Can You Make a Rich, Veggie-Packed Minestrone Soup in Just Over an Hour?
Craving a warm, comforting bowl of soup that’s bursting with flavor and wholesome ingredients? What if you could simmer a thick, hearty minestrone with colorful veggies, protein-rich beans, and aromatic herbs in just 75 minutes? Thick & Hearty Minestrone Soup is your answer—a 5-star-rated dish from 77 reviews, perfect for cozy dinners, meal prep, or feeding a crowd. Ready to fill your kitchen with savory, fall-inspired aromas? Let’s get cooking!
Overview: Why Thick & Hearty Minestrone Soup Shines
What makes Thick & Hearty Minestrone Soup so special? This vegetarian soup combines a vibrant mix of carrots, zucchini, celery, and beans in a rich, tomato-based broth, thickened with rice or orzo and infused with Italian herbs. Its unique, hearty texture—thanks to tomato paste and starchy grains—sets it apart from thinner minestrones, making every spoonful a satisfying mix of flavors and textures. Perfect for chilly nights, family meals, or freezing for later, this one-pot dish is easy, customizable, and budget-friendly.
Time requirement: 1 hour 15 minutes total, with 15 minutes prep and 60 minutes cooking. The one-pot method keeps cleanup simple.
Difficulty level: Easy! If you can chop veggies and stir a pot, you’re set. A large stockpot or Dutch oven and a knife are the main tools, and kids can help rinse beans or add spinach.
Health perks: Veggies like carrots, zucchini, and spinach provide fiber, vitamins A, C, and K for immunity and heart health. Beans offer plant-based protein and fiber, while rice or orzo adds complex carbs. The low-sodium broth and minimal oil keep it light, and the recipe’s flexibility supports vegan or gluten-free diets.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 10 servings (about 1 heaping cup each). Each ingredient plays a key role, with swaps for flexibility.
- Extra virgin olive oil (2 tablespoons): Sautés veggies for flavor. Sub: Avocado oil or vegetable oil.
- Yellow onion (1 cup diced, 130g, 1/2 large onion): Adds savory depth. Sub: White onion or shallots.
- Carrots (1 cup sliced or diced, 120g, 1-2 large or a handful of baby carrots): Provide sweet crunch. Sub: Parsnips or sweet potato.
- Celery (1 cup sliced or diced, 120g): Adds crisp, earthy flavor. Sub: Fennel or green bell pepper.
- Zucchini (1 cup sliced or diced, 130g): Brings mild, tender texture. Sub: Yellow squash or eggplant.
- Garlic (4 cloves, minced): Enhances savory warmth. Sub: 1 teaspoon garlic powder.
- Italian seasoning (1 tablespoon): Adds herby complexity. Sub: Mix of dried oregano, basil, and thyme.
- Salt (1 teaspoon): Boosts flavors. Sub: Kosher salt or low-sodium alternatives.
- Black pepper (1/2 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
- Dried thyme (1/2 teaspoon): Provides earthy notes. Sub: Dried oregano or rosemary.
- Vegetable or chicken broth (6-7 cups, about 1.5L): Forms the flavorful base. Sub: Low-sodium broth or water with bouillon.
- Water (2 cups, 480ml): Thins the broth slightly. Sub: Extra broth.
- Red wine vinegar (2-3 teaspoons): Adds tangy brightness. Sub: Lemon juice or white wine vinegar.
- Bay leaf (1): Infuses subtle depth. Sub: Omit if unavailable.
- Kidney beans (15.5-ounce can, 439g, drained and rinsed): Add protein and heartiness. Sub: Red beans or pinto beans.
- Butter beans (15.5-ounce can, 439g, drained and rinsed): Provide creamy texture. Sub: Cannellini or navy beans.
- Green beans (15.5-ounce can, 439g, drained and rinsed): Add color and crunch. Sub: Fresh green beans or frozen peas.
- Diced tomatoes (14.5-ounce can, 411g, undrained): Create a tangy, rich broth. Sub: Fire-roasted tomatoes or fresh diced tomatoes.
- Tomato paste (6-ounce can, 170g): Thickens and deepens flavor. Sub: 1/2 cup tomato sauce (reduce water slightly).
- Uncooked rice or orzo pasta (1 1/3 cups, 290g rice or 240g orzo): Adds hearty texture. Sub: Ditalini, farro, or gluten-free pasta.
- Fresh spinach (3 cups, 120g, chopped): Boosts nutrition and color. Sub: Kale, Swiss chard, or omit.
- Optional toppings: Grated parmesan and fresh thyme for flavor. Sub: Nutritional yeast (vegan) or fresh parsley.
These ingredients are pantry-friendly and seasonal, creating a wholesome, hearty soup.
Step-by-Step Instructions: Let’s Cook This Minestrone!
Ready to start? You’ll need a large stockpot or Dutch oven, a knife, and a spoon. These steps are simple, with tips for success.
- Cook the veggies: In a large stockpot or Dutch oven over medium heat, heat 2 tablespoons olive oil. Add 1 cup diced onion, 1 cup carrots, 1 cup celery, 1 cup zucchini, 4 minced garlic cloves, 1 tablespoon Italian seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon thyme. Cook, stirring occasionally, for 6-7 minutes until veggies soften and release juices. Tip: Chop veggies uniformly for even cooking; stir to prevent sticking.
- Build the soup: Add 6-7 cups broth, 2 cups water, 2-3 teaspoons red wine vinegar, 1 bay leaf, one 15.5-ounce can each of kidney beans, butter beans, and green beans (drained and rinsed), one 14.5-ounce can diced tomatoes (undrained), and one 6-ounce can tomato paste. Stir to combine. Bring to a boil over medium-high heat. Tip: Stir well to fully incorporate tomato paste.
- Add rice or pasta: Add 1 1/3 cups uncooked rice or orzo. Cover, reduce to a simmer, and cook for 35 minutes, stirring occasionally. Tip: Check at 30 minutes to avoid overcooking pasta.
- Finish with spinach: Stir in 3 cups chopped spinach and simmer for 5 more minutes until wilted. Remove bay leaf. Tip: Add spinach gradually to avoid clumping.
- Serve: Ladle into bowls or homemade bread bowls, topping with optional parmesan and fresh thyme. Tip: Offer toppings in small bowls for customizable servings.
Assembly: Plate It Like a Pro
This minestrone is colorful and hearty, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Soup: Ladle into deep bowls, ensuring each serving has beans, veggies, and rice/orzo in a rich broth. Tip: Stir before serving to distribute ingredients evenly.
- Garnish: Sprinkle with grated parmesan and fresh thyme or parsley for a fresh pop. Tip: Add a pinch of red pepper flakes for flair.
- Serving suggestion: Pair with crusty bread, breadsticks, or a green salad for a complete meal. Tip: Bake bread during the last 20 minutes of simmering.
- Presentation: For a cozy vibe, use rustic or earth-toned bowls to highlight the red broth, green spinach, and colorful veggies. Serve family-style in a large tureen for gatherings. Tip: A drizzle of olive oil or extra parmesan adds a restaurant-style touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your minestrone tasting great.
- Storage: Store in a large airtight container in the fridge for up to 1 week. Reheat in a pot over medium heat for 5-7 minutes, adding a splash of broth if too thick, or microwave for 1-2 minutes. Tip: Stir gently to preserve veggie texture.
- Freezing: Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove for 10-15 minutes. Tip: Freeze without rice/pasta to avoid mushiness; add fresh when reheating.
- Make-ahead: Chop veggies and measure spices a day ahead; store in the fridge. Cook soup fresh for best texture. Tip: Don’t add rice/pasta early—they can absorb too much liquid.
Health tip: Storing properly preserves the beans’ protein, veggies’ vitamins, and rice’s carbs, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Spicy kick: Add 1/4 teaspoon red pepper flakes or a diced jalapeño with the veggies.
- Protein boost: Stir in 1 cup cooked lentils or shredded chicken for non-vegetarian.
- Veggie swap: Replace zucchini or green beans with mushrooms, kale, or bell peppers.
- Grain-free option: Omit rice/orzo and add an extra can of beans for thickness.
- Gluten-free option: Use gluten-free pasta or rice; check broth for additives.
- Cheesy twist: Stir in 1/2 cup shredded cheddar with the spinach for extra richness.
Conclusion: Savor Your Hearty Minestrone
You’re now ready to master Thick & Hearty Minestrone Soup! This wholesome, vegetarian dish brings colorful veggies, creamy beans, and a rich tomato broth together for a meal that’s perfect for chilly nights, family dinners, or meal prep. With just over an hour and one pot, you can create a flavorful, nutrient-packed soup that’s as satisfying as it is versatile. Play with spicy or cheesy twists to make it your own. Grab that stockpot, simmer some soup, and enjoy this cozy delight. Share your results in the comments—I’d love to hear how it turned out!
Print
Thick & Hearty Minestrone Soup
Description
Craving a warm, comforting bowl of soup that’s bursting with flavor and wholesome ingredients? What if you could simmer a thick, hearty minestrone with colorful veggies, protein-rich beans, and aromatic herbs in just 75 minutes? Thick & Hearty Minestrone Soup is your answer—a 5-star-rated dish from 77 reviews, perfect for cozy dinners, meal prep, or feeding a crowd
Ingredients
Here’s the lineup for 10 servings (about 1 heaping cup each). Each ingredient plays a key role, with swaps for flexibility.
- Extra virgin olive oil (2 tablespoons): Sautés veggies for flavor. Sub: Avocado oil or vegetable oil.
- Yellow onion (1 cup diced, 130g, 1/2 large onion): Adds savory depth. Sub: White onion or shallots.
- Carrots (1 cup sliced or diced, 120g, 1-2 large or a handful of baby carrots): Provide sweet crunch. Sub: Parsnips or sweet potato.
- Celery (1 cup sliced or diced, 120g): Adds crisp, earthy flavor. Sub: Fennel or green bell pepper.
- Zucchini (1 cup sliced or diced, 130g): Brings mild, tender texture. Sub: Yellow squash or eggplant.
- Garlic (4 cloves, minced): Enhances savory warmth. Sub: 1 teaspoon garlic powder.
- Italian seasoning (1 tablespoon): Adds herby complexity. Sub: Mix of dried oregano, basil, and thyme.
- Salt (1 teaspoon): Boosts flavors. Sub: Kosher salt or low-sodium alternatives.
- Black pepper (1/2 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
- Dried thyme (1/2 teaspoon): Provides earthy notes. Sub: Dried oregano or rosemary.
- Vegetable or chicken broth (6-7 cups, about 1.5L): Forms the flavorful base. Sub: Low-sodium broth or water with bouillon.
- Water (2 cups, 480ml): Thins the broth slightly. Sub: Extra broth.
- Red wine vinegar (2-3 teaspoons): Adds tangy brightness. Sub: Lemon juice or white wine vinegar.
- Bay leaf (1): Infuses subtle depth. Sub: Omit if unavailable.
- Kidney beans (15.5-ounce can, 439g, drained and rinsed): Add protein and heartiness. Sub: Red beans or pinto beans.
- Butter beans (15.5-ounce can, 439g, drained and rinsed): Provide creamy texture. Sub: Cannellini or navy beans.
- Green beans (15.5-ounce can, 439g, drained and rinsed): Add color and crunch. Sub: Fresh green beans or frozen peas.
- Diced tomatoes (14.5-ounce can, 411g, undrained): Create a tangy, rich broth. Sub: Fire-roasted tomatoes or fresh diced tomatoes.
- Tomato paste (6-ounce can, 170g): Thickens and deepens flavor. Sub: 1/2 cup tomato sauce (reduce water slightly).
- Uncooked rice or orzo pasta (1 1/3 cups, 290g rice or 240g orzo): Adds hearty texture. Sub: Ditalini, farro, or gluten-free pasta.
- Fresh spinach (3 cups, 120g, chopped): Boosts nutrition and color. Sub: Kale, Swiss chard, or omit.
- Optional toppings: Grated parmesan and fresh thyme for flavor. Sub: Nutritional yeast (vegan) or fresh parsley.
These ingredients are pantry-friendly and seasonal, creating a wholesome, hearty soup.
Instructions
Ready to start? You’ll need a large stockpot or Dutch oven, a knife, and a spoon. These steps are simple, with tips for success.
- Cook the veggies: In a large stockpot or Dutch oven over medium heat, heat 2 tablespoons olive oil. Add 1 cup diced onion, 1 cup carrots, 1 cup celery, 1 cup zucchini, 4 minced garlic cloves, 1 tablespoon Italian seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon thyme. Cook, stirring occasionally, for 6-7 minutes until veggies soften and release juices. Tip: Chop veggies uniformly for even cooking; stir to prevent sticking.
- Build the soup: Add 6-7 cups broth, 2 cups water, 2-3 teaspoons red wine vinegar, 1 bay leaf, one 15.5-ounce can each of kidney beans, butter beans, and green beans (drained and rinsed), one 14.5-ounce can diced tomatoes (undrained), and one 6-ounce can tomato paste. Stir to combine. Bring to a boil over medium-high heat. Tip: Stir well to fully incorporate tomato paste.
- Add rice or pasta: Add 1 1/3 cups uncooked rice or orzo. Cover, reduce to a simmer, and cook for 35 minutes, stirring occasionally. Tip: Check at 30 minutes to avoid overcooking pasta.
- Finish with spinach: Stir in 3 cups chopped spinach and simmer for 5 more minutes until wilted. Remove bay leaf. Tip: Add spinach gradually to avoid clumping.
- Serve: Ladle into bowls or homemade bread bowls, topping with optional parmesan and fresh thyme. Tip: Offer toppings in small bowls for customizable servings.
FAQs: Your Questions Answered
Can I use fresh green beans? Yes! Use 1 cup fresh green beans, trimmed and chopped; add with zucchini.
What are the health benefits? Veggies provide fiber and vitamins A, C, K; beans offer protein; and rice/orzo adds complex carbs.
How do I know the soup is done? Rice/pasta should be tender, and veggies soft after 40 minutes; test with a fork.
Can I prep for a party? Yes! Chop veggies and measure spices a day ahead; cook fresh for best flavor.
Kid-friendly? Totally! Mild flavors appeal to kids; omit spinach or zucchini for picky eaters.
Why is my soup too thick? Rice/pasta absorbed too much liquid. Add extra broth when reheating.
Gluten-free? Use gluten-free pasta or rice; check broth for additives.
How to store leftovers? Fridge for 1 week; reheat on stove or microwave with broth. Freeze for 3 months; thaw before reheating.