge for 3-4 days, but in my house, it never lasts that long. When reheating, you’ll want to add a splash of broth or water because that pasta drinks up all the delicious liquid. I usually microwave it in 30-second bursts, stirring in between, or warm it gently on the stove. Pro tip: If the soup looks too thick, don’t panic – just stir in more broth until it’s back to that perfect soupy consistency you love!
Minestrone Soup with Pasta and Beans FAQs
I get asked about this minestrone recipe all the time, so here are answers to the most common questions that pop up in my kitchen (and my DMs!).
Can I freeze this minestrone soup?
Yes! But here’s my trick – freeze it without the pasta. When ready to eat, thaw overnight in the fridge, reheat, and cook fresh pasta to add at the end. The texture stays perfect this way.
Is this recipe gluten-free?
It can be! Just use your favorite gluten-free pasta (I like brown rice pasta) and check that your broth is GF. Everything else is naturally gluten-free.
Can I use different beans?
Absolutely! I’ve made this with kidney beans, chickpeas, even black beans – they all work. Just keep the same 15oz can measurement.
How can I make it more filling?
Try adding a Parmesan rind while simmering (remove before serving) or stir in a spoonful of pesto at the end. Both add incredible depth!
Why does my soup get thick overnight?
The pasta absorbs liquid like a sponge. Just add more broth when reheating – it’ll be good as new!
Nutritional Information for Minestrone Soup with Pasta and Beans
Now, I’m no nutritionist, but I can tell you this soup packs a wholesome punch! Keep in mind these are estimates – your exact numbers will vary based on ingredients. Per generous serving, you’re looking at about 250 calories with a satisfying 8g of fiber to keep you full. It’s loaded with vitamins from all those colorful veggies, plant-based protein from the beans, and just enough pasta to feel comforting without being heavy. Honestly, it’s one of those meals where you can feel good about seconds!
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35-Minute Minestrone Soup with Pasta and Beans – Hearty Comfort
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and nutritious minestrone soup packed with vegetables, pasta, and beans. Perfect for a comforting meal.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained
- 1 cup small pasta
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1 cup chopped spinach
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes until softened.
- Stir in garlic and zucchini. Cook for 2 minutes.
- Add diced tomatoes, vegetable broth, beans, pasta, oregano, and basil. Bring to a boil.
- Reduce heat and simmer for 10-12 minutes until pasta is tender.
- Add spinach and cook for 2 more minutes.
- Season with salt and pepper.
- Serve hot with grated Parmesan cheese.
Notes
- Use gluten-free pasta if needed.
- Add more broth if you prefer a thinner soup.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
