If you are craving a bowl of comforting, flavorful soup that feels like a warm hug, you’ve got to try this Hearty Minestrone Soup with Pasta and Herbs Recipe. This classic Italian-inspired soup combines vibrant vegetables, tender pasta, and fragrant herbs in one satisfying pot. It’s perfect for chilly evenings or whenever you want a healthy meal that’s easy to make and packed with textures and tastes that delight. Trust me, once you make this soup, it will quickly become a favorite in your recipe rotation.
Ingredients You’ll Need
The beauty of this Hearty Minestrone Soup with Pasta and Herbs Recipe is how simple yet essential each ingredient is. Every item you add enhances the soup’s depth of flavor, from the sweetness of the carrots to the rich bite of parmesan cheese. These everyday ingredients come together to create a bowl that’s colorful, nutritious, and downright delicious.
- Extra virgin olive oil: Provides a smooth base and subtle fruity richness when sautéing the vegetables.
- Carrots (2 medium, chopped): Add natural sweetness and a lovely orange hue to the soup.
- Yellow onion (1, diced): Gives a savory backbone and aromatic depth.
- Celery ribs (2, sliced thinly): Bring a pleasant crunch and fresh flavor.
- Sea salt (1 teaspoon): Enhances all the ingredients, balancing and lifting the flavors.
- Ground black pepper (½ teaspoon): Adds a gentle warmth and subtle spice.
- Red pepper flakes (½ teaspoon, optional): A touch of heat for those who love a bit of kick.
- Garlic (3 cloves, minced): Infuses bold, savory notes essential in Italian cooking.
- Can diced tomatoes (28 oz, not drained): Brings acidity and body to the broth, creating a hearty base.
- Can dark red kidney beans (15.5 oz, drained and rinsed): Adds protein and creamy texture to the soup.
- Can cut green beans (14.5 oz, drained): Offers fresh bite and vibrant color.
- Vegetable broth (4 cups): Forms the flavorful liquid foundation for your soup.
- Bay leaves (2): Infuse earthy, aromatic undertones throughout the simmering process.
- Dried ground thyme (1 teaspoon): Brings a gentle herbal fragrance that complements the veggies.
- Dried oregano (1 teaspoon): Adds that classic Italian herbal essence many of us love.
- Elbow macaroni pasta (1 cup, uncooked): Provides chewiness and heartiness, making this soup a substantial meal.
- Fresh parsley (½ cup, for serving): A fresh, bright garnish that lifts every bite.
- Shredded parmesan cheese (½ cup, for serving): Melts on top, delivering a salty, savory finish.
How to Make Hearty Minestrone Soup with Pasta and Herbs Recipe
Step 1: Sauté Your Base Vegetables
Start by heating the extra virgin olive oil in a large Dutch oven over medium heat. Toss in the chopped carrots, diced onion, sliced celery, sea salt, and black pepper. Stirring often is key here as you want these vegetables to soften gently without browning too much. This step builds the foundational flavors of your soup and awakens the vibrant sweetness and aroma that set the stage for everything else.
Step 2: Add Tomatoes, Beans, Broth, and Herbs
Once your veggies are tender, add the diced tomatoes (with all their juice), minced garlic, rinsed kidney beans, drained green beans, vegetable broth, bay leaves, dried thyme, oregano, and red pepper flakes if you’re using them. Give it all a good stir so everything gets nicely combined. Bring the pot to a rolling boil, then lower the heat to a gentle simmer. Let it bubble away for about 30 minutes to allow the flavors to meld beautifully together.
Step 3: Cook the Pasta in the Soup
After simmering, stir in the uncooked elbow macaroni pasta. Allow the soup to continue cooking for another 10 minutes or until the pasta is perfectly tender but not mushy. This step turns your minestrone into a filling meal where the pasta absorbs some of that rich broth, creating a wonderful bite in every spoonful.
Step 4: Remove Bay Leaves and Final Touches
When the pasta is done, remove the pot from heat and fish out the bay leaves—they’ve already done their job imparting flavor and are not meant to be eaten. This cleanup makes the soup comfortable to eat and keeps the texture smooth.
Step 5: Garnish and Serve
Now comes the fun part: garnishing. Sprinkle fresh parsley and a generous handful of shredded parmesan on top of each serving. The parsley brings freshness, while the parmesan adds a nutty, salty kick that perfectly complements the savory soup. Serve it steaming hot, and watch how everyone’s face lights up with the first taste.
How to Serve Hearty Minestrone Soup with Pasta and Herbs Recipe
Garnishes
Don’t underestimate the power of a fresh garnish. Fresh parsley is classic for good reason: it brightens each spoonful and adds a lovely contrast to the rich broth and beans. Parmesan cheese is a must—it melts slightly into the hot soup, offering a luscious, savory boost that you’ll crave every time.
Side Dishes
This soup pairs beautifully with a crusty loaf of artisan bread or garlic breadsticks, perfect for soaking up the flavorful broth. A simple green salad tossed with lemon vinaigrette is a crisp and refreshing side that balances the richness of the soup, turning your meal into a complete and satisfying dining experience.
Creative Ways to Present
Try serving the soup in rustic bowls with a few extra parmesan shavings on top and a drizzle of good olive oil. For a fun twist, you can plate with a small dish of chili flakes on the side so guests can add heat as they wish. Even a sprinkle of toasted pine nuts can bring an unexpected crunch and nutty dimension to this earthy dish.
Make Ahead and Storage
Storing Leftovers
Hearty Minestrone Soup with Pasta and Herbs Recipe tastes even better the next day because the flavors have a chance to deepen. Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the pasta in the soup, but know it may absorb some broth and get softer over time, so adding a splash of vegetable broth when reheating helps revive the perfect texture.
Freezing
You can freeze this soup without the pasta for up to 3 months. To do this, prepare the soup through the simmering step, then cool completely before freezing in portioned containers. When ready to enjoy, thaw overnight in the fridge and add fresh cooked pasta after reheating. This prevents the pasta from becoming mushy and keeps the soup tasting fresh.
Reheating
Reheat your minestrone gently on the stovetop over medium heat, stirring occasionally. If the soup feels too thick or the pasta has soaked up too much liquid, just add a little broth or water to reach your preferred consistency. Finish with fresh parsley and parmesan for that just-made shine every time.
FAQs
Can I use different types of pasta?
Absolutely! While elbow macaroni is traditional, mini shells, ditalini, or small penne all work wonderfully. Just adjust the cooking time accordingly to ensure the pasta is perfectly al dente.
Is this soup vegetarian or vegan?
This recipe is vegetarian by default since it uses vegetable broth. To make it vegan, simply omit the parmesan cheese or substitute with a plant-based alternative that melts well.
Can I add meat to this soup?
If you want to add some protein, cooked Italian sausage or shredded chicken are great additions. Add them when you add the beans and broth to heat through while simmering.
What if I don’t have dried herbs?
Fresh herbs can be used instead but add them toward the end of cooking so their flavors stay bright. Basil, rosemary, or marjoram are lovely options to experiment with.
How spicy is this soup?
The amount of red pepper flakes is optional and can be adjusted to your taste. Leave them out entirely if you prefer a milder flavor or add more if you enjoy a little heat.
Final Thoughts
This Hearty Minestrone Soup with Pasta and Herbs Recipe is truly a treasure in any kitchen. It’s simple to prepare, nourishing, and endlessly comforting. Whether you’re cooking for yourself or feeding a crowd, this soup delivers reliable, delicious results every single time. Give it a go soon—you’ll be so glad you did!
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Hearty Minestrone Soup with Pasta and Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A hearty and flavorful Minestrone Soup packed with fresh vegetables, beans, and pasta, perfect for a comforting meal. This classic Italian soup is easy to prepare and simmered to perfection with aromatic herbs and spices, topped with fresh parsley and parmesan cheese for added richness.
Ingredients
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 2 medium carrots, chopped
- 1 yellow onion, diced
- 2 celery ribs, sliced thinly
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes (optional)
- 3 cloves garlic, minced
- 28 oz can diced tomatoes, not drained
- 15.5 oz can dark red kidney beans, drained and rinsed
- 14.5 oz can cut green beans, drained
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried ground thyme
- 1 teaspoon dried oregano
- 1 cup elbow macaroni pasta, uncooked
For Serving
- ½ cup parsley, chopped
- ½ cup shredded parmesan cheese
Instructions
- Heat and sauté vegetables: In a large dutch oven, heat the olive oil over medium heat. Add the chopped carrots, diced onions, sliced celery, sea salt, and ground black pepper. Stir often and cook until the vegetables begin to soften, about 5-7 minutes.
- Add tomatoes, beans, and herbs: Stir in the canned diced tomatoes with their juices, minced garlic, drained kidney beans, drained green beans, vegetable broth, bay leaves, dried thyme, dried oregano, and optional red pepper flakes. Mix well to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 30 minutes. This allows the flavors to meld together beautifully.
- Cook the pasta: Stir in the uncooked elbow macaroni pasta and continue cooking for an additional 10 minutes or until the pasta is tender but still firm.
- Final touches and serving: Once the pasta is cooked, remove the soup from heat and discard the bay leaves. Ladle the soup into bowls and garnish each serving with fresh chopped parsley and shredded parmesan cheese. Serve hot.
Notes
- For a vegan option, omit the parmesan cheese or use a plant-based alternative.
- You can add other vegetables like zucchini or spinach for extra nutrition.
- If you prefer a thicker soup, use less broth or add more pasta.
- Adjust red pepper flakes to your preferred level of spiciness or omit if sensitive to heat.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
