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Hearty Minestrone Soup with Beans

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This cozy, slow-simmered minestrone is comfort in a bowl—packed with tender vegetables, creamy beans, and pasta all swimming in a rich tomato broth. Each spoonful is rustic and deeply satisfying, with layers of flavor from garlic, herbs, and parmesan. A perfect one-pot meal for chilly nights or when you need something nourishing and full of soul.

Ingredients

Scale

8 tbsp margarine or butter
• 1½ cups chopped onion
• 1 cup chopped carrots
• ½ cup chopped celery
• 2 (32 oz) containers low-sodium chicken broth (or vegetable broth)
• 2 (19 oz) cans cannellini beans, drained
• 2 (14.5 oz) cans stewed tomatoes
• 3 cups cubed potatoes (Yukon gold or red work great)
• 1 cup shredded cabbage (or kale for a twist)
• 4 tbsp dried parsley
• 2 tbsp tomato paste
• 4 cloves garlic, minced
• 2 tsp salt (adjust to taste)
• 1 cup elbow macaroni (or small shells)
• 1 cup freshly grated Parmesan cheese
• Optional twist: Add 1 zucchini (diced) and 1 tsp Italian seasoning for extra veggie power
• Optional: Crushed red pepper for a subtle heat

Instructions

Sauté Veggies: In a large soup pot, melt margarine over medium heat. Add onions, carrots, and celery. Cook for 8–10 minutes until softened and fragrant.

Build the Broth: Stir in garlic, tomato paste, parsley, and salt. Cook for 1–2 minutes. Add broth, stewed tomatoes (break them up with a spoon), beans, potatoes, and cabbage. Bring to a boil.

Simmer: Reduce heat and simmer uncovered for 1 hour, stirring occasionally.

Add Pasta: Stir in macaroni and continue simmering for 15–20 minutes, or until pasta and potatoes are tender. Add more broth if needed.

Finish: Taste and adjust seasoning. Stir in half the parmesan.

Serve: Ladle into bowls, top with remaining parmesan, and serve with crusty bread.

Nutrition

Find it online: https://thecomfortspoon.com/hearty-minestrone-soup-with-beans/