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Hearty Minestrone Soup with Beans and Pasta Recipe

Avatar photoByMia
Jump to Recipe· 4.6 from 109 reviews

If you’re craving a cozy, nourishing bowl of soup that feels like a warm hug, you’re going to love this Hearty Minestrone Soup with Beans and Pasta Recipe. It’s packed full of vibrant veggies, tender beans, and satisfying pasta, making it a comforting meal perfect for any day of the week. Trust me, once you taste this, it’ll be your go-to when you want something both wholesome and delicious.

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Why You’ll Love This Recipe

  • Rich Layers of Flavor: Slow simmering beans and fresh veggies create a deeply comforting taste that feels like it’s been cooking all day.
  • Flexible and Adaptable: Whether you have fresh tomatoes or canned, pancetta or none, this recipe works beautifully your way.
  • Loaded with Nutrients: Beans, greens, and veggies make this soup as nutritious as it is delicious.
  • Perfect for Any Season: Enjoy it warm and hearty in winter or light and fresh with spring veggies.
A white shallow bowl filled with a colorful vegetable soup, showing clear broth with small pasta tubes scattered throughout. The soup has layers of bright orange carrot chunks, light green and yellow zucchini slices, small white beans, and dark green spinach leaves floating on top. A silver spoon rests in the bowl's right side, partially submerged in the soup. To the left, a piece of bread with a rough texture sits on a white marbled surface. The overall look is fresh and warm. photo taken with an iphone --ar 2:3 --v 7 - Hearty Minestrone Soup with Beans and Pasta, healthy minestrone soup recipe, easy vegetable and bean soup, comforting Italian vegetable soup, nourishing pasta and bean soup this …

Ingredients You’ll Need

Each ingredient in this Hearty Minestrone Soup with Beans and Pasta Recipe plays its part to build layers of taste and texture. When shopping, I always go for fresh, in-season veggies and quality beans—it makes all the difference in flavor and mouthfeel.

Flat lay of a small pile of dried cannellini beans, one medium onion halved, a whole medium carrot, two celery stalks with leaves, two medium cloves of garlic, one large fresh rosemary sprig, two fresh parsley sprigs, one single bay leaf, a small pile of diced salt pork cubes, a few tablespoons of extra-virgin olive oil in a small white bowl, one whole medium onion finely chopped, one peeled and diced medium carrot, two celery stalks finely diced, a small white bowl with fresh minced rosemary leaves, two minced garlic cloves, a pile of ripe Roma tomatoes peeled and chopped, one piece of Parmesan rind, a small white bowl of dried ditalini pasta, bite-sized pieces of a medium zucchini, bite-sized pieces of a medium summer squash, green beans cut into pieces, roughly chopped fresh spinach leaves, a small bunch of fresh basil, a small bunch of fresh parsley, a small bunch of fresh rosemary, and a small white bowl of freshly ground black pepper 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 - Hearty Minestrone Soup with Beans and Pasta, healthy minestrone soup recipe, easy vegetable and bean soup, comforting Italian vegetable soup, nourishing pasta and bean soup
  • Dried Beans: Cannellini or borlotti beans are my favorite for their creamy texture, but kidney beans work well too. Soaking them overnight makes a world of difference.
  • Onion: Both for the beans and soup base, onions add natural sweetness and depth when sautéed or simmered.
  • Carrot: Adds a subtle sweetness and balances the savory notes in the broth.
  • Celery: Provides that classic aromatic foundation and a slight crunch if cooked right.
  • Garlic: A must for flavor, minced fresh garlic is unbeatable over powders.
  • Fresh Rosemary: Minced and whole sprigs both add an earthy, piney aroma that lifts the entire dish.
  • Parsley: Another fresh herb that brightens the soup’s richness.
  • Bay Leaf: Essential for subtle background fragrance.
  • Salt Pork or Pancetta (Optional): Adds smoky richness, but feel free to skip if you want it vegetarian.
  • Extra-Virgin Olive Oil: For sautéing and adding smoothness to the broth.
  • Roma Tomatoes: Fresh, ripe tomatoes bring acidity and freshness, though canned can substitute when out of season.
  • Parmesan Rind (Optional): Steeping this in the broth adds a beautiful umami boost.
  • Small Pasta: I love ditali or macaroni because they hold the soup well without overwhelming.
  • Zucchini & Summer Squash: Tender add-ins that balance heartiness with lightness.
  • Green Beans: For crunch and vibrant color.
  • Spinach: Added last for a fresh, leafy bite.
  • Fresh Herbs (Basil, Parsley, Rosemary): For garnishing and adding freshness just before serving.
  • Black Pepper: Freshly ground for that final flavor punch.
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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.

Variations

I love how versatile this Hearty Minestrone Soup with Beans and Pasta Recipe is—I’ve tried several variations depending on the veggies I have on hand or the season. Feel free to customize it so it works best for you and your family.

  • Vegetarian Version: Skip the pancetta and boost flavor with a bit more olive oil and an extra Parmesan rind for richness—I did this for a friend who’s vegetarian, and she couldn’t believe how flavorful it was.
  • Use Canned Beans: I know soaking beans can be time-consuming—when I’m short on time, I use canned beans but simmer a bit longer to develop flavor.
  • Seasonal Veggies Swap: In fall, I swap out summer squash for diced butternut squash or pumpkin—such a cozy twist!
  • Spicy Kick: Add a pinch of red chili flakes when sautéing the garlic for a little heat that wakes up the soup.

How to Make Hearty Minestrone Soup with Beans and Pasta Recipe

Step 1: Prepare Your Beans with Care

Start by soaking your dried beans for at least 12 hours—or overnight—in salted cold water. This step softens them and reduces cooking time. When you’re ready, drain and give them a good rinse. Then, simmer your beans with onion halves, carrot, celery stalks, garlic cloves, rosemary, parsley, and a bay leaf in fresh water until perfectly tender (usually about 45 minutes). Keep an eye on the water level, topping up as needed. This aromatic bean broth is the base of your soup’s hearty flavor.

Step 2: Build Your Flavor Base

If you’re using pancetta or salt pork, render it gently in a large pot with olive oil over medium-high heat until it’s just softened but not browned—this adds a smoky depth. Next, add finely chopped onion, carrot, celery, and minced rosemary. Season with a generous pinch of salt and cook slowly so the veggies soften without browning, around 10 to 15 minutes. This gentle sweat brings out their natural sweetness and really layers your soup’s base.

Step 3: Add Garlic and Tomatoes

Stir in the minced garlic and cook for about 30 seconds until fragrant—you want that garlic aroma to fill your kitchen without burning it. Then, add your chopped Roma tomatoes. Cook this mixture, stirring occasionally, until most of the moisture evaporates and the tomatoes begin to fry slightly. You’ll notice the sound shift from simmering to a sharper crackle—that’s when you know it’s perfectly concentrated.

Step 4: Bring It All Together

Pour in the reserved bean-cooking liquid (top up with water if needed until you have 2 quarts), add your tender beans and the Parmesan rind if you’re using it. Let the broth simmer for at least 10 minutes to marry all those flavors.

Step 5: Add Pasta and Vegetables

This is where the soup really sings. Add your small pasta shapes, zucchini, summer squash, and green beans. Simmer until the pasta is tender and veggies softened—about 10 minutes. Toss in your chopped spinach last, cooking just until wilted, roughly 5 minutes. Don’t forget to remove the Parmesan rind before serving.

Step 6: Adjust and Simmer to Your Preference

I sometimes like to simmer my soup longer—up to 2 ½ hours—to intensify flavors and thicken the broth. If you do this, add the pasta later to keep it from getting mushy. Alternatively, you can reserve some soup before simmering longer and stir it back in to preserve fresh veggie texture while still enjoying deep flavor.

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

  • Don’t Rush the Beans: I learned the hard way that properly soaking and then simmering beans until tender is key to avoiding that unpleasant crunch in your soup.
  • Low and Slow Veggie Cooking: Cooking your base veggies gently over medium heat brings out sweet, mellow flavors without bitterness—skip this, and your soup can taste harsh.
  • Use Parmesan Rinds: Toss a rind into the pot while simmering; it adds a subtle cheesy depth that’s hard to beat.
  • Control Pasta Texture: Add pasta closer to serving time or separately if you’re simmering long, to keep it from becoming mushy.

How to Serve Hearty Minestrone Soup with Beans and Pasta Recipe

Hearty Minestrone Soup with Beans and Pasta Recipe - Serving

Garnishes

I always sprinkle freshly chopped basil and parsley on top—it brightens each spoonful and adds fresh herbal notes. A drizzle of good-quality extra virgin olive oil right before serving gives that silky finish I adore. Sometimes a little grated Parmesan on top sends it over the edge for the cheese lovers in my family.

Side Dishes

Crusty, toasted bread is my number one go-to side—it’s perfect for dunking into the flavorful broth. Sometimes, I serve this with a simple arugula salad tossed in lemon vinaigrette, which refreshes the palate and balances the soup’s richness beautifully.

Creative Ways to Present

For special occasions, I like serving this minestrone in rustic bread bowls—everyone loves the novelty and the bread soaking up the broth is a treat. Another fun idea is layering the soup with dollops of pesto in clear glass bowls to add pops of color and a flavor surprise.

Make Ahead and Storage

Storing Leftovers

I store leftover minestrone in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, so it tastes even better the next day. Just keep your pasta and beans well submerged to prevent drying out.

Freezing

Freezing this soup works great—after cooling, I portion it into freezer-safe containers. When you’re ready to enjoy, thaw in the fridge overnight. Just a heads-up: I prefer to undercook the pasta initially if I plan to freeze, so it doesn’t turn mushy when reheated.

Reheating

To reheat, I warm the soup gently on the stove over medium-low heat, stirring occasionally. If the soup seems too thick, I add a splash of water or broth to loosen it up. Avoid microwaving for long periods, as this can overcook the pasta and wilt the greens too much.

FAQs

  1. Can I use canned beans instead of dried beans?

    Absolutely! When I’m pressed for time, I use canned beans. Just make sure to drain and rinse them well to reduce sodium and any canned flavor. Use about 2 cups canned beans, and replace the bean-cooking liquid with 2 quarts of homemade or store-bought low-sodium vegetable or chicken stock. Increase the simmer time to at least 30 minutes to let flavors meld.

  2. What kind of pasta is best for minestrone soup?

    Small pasta shapes like ditali, macaroni, or orecchiette are perfect because they cook evenly and don’t overpower the soup. They also hold onto the broth nicely. I avoid big pasta shapes as they can dominate the texture and make spooning less convenient.

  3. Can I make this soup vegetarian or vegan?

    Yes! Simply omit the pancetta or salt pork and use vegetable stock instead of chicken stock if substituting canned beans. For vegan versions, skip the Parmesan rind or replace it with a vegan alternative for similar umami.

  4. How can I make the soup thicker and heartier?

    Simmering the soup longer (up to 2 ½ hours) intensifies flavors and naturally thickens the broth as some water evaporates. Adding more beans or reducing liquid slightly helps as well. Just remember to add pasta later to avoid mushiness.

Final Thoughts

I absolutely love how this Hearty Minestrone Soup with Beans and Pasta Recipe feels like a big, comforting embrace on chilly days. It brings my family together, warming us up and filling us with goodness. I hope you find the same joy when you make it—just like sharing a meal with a good friend in your own kitchen. Give it a try, and I promise you’ll keep coming back for more bowls of this soul-satisfying soup.

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Hearty Minestrone Soup with Beans and Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 109 reviews
  • Author: Mia
  • Prep Time: 10 mins
  • Cook Time: 100 mins
  • Total Time: 13 hrs 50 mins
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

A classic, hearty Italian minestrone soup featuring tender beans, fresh vegetables, and pasta simmered in a flavorful broth with pancetta and aromatic herbs. Perfect for a comforting meal that balances rich taste and vibrant vegetable freshness.

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

  1. Soak the Beans: In a medium bowl, cover the dried beans with cold water by several inches, stir in 1 tablespoon of kosher salt, and let them soak at least 12 hours or up to 24 hours. Drain and rinse before cooking.
  2. Cook the Beans: Place the soaked beans in a large pot with the split onion, carrot, celery, garlic cloves, rosemary, parsley, and bay leaf. Cover with water by several inches and add a pinch of salt. Bring to a boil, then reduce heat to a simmer. Cook until beans are tender, about 45 minutes, topping up with water as needed. Discard the vegetables and aromatics using tongs, drain beans reserving the cooking liquid.
  3. Prepare the Bean Broth: Transfer the reserved bean cooking liquid to a 2-quart measuring cup and add cold water to make a total of 2 quarts (8 cups) of liquid. Set aside.
  4. Start the Soup Base: In a large Dutch oven or stockpot, heat pancetta (if using) and olive oil over medium-high heat. Cook, stirring, until fat is rendered and pancetta softens without browning. If not using pancetta, just heat the olive oil until shimmering.
  5. Sauté Aromatics: Add the finely chopped onion, carrot, celery, and minced rosemary to the pot. Season generously with salt. Cook, stirring often, for 10–15 minutes until vegetables are softened but not browned. Add more oil if the mixture begins to stick or dry.
  6. Add Garlic and Tomatoes: Stir in minced garlic and cook until fragrant, about 30 seconds. Add the peeled, seeded, and chopped Roma tomatoes. Cook while stirring until most moisture evaporates and the mixture starts to fry, about several minutes. Listen for a change from sputtering to a sharper crackle to indicate readiness.
  7. Combine Beans and Broth: Pour in the reserved bean cooking liquid, add the cooked beans and Parmesan rind (if using). Bring to a simmer and cook for at least 10 minutes to meld flavors.
  8. Add Pasta and Vegetables: Add dried pasta, zucchini, summer squash, and green beans. Simmer for about 10 minutes until pasta and vegetables are tender.
  9. Finish with Spinach: Stir in the chopped spinach and cook, stirring occasionally, until wilted, about 5 minutes. Remove and discard the Parmesan rind.
  10. Serve or Continue Simmering: Serve the soup immediately garnished with chopped fresh herbs and freshly ground black pepper. Alternatively, simmer soup up to 2 1/2 hours for deeper flavor, adding pasta later if cooking longer. For texture balance, reserve half the soup and stir it back in after extended simmering.

Notes

  • You can substitute canned beans for dried beans. Use 2 cups of drained, rinsed canned beans and replace the bean cooking liquid with 2 quarts of vegetable or low-sodium chicken stock. Increase simmering time to 30 minutes before adding pasta and vegetables.
  • Use fresh ripe tomatoes when in season; otherwise, replace with one 14-ounce can of whole peeled tomatoes, crushed by hand. Adding a Parmesan rind enhances broth depth.
  • This soup develops more flavor the longer it simmers, but pasta should be added towards the end to prevent overcooking.
  • Pancetta or salt pork is optional but adds a rich, savory flavor.

Nutrition

  • Serving Size: 1 bowl (approximately 1 1/2 cups)
  • Calories: 280
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 8g
  • Protein: 12g
  • Cholesterol: 10mg
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Hey there, I’m Mia Miller, the foodie behind MealsByMia.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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