Name: Hearty Minestrone Soup with Fresh Vegetables Recipe
Prep time: 10 min
Cook time: 1 h 40 min
Total time: PT-491242H21M25S
Cuisine: Italian
Ingredients: 8 ounces (225 g) 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 celery stalks (about 3 ounces; 85 g); 2 medium cloves garlic; 1 large sprig rosemary; 2 to 3 sprigs parsley; 1 bay leaf; 4 ounces (115 g) salt pork or pancetta, cut into 1/4-inch dice (optional); 2 tablespoons (30 ml) 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 celery stalks, finely diced (about 3 ounces; 85 g); 1 tablespoon (15 ml) minced fresh rosemary leaves; 2 medium cloves garlic, minced (about 2 teaspoons; 12 g); 1 pound (450 g) ripe Roma tomatoes, peeled, seeded, and chopped; 1 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

If you’re searching for a cozy, wholesome bowl of comfort, you’re going to love this Hearty Minestrone Soup with Fresh Vegetables Recipe. It’s one of those recipes that feels like a warm hug on a chilly day but packed with vibrant flavors and fresh veggies that keep it light and nourishing. I’ve made this countless times, and every time my family asks for seconds — sometimes thirds! Whether you’re new to minestrone or a longtime fan, this recipe will walk you through making a truly satisfying soup that feels homemade, hearty, and fresh all at once.

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Why You’ll Love This Recipe

Loaded with Fresh Vegetables: You’ll get a colorful mix that keeps every spoonful exciting and flavorful.
Hearty yet Light: This soup strikes the perfect balance – filling without feeling heavy or overdone.
Flexible Ingredients: You can easily swap veggies or pasta shapes depending on what you have on hand.
Made from Scratch with Simple Steps: I’ll guide you through soaking beans and building flavors, so no shortcuts are lost!

A white shallow bowl filled with a colorful vegetable soup, showing clear broth with small pasta tubes scattered throughout. The soup has layers of bright orange carrot chunks, light green and yellow zucchini slices, small white beans, and dark green spinach leaves floating on top. A silver spoon rests in the bowl's right side, partially submerged in the soup. To the left, a piece of bread with a rough texture sits on a white marbled surface. The overall look is fresh and warm. photo taken with an iphone --ar 2:3 --v 7 - Hearty Minestrone Soup with Fresh Vegetables, healthy vegetable soup, homemade minestrone recipe, easy veggie soup, cozy vegetable soup

Ingredients You’ll Need

This Hearty Minestrone Soup with Fresh Vegetables Recipe shines because each ingredient plays a crucial role in building that rich, layered flavor and satisfying texture. Fresh, in-season veggies and good-quality beans will take your soup from good to unforgettable.

Flat lay of a small pile of dried cannellini beans, one medium onion halved, a whole medium carrot, two celery stalks with leaves, two medium cloves of garlic, one large fresh rosemary sprig, two fresh parsley sprigs, one single bay leaf, a small pile of diced salt pork cubes, a few tablespoons of extra-virgin olive oil in a small white bowl, one whole medium onion finely chopped, one peeled and diced medium carrot, two celery stalks finely diced, a small white bowl with fresh minced rosemary leaves, two minced garlic cloves, a pile of ripe Roma tomatoes peeled and chopped, one piece of Parmesan rind, a small white bowl of dried ditalini pasta, bite-sized pieces of a medium zucchini, bite-sized pieces of a medium summer squash, green beans cut into pieces, roughly chopped fresh spinach leaves, a small bunch of fresh basil, a small bunch of fresh parsley, a small bunch of fresh rosemary, and a small white bowl of freshly ground black pepper placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Hearty Minestrone Soup with Fresh Vegetables, healthy vegetable soup, homemade minestrone recipe, easy veggie soup, cozy vegetable soup

Dried Cannellini, Borlotti, or Kidney Beans: Soaking the beans overnight softens them perfectly and infuses the broth with great flavor — a small time investment worth it!
Onion, Carrot, Celery: The classic soffritto trio behind every amazing soup, bringing natural sweetness and depth.
Garlic: Adds aromatic warmth with just the right kick.
Rosemary and Parsley Sprigs: Use fresh herbs to infuse the stock and brighten the soup at the end.
Bay Leaf: A secret little ingredient that adds subtle earthiness.
Salt Pork or Pancetta (Optional): For meaty depth, but you can skip it if you prefer vegetarian.
Extra-Virgin Olive Oil: Adds richness and helps bring all the sautéed flavors together.
Ripe Roma Tomatoes: I love peeling them if I can — it lends a fresh tomato-y brightness here.
Parmesan Rind (Optional): Toss this in while simmering to add irresistible umami.
Small Dried Pasta (e.g., ditali, macaroni, orecchiette): Choose a shape that catches the broth without overwhelming the soup.
Zucchini, Summer Squash, Green Beans, Spinach: The fresh veggies that add color, texture, and nutrition.
Fresh Herbs for Garnish: Basil and parsley brighten the final dish beautifully.
Salt and Freshly Ground Black Pepper: Essential for seasoning at every stage.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love customizing this Hearty Minestrone Soup with Fresh Vegetables Recipe depending on the season and what’s in my fridge. It’s super forgiving and a perfect canvas for making it your own.

Vegetarian Version: Skip the pancetta entirely—just add a bit more olive oil and some smoked paprika for savory flavor without meat.
Using Canned Beans: When I’m short on time, I use canned cannellini beans—rinse them well and adjust the simmer time accordingly.
Seasonal Veggie Swaps: In fall, I add diced butternut squash or kale instead of zucchini and summer squash, which keeps the soup vibrant year-round.
Pasta-Free: For a lighter, paleo-friendly option, just omit the pasta and add extra beans and veggies.

How to Make Hearty Minestrone Soup with Fresh Vegetables Recipe

Step 1: Soak and Cook the Beans

The key to that rich bean flavor is starting with dried beans soaked overnight in plenty of cold water and a tablespoon of kosher salt. It softens them up, helps them cook evenly, and makes the soup taste homemade and genuine. The next day, simmer them gently with aromatic veggies and herbs like onion halves, carrot, celery, garlic, rosemary, parsley, and a bay leaf—this step infuses the beans with subtle flavors. When the beans are tender after about 45 minutes, set them aside but keep that flavorful cooking liquid—it’s the base of your soup broth!

Step 2: Build the Soup Base

This is my favorite part because the smell while sautéing the onion, carrots, celery, and rosemary in olive oil (and pancetta if you’re using it) will fill your kitchen with pure comfort. Cook these gently until soft but not browned to keep the flavor sweet and mellow. Then add garlic for just 30 seconds—watch closely here so it doesn’t burn. Toss in your fresh chopped Roma tomatoes and cook until their moisture evaporates and the mixture starts to fry lightly, which intensifies the tomato flavor and adds a nice texture.

Step 3: Simmer the Soup

Pour in your reserved bean-cooking liquid along with the tender beans and a Parmesan rind if you have one handy—this step gives your soup that deep, umami-rich broth. Simmer for at least 10 minutes so all the flavors meld together beautifully. This is where patience pays off; the longer you let it simmer gently, the more complex and cozy it tastes.

Step 4: Add Pasta and Fresh Vegetables

Once your broth is flavorful, add in the small pasta shapes, zucchini, summer squash, and green beans. These cook quickly—about 10 minutes is perfect until everything is tender but still vibrant. Then stir in fresh spinach and cook until wilted, just a few minutes more. If you’re simmering for longer, save the pasta for last, or cook it separately to maintain texture.

Pro Tips for Making Hearty Minestrone Soup with Fresh Vegetables Recipe

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Soaking Beans Overnight: This simple prep step makes all the difference — it reduces cooking time and improves digestibility.
Don’t Skip the Parmesan Rind: Adding it to the simmering soup layers in an unbeatable savory depth—don’t toss it out!
Control the Pasta Texture: Add pasta towards the end or separately if you want to avoid mushy noodles.
Use Fresh Herbs at the End: Fresh basil or parsley stirred in at the last minute gives the soup a bright, fresh lift.

How to Serve Hearty Minestrone Soup with Fresh Vegetables Recipe

Hearty Minestrone Soup with Fresh Vegetables Recipe - Serving

Garnishes

I always top bowls of this minestrone with a shower of freshly chopped basil and parsley. Sometimes I grate a little extra Parmesan right on top—that melty cheese note sends it over the edge. A drizzle of good olive oil finishes it off beautifully and feels so indulgent.

Side Dishes

A warm crusty baguette or garlic bread is my go-to accompaniment. My family loves dipping it into the broth—trust me, it’s one of the best parts! If you want to keep it lighter, a simple green salad dressed with lemon vinaigrette pairs perfectly.

Creative Ways to Present

I once served this soup in hollowed-out mini pumpkins for a fun autumn dinner party—it was such a hit! For a more casual get-together, ladling the soup into mismatched bowls with bright napkins and wooden spoons brings a homey feel that guests love.

Make Ahead and Storage

Storing Leftovers

I pop leftovers into an airtight container and refrigerate for up to 3 days. The flavors actually deepen after resting overnight, making it taste even better the next day. Just be mindful the pasta will soak up some broth, so sometimes I stir in a little stock when reheating.

Freezing

This soup freezes well if you leave out the pasta before freezing. I usually freeze in portions, then cook fresh pasta when reheating to keep it from becoming mushy. It’s such a time-saver on busy nights!

Reheating

Reheat gently on the stove over low-medium heat with a splash of water or broth if needed to loosen the soup. Stir occasionally to prevent sticking. If you froze it, add freshly cooked pasta right before serving for the best texture.

FAQs

Can I use canned beans instead of dried ones?

Absolutely! If you’re pressed for time, canned beans work fine. Just rinse them well and add to the soup with 2 quarts of good-quality vegetable or chicken stock. You’ll want to simmer the soup for a bit longer to marry the flavors, around 30 minutes before adding your fresh vegetables.
What pasta works best in minestrone?

Small pasta shapes that can hold onto broth like ditali, macaroni, or orecchiette are ideal. These small shapes complement the vegetables and beans without overpowering the texture or flavor of the soup.
Can I make this soup vegetarian?

Yes! Simply leave out the pancetta or salt pork, and add a bit more olive oil and perhaps a smoky spice like smoked paprika for depth. The Parmesan rind adds umami as well, so it still tastes rich and comforting.
How long does this soup keep in the fridge?

Stored in an airtight container, this soup stays fresh in the refrigerator for up to 3 days. For best texture, add fresh pasta when reheating if you didn’t already add it before storing.

Final Thoughts

I absolutely love how this Hearty Minestrone Soup with Fresh Vegetables Recipe turns out every time. It’s the kind of meal that feels like home, full of simple ingredients coming together with soul and comfort. When I first tried soaking the beans and building the broth from scratch, I thought it might take forever—but now I see it’s totally worth the effort. I hope you’ll enjoy making this soup as much as I do, and that it becomes a regular on your table to warm you many evenings to come.