If you are craving a soul-warming and nourishing bowl that bursts with fresh flavors, then this Hearty Vegetable Minestrone Soup with Pasta and Basil Recipe is exactly what you need. Picture tender pasta swimming in a robust tomato broth, surrounded by a vibrant mix of vegetables and finished with aromatic basil. This traditional soup is not only satisfying but also incredibly versatile, making it a beloved classic to enjoy any day of the week.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward creating a stunning bowl that uniquely balances taste, texture, and color. Each element plays a vital role, from the sweetness of carrots to the freshness of basil, combining into an unforgettable flavor symphony.
- Extra-virgin olive oil: A rich base that adds depth and helps soften the vegetables.
- Yellow onion: Provides a delicate sweetness and aromatic foundation.
- Celery ribs: Brings a subtle, earthy crunch and flavor.
- Large carrots: Add natural sweetness and brighten the soup with their orange hue.
- Garlic cloves: Infuse the broth with a warm, irresistible fragrance.
- Fennel seeds: A small pinch introduces a gentle anise aroma that pairs beautifully with tomatoes.
- Vegetable or chicken stock: The liquid heart of the soup that enhances all other flavors.
- Water: Helps achieve the perfect soup consistency without diluting taste.
- Tomato sauce and diced tomatoes: Provide a rich, full-bodied tomato base bursting with vibrant acidity.
- Green beans: Pep up the soup with a fresh snap and vibrant green color.
- Italian seasoning: A blend of herbs that ties the entire soup together harmoniously.
- Kosher salt and freshly cracked black pepper: Essential seasonings that balance and enhance the flavors.
- Cannellini beans: Add creaminess and an extra dose of plant-based protein.
- Ditalini or short-cut pasta: Perfect little morsels that soak up the broth and add satisfying texture.
- Fresh basil leaves: Bring an herbaceous brightness at the end of cooking and as a fresh garnish.
- Baby spinach: Adds a tender, leafy green element that wilts perfectly into the soup.
- Grated Parmesan cheese: A finishing touch that lends savory richness and umami.
How to Make Hearty Vegetable Minestrone Soup with Pasta and Basil Recipe
Step 1: Sauté the Aromatics
Begin by heating the extra-virgin olive oil in a large pot over medium heat. Once shimmering, add diced onion, celery, and carrots. Stir occasionally for about 7 minutes until soft and fragrant. Then, toss in the minced garlic and fennel seeds, cooking for an additional minute to allow those aromas to bloom.
Step 2: Build the Broth
Pour in the vegetable or chicken stock along with water, tomato sauce, and diced tomatoes including their juices. Add green beans, Italian seasoning, kosher salt, and freshly cracked black pepper. Bring the mixture to a boil over high heat, then reduce to a simmer. Let it cook for 10 minutes until the green beans begin to soften and the soup’s flavors marry beautifully.
Step 3: Add Beans and Pasta
Stir in the rinsed cannellini beans and your choice of ditalini or small pasta. Continue cooking, stirring often, for about 8 minutes or until the pasta is almost tender. This step thickens the soup and adds that comforting chewiness that makes minestrone so famous.
Step 4: Finish with Greens and Basil
Finally, fold in the minced fresh basil and baby spinach. Cook for another 4 minutes, stirring gently until the spinach wilts and the pasta reaches perfect tenderness. This finishing touch gives the soup a fresh herbal lift and beautiful, vibrant colors.
How to Serve Hearty Vegetable Minestrone Soup with Pasta and Basil Recipe
Garnishes
Serving this soup with a generous sprinkle of freshly grated Parmesan cheese and a few whole fresh basil leaves immediately elevates the rustic flavors and adds a luscious, cheesy finish that melts delightfully into the hot broth.
Side Dishes
Pair your hearty bowl with crusty bread or warm garlic knots to soak up every last drop. A simple green salad can add a crisp contrast, making your meal feel complete without overwhelming the delicate soup flavors.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini loaves of bread for an edible bowl experience. Alternatively, garnish with a drizzle of high-quality olive oil or a sprinkle of chili flakes for a touch of heat that complements the savory base wonderfully.
Make Ahead and Storage
Storing Leftovers
This Hearty Vegetable Minestrone Soup with Pasta and Basil Recipe keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavors often deepen overnight, making leftovers even more delicious.
Freezing
Freeze the soup in meal-sized portions before adding pasta and spinach to avoid texture changes. When ready to eat, thaw overnight in the fridge and add fresh spinach and pasta at the time of reheating for the best quality.
Reheating
Gently warm leftovers over medium-low heat on the stove. Stir occasionally to prevent sticking and add a splash of water or stock if the soup has thickened too much. Add fresh basil and Parmesan just before serving to revive the soup’s vibrant flavors.
FAQs
Can I use a different pasta shape for this minestrone?
Absolutely! Small pasta shapes like elbow macaroni, small shells, or even broken spaghetti work well. Just make sure they cook quickly and fit comfortably on a spoon with the soup.
Is it possible to make this soup vegan?
Yes! Simply use vegetable stock and omit the Parmesan cheese or substitute with a vegan cheese alternative for that cheesy finish.
How can I make this soup more filling?
Adding hearty beans like cannellini or kidney beans, and including cooked grains such as barley or farro, can give extra substance and keep you full longer.
Can I prepare this soup in a slow cooker?
Definitely. Sauté the vegetables first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add pasta and spinach toward the end to prevent overcooking.
What if I prefer a spicier minestrone?
Feel free to sprinkle in red pepper flakes during cooking, or finish with a dash of hot sauce to give your soup a playful kick without overpowering the other flavors.
Final Thoughts
I can’t recommend this Hearty Vegetable Minestrone Soup with Pasta and Basil Recipe enough to anyone who loves a cozy, hearty meal that still feels fresh and vibrant. It’s a beautiful way to celebrate vegetables, herbs, and warming broth all in one bowl. So why not give it a try soon and let this classic soup become one of your new favorite comfort dishes?
PrintHearty Vegetable Minestrone Soup with Pasta and Basil Recipe
This classic Minestrone Soup is a hearty and comforting Italian vegetable soup, filled with fresh vegetables, beans, and pasta in a savory tomato broth. Perfect for warming up on chilly days, it’s cooked on the stovetop and served with a sprinkle of Parmesan cheese and fresh basil for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, diced
- 2 celery ribs, diced
- 2 large carrots, peeled and diced
- 5 garlic cloves, minced
- 5 ounces green beans, trimmed and cut into 2-inch pieces (about 1 cup)
- 4 cups baby spinach
- 10 fresh basil leaves, minced, plus more for serving
Seasonings and Spices
- 1 teaspoon fennel seeds
- 1 tablespoon Italian seasoning
- 1½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
Liquids and Tomato Base
- 1 quart vegetable or chicken stock
- 1 cup water
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes
Beans and Pasta
- 1 (15.5-ounce) can cannellini beans, drained and rinsed
- 1 cup ditalini or other short-cut pasta
Toppings
- Grated Parmesan cheese, for serving
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots once the oil is hot. Cook while stirring occasionally until the vegetables are softened and translucent, about 7 minutes. Then add the minced garlic and fennel seeds and cook for an additional minute until fragrant.
- Add Liquids and Seasonings: Pour in the vegetable or chicken stock and water, then add the tomato sauce, diced tomatoes with their juices, and green beans. Stir in the Italian seasoning, kosher salt, and freshly cracked black pepper. Increase the heat to high to bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce the heat to low and let the soup gently simmer until the green beans begin to soften, about 10 minutes.
- Add Beans and Pasta: Stir in the drained cannellini beans and the ditalini pasta. Continue cooking, stirring frequently, until the pasta is nearly tender, about 8 minutes.
- Finish with Greens and Herbs: Add the minced basil leaves and baby spinach to the pot. Stir and cook until the spinach wilts and the pasta is fully tender, approximately 4 minutes.
- Serve: Ladle the minestrone soup into bowls and top with grated Parmesan cheese and additional fresh basil leaves before serving.
Notes
- To make the soup vegetarian or vegan, use vegetable stock and omit the Parmesan cheese or substitute with a vegan cheese alternative.
- For a gluten-free version, substitute the pasta with gluten-free pasta or omit it entirely.
- Feel free to add other seasonal vegetables, such as zucchini or potatoes, for variation.
- Using fresh herbs enhances the flavor, but dried herbs can be used if fresh are unavailable.
- This soup stores well in the refrigerator for up to 3 days and freezes well for up to 2 months.
