Name: Hearty Minestrone Soup with Pasta and Beans Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 medium onion chopped; 2 sticks celery chopped; 3 medium carrots peeled & sliced; 3 cloves garlic minced; 1 small zucchini chopped; 1 cup chopped fresh green beans; 1 (28 ounce) can crushed tomatoes; 4 cups chicken broth or veggie broth; 1/2 teaspoon Italian seasoning; Salt & pepper to taste; Fresh basil optional, to taste; 1 (14 ounce) can red kidney beans drained; 1 (14 ounce) can white kidney (cannellini) beans drained; 3/4 cup uncooked elbow macaroni; Freshly grated parmesan cheese to taste

Jump to Recipe· 4.5 from 3 reviews

If you’re craving a comforting bowl of soup that fills you up without weighing you down, you’re in for a treat with this Hearty Minestrone Soup with Pasta and Beans Recipe. It’s one of those dishes I turn to when I want something cozy, packed with veggies and good-for-you beans, and of course, that wonderful little pasta that soaks up all the flavors. Trust me, once you try this, it’s going to be your go-to recipe for cool evenings or anytime you need a hug in a bowl.

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Why This Recipe Works

Balanced Flavors: The combination of fresh veggies, herbs, and beans create a depth of flavor that feels homemade and satisfying.
Hearty & Healthy: Packed with fiber-rich beans and fresh vegetables, this soup is nourishing and keeps you full for hours.
Easy to Customize: You can tweak the veggies, beans, and pasta to fit what you have on hand or your dietary preferences.
Perfect Texture: Cooking the pasta right in the soup helps soak up all those savory juices, but you can avoid mushiness with some simple tricks.

Hearty Minestrone Soup with Pasta and Beans, hearty minestrone soup, healthy vegetable soup, comforting Italian soup, easy minestrone recipe - A close-up view of a dark bowl filled with a thick soup that has many white beans, slices of orange carrots, and small pieces of green beans mixed in a rich, reddish-brown broth. The soup looks chunky with visible bits of vegetables and herbs throughout, giving it a hearty and comforting appearance. A shiny silver ladle with a long handle rests inside the bowl, partially submerged in the soup, with the handle leaning on the edge of the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Hearty Minestrone Soup with Pasta and Beans Recipe is a fantastic blend of simple, wholesome ingredients that come together to create huge flavor and comforting texture. When shopping, grab fresh vegetables that are firm and bright, canned beans with no added salt if possible, and good quality broth to make your soup sing.

Hearty Minestrone Soup with Pasta and Beans, hearty minestrone soup, healthy vegetable soup, comforting Italian soup, easy minestrone recipe - Flat lay of a small pool of golden olive oil in a white ceramic bowl, a small pat of pale yellow butter on a white plate, one medium yellow onion quartered, two bright green celery sticks trimmed, three peeled and sliced vibrant orange carrots arranged neatly, three cloves of fresh white garlic, a small white bowl filled with deep red crushed tomatoes, another white bowl with clear golden chicken broth, one small green zucchini diced, a handful of fresh green beans cut, a small white bowl holding dark red kidney beans, a separate white bowl with creamy white cannellini beans, a scattering of dried Italian herb leaves, three quarters cup of uncooked elbow macaroni pasta, a few coarse grains of sea salt and cracked black peppercorns in a small white bowl, sprigs of fresh bright green basil, and a small heap of finely grated pale yellow parmesan cheese all positioned with perfect symmetry and natural proportions, 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

Olive oil: Adds a rich, fruity base flavor and helps gently soften the veggies without overpowering them.
Butter: I love that little touch of butter for a silky mouthfeel and a mellow richness.
Onion: The cornerstone for a savory soup — it sweetens and deepens as it simmers.
Celery: Adds a lovely aromatic crunch beneath all the softness.
Carrots: Their natural sweetness balances the acidity from the tomatoes.
Garlic: Garlic gives that warm punch that makes the soup irresistible.
Crushed tomatoes: I opt for canned crushed tomatoes for their bright, tangy flavor that’s ready to dive straight in.
Chicken or vegetable broth: Use what you prefer – vegetable broth keeps it vegetarian, chicken broth amps up savory depth.
Zucchini: Adds some gentle freshness but doesn’t overpower the classic flavors.
Green beans: They add a lovely texture and earthiness that makes the soup more dynamic.
Red kidney beans & Cannellini (white kidney) beans: Both lend creaminess and boost the hearty protein and fiber content.
Italian seasoning: The classic blend that ties all the veggies and beans together.
Elbow macaroni: My pasta of choice for that fun bite-sized texture that pairs perfectly with everything.
Salt & pepper: Essential for seasoning; don’t be shy here – it makes all the flavors pop.
Fresh basil (optional): Adds a bright, herbal freshness at the end, perfect if you have it on hand.
Parmesan cheese: I love to finish each bowl with grated parmesan for a touch of nuttiness and richness.

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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.

Tweak to Your Taste

One of my favorite things about this Hearty Minestrone Soup with Pasta and Beans Recipe is how flexible it is. I often tweak it depending on what I have lying around or how I’m feeling. Don’t hesitate to make it your own – that’s how you’ll truly fall in love with it!

Vegetarian or vegan variation: Swap the chicken broth for veggie broth and leave out the butter or replace it with vegan butter – the soup still shines.
Seasonal twists: Toss in whatever fresh veggies you have – summer squash, kale, or even a handful of spinach right at the end works beautifully.
Protein boost: I sometimes add cooked sausage or diced chicken breast for a meatier version that still feels wholesome.
Make it gluten-free: Use gluten-free pasta, or skip the pasta entirely and add extra beans and veggies for bulk.

Step-by-Step: How I Make Hearty Minestrone Soup with Pasta and Beans Recipe

Step 1: Sauté Your Veggies to Build Flavor

Start by heating the olive oil and butter in a large soup pot over medium heat. Toss in the chopped onion, celery, carrots, and garlic. Let these same-size chopped veggies mingle and soften gently for about 7 to 10 minutes. You want them tender but not browned — that sweetness and mellow base flavor is key to a great soup.

Step 2: Add the Tomatoes, Broth & Fresh Veggies

Next, pour in the crushed tomatoes and broth, then add the zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Turn up the heat to bring everything to a lively boil. This is where the magic starts – all those flavors huddle together and start to marry.

Step 3: Simmer and Let It All Soften

Once boiling, reduce the heat to low-medium, partially cover your pot with a lid (leave it slightly cracked open), and let it simmer for about 10 minutes. This will give the veggies a chance to soften just right without losing their vibrant colors and texture.

Step 4: Stir in the Pasta and Finish Cooking

Stir in the elbow macaroni pasta and allow the soup to continue simmering, uncovered this time, for 15 to 20 minutes. Keep an eye on it and stir occasionally to prevent the pasta from sticking to the bottom. The pasta should be tender but still hold its shape — perfect for that classic minestrone texture.

Step 5: Season and Serve

Before you ladle this hearty goodness into bowls, taste and adjust with salt and pepper — I’m pretty generous here. If you’re using fresh basil, stir it in now for a fresh herbal kick. Serve each bowl with a hefty sprinkle of freshly grated Parmesan cheese. The cheese melts beautifully and creates a luscious finish that makes every spoonful sing.

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

Chop Veggies Uniformly: Cutting everything similarly sized ensures even cooking, so you won’t end up with crunchy carrots but mushy zucchini.
Cook Pasta Separately for Leftovers: If you know you’ll have leftovers, cook the pasta separately and add it just before serving to avoid mushy, over-soggy noodles.
Use Quality Broth: The broth is your flavor base—don’t skimp here; homemade or a good store-bought broth really makes a difference.
Salt at the Right Time: Wait until the end before adding most of your salt because the broth and beans already add saltiness; this helps prevent overseasoning.

How to Serve Hearty Minestrone Soup with Pasta and Beans Recipe

Garnishes

I always top this minestrone with freshly grated Parmesan cheese and a few torn basil leaves when available. The cheese melts slightly into the warm soup, adding a creamy nuttiness that’s irresistible. Sometimes, I like to drizzle a bit of good olive oil on top for that final touch of richness and shine.

Side Dishes

Some crusty garlic bread, a simple green salad, or even a plate of roasted vegetables pair beautifully with this soup. When I’m in a hurry, a hunk of toasted sourdough bread for dipping is all I need — it’s perfect for soaking up every last drop.

Creative Ways to Present

For special occasions, I’ve served this Hearty Minestrone Soup with Pasta and Beans Recipe in mini bread bowls — whole small round loaves hollowed out make fun edible dishes. It’s always a hit and feels extra cozy. You can also garnish with microgreens or a sprinkle of chili flakes for a little kick and flair.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely before transferring it to airtight containers and popping it into the fridge. It keeps wonderfully for about 3-4 days. The flavors actually develop and deepen after resting overnight, but keep in mind that the pasta will soak up the broth over time.

Freezing

This soup freezes well, though I recommend freezing it without the pasta if possible, because pasta can get mushy after thawing. Freeze the soup base in airtight containers or freezer bags, and then cook fresh pasta when you’re ready to reheat and serve.

Reheating

When reheating, warm the soup gently on the stovetop over low to medium heat, stirring occasionally. If it’s too thick, splash in a bit of broth or water to loosen it up. If you froze the base without pasta, cook the pasta fresh and add it just before serving to keep that perfect al dente texture.

FAQs

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

Absolutely! If you prefer dried beans, soak them overnight and cook them separately before adding them to the soup toward the end of cooking. This ensures they’re tender without extending the soup’s simmer time too much. Using canned beans is a quick and convenient shortcut, but dried beans can add a homemade touch if you plan ahead.
What type of pasta works best in this soup?

Elbow macaroni is my go-to because it’s petite and swirls perfectly among the veggies and beans. That said, small pasta shapes like ditalini, small shells, or orzo all work beautifully. Just avoid large pasta that could overpower the soup or make it difficult to spoon.
Can I make this soup vegan?

Yes! Simply swap the chicken broth for a hearty vegetable broth and replace the butter with olive oil or vegan butter. Omit the Parmesan cheese or use a vegan alternative when serving for a fully vegan-friendly soup.
How do I keep the pasta from getting mushy?

If you plan to eat the soup over several days, I recommend cooking the pasta separately and adding it fresh when reheating leftovers. If you’re eating it right away, just watch the cooking time and stir occasionally to prevent sticking and overcooking.
Can I add other vegetables?

Definitely! Minestrone is all about flexibility. Feel free to add chopped spinach, kale, bell peppers, or even peas. Just consider their cooking times to avoid overcooking delicate greens.

Final Thoughts

This Hearty Minestrone Soup with Pasta and Beans Recipe is one of those classics that feels like it’s been in my family’s kitchen forever. It’s warm, nourishing, and endlessly adaptable — exactly the kind of meal I want on hand to feed my loved ones or cozy up after a long day. I hope you give it a try and find it as comforting and satisfying as I do. Don’t forget, a little bit of love and patience in cooking always makes the whole difference!