When the weather calls for something soul-soothing, nothing quite hits the spot like a steaming bowl of Thick & Hearty Minestrone Soup. Packed with colorful veggies, creamy beans, and either rice or pasta, this comforting classic delivers big Italian flavor, an ultra-satisfying texture, and warmth that fills you up from the inside out.
Why You’ll Love This Recipe
- Unapologetically Hearty: Every spoonful is thick with tender vegetables, pasta or rice, and beans—this isn’t a brothy afterthought, it’s a meal in a bowl!
- Cozy Italian Comfort: Bursting with Italian herbs and tomatoes, this soup is pure comfort food that tastes like grandma simmered it all day.
- Effortlessly Flexible: It’s so easy to swap ingredients based on what you have—it works for every taste, budget, and last-minute craving.
- Meal Prep Magic: Makes a big batch that tastes even better the next day, plus it freezes like a dream for instant homemade lunches and dinners.
Ingredients You’ll Need
This lineup of simple ingredients is what transforms everyday veggies and pantry staples into a thick, crave-worthy bowl of goodness. Each ingredient does a little magic—adding body, color, and layers of savory flavor to our Thick & Hearty Minestrone Soup!
- Extra virgin olive oil: Sets the base and brings a delicate richness to sautéed veggies.
- Yellow onion, carrots, and celery: The classic trifecta of aromatics (aka soffritto) gives the soup its sweet, earthy backbone.
- Zucchini: Offers up a mild, tender bite and lovely color—swap with mushrooms or summer squash if needed.
- Garlic: Four cloves infuse the whole pot with irresistible garlicky depth.
- Italian seasoning, salt, black pepper, dried thyme: This herbal blend brings the bright, savory flavors that define minestrone.
- Vegetable or chicken broth + water: Broth gives a full-bodied foundation; water lightens things up but keeps the soup thick and not too salty.
- Red wine vinegar: Just a splash for a whisper of acidity to balance out the richness.
- Bay leaf: Infuses every ladle with subtle, long-simmered flavor.
- Kidney beans, butter beans, and green beans (all canned): These creamy beans bring hearty protein and lovely texture. Use frozen or fresh green beans if you prefer!
- Diced tomatoes (undrained) + tomato paste: The combo ensures a lush, tomato-forward broth—fruity, bright, and unmistakably Italian.
- Rice or orzo pasta: Your choice for making the soup thick and fully satisfying—pasta makes it classic, while rice feels extra cozy.
- Fresh spinach: Tossed in at the end, it wilts into emerald ribbons and boosts nutrition.
- Optional: Grated parmesan cheese and fresh thyme: For a savory, cheesy finish no one can resist.
Variations
One of the best things about Thick & Hearty Minestrone Soup is how endlessly customizable it is. Feel free to use what you have, what you love, or whatever needs a home in your crisper drawer—this recipe is a blank canvas for your favorite swaps!
- Add Meat: Stir in cooked Italian sausage, ground turkey, or shredded rotisserie chicken for a boost of protein and a new twist on classic minestrone.
- Switch up the Beans: Any combination of kidney, butter, chickpeas, cannellini, or great northern beans will work beautifully—use your favorites or what’s on hand!
- Try Different Greens: Kale or Swiss chard wilt perfectly at the end in place of spinach, adding extra color and a hearty texture.
- Make it Gluten-Free: Use cooked brown or white rice, or gluten-free pasta to suit your dietary preferences without sacrificing that satisfying thickness.
- Pump Up the Veggies: Diced potatoes, mushrooms, bell peppers, or corn can add even more flavor, color, and heartiness.
How to Make Thick & Hearty Minestrone Soup
Step 1: Sauté the Vegetables
Start by heating up your olive oil over medium heat in a big, sturdy pot. Throw in the chopped onion, carrots, celery, zucchini, and garlic along with all those aromatic Italian herbs, salt, pepper, and thyme. Let the mixture sizzle and soften, stirring from time to time—about 6–7 minutes is perfect for drawing out their sweetness and building a beautiful flavor base.
Step 2: Build the Broth and Add Beans
Pour in your broth and water, add a splash or two of red wine vinegar, and drop in the bay leaf. It’s time for the hearty canned beans—kidney, butter, and green beans—plus the can of diced tomatoes (juice and all) and a generous scoop of tomato paste. Stir everything together, let it come up to a boil, then take a deep breath—the kitchen is already smelling amazing!
Step 3: Simmer With Rice or Pasta
Once the soup is bubbling, stir in your uncooked rice or pasta of choice. Cover the pot, then let it gently simmer for 35 minutes, stirring halfway through. This is where the soup thickens into its signature, rib-sticking goodness and the flavors have time to get cozy together.
Step 4: Stir in Spinach & Finish
Five minutes before serving, stir in the chopped fresh spinach and let it wilt down to glossy green swirls. Remove the bay leaf, give everything one last taste for seasoning, and get ready to serve up bowls of thick, hearty goodness.
Pro Tips for Making Thick & Hearty Minestrone Soup
- Broth Consistency Control: Use the lower end (6 cups) of broth for an ultra-thick, almost stew-like soup, or loosen it up a bit with more if you prefer a spoonable-but-still-thick bowlful.
- The “Flavor Boost” Vinegar Trick: Don’t skip the splash of red wine vinegar—it makes all the savory flavors pop! You can even add a touch more at the end if your soup needs extra zing.
- Pasta or Rice Swaps: Orzo and other small pasta shapes are classic, but rice makes this minestrone extra stick-to-your-ribs; either way, add uncooked so it soaks up all the delicious broth and thickens as it cooks.
- Leftovers = Even Better: Expect the soup to thicken overnight as the rice or pasta absorbs more broth—simply stir in extra stock or water when reheating to return it to the perfect texture.
How to Serve Thick & Hearty Minestrone Soup
Garnishes
Take your Thick & Hearty Minestrone Soup to the next level by showering each bowl with a generous cloud of freshly grated parmesan cheese and a sprinkle of fresh thyme or parsley for a pop of color. For a dairy-free alternative, a swirl of good olive oil or a handful of toasted pine nuts is also wonderful!
Side Dishes
Nothing pairs better with a steaming bowl than crusty bread—think buttery garlic bread, toasted ciabatta, or even homemade bread bowls for the ultimate comfort meal experience. A simply dressed green salad with balsamic is the perfect palate cleanser alongside the soup’s robust flavors.
Creative Ways to Present
For a fun, crowd-pleasing touch, ladle the soup into hollowed-out bread bowls or wide mugs for cozy gatherings. You can also serve “soup boards” with toppings like grated cheese, chili flakes, lemon wedges, and various herbs, so everyone can build their dream bowl of Thick & Hearty Minestrone Soup.
Make Ahead and Storage
Storing Leftovers
Leftover minestrone keeps like a champ! Store it in an airtight container in the fridge for up to a week. The soup will continue to thicken as the rice or pasta plumps up, but don’t worry—just add more broth or water before reheating to reach your perfect consistency.
Freezing
This soup is a freezer superstar. Cool completely, then portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and prepare for delicious, ready-to-go lunches or dinners whenever you need cozy comfort fast.
Reheating
To reheat, simply pour your soup into a saucepan and gently warm over medium heat, stirring occasionally. Add extra broth or water as needed, especially if it’s become thicker overnight—the texture should be hearty, but not paste-like. The flavor only gets better each time!
FAQs
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Can I make Thick & Hearty Minestrone Soup gluten-free?
Absolutely! Swap the pasta for cooked rice or your favorite gluten-free pasta. The soup will remain wonderfully thick and filling—just check that your broth is gluten-free if needed.
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Will this soup work in a slow cooker?
Yes, it’s slow-cooker friendly. Sauté the veggies as directed, add everything (except rice/pasta and spinach) to your slow cooker, and cook on low for about 2 hours. Add the rice/pasta and spinach for the final hour of cooking.
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Can I use frozen vegetables or beans?
Frozen beans and veggies work really well in this recipe! Just stir them in where you’d normally add the canned or fresh versions—no need to thaw the green beans, they’ll cook perfectly in the simmering soup.
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How do I prevent the pasta or rice from getting mushy?
If you plan to store or freeze the soup in portions, you can cook the pasta or rice separately and add it only when reheating. This keeps it perfectly al dente, no matter when you enjoy your Thick & Hearty Minestrone Soup.
Final Thoughts
There’s just something special about gathering around the table with a big pot of Thick & Hearty Minestrone Soup—each bowl is colorful, nourishing, and packed with love. I hope this recipe brings as much comfort and joy to your home as it does to mine. Grab your spoon and dig in—you’re going to love every bite!
Print
Thick & Hearty Minestrone Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour, 15 minutes
- Yield: serves 10 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Thick & Hearty Minestrone Soup is a comforting and satisfying dish packed with vegetables, beans, and flavorful herbs. Perfect for a cozy meal any time of the year.
Ingredients
Vegetables:
- 2 Tablespoons extra virgin olive oil
- 1 cup (130g) diced yellow onion (1/2 of a large onion)
- 1 cup (120g) sliced or diced carrots (1-2 large carrots or a handful of baby carrots)
- 1 cup (120g) sliced or diced celery
- 1 cup (130g) sliced or diced zucchini
Seasonings:
- 4 garlic cloves, minced
- 1 Tablespoon Italian seasoning*
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon dried thyme
Liquids:
- 6–7 cups (about 1.5L) vegetable or chicken broth*
- 2 cups (480ml) water
- 2–3 teaspoons red wine vinegar*
Beans and Tomatoes:
- 1 bay leaf
- 1 (15.5-ounce/439g) can kidney beans, drained and rinsed*
- 1 (15.5-ounce/439g) can butter beans, drained and rinsed*
- 1 (15.5-ounce/439g) can green beans, drained and rinsed*
- 1 (14.5-ounce/411g) can diced tomatoes (do not drain)
- 1 (6-ounce/170g) can tomato paste
Grains and Greens:
- 1 and 1/3 cups uncooked rice (about 290g) or orzo pasta (240g)*
- 3 cups (120g) fresh spinach, chopped
Optional Toppings:
- grated parmesan cheese and fresh thyme, for serving
Instructions
- Prepare Vegetables and Seasonings: Heat the olive oil over medium heat in a large stockpot or dutch oven. Add the onion, carrots, celery, zucchini, garlic, Italian seasoning, salt, pepper, and thyme. Cook, stirring occasionally, for 6–7 minutes as the vegetables soften up and let out some juices.
- Add Liquids and Beans: Add broth, water, red wine vinegar, bay leaf, all the beans, diced tomatoes, and tomato paste. Bring to a boil, then add uncooked rice or pasta. Cover and simmer for 35 minutes. Stir in the chopped spinach and simmer for 5 more minutes. Remove bay leaf.
- Serve: Serve soup warm in homemade bread bowls (or regular bowls, of course!) and top with fresh parmesan cheese, if desired.
Notes
- Make Ahead Instructions—Freezing: Soup freezes wonderfully! Freeze for up to 3 months. Thaw in the refrigerator the day before eating, then reheat on the stove until warm.
- Zucchini: You can leave this out, or use summer squash instead. I’ve also used chopped mushrooms in its place.
- Italian Seasoning: If you don’t have Italian seasoning, you can use any combination of Italian spices that you like. Dried basil, rosemary, oregano, etc.
- Broth: Anywhere between 6–7 cups (about 1.5L) of broth is great. I use 7, and then add a little more when I reheat leftover soup. The rice or pasta soaks up a lot of liquid.
- Vinegar: The vinegar balances out all the flavors. A few splashes of a dry-ish red wine works too!
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 1100mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
