Veggie-Loaded Minestrone Soup – Hearty, Cozy, and Simple

This Veggie-Loaded Minestrone Soup is the kind of meal that makes a chilly evening feel a little warmer. It’s chunky, colorful, and packed with vegetables, beans, and pasta—all simmered in a rich tomato broth. You’ll get great texture in every bite, from tender carrots to silky greens.

It’s easy to customize with what you have on hand, and it tastes even better the next day. Whether you’re feeding a family or meal-prepping for the week, this soup is a solid, wholesome go-to.

Veggie-Loaded Minestrone Soup - Hearty, Cozy, and Simple

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 medium zucchini, diced
• 1 cup chopped green beans (fresh or frozen)
• 1 red bell pepper, diced (optional)
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 (14.5-ounce) can diced tomatoes
• 6 cups vegetable broth (low sodium if possible)
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 cup small pasta (ditalini, elbows, or small shells)
• 2 cups chopped leafy greens (kale, spinach, or Swiss chard)
• 1–2 teaspoons kosher salt, to taste
• 1/2 teaspoon black pepper
• 1–2 teaspoons lemon juice or red wine vinegar
• Fresh parsley or basil, chopped, for garnish
• Grated Parmesan, for serving (optional)

Method

 

1. Warm the pot: Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes, stirring, until softened and fragrant.
2. Add aromatics and quick-cook veg: Stir in garlic, zucchini, green beans, and red bell pepper. Cook 2–3 minutes until the garlic smells toasty, not sharp.
3. Build flavor: Add tomato paste and cook 1–2 minutes, stirring, to caramelize it slightly. Sprinkle in oregano, basil, thyme, and the bay leaf.
4. Simmer the base: Pour in diced tomatoes and vegetable broth. Bring to a boil, then lower to a steady simmer. Cook 10 minutes to let the flavors meld.
5. Add beans and pasta: Stir in cannellini beans, kidney beans, and pasta. Simmer until the pasta is al dente, about 8–10 minutes. Stir occasionally so nothing sticks.
6. Finish with greens: Add chopped kale, spinach, or chard. Cook 2–3 minutes until wilted and tender.
7. Season smart: Remove the bay leaf. Taste and add salt and pepper. Stir in lemon juice or vinegar for brightness. Adjust to your liking.
8. Serve: Ladle into bowls and top with parsley or basil. Add a sprinkle of Parmesan if you like.

Why This Recipe Works

This minestrone leans on simple techniques that build deep flavor without extra fuss. Sautéing the vegetables first creates a rich base, while a mix of beans and pasta adds body and keeps the soup satisfying.

Using vegetable broth keeps it light but flavorful, and the tomato paste deepens the color and taste. Fresh herbs and a finish of lemon juice or vinegar brighten it up so it never tastes flat. It’s hearty, flexible, and made with easy pantry ingredients.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 medium zucchini, diced
• 1 cup chopped green beans (fresh or frozen)
• 1 red bell pepper, diced (optional)
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 (14.5-ounce) can diced tomatoes
• 6 cups vegetable broth (low sodium if possible)
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 cup small pasta (ditalini, elbows, or small shells)
• 2 cups chopped leafy greens (kale, spinach, or Swiss chard)
• 1–2 teaspoons kosher salt, to taste
• 1/2 teaspoon black pepper
• 1–2 teaspoons lemon juice or red wine vinegar
• Fresh parsley or basil, chopped, for garnish
• Grated Parmesan, for serving (optional)

How to Make It

1. Warm the pot: Heat olive oil in a large soup pot over medium heat.

   Add onion, carrots, and celery. Cook 5–7 minutes, stirring, until softened and fragrant.

2. Add aromatics and quick-cook veg: Stir in garlic, zucchini, green beans, and red bell pepper. Cook 2–3 minutes until the garlic smells toasty, not sharp.
3. Build flavor: Add tomato paste and cook 1–2 minutes, stirring, to caramelize it slightly.

   Sprinkle in oregano, basil, thyme, and the bay leaf.

4. Simmer the base: Pour in diced tomatoes and vegetable broth. Bring to a boil, then lower to a steady simmer. Cook 10 minutes to let the flavors meld.
5. Add beans and pasta: Stir in cannellini beans, kidney beans, and pasta.

   Simmer until the pasta is al dente, about 8–10 minutes. Stir occasionally so nothing sticks.

6. Finish with greens: Add chopped kale, spinach, or chard. Cook 2–3 minutes until wilted and tender.
7. Season smart: Remove the bay leaf.

   Taste and add salt and pepper. Stir in lemon juice or vinegar for brightness. Adjust to your liking.

8. Serve: Ladle into bowls and top with parsley or basil.

   Add a sprinkle of Parmesan if you like.

Keeping It Fresh

Let the soup cool before storing. It will keep in the fridge for 4–5 days. The pasta continues to absorb liquid, so you may want to add a splash of water or broth when reheating.

For frozen leftovers, cool completely and freeze in airtight containers for up to 3 months. If you plan to freeze, cook the pasta separately and add it when you reheat to prevent mushiness.

Why This is Good for You

Every bowl delivers fiber, plant-based protein, and a wide range of vitamins and minerals. Beans bring protein and soluble fiber, which help with fullness and steady energy.

The colorful vegetables offer antioxidants like vitamin A, vitamin C, and lycopene. Whole greens add iron and vitamin K. With olive oil as the fat, it’s heart-friendly and gentle on digestion.

Pitfalls to Watch Out For

• Overcooking the pasta: Add it near the end and check early.

  It should be al dente, not soggy.

• Skipping the tomato paste step: Briefly cooking the paste deepens the flavor and prevents a raw taste.
• Underseasoning: Broth brands vary. Taste after simmering and again at the end, then adjust salt and acid.
• Mushy vegetables: Dice veggies evenly so they cook at the same pace. Greens go in last to keep them vibrant.
• Flat flavor: A squeeze of lemon juice or a splash of red wine vinegar at the end brightens everything.

Recipe Variations

• Gluten-Free: Use gluten-free pasta or cooked rice.

  Add it at the end so it doesn’t break down.

• Protein Boost: Stir in cooked chicken, turkey, or browned plant-based sausage. Add during the last few minutes to warm through.
• Extra Veg: Swap in cabbage, sweet potato, butternut squash, or peas. Keep the total volume similar so the soup stays balanced.
• Pesto Finish: Stir in a spoonful of basil pesto off the heat for a fresh, herby kick.
• Herb Upgrade: Use fresh herbs instead of dried.

  Add woody herbs (like thyme) earlier and delicate herbs (like basil) at the end.

• Spicy Twist: Add a pinch of red pepper flakes with the dried herbs or top bowls with chili oil.
• Tomato-Rich: Use crushed tomatoes instead of diced for a thicker, saucier broth.
• No-Pasta Version: Skip pasta and add extra beans or small diced potatoes. Simmer potatoes until tender before adding greens.

FAQ

Can I make this in a slow cooker?

Yes. Sauté the onions, carrots, celery, garlic, and tomato paste on the stove first for best flavor, then transfer to the slow cooker with tomatoes, broth, herbs, and hardy vegetables.

Cook on Low for 6–7 hours or High for 3–4 hours. Add beans and pasta during the last 30–40 minutes, and stir in the greens at the end.

What pasta shape works best?

Short shapes like ditalini, elbows, small shells, or orecchiette work well. They cook evenly and don’t overwhelm the spoon.

Avoid long pasta—it can clump and is harder to eat in soup.

How do I prevent the pasta from soaking up all the broth?

Cook the pasta separately and add it to each bowl before serving, then ladle soup over it. For leftovers, store pasta and soup in separate containers.

Can I use fresh tomatoes?

Absolutely. Use about 3 cups chopped ripe tomatoes.

If they’re very sweet, add a small pinch of salt and a squeeze of lemon to balance the flavor.

What if my soup tastes bland?

Add a pinch of salt, a splash of lemon juice or red wine vinegar, and a drizzle of olive oil. If you want more depth, stir in another teaspoon of tomato paste and simmer a few minutes.

Is this soup vegan?

Yes, as written it’s vegan if you skip the Parmesan. For a similar savory finish, try a sprinkle of nutritional yeast or a dairy-free Parmesan.

Can I substitute different beans?

Yes.

Chickpeas, navy beans, or great northern beans are great swaps. Using two types adds texture, but one type is fine if that’s what you have.

How can I thicken the soup?

Mash a small ladleful of beans against the pot or blend a cup of the soup and stir it back in. You can also simmer uncovered for a few extra minutes.

Final Thoughts

Veggie-Loaded Minestrone Soup is simple, hearty, and endlessly flexible.

It’s a budget-friendly way to turn pantry staples and a few fresh veggies into a meal that feels special. Season well, finish with something bright, and don’t be afraid to make it your own. With a pot of this on the stove, you’re set for a comforting dinner and easy lunches all week.