Hearty Minestrone Soup with Fresh Vegetables Recipe for Comfort

As the rich aroma of garlic and simmering vegetables fills your kitchen, you know something special is on the horizon. This Hearty Minestrone Soup with Fresh Vegetables Recipe is the dish that not only warms your soul but also packs a healthy punch, celebrating colors and flavors that dance together in perfect harmony.

Imagine crunchy green beans, vibrant zucchini, and tender beans mingling together in a steaming bowl of rustic goodness, perfect for chilly evenings or lazy weekends. This is more than just soup; it’s a hug in a bowl, ideal for those moments when you crave comfort and warmth after a long day.

Ingredients for Hearty Minestrone Soup with Fresh Vegetables Recipe

Here’s what you’ll need to make this delicious Hearty Minestrone Soup with Fresh Vegetables Recipe:

8 ounces dried beans – Choose from cannellini, borlotti, or kidney for a hearty base; soaking ensures tenderness and flavor.

Kosher salt – Essential for enhancing the flavors of all your ingredients; avoid table salt for a purer taste.

1 medium onion, split in half – For a sweet depth; the halved onion releases incredible flavor into the broth.

1 medium carrot – Adds natural sweetness and color; look for firm, bright carrots for the best results.

2 celery stalks – Their crunch and mild flavor balance the soup beautifully; fresh is key for a vibrant bowl.

2 cloves garlic – Minced to infuse that irresistible aroma and flavor; fresh garlic offers a stronger punch.

1 large sprig rosemary – A fragrant herb that brings earthiness; fresh rosemary is a must for maximum flavor.

2 to 3 sprigs parsley – Adds freshness; use both stems and leaves for added flavor.

1 bay leaf – Essential for an aromatic depth; remember to remove it before serving!

4 ounces salt pork or pancetta (optional) – Adds a lovely richness; skip if you’re keeping it vegetarian.

2 tablespoons extra-virgin olive oil – For sautéing the vegetables; use high-quality oil for the best taste.

1 medium onion, finely chopped – Enhances the base flavor; choose sweet onions for a milder taste.

1 medium carrot, peeled and finely diced – For consistent cooking; dicing helps it cook quickly and evenly.

2 celery stalks, finely diced – Adds texture and flavor; as with the larger pieces, freshness is important.

1 tablespoon minced fresh rosemary leaves – A more concentrated flavor than the sprig; add it to the sauté for a herby kick.

2 Roma tomatoes, peeled, seeded, and chopped – Fresh tomatoes create a wholesome base; roasting can elevate their sweetness.

1 Parmesan rind (optional) – Throws in a wonderful umami layer; save rinds from your cheese to use in soups.

1 cup dried small pasta – Different shapes can change the texture; ditali or orecchiette work particularly well.

1 medium zucchini, cut into bite-size pieces – Tender yet firm; they soak up all that flavor.

1 medium summer squash, cut into bite-size pieces – A beautiful addition for color and mild flavor.

4 ounces green beans, cut into 1/2-inch lengths – Offers a satisfying crunch; fresh or frozen is fine.

4 ounces spinach, roughly chopped – Brightens up the bowl and provides nutrients; baby spinach is ideal here.

Chopped fresh herbs for serving – Basil, parsley, or rosemary elevate the final dish.

Freshly ground black pepper – Always a touch at the end for that fresh kick.

How to Make Hearty Minestrone Soup with Fresh Vegetables Recipe

Follow these simple steps to prepare this delicious Hearty Minestrone Soup with Fresh Vegetables Recipe:

Step 1: Soak and Prepare the Beans
Soak the dried beans in cold water with 1 tablespoon of salt for at least 12 hours or up to 24 hours. Once soaked, drain and rinse them before cooking. In a large pot, combine the prepared beans with the halved onion, carrot, celery, garlic, rosemary, parsley, and bay leaf. Cover with water, add a pinch of salt, and bring to a boil. After boiling, lower the heat to a simmer and cook until the beans are tender, about 45 minutes. Skim off any aromatics with tongs, reserving the cooking liquid and beans separately.

Step 2: Sauté the Pancetta and Vegetables
In a large Dutch oven or stockpot, heat the pancetta (if using) and olive oil over medium-high heat until the pancetta softens and releases fat but does not brown. If you’re skipping the pancetta, just heat the olive oil until shimmering. Add the finely chopped onion, carrot, celery, and minced rosemary, seasoning with a generous pinch of salt. Cook until the vegetables soften without browning, about 10 to 15 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds.

Step 3: Cook the Tomatoes
Incorporate the peeled, seeded, and chopped Roma tomatoes, cooking while stirring until most of the moisture evaporates and the mixture begins to fry, transitioning from simmering to crackling. This step is crucial for building flavor.

Step 4: Combine the Broth and Beans
Pour in the reserved bean cooking liquid along with the cooked beans and the Parmesan rind if you’re using it. Let the broth simmer gently for at least 10 minutes to meld those incredible flavors together.

Step 5: Add Pasta and Vegetables
Stir in the dried pasta, zucchini, summer squash, and green beans. Simmer until the pasta and vegetables are tender, about 10 minutes. Just before serving, add the chopped spinach and let it wilt for about 5 minutes. Remove and discard the Parmesan rind if it was used.

Step 6: Serve Your Hearty Minestrone Soup
Ladle the soup into bowls, finishing with a sprinkle of fresh chopped herbs and a dash of freshly ground black pepper. For an even richer flavor, consider continuing to simmer for up to 2 1/2 hours, adding the pasta in the last 10 to 15 minutes if you’re going for that extra depth. Enjoy your delicious Hearty Minestrone Soup with Fresh Vegetables Recipe—you’ve earned it!

Perfecting Hearty Minestrone Soup with Fresh Vegetables Recipe Cooking Process

Start by soaking the dried beans overnight for the best texture. While they soak, chop your veggies. Cook the aromatics and beans separately, then combine to achieve maximum flavor and avoid mushy vegetables.

Add Your Touch to Hearty Minestrone Soup with Fresh Vegetables Recipe

Feel free to get creative! Substitute different beans, toss in leftover veggies, or use any variety of fresh herbs to make the Hearty Minestrone Soup with Fresh Vegetables Recipe your own. You can also try adding cooked sausage or shredded chicken for extra protein.

Storing & Reheating Hearty Minestrone Soup with Fresh Vegetables Recipe

To store leftovers, let the soup cool and transfer it to airtight containers in the fridge for up to three days. Reheat on the stovetop, adding a splash of broth to restore creaminess if necessary.

When I made this Hearty Minestrone Soup with Fresh Vegetables Recipe for a family gathering, my uncle, a self-proclaimed soup connoisseur, declared it the best he ever tasted. It was a win-win moment, and my heart just melted.

FAQs About Hearty Minestrone Soup with Fresh Vegetables Recipe

What is Hearty Minestrone Soup with Fresh Vegetables Recipe?

Hearty Minestrone Soup with Fresh Vegetables Recipe is a comforting, nutritious soup that brings together a medley of fresh vegetables, beans, and pasta. Originating from Italy, this dish features seasonal ingredients, often varying based on what’s available or leftover in your fridge. The soup is not only hearty and filling but also bursting with flavor, thanks to the aromatic herbs and spices used throughout its cooking process. It’s perfect for meal prep, family dinners, or impressing guests with a vibrant, homemade dish.

How long does it take to make Hearty Minestrone Soup with Fresh Vegetables Recipe?

Making Hearty Minestrone Soup with Fresh Vegetables Recipe typically takes about 1 hour and 40 minutes, including soaking the beans overnight. Prep work takes around 10 minutes, while cooking time varies based on how tender you like your vegetables. You can simmer it longer for deeper flavor and texture. It’s a great opportunity to get ahead of the week’s meals or showcase your cooking skills during dinner parties. Once you start, every minute will be worth the delightful aroma and taste that fills your kitchen.

Can I customize the Hearty Minestrone Soup with Fresh Vegetables Recipe?

Absolutely! One of the best features of the Hearty Minestrone Soup with Fresh Vegetables Recipe is its versatility. You can swap out beans based on your preference, use seasonal veggies, or add additional spices to enhance flavor. Leftover vegetables from your fridge can easily join the mix. Feel free to add cooked meats such as chicken or sausage, or replace the pasta with gluten-free alternatives. This recipe invites creativity, making it your own delicious masterpiece.

How should I store leftovers of Hearty Minestrone Soup with Fresh Vegetables Recipe?

To store leftovers of the Hearty Minestrone Soup with Fresh Vegetables Recipe, allow the soup to cool and then transfer it to airtight containers. It can be kept in the fridge for up to three days. When you’re ready to enjoy it again, reheat the soup in a pot over medium heat, adding a splash of broth if needed to restore creaminess. This ensures that every delightful spoonful tastes as fresh as it did the first time around.

Conclusion for Hearty Minestrone Soup with Fresh Vegetables Recipe

In conclusion, the Hearty Minestrone Soup with Fresh Vegetables Recipe is a delightful blend of comfort, flavor, and nourishment. With the ease of customization and the ability to use whatever fresh ingredients you have, this recipe encourages creativity in the kitchen. Whether you’re whipping it up for a weeknight meal or a special gathering, this soup is bound to impress. So grab your ingredients and get cooking; your next favorite dish awaits!

Hearty Minestrone Soup with Fresh Vegetables

This Hearty Minestrone Soup with Fresh Vegetables recipe is a comforting dish packed with flavors, perfect for warming up chilly evenings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 8 ounces dried cannellini, borlotti, or kidney beans
• Kosher salt
• 1 medium onion, split in half (about 6 ounces; 175 g)
• 1 medium carrot (about 3 ounces; 85 g)
• 2 stalks celery (about 3 ounces; 85 g)
• 2 cloves garlic
• 1 large sprig rosemary
• 2 to 3 sprigs parsley
• 1 leaf bay leaf
• 4 ounces salt pork or pancetta cut into 1/4-inch dice (optional)
• 2 tablespoons extra-virgin olive oil plus more as needed
• 1 medium onion, finely chopped (about 6 ounces; 175 g)
• 1 medium carrot, peeled and finely diced (about 3 ounces; 85 g)
• 2 stalks celery, finely diced (about 3 ounces; 85 g)
• 1 tablespoon minced fresh rosemary leaves
• 2 cloves garlic, minced (about 2 teaspoons; 12 g)
• 1 pound ripe Roma tomatoes, peeled, seeded, and chopped
• 1 piece Parmesan rind (optional)
• 1 cup dried small pasta such as ditali, macaroni, or orecchiette (about 3 1/2 ounces; 100 g)
• 1 medium zucchini, cut into bite-size pieces (about 4 ounces; 115 g)
• 1 medium summer squash, cut into bite-size pieces (about 4 ounces; 115 g)
• 4 ounces green beans, cut into 1/2-inch lengths (about 115 g)
• 4 ounces spinach, roughly chopped (about 4 cups loosely packed leaves; 115 g)
• Chopped fresh herbs such as basil, parsley, or rosemary, for serving
• Freshly ground black pepper

Equipment

• Large Pot
• Dutch oven
• Stockpot

Method

 

1. Soak the dried beans in cold water with 1 tablespoon of salt for at least 12 hours or up to 24 hours. Drain and rinse them before cooking. In a large pot, combine the soaked beans with halved onion, carrot, celery, garlic cloves, rosemary sprig, parsley sprigs, and bay leaf. Cover with water, add a pinch of salt, and bring to a boil. Reduce heat to a simmer and cook until beans are fully tender, about 45 minutes. Skim off and discard the aromatics with tongs, reserving the cooking liquid and beans separately. Adjust the reserved liquid with cold water to measure 2 quarts (8 cups).
2. In a large Dutch oven or stockpot, heat pancetta (if using) and olive oil over medium-high heat until pancetta softens and releases fat, but does not brown. If not using pancetta, heat olive oil until shimmering. Add finely chopped onion, carrot, celery, and minced rosemary. Season with a generous pinch of salt. Cook, stirring occasionally, until vegetables soften but do not brown, about 10 to 15 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
3. Stir in peeled, seeded, and chopped Roma tomatoes. Cook while stirring until most of the moisture evaporates and the mixture begins to fry, changing sound from simmering to crackling.
4. Pour in the reserved bean cooking liquid along with the cooked beans and Parmesan rind, if using. Simmer the broth gently for at least 10 minutes to blend flavors.
5. Add dried pasta, zucchini, summer squash, and green beans to the soup. Simmer until pasta and vegetables are tender, about 10 minutes. Stir in chopped spinach and cook until just wilted, about 5 minutes. Remove and discard the Parmesan rind if used.
6. Serve immediately with a sprinkle of fresh chopped herbs and freshly ground black pepper. For a deeper flavor and heartier texture, continue simmering up to 2 1/2 hours, adding pasta in the last 10 to 15 minutes if simmering for a long time. Alternatively, reserve half the soup aside, simmer the rest, then combine again before serving to maintain some bright vegetable texture.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 40gProtein: 12gFat: 8g

Notes

Feel free to customize with different vegetables or proteins based on your preferences. This soup is highly versatile and perfect for using up remnants in your fridge.

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