Name: Thick & Hearty Minestrone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 yellow onion, diced; 2 carrots, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 zucchini, chopped; 1 cup green beans, trimmed and cut; 1 can (14.5 oz) diced tomatoes; 2 tbsp tomato paste; 6 cups vegetable broth; 1 can (15 oz) cannellini or kidney beans, drained and rinsed; 3/4 cup small pasta (ditalini, elbow, or shells); 1 tsp Italian seasoning; 1 bay leaf; Salt and black pepper, to taste; 2 cups fresh spinach or kale; Optional: fresh basil or Parmesan cheese for serving

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Thick & Hearty Minestrone Soup is a comforting, veggie-packed bowl of goodness that’s perfect for chilly days or cozy weeknight dinners. It’s loaded with tender vegetables, beans, pasta, and a rich tomato-based broth that gets better with every spoonful. I love how filling and flavorful it is—no meat required, just wholesome ingredients and bold Italian taste.

Why You’ll Love This Recipe

I love this recipe because it’s warm, satisfying, and easy to customize. It’s naturally vegetarian (and can be made vegan), but still feels hearty enough to be a complete meal. The vegetables, pasta, and beans make it feel rustic and nourishing, and I can use whatever I have in the fridge. It’s also perfect for meal prep or feeding a crowd. Thick & Hearty Minestrone Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Yellow onion, diced
Carrots, chopped
Celery, chopped
Garlic, minced
Zucchini, chopped
Green beans, trimmed and cut
Diced tomatoes (canned or fresh)
Tomato paste
Vegetable broth
Cannellini beans or kidney beans, drained and rinsed
Small pasta (like ditalini or elbow)
Italian seasoning
Bay leaf
Salt and black pepper
Fresh spinach or kale (stirred in at the end)
Optional: fresh basil or Parmesan cheese for serving

Directions

I heat olive oil in a large pot over medium heat. I sauté the onion, carrots, and celery for about 5–7 minutes until they begin to soften.
I add the garlic and cook for another minute, then stir in the zucchini and green beans.
I add the diced tomatoes, tomato paste, broth, beans, Italian seasoning, bay leaf, salt, and pepper.
I bring the soup to a boil, then reduce the heat and simmer for 20–25 minutes, until the veggies are tender.
I stir in the pasta and cook until al dente, about 8–10 minutes.
Just before serving, I add spinach or kale and stir until wilted.
I remove the bay leaf, taste, and adjust seasoning if needed.
I ladle the soup into bowls and top with fresh basil or grated Parmesan, if I like.

Servings and timing

This recipe serves 6 and takes about 45 minutes total—15 minutes to prep and 30 minutes to cook.

Variations

Sometimes I add diced potatoes or use other beans like chickpeas or navy beans. I’ve also swapped in orzo or farro instead of pasta for variety. If I want it extra hearty, I stir in leftover cooked chicken or sausage. To keep it gluten-free, I use gluten-free pasta or skip the pasta and double the beans.

Storage/reheating

I store the soup in the fridge for up to 4 days. The pasta tends to absorb more liquid, so I sometimes add a splash of broth when reheating. It reheats well on the stovetop or in the microwave. I also freeze portions without the pasta (or cook the pasta separately) for up to 2 months. Thick & Hearty Minestrone Soup

FAQs

Can I make this in a slow cooker?

Yes. I add all the ingredients except pasta and spinach, then cook on low for 6–8 hours or high for 3–4. I stir in the pasta during the last 20–30 minutes and add greens just before serving.

What type of pasta works best?

I use small shapes like ditalini, elbow macaroni, or shells. Anything bite-sized that cooks quickly works well.

Is this soup vegan?

Yes, if I skip the Parmesan or use a vegan alternative. Everything else is plant-based.

Can I use frozen vegetables?

Absolutely. I often toss in frozen green beans or peas to save time—no need to thaw.

How do I keep the pasta from getting mushy?

I slightly undercook the pasta if I plan to store the soup, or I cook it separately and add it when serving.

Conclusion

Thick & Hearty Minestrone Soup is everything I want in a comforting, homemade meal—rich in vegetables, full of flavor, and satisfying enough to stand on its own. It’s a great way to use up what’s in the pantry, and it always tastes even better the next day. Whether I’m serving it for lunch, dinner, or meal prep, this soup is always a nourishing favorite.