Minestrone With Beans
A hearty, rustic Italian soup packed with seasonal vegetables, creamy beans, and tender pasta in a light tomato broth. This one-pot meal comes together slowly on the stove, filling the kitchen with the aroma of garlic, rosemary, and simmering tomatoes. Serve with crusty bread and a drizzle of olive oil.
For 8 servings
- prep
Prep all the vegetables.
1.Dice the onion, carrot, and celery into small even pieces.2.Mince the garlic.3.Dice the zucchini and trim the green beans into 1-inch pieces.4.Blanch, peel, and chop the tomatoes. - saute · ~10 min
Build the soffritto base.
Heat the olive oil in a large soup pot over medium heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until softened but not browned, about 8 to 10 minutes.
TIPKeep the heat gentle — you want the vegetables soft and sweet, not fried. - saute · ~1 min
Add garlic and rosemary.
Stir in the minced garlic and chopped rosemary. Cook until fragrant, about 1 minute.
- boil
Add vegetables, beans, tomatoes, and water.
Add the zucchini, green beans, chopped tomatoes, cooked borlotti beans, water, and bay leaf to the pot. Stir to combine and increase the heat to high.
- simmer · ~30 min
Simmer the soup.
Bring the soup to a boil, then reduce the heat to low. Cover partially and let it simmer gently for 25 to 30 minutes, until all the vegetables are tender.
TIPA gentle simmer is key — a rapid boil will break the vegetables apart. - boil · ~10 min
Cook the pasta in the soup.
Add the small pasta and salt directly to the simmering pot. Cook, stirring occasionally, until the pasta is al dente, about 8 to 10 minutes.
TIPThe soup will thicken as the pasta releases starch — add a splash of hot water if it gets too thick. - mix
Finish and season.
Remove the bay leaf. Taste the soup and adjust with salt and freshly ground black pepper as needed.
- serve
Ladle into bowls and garnish.
Serve the soup hot in warm bowls. Top each serving with grated Parmesan cheese, torn fresh basil, and a final drizzle of olive oil.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper flavor, sweat the soffritto very slowly — low heat for 10 minutes brings out natural sweetness without browning.
- 2Cook the pasta directly in the soup so it absorbs the broth’s flavor and releases starch to thicken the broth naturally.
- 3If the soup becomes too thick after adding pasta, loosen it with a splash of hot water or reserved bean cooking liquid.
- 4Dried borlotti beans are ideal for texture; if using canned, rinse well and add them in the last 10 minutes of simmering.
- 5Make this soup a day ahead — its flavors meld and improve overnight. Reheat gently, adding a little water if needed.
- 6Always season the soffritto with a pinch of salt early on — it draws out moisture and helps the vegetables soften evenly.
- 7To store, keep the soup and pasta separate if possible; pasta will continue to absorb liquid and turn mushy.
Adapt it for your goals.
Low-oil
Reduce olive oil to 1 tbsp and sauté the soffritto in a splash of vegetable broth or water. For serving, use a light drizzle of oil or omit entirely. This lowers fat content while preserving the soup’s hearty character.
high proteinHigh-protein
Add 200g of cooked Italian sausage (removed from casings and crumbled) or diced leftover roast chicken along with the vegetables. This turns the soup into a more substantial meal with extra protein.
veganVegan
Omit the Parmesan garnish and use a vegan alternative like nutritional yeast or a sprinkle of smoked paprika and pine nuts. The soup base is already plant-based — the beans provide ample protein and creaminess.
grain basedGrain-based
Replace the small pasta with ½ cup of pearled barley or farro. These grains add a nutty, chewy texture and extra fiber. Cook them directly in the soup, allowing 30–35 minutes for barley or 25–30 minutes for farro.
jainJain
Omit garlic and onion from the soffritto, and replace them with 1 tsp of asafoetida (hing) added to the hot oil. This version avoids root vegetables while keeping a savory, aromatic depth. Use the same method with all other vegetables.
Why this is on our healthy list.
Rich in Fiber
Borlotti beans and an array of vegetables (carrots, celery, zucchini, green beans) provide both soluble and insoluble fiber, which supports healthy digestion and helps maintain steady blood sugar levels.
High in Plant-Based Protein
Borlotti beans are an excellent source of plant protein, making this soup a satisfying, protein-rich meal without relying on meat. Protein is essential for muscle repair and satiety.
Packed with Antioxidants
Tomatoes, carrots, and fresh basil provide lycopene, beta-carotene, and other antioxidants that help reduce inflammation and protect cells from oxidative stress.
Low in Saturated Fat
With only olive oil as the fat source and no meat or dairy except the optional Parmesan garnish, this soup is naturally low in saturated fat, supporting heart health.
Hydrating and Nutrient-Dense
The broth-based soup is hydrating and delivers a high volume of vegetables per serving, providing essential vitamins like vitamin A (from carrots), vitamin K (from green beans), and vitamin C (from tomatoes).
Supports a Healthy Gut
The combination of fiber from beans and vegetables acts as a prebiotic, feeding beneficial gut bacteria and promoting a healthy digestive microbiome.
Frequently asked questions
Yes, use one 400g can of borlotti beans, drained and rinsed. Add them in the last 10 minutes of simmering to avoid overcooking.
