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Hearty Minestrone Soup with Pasta and Vegetables Recipe

Avatar photoByJulia
Jump to Recipe· 4.5 from 144 reviews

If you’re craving a comforting, colorful, and soul-warming meal, you’re in the right place! I want to share my absolute favorite Hearty Minestrone Soup with Pasta and Vegetables Recipe that’s not only brimming with fresh veggies and tender beans but also has that perfect al dente bite of pasta. This recipe has become my go-to whenever I want something wholesome that satisfies everyone around the table—and I promise, you’ll love how it turns out too.

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Why You’ll Love This Recipe

  • Rich Layers of Flavor: Slow-cooked beans and a Parmesan rind deepen the broth into pure comfort.
  • Perfectly Balanced Veggies: A medley of summer squash, zucchini, green beans, and spinach creates freshness and texture.
  • Pasta That Holds Up: Small dried pasta adds heartiness without turning mushy, especially with my timing tips.
  • Customizable and Family-Friendly: Whether you want it vegetarian, meaty, or extra herby—it’s easy to tweak.
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 Pasta and Vegetables, healthy minestrone soup, vegetarian minestrone recipe, flavorful vegetable soup, comforting pasta and vegetable soup this …

Ingredients You’ll Need

One of the reasons I adore this Hearty Minestrone Soup with Pasta and Vegetables Recipe is how the ingredients blend to create that irresistible depth and freshness. Using quality dried beans and fresh herbs truly elevates every spoonful. Plus, grabbing seasonal veggies really brings out the best flavors.

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 Pasta and Vegetables, healthy minestrone soup, vegetarian minestrone recipe, flavorful vegetable soup, comforting pasta and vegetable soup
  • Dried Beans: Cannellini or borlotti beans work beautifully here; soaking them overnight ensures tender, creamy bites.
  • Salt Pork or Pancetta (Optional): Adds a smoky, savory base, but feel free to skip for a vegetarian twist.
  • Onion, Carrot, Celery: Classic soffritto veggies that build the soup’s aromatic foundation.
  • Fresh Rosemary and Parsley: Their fragrant notes bring freshness and complexity.
  • Garlic Cloves: For that familiar warm aroma we all crave in soup.
  • Roma Tomatoes: Use fresh when they’re ripe, or substitute with canned for convenience without losing richness.
  • Parmesan Rind (Optional): It’s a game-changer adding an umami punch—you don’t have to use it, but I recommend it!
  • Small Dried Pasta: Ditali, macaroni, or orecchiette all shine here thanks to their perfect bite size.
  • Zucchini and Summer Squash: These tender veggies keep the soup bright and colorful.
  • Green Beans and Spinach: Add texture and vibrant green hues to your bowl.
  • Extra-Virgin Olive Oil: For cooking and finishing—never skip good olive oil in soups.
  • Fresh Herbs for Serving: Basil or parsley add that fresh hit just before you dig in.
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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

One of the things I love most about this Hearty Minestrone Soup with Pasta and Vegetables Recipe is how easy it is to tweak it to your preference or what you have on hand—you really can’t go wrong. I’ve tried several versions whether adding sausage for a meatier kick or swapping in different veggies with the seasons.

  • Vegetarian Variation: Skip the pancetta and use vegetable broth; you’ll find that the Parmesan rind and fresh herbs keep it bursting with flavor.
  • Seasonal Veggie Swaps: In the fall, I like adding chopped kale instead of spinach, and in early spring, thrown in peas for sweetness.
  • Gluten-Free Version: Use gluten-free small pasta or even quinoa for a different texture—you won’t miss the regular pasta at all.
  • Make It Heavier: Toss in cooked diced sausage or even a splash of cream if you want a richer, heartier soup.

How to Make Hearty Minestrone Soup with Pasta and Vegetables Recipe

Step 1: Soak and Cook Your Beans for Maximum Creaminess

This step is the secret behind that luscious texture I adore in this Hearty Minestrone Soup with Pasta and Vegetables Recipe. Start by soaking your dried beans in salted water for at least 12 hours, ideally overnight. This helps them cook evenly and gives you that tender but not mushy bite. Once soaked, simmer the beans gently with onion, carrot, celery, garlic, and fresh herbs like rosemary and parsley for about 45 minutes—adding water as needed. This broth is pure gold, so keep the cooking liquid; you’ll use it as the base of your soup! Don’t toss those aromatics until the beans are tender to infuse that subtle flavor.

Step 2: Build a Flavor-Packed Base with Sofritto and Pancetta

In a large pot or Dutch oven, cook diced pancetta if you’re using it until it’s softened but not browned—this releases that smoky, meaty goodness without overpowering the soup. Then, add your finely chopped onion, carrot, celery, and a tablespoon of minced fresh rosemary. Season with a generous pinch of salt and cook until tender but not caramelized—around 10 to 15 minutes. This slow softening gives the soup its cozy backbone.

Step 3: Add Garlic and Tomatoes for a Depth of Flavor

Stir in minced garlic, cooking just until fragrant—about 30 seconds—because burnt garlic can quickly turn bitter. Then, toss in peeled and chopped ripe Roma tomatoes. Cook the mix until most of the moisture evaporates and you hear a sizzling crackle instead of a simmer—this technique deepens the flavor and adds richness you don’t get from just throwing them in raw.

Step 4: Bring It All Together with Beans, Broth, and Parmesan Rind

Pour in your reserved bean broth along with the cooked beans and toss in that Parmesan rind if you have it—it’s an amazing little flavor booster. Bring everything to a gentle simmer for at least 10 minutes to marry the flavors. This step lets the soup develop that hearty, comforting vibe you’re after.

Step 5: Add Pasta and Fresh Vegetables; Simmer to Perfection

Now comes the fun part: stirring in your small dried pasta along with zucchini, summer squash, and green beans. Simmer until the pasta and veggies are tender—usually about 10 minutes. Then add the spinach, stirring occasionally, until it wilts away—around 5 minutes. Don’t forget to fish out that Parmesan rind before serving!

Step 6: Final Touches and Optional Simmer

You can serve your Hearty Minestrone Soup with Pasta and Vegetables Recipe right away (which is my favorite way for fresh, bright flavors) or let it simmer gently for up to 2 1/2 hours for an even heartier texture—the pasta will absorb more broth and the flavors deepen wonderfully. Just if you do a long simmer, add the pasta closer to the end, so it doesn’t get mushy. Toss in freshly chopped herbs and season with salt and pepper to taste before ladling into bowls.

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

  • Soaking Beans Overnight: It saves cooking time and improves texture—don’t skip this if you can help it.
  • Timing Your Pasta: Add pasta last or just before serving if simmering long to avoid mushy noodles—you’ll thank me!
  • Parmesan Rind Magic: If you can find these at your cheese counter, freeze them to drop into soups and stocks for deep umami flavor.
  • Don’t Rush the Soffritto: Slowly softening your aromatics without browning is key to a balanced, savory base.

How to Serve Hearty Minestrone Soup with Pasta and Vegetables Recipe

Hearty Minestrone Soup with Pasta and Vegetables Recipe - Serving

Garnishes

I always finish this soup with a sprinkle of freshly chopped basil or parsley—it adds a fresh, herbal brightness that livens up each spoonful. A drizzle of good quality extra-virgin olive oil right at the end is my signature touch. If you’re feeling indulgent, some shaved Parmesan on top is the perfect final flourish.

Side Dishes

My go-to sides are crusty bread or garlic bread—it’s excellent for sopping up every bit of broth. Sometimes, I also serve a simple green salad with a light vinaigrette to keep things fresh and balanced.

Creative Ways to Present

For a cozy dinner party, I ladle this hearty soup into individual rustic bread bowls—it’s as beautiful as it is comforting. I’ve also layered it with dollops of pesto or a swirl of chili oil for some fun color contrast and flavor punch. It never fails to impress my guests!

Make Ahead and Storage

Storing Leftovers

After dinner, I let leftovers cool completely before storing them in airtight containers in the fridge. The next day, the flavors actually meld beautifully, making for an even tastier lunch or dinner. Just make sure to keep the pasta separate if possible, or add it fresh when reheating to keep that perfect texture.

Freezing

I usually freeze the soup without the pasta, as frozen pasta tends to get mushy. When reheating frozen soup, I add fresh pasta or even cooked pasta cooked while reheating. It reheats wonderfully and is great for meal prep or busy nights.

Reheating

Reheat gently over medium heat, adding a splash of water or broth to loosen the soup if it thickened. Keep stirring to prevent the veggies and beans from sticking. If pasta was in the soup, I often add a handful of fresh spinach right at the end to revive that fresh pop.

FAQs

  1. Can I use canned beans instead of dried beans for this Hearty Minestrone Soup with Pasta and Vegetables Recipe?

    Absolutely! If you’re short on time, canned beans work perfectly. Just make sure to rinse and drain them well. Swap the bean broth with 2 quarts of good-quality vegetable or low-sodium chicken stock. Simmer the soup for about 30 minutes to develop flavors before adding pasta and veggies.

  2. How do I prevent the pasta from getting mushy in the soup?

    The key is timing! Add the pasta near the end of cooking—typically about 10 minutes before the soup is done. If you want to simmer the soup longer, either add pasta just before serving or cook pasta separately and add it to bowls when serving.

  3. Can I make this soup vegetarian?

    Definitely. Just skip the salt pork or pancetta and use vegetable broth. The Parmesan rind still provides a wonderful umami depth. Load up on fresh herbs for extra flavor, and you won’t miss the meat one bit.

  4. What pasta shape is best for this minestrone?

    Small, short pasta like ditali, macaroni, or orecchiette works best because they cook quickly and fit perfectly on your spoon with the veggies and broth. Avoid large or long noodles that can overwhelm each bite.

Final Thoughts

I absolutely love how this Hearty Minestrone Soup with Pasta and Vegetables Recipe feels like a warm hug in a bowl—it’s vibrant, filling, and endlessly soothing. I remember the first time I made it, my whole family went crazy for it and kept asking for seconds. If you’re looking for a soup that’s both healthy and bursting with comfort, give this recipe a try—you’ll be so happy you did, and I bet it will become one of your favorites too!

Print
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Hearty Minestrone Soup with Pasta and Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 144 reviews
  • Author: Julia
  • Prep Time: 10 mins (plus 12 hours soaking time for beans)
  • Cook Time: 100 mins
  • Total Time: 13 hrs 50 mins
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

This classic Italian minestrone soup is a hearty and nourishing dish combining tender beans, fresh vegetables, aromatic herbs, and small pasta in a flavorful broth. Slow-simmered to develop deep flavors, the soup is perfect for a comforting meal with bright, seasonal produce and optional pancetta for richness. It can be made with dried or canned beans and fresh or canned tomatoes, making it versatile year-round.

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 (or 1 14-ounce can whole peeled tomatoes)
  • 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 and stir in 1 tablespoon kosher salt. Let the beans soak for at least 12 hours or up to one day to soften and reduce cooking time.
  2. Cook the Beans: Drain and rinse the soaked beans. In a large pot, combine the beans with the halved onion, carrot, celery, garlic cloves, rosemary sprig, parsley sprigs, bay leaf, and a pinch of salt. Cover with water by several inches and bring to a boil. Reduce heat to a simmer and cook, topping up with water as necessary, until the beans are tender, about 45 minutes. Remove and discard the vegetables and herbs. Drain the beans, reserving the cooking liquid. Transfer the liquid to a 2-quart measuring cup and add cold water to bring the volume to 2 quarts (8 cups).
  3. Prepare the Soup Base: Heat the pancetta (if using) and olive oil in a large Dutch oven or stockpot over medium-high heat. Cook until the pancetta softens and renders fat, but does not brown. If omitting pancetta, heat the oil until shimmering. Add the chopped onion, carrot, celery, and minced rosemary, seasoning with a generous pinch of salt. Cook, stirring frequently, until vegetables are softened but not browned, about 10 to 15 minutes. Add the minced garlic and cook for about 30 seconds until fragrant.
  4. Add Tomatoes: Stir in the chopped fresh (or canned) tomatoes and cook until most of the moisture has evaporated and the mixture begins to fry, indicated by a change in the sound from a sputtering simmer to a sharper crackle.
  5. Simmer Broth: Add the reserved bean cooking liquid, cooked beans, and optional Parmesan rind to the pot. Bring to a simmer and let cook for at least 10 minutes to blend flavors.
  6. Add Pasta and Vegetables: Add the dried pasta, zucchini, summer squash, and green beans. Simmer until the pasta and vegetables are tender, about 10 minutes. Then add the spinach and cook, stirring occasionally, until wilted, approximately 5 minutes. Remove and discard the Parmesan rind if used.
  7. Finish and Serve: Serve the soup immediately garnished with chopped fresh herbs and freshly ground black pepper. For a heartier texture and deeper flavors, continue to simmer the soup for up to 2 1/2 hours, adding pasta 10 to 15 minutes before serving if simmering long. Alternatively, reserve half the soup, simmer the other half longer, then recombine before serving to keep a balance of texture and flavor.

Notes

  • Canned beans can be used instead of dried. Drain and rinse 2 cups of canned beans, then add with two quarts of vegetable or low-sodium chicken stock. Simmer for 30 minutes longer before adding pasta and vegetables.
  • Use fresh tomatoes only if ripe and in season. Otherwise, substitute one 14-ounce can of whole peeled tomatoes, crushed by hand or chopped.
  • An optional Parmesan rind adds depth to the broth while simmering and should be removed before serving.
  • If simmering for longer periods, add pasta later to prevent it from becoming mushy.

Nutrition

  • Serving Size: 1 cup (approximate)
  • Calories: 210
  • Sugar: 5 g
  • Sodium: 380 mg
  • Fat: 6 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 8 g
  • Protein: 9 g
  • Cholesterol: 5 mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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