If you are craving a comforting, nutritious, and flavorful dish that warms the soul, you cannot go wrong with this Hearty Homemade Minestrone Soup Recipe. It’s a beautiful blend of fresh vegetables, tender pasta, and protein-packed beans simmered to perfection in a rich tomato broth. Each spoonful offers a satisfying mix of textures and vibrant colors, making it a perfect weeknight dinner or a cozy meal to share with loved ones. This classic Italian soup brings together simple ingredients in a way that feels like a warm hug on a chilly day.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient is thoughtfully chosen to build layers of flavor and deliver a balanced, hearty soup. From the sweetness of carrots to the earthiness of beans and the freshness of zucchini, every item adds a special touch to the final dish.
- 2 tbsp olive oil: Adds a silky richness and helps sauté the vegetables evenly.
- 1 yellow onion, diced: Provides a mild sweetness and aromatic base.
- 2 carrots, chopped: Brings a subtle natural sweetness and vibrant color.
- 2 celery stalks, chopped: Adds a refreshing, slightly bitter crunch.
- 2 Yukon gold potatoes, diced: Offers creaminess and body to the soup.
- 3 cloves garlic, minced: Infuses the broth with savory depth and warmth.
- 1 tsp dried oregano: A classic Mediterranean herb that lifts the flavor.
- 1 tsp dried basil: Introduces sweet, slightly peppery notes.
- 1 tsp Italian seasoning: A blend of herbs that enhances the overall Italian vibe.
- Salt and black pepper to taste: Essential for seasoning and balancing flavors.
- 2 tbsp tomato paste: Concentrates tomato flavor and deepens the soup’s color.
- 6 cups low sodium vegetable broth: Forms the hearty, flavorful liquid base.
- 1 can (14.5 oz) fire-roasted diced tomatoes: Adds smoky sweetness and texture.
- 1 zucchini, chopped: Brings fresh, mild flavor and a hint of crunch.
- 1 cup short pasta (ditalini, small shells, or elbow): For delightful bites and filling carbs.
- 1 can (15 oz) kidney beans or cannellini beans, drained and rinsed: Provides creamy texture and plant-based protein.
How to Make Hearty Homemade Minestrone Soup Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot over medium heat. When the oil shimmers, add the diced onion, chopped carrots, and celery. Cook these gently for about 5 to 7 minutes, allowing the vegetables to soften and release their natural sweetness. This step is crucial—it forms the flavorful foundation for the entire soup.
Step 2: Add Potatoes and Seasonings
Next, stir in the diced potatoes, minced garlic, dried oregano, basil, Italian seasoning, plus salt and black pepper to taste. Let everything cook together for another 2 to 3 minutes. This lets the garlic and herbs bloom, creating a fragrant aroma that will soon fill your kitchen.
Step 3: Incorporate Tomato Paste
Now, blend in the tomato paste. Cooking it for about a minute along with the vegetables intensifies the tomato flavor and adds a beautiful red hue to the soup. Don’t rush this step, as it creates deeper layers of taste.
Step 4: Pour in Liquids
Pour the vegetable broth and fire-roasted diced tomatoes into the pot. Crank the heat up to bring the mixture to a boil. The combination of smoky tomatoes and savory broth will start to knit everything together into a cozy stew.
Step 5: Let the Soup Simmer
Once boiling, reduce the heat to low and let the soup simmer gently for 20 minutes. This simmering time allows the potatoes to become tender and all the flavors to marry beautifully. Stir occasionally to keep everything harmonious.
Step 6: Add Zucchini and Pasta
After the potatoes are cooked through, stir in the chopped zucchini and short pasta. Continue cooking until the pasta turns al dente—firm to the bite but cooked through. This step keeps the zucchini crisp yet tender and ensures the pasta has a perfect texture.
Step 7: Add Beans and Heat Through
Finally, fold in the drained and rinsed beans. Cook for an additional 3 to 5 minutes until the beans are warmed through. The beans add protein and creaminess, making this soup hearty enough to satisfy as a full meal.
Step 8: Taste and Serve
Give your soup a final taste and adjust salt and pepper if needed. Serve your Hearty Homemade Minestrone Soup Recipe piping hot—consider garnishing with freshly grated Parmesan cheese and a sprinkle of chopped fresh herbs for an extra burst of flavor and color.
How to Serve Hearty Homemade Minestrone Soup Recipe
Garnishes
A sprinkle of Parmesan cheese melts beautifully on the hot soup, adding a salty richness. Fresh herbs like parsley or basil bring a vibrant contrast and fresh aroma. A drizzle of extra virgin olive oil can add a silky, luxurious finish.
Side Dishes
The rustic charm of this soup pairs wonderfully with crusty bread or garlic breadsticks for dipping. A simple mixed green salad with a light vinaigrette adds a crisp, refreshing complement. If you want to go heartier, consider cheesy toasted panini sandwiches.
Creative Ways to Present
Serve the soup in individual rustic bowls topped with a small basil leaf and grated Parmesan for a restaurant-style touch at home. For a charming family meal, bring the pot to the table in a colorful Dutch oven so everyone can ladle their own. You could even hollow out a small sourdough loaf and ladle the soup inside for an edible bowl!
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. Because the flavors deepen over time, reheated soup often tastes even better the next day.
Freezing
This Hearty Homemade Minestrone Soup Recipe freezes exceptionally well. Freeze portions in freezer-safe containers for up to 3 months. Avoid freezing the pasta already cooked in the soup; if you’d prefer, add fresh pasta when reheating.
Reheating
Reheat leftover soup gently on the stove over medium-low heat until warmed through, stirring occasionally. If frozen, thaw overnight in the refrigerator before reheating. Adding a splash of broth or water can help loosen the consistency if it thickened too much in storage.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! This recipe is naturally vegetarian and vegan as long as you use vegetable broth and skip the Parmesan garnish or use a plant-based alternative.
What type of pasta works best in minestrone?
Small-shaped pasta like ditalini, small shells, or elbow macaroni work best because they hold up well in the broth and are easy to eat with a spoon.
Can I use dried beans instead of canned?
Yes, but remember to soak and cook dried beans beforehand. Using canned beans is a convenient shortcut and helps keep the cooking time manageable.
How can I adjust the soup if I want it thicker?
To thicken the soup, you can mash a few of the cooked potatoes or beans in the pot, or reduce the broth slightly by simmering uncovered a bit longer before adding the final ingredients.
Is this soup good for meal prep?
Definitely! It holds up well in the fridge and even tastes better the next day, making it perfect for packing lunches or preparing meals ahead of time.
Final Thoughts
This Hearty Homemade Minestrone Soup Recipe is truly one of those dishes you’ll want to keep in your regular rotation. It strikes the perfect balance between being nourishing and delicious, easy to make but impressive enough to serve friends and family. Once you taste that rich broth packed with fresh veggies, beans, and tender pasta, you’ll understand why this soup is a beloved classic. So grab your pot, gather your ingredients, and dive into a bowl of pure comforting goodness!
Print
Hearty Homemade Minestrone Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A hearty and comforting Minestrone Soup packed with fresh vegetables, beans, and pasta in a flavorful tomato broth. Perfect for a wholesome meal that is both satisfying and nutritious, this classic Italian soup is easy to prepare and ideal for serving families and guests.
Ingredients
Vegetables
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 Yukon gold potatoes, diced
- 3 cloves garlic, minced
- 1 zucchini, chopped
Seasonings
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 2 tbsp tomato paste
Liquids
- 6 cups low sodium vegetable broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
Other Ingredients
- 1 cup short pasta (ditalini, small shells, or elbow)
- 1 can (15 oz) kidney beans or cannellini beans, drained and rinsed
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, chopped carrots, and chopped celery. Cook for 5-7 minutes until the vegetables are softened and fragrant.
- Add Potatoes & Seasonings: Stir in diced Yukon gold potatoes, minced garlic, dried oregano, dried basil, Italian seasoning, salt, and black pepper. Cook for another 2-3 minutes to release flavors.
- Incorporate Tomato Paste: Add the tomato paste to the pot and stir well. Cook for an additional minute to deepen the tomato flavor.
- Pour in Liquids: Add the low sodium vegetable broth and fire-roasted diced tomatoes with their juices. Stir to combine and bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the soup simmer gently for about 20 minutes, or until the potatoes are tender when pierced with a fork.
- Add Zucchini & Pasta: Stir in the chopped zucchini and short pasta. Cook uncovered for the amount of time recommended on the pasta package, until the pasta reaches al dente texture.
- Add Beans: Add the drained and rinsed kidney or cannellini beans to the soup. Stir and cook for 3-5 minutes to heat the beans thoroughly.
- Serve: Taste the soup and adjust seasoning with salt and pepper if needed. Serve hot, optionally garnished with freshly grated Parmesan cheese and chopped fresh herbs like parsley or basil.
Notes
- For a vegan version, skip the Parmesan cheese garnish.
- You can substitute any type of small pasta shapes depending on availability.
- If you prefer a thicker soup, reduce the broth to 5 cups.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stove to avoid overcooking the pasta.
