Is there any meal more comforting, more nourishing, or more deeply satisfying than a big, steaming bowl of a truly Thick & Hearty Minestrone Soup? This incredible, from-scratch recipe is a complete, one-pot meal, packed with a rainbow of wholesome vegetables, three kinds of beans, and your choice of tender rice or pasta, all simmering in a rich, savory, and beautifully herb-infused tomato broth.
This isn’t just another vegetable soup recipe; it’s a guide to creating the ultimate, soul-warming bowl of Italian comfort. We’ll show you the simple secrets to building a deep, rich flavor base and how to create a soup that is so thick and hearty, it’s a meal in itself. This is the perfect, easy, and crowd-pleasing soup that will become a new family favorite for chilly days.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate One-Pot Meal
What makes this Minestrone Soup so spectacularly delicious is its incredible depth of flavor and its wonderfully thick and hearty texture. This recipe is a true celebration of wholesome ingredients, featuring a classic Italian soffritto of sautéed carrots, celery, and onion, which builds a fantastic flavor foundation. The soup is absolutely loaded with a variety of beans and vegetables, and the brilliant technique of cooking the rice or pasta directly in the broth not only makes this a convenient one-pot meal but also uses the starches to naturally thicken the soup to a perfect, luscious consistency.
| Metric | Time / Level |
| Total Time | 1 hour 15 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 8-10 |
The Essential Ingredients for This Hearty Soup
This recipe uses a handful of fresh, wholesome ingredients and pantry staples to create its signature cozy and comforting flavor.
- The Aromatic Base (Soffritto): This is the secret to a truly authentic and flavorful Italian soup. A classic, aromatic trio of diced yellow onion, carrots, and celery, along with some zucchini and fresh garlic, is gently sautéed in olive oil to build a deep, sweet, and savory flavor foundation.
- The Hearty Elements: This is what makes our soup a satisfying, complete meal.
- A Trio of Beans: A wonderful, protein-packed combination of kidney beans, butter beans (or cannellini beans), and green beans adds a variety of creamy and tender textures.
- Rice or Orzo: You can use either uncooked white rice or a small pasta shape like orzo. Cooking the starch directly in the soup is a fantastic one-pot trick that also helps to naturally thicken the broth.
- The Rich Broth:
- The Tomato Base: A rich, flavorful base made from canned diced tomatoes and a can of concentrated tomato paste creates a perfect, savory, and slightly sweet consistency.
- The Liquid & Flavor Boosters: A combination of vegetable or chicken broth and water forms the liquid base. A splash of red wine vinegar is a brilliant secret ingredient that adds a bright, tangy note that makes all the other flavors pop. A classic bay leaf and an Italian seasoning blend provide the signature, fragrant aroma.
- The Greens (Fresh Spinach): A few large handfuls of fresh spinach are stirred in at the very end. This adds a beautiful pop of vibrant green color and a boost of extra nutrients.
Step-by-Step to the Best Minestrone Soup
This delicious, one-pot soup is incredibly simple to prepare. We’ve also included instructions for making this in a slow cooker or in an Instant Pot!
Method 1: The Classic Stovetop Simmer
Step 1: Heat the 2 tablespoons of olive oil over medium heat in a large stockpot or Dutch oven.
Step 2: Add the chopped yellow onion, the diced carrots, the diced celery, and the diced zucchini. Cook, stirring occasionally, for 6 to 7 minutes as the vegetables begin to soften.
Step 3: Add the minced garlic, the 1 tablespoon of Italian seasoning, the 1 teaspoon of salt, the 1/2 teaspoon of fresh ground pepper, and the 1/2 teaspoon of dried thyme. Stir and cook for 1 more minute, until the spices are very fragrant.
Pro Tip: This step of “blooming” the spices in the hot oil is crucial! It awakens their essential oils and creates a much deeper and more complex flavor in your final soup.
Step 4: Add the 6-7 cups of broth, the 2 cups of water, the 2-3 teaspoons of red wine vinegar, the bay leaf, all three kinds of beans (kidney, butter, and green), the can of diced tomatoes, and the can of tomato paste.
Step 5: Stir everything together until it is well combined. Bring the soup to a boil, then add the 1 and 1/3 cups of uncooked rice or orzo pasta.
Step 6: Cover the pot, reduce the heat to low, and let the soup simmer for 35 minutes.
Step 7: Stir in the 3 cups of chopped fresh spinach and let the soup simmer for 5 more minutes, until the spinach has wilted. Before serving, be sure to find and remove the bay leaf.
Method 2: The Slow Cooker (For a Set-It-and-Forget-It Meal)
Step 1: In a large skillet, complete steps 1-3 from the stovetop method above (sautéing the vegetables and blooming the spices).
Step 2: Transfer the cooked vegetable and spice mixture to a 6-quart or larger slow cooker. Add all the other ingredients EXCEPT for the rice/pasta and the spinach.
Step 3: Stir everything together, cover the slow cooker, and cook on the Low setting for 6-7 hours or on the High setting for 3-4 hours.
Step 4: During the last 30 minutes of cooking, stir in the uncooked rice/pasta and the fresh spinach.
Method 3: The Instant Pot (For a Faster Fix)
Step 1: Using the “Sauté” function on your Instant Pot, complete steps 1-3 from the stovetop method directly in the pot.
Step 2: Turn off the “Sauté” function. Add all the other ingredients, including the uncooked rice/pasta, EXCEPT for the spinach.
Step 3: Secure the lid and set the Instant Pot to pressure cook on high for 5 minutes. Allow the pressure to release naturally for 10 minutes before you perform a quick release.
Step 4: Open the lid, stir in the fresh spinach until it has wilted, and serve.
How to Serve Your Minestrone Soup
This hearty soup is a perfect meal on its own, but a few classic garnishes can take it over the top.
- A generous sprinkle of freshly grated Parmesan cheese.
- A drizzle of high-quality extra virgin olive oil.
- A dollop of fresh, green basil pesto.
- A side of warm, crusty bread for dipping.
The Best Hearty Minestrone Soup (Easy One-Pot Recipe!)
A thick and hearty one-pot minestrone soup, packed with a variety of vegetables, beans, and either rice or orzo pasta. The recipe starts by sautéing a flavorful base of onion, carrots, celery, and zucchini with Italian herbs. A medley of beans (kidney, butter, and green), along with diced tomatoes and tomato paste, are then simmered in a seasoned broth until all the vegetables are tender and the rice or pasta is cooked. Fresh spinach is stirred in at the very end to wilt, adding extra nutrients and color.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8-10 servings
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced zucchini
- 4 garlic cloves, minced
- 1 Tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon dried thyme
- 6–7 cups vegetable or chicken broth
- 2 cups water
- 2–3 teaspoons red wine vinegar
- 1 bay leaf
- 1 (15.5-ounce) can kidney beans, drained and rinsed
- 1 (15.5-ounce) can butter beans, drained and rinsed
- 1 (15.5-ounce) can green beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (6-ounce) can tomato paste
- 1 and 1/3 cups uncooked rice or orzo pasta
- 3 cups fresh spinach, chopped
- Optional for serving: grated parmesan cheese and fresh thyme
Instructions
- Heat the olive oil in a large stockpot or Dutch oven over medium heat.
- Add the onion, carrots, celery, zucchini, garlic, Italian seasoning, salt, pepper, and thyme. Cook for 6–7 minutes, stirring occasionally, as the vegetables soften.
- Add the broth, water, red wine vinegar, bay leaf, all the beans (kidney, butter, green), the undrained diced tomatoes, and the tomato paste.
- Bring the soup to a boil, then add the uncooked rice or pasta.
- Cover the pot, reduce the heat, and simmer for 35 minutes.
- Stir in the chopped spinach and simmer for 5 more minutes until it has wilted.
- Remove and discard the bay leaf before serving.
- Serve the soup warm, topped with fresh parmesan cheese if desired.
Notes
- This is a very thick, hearty soup that is a complete meal in one pot.
- The rice or pasta cooks directly in the soup, which helps to thicken the broth and absorb all the flavors.
- The soup will thicken even more as it cools and is stored. The recipe notes that you may want to add more broth when reheating leftovers.
- Leftovers can be stored in an airtight container in the refrigerator for up to a week.
Storage and Make-Ahead Tips
Minestrone soup is the perfect make-ahead meal, as the flavors actually become even deeper and more delicious on the second day!
- Make-Ahead: You can prepare the entire soup a day or two in advance and store it in the refrigerator.
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 1 week.
- Freezing: This soup freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
- Reheating: As the recipe notes, the soup will thicken considerably in the refrigerator as the pasta or rice absorbs the broth. When you are reheating it, simply add an extra splash of broth or water until it has reached your desired consistency.
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Creative Recipe Variations
- Add a Hearty Meat Element: For a non-vegetarian version, you can brown 1 pound of ground Italian sausage or lean ground beef with the onions at the very beginning of the recipe.
- Use Different Greens or Herbs: If you’re not a fan of spinach, you could use about 2 cups of chopped, hearty kale instead (just be sure to add it with the broth to give it more time to tenderize). You can also stir a large spoonful of fresh basil pesto into the finished soup for a bright, herby finish.
- Add Different Seasonal Vegetables: This soup is a fantastic way to use up whatever vegetables you have on hand! Try adding diced potatoes, butternut squash, or leeks along with the carrots and celery for a different seasonal twist.
Enjoy The Ultimate One-Pot Meal!
You’ve just created a truly special soup that is a perfect harmony of hearty, wholesome, and delicious flavors. This Thick & Hearty Minestrone Soup is a testament to the power of a simple, slow-cooked meal to bring comfort and joy. It’s a rewarding and deeply satisfying dish that is sure to become a new family favorite.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, hearty soup!
Frequently Asked Questions (FAQs)
Q1: What is the difference between Minestrone and a regular vegetable soup?
While both are delicious, a classic Minestrone is an Italian-style soup that is typically much thicker and heartier than a standard vegetable soup. It almost always contains beans and a starchy element like pasta or rice that is cooked directly in the soup, which makes it a complete and satisfying meal in a bowl.
Q2: How do I keep my pasta or rice from getting too mushy in the leftovers?
Because the pasta or rice is cooked directly in the soup, it will naturally continue to soften and absorb liquid as it sits in the refrigerator. The soup will still be absolutely delicious, just very thick! If you strongly prefer your pasta to be al dente, you can cook it separately and simply add it to each individual bowl as you serve the soup.
Q3: Can I make this soup ahead of time?
Yes, absolutely! Minestrone is one of the best make-ahead meals. The flavors will actually have even more time to meld and will be even more delicious on the second or third day. Simply let it cool completely, store it in the refrigerator, and then gently reheat it on the stovetop.
Q4: Can I use different beans in this recipe?
Of course! This recipe is incredibly versatile. If you don’t have pinto or kidney beans, you can substitute them with an equal amount of your favorite beans, like cannellini beans, great northern beans, or even chickpeas.
Q5: Is this soup vegan?
As written, this soup is vegan as long as you use vegetable broth instead of chicken broth, and be sure to choose a rice or pasta that does not contain eggs.