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, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 cup zucchini or green beans, chopped; 1 can (14.5 oz) diced tomatoes; 2 tbsp tomato paste; 6 cups vegetable broth or chicken broth; 1 can (15 oz) cannellini or kidney beans, drained and rinsed; 1 cup small pasta (ditalini or elbow); 2 cups fresh spinach or kale; 1 tsp dried oregano; 1 tsp dried basil; 1 bay leaf; Salt and black pepper, to taste; Fresh parsley or Parmesan cheese, for garnish (optional)

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Thick & Hearty Minestrone Soup is one of my favorite ways to warm up on a chilly day. Packed with vegetables, beans, pasta, and a rich tomato-based broth, this soup is more than just a starter — it’s a full, satisfying meal in a bowl. It’s the kind of dish I love to make in big batches so I can enjoy it throughout the week.

Why You’ll Love This Recipe

I love this recipe because it’s deeply comforting, loaded with texture and flavor, and endlessly customizable. The vegetables stay tender but not mushy, the beans make it filling, and the pasta gives it that cozy, stick-to-your-ribs quality. It’s hearty enough to be the main course, and even better the next day. Plus, it’s easy to make with pantry staples and whatever veggies I have on hand.

Ingredients

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

Olive oil
Yellow onion, chopped
Carrots, diced
Celery, diced
Garlic, minced
Zucchini or green beans, chopped
Canned diced tomatoes
Tomato paste
Vegetable broth or chicken broth
Canned cannellini beans or kidney beans, drained and rinsed
Small pasta (like ditalini or elbow macaroni)
Fresh or frozen spinach or kale
Dried oregano
Dried basil
Bay leaf
Salt and black pepper
Fresh parsley or Parmesan cheese (optional for garnish)

Directions

Sauté the aromatics:
I heat olive oil in a large pot over medium heat. I add onion, carrots, and celery, cooking for 6–8 minutes until softened. Then I stir in the garlic and cook for another minute.
Build the base:
I add in the zucchini (or green beans), diced tomatoes, tomato paste, broth, dried herbs, and bay leaf. I bring everything to a simmer.
Add beans and pasta:
I stir in the beans and let the soup simmer for about 10–15 minutes. Then I add the pasta and cook until al dente, stirring occasionally so it doesn’t stick.
Finish with greens:
In the last few minutes, I stir in the spinach or kale until wilted. I season with salt and pepper to taste.
Serve:
I ladle the soup into bowls and top with chopped parsley or grated Parmesan cheese if I have it on hand.

Servings and timing

This recipe makes 6 hearty servings and takes about 45 minutes from start to finish.

Variations

Sometimes I swap in different beans like chickpeas or black beans, or use sweet potatoes or squash instead of zucchini. I’ve made this gluten-free with rice or gluten-free pasta, and sometimes I leave out the pasta entirely and stir in cooked quinoa or farro. It’s very forgiving and easy to tailor to what I have available.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. The pasta absorbs some of the broth as it sits, so the soup thickens — which I actually love. If I want a thinner consistency, I just add a splash of broth or water when reheating. It also freezes well (preferably without the pasta), and I add freshly cooked pasta when serving.

FAQs

Can I make this soup vegetarian or vegan?

Yes — I use vegetable broth and skip the Parmesan cheese or use a dairy-free version. It’s naturally vegan once those changes are made.

Will the pasta get mushy?

Over time, yes. I like to cook the pasta just until al dente and enjoy the soup within a few days, or cook the pasta separately and add it to each bowl.

Can I make this in a slow cooker?

Yes — I sauté the aromatics first, then add everything (except pasta and greens) to the slow cooker and cook on low for 6–8 hours. I add the pasta and greens in the last 30 minutes.

What’s the best type of pasta to use?

I like using small pasta shapes like ditalini, elbows, or small shells. They cook quickly and make each spoonful balanced.

Can I add meat?

Absolutely. Sometimes I brown ground beef, sausage at the beginning with the onions, or add shredded rotisserie chicken toward the end.

Conclusion

Thick & Hearty Minestrone Soup is everything I love in a bowl — nourishing, flavorful, and satisfying. With its rustic mix of veggies, beans, pasta, and herbs, it’s the kind of meal I turn to again and again. Whether I’m feeding a hungry family or prepping meals for the week, this soup always delivers comfort, nutrition, and rich homemade flavor.