Minestrone with Beans is a hearty, vegetable-rich soup made with tomatoes, beans, pasta, and flavorful broth. It’s a healthy, filling dish that warms you up from the inside out.
I like how easy it is to toss everything in one pot and wait. My family says it smells like comfort, and I agree!
For a quick boost, add a handful of fresh herbs just before serving. It makes the flavors pop and gives the soup a fresh twist.
Ingredients & Substitutions
Beans: I use canned cannellini or kidney beans for quick cooking. Rinse well to remove excess salt. If dried beans are your choice, soak overnight and cook until tender—just add extra prep time. Black beans make a nice substitute.
Vegetables: Classic minestrone needs carrots, celery, and onion. Fresh or frozen works well—frozen is convenient and keeps cost down. Feel free to swap zucchini or spinach in for variety. I love adding zucchini for extra texture.
Broth: Use vegetable or chicken broth for the base—store-bought is fine for quickness. For richer flavor, simmer veggie scraps to make your own broth. Water can work in a pinch but adds less flavor.
Tomatoes: Canned diced tomatoes add brightness. Use fire-roasted for smoky flavor or fresh in season. If you don’t have tomatoes, a splash of tomato paste can boost depth.
How do I season the soup without it tasting flat?
Start with salt and pepper, then add herbs like basil, thyme, or oregano. Add a pinch of red pepper flakes for heat if you like. Taste as you go—add a bit more seasoning at the end to perfect the flavor. Fresh herbs become more vibrant when added early or at the end.
- 1. Begin by tasting the broth after boiling and adjust salt to taste.
- 2. Add dried herbs early to develop flavor, then fresh herbs near the end for brightness.
- 3. Keep tasting and adjusting seasonings until it feels just right for you.
How to Make Minestrone with Beans?
Ingredients You’ll Need:
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 zucchini, chopped
- 1 cup green beans, trimmed
- 1 can diced tomatoes (14 oz)
Beans and Broth
- 1 can cannellini beans (15 oz), drained and rinsed
- 4 cups vegetable broth
Pasta and Seasoning
- 1 cup small pasta (elbow or ditalini)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
How Much Time Will You Need?
10 minutes prep + 30 minutes cooking = 40 minutes total
Step-by-Step Instructions:
1. Prepare the vegetables
Chop the onion, carrots, celery, zucchini, and trim the green beans. Mince the garlic. Gather all ingredients before cooking.
2. Sauté the aromatics
In a large pot, heat some oil over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until the veggies soften. Add garlic and cook for 1 minute.
3. Add liquids and vegetables
Pour in the vegetable broth. Stir in diced tomatoes, zucchini, and green beans. Bring to a boil.
4. Simmer the soup
Reduce heat. Add beans, oregano, basil, salt, and pepper. Cover and simmer for 20 minutes, stirring occasionally.
5. Cook the pasta
In a separate pot, cook pasta according to package. Drain and set aside.
6. Combine and serve
Add the cooked pasta to the soup. Stir well. Taste and adjust seasoning. Serve hot with bread if desired.
