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Thick & Hearty Minestrone Soup

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A warm, comforting, and hearty minestrone soup packed with vegetables, beans, pasta, and a rich tomato-based broth — a satisfying full meal in a bowl.

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)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté 6–8 minutes until softened. Add garlic and cook 1 minute.
  2. Stir in zucchini or green beans, diced tomatoes, tomato paste, broth, dried oregano, dried basil, and bay leaf. Bring to a simmer.
  3. Add the beans and simmer for 10–15 minutes. Stir in pasta and cook until al dente, stirring occasionally.
  4. Add spinach or kale in the last few minutes, stirring until wilted. Season with salt and pepper.
  5. Remove bay leaf, ladle into bowls, and garnish with parsley or Parmesan if desired.

Notes

  • Swap beans with chickpeas or black beans for variation.
  • Use gluten-free pasta or cooked quinoa for a gluten-free option.
  • The soup thickens as it sits; add broth when reheating if needed.
  • Freeze without pasta for best texture, adding cooked pasta when serving.

Nutrition

Find it online: https://cookedbymaya.com/thick-hearty-minestrone-soup/