Minestrone Soup With Four Beans
A hearty and flavorful vegetarian minestrone soup featuring a medley of beans, vegetables, and herbs. Rich in protein and comforting, it’s perfect for a nourishing lunch or cozy dinner, appealing to soup lovers and those seeking a wholesome, vegetable-packed meal.
Ingredients
- 1/3 cup olive oil ⓘ
- 2 carrots, sliced ⓘ
- 2 stalks celery, sliced ⓘ
- 1 onion, coarsely chopped
- 1 can (1 lb.) whole tomatoes
- 4 to 5 cans chicken broth ⓘ
- 1 cup macaroni ⓘ
- 1 can red kidney beans ⓘ
- 1 can cannellini beans ⓘ
- 1 can garbanzo beans
- 1 can string beans ⓘ
- 1 bay leaf ⓘ
- 1/2 teaspoon oregano
- 1/2 teaspoon basil leaf ⓘ
- salt and pepper ⓘ
- grated Parmesan cheese ⓘ
Instructions
- Saute carrots, celery, and onion in olive oil until soft.
- Add 6 cups of chicken broth, whole tomatoes, string beans, bay leaf, oregano, and basil; simmer for about 1 hour.
- Add the canned beans and macaroni; let simmer until the macaroni is soft.
- If more broth is needed, add it so the soup isn't too thick.
- Season with salt and pepper to taste.
- Serve topped with grated Parmesan cheese.
Tips & Substitutions
For a heartier soup, consider adding diced potatoes or zucchini. You can substitute any of the beans with black beans or pinto beans if preferred. Adjust the herbs to your taste; fresh herbs can elevate the flavor significantly. If you're short on time, using store-bought vegetable broth can work well too. This minestrone pairs beautifully with Italian Chicken With Spaghetti.
Serving Suggestions
This minestrone is best served hot, garnished with grated Parmesan cheese. Pair it with crusty bread or a side salad for a complete meal. It also works wonderfully as a starter for Italian recipes. For an extra touch, drizzle with a bit of olive oil just before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of broth if it thickens too much. You can also freeze the soup for up to 3 months; thaw it overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Minestrone Soup With Four Beans contains roughly 453 calories, with 21g protein, 74g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (76% of the Daily Value), vitamin A (67% of the Daily Value), and iron (53% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1280mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this minestrone soup ahead of time?
Yes, this soup can be made ahead of time and stored in the fridge. In fact, the flavors often deepen after a day, making it even more delicious. Just remember to add the macaroni during reheating to avoid it getting mushy.
Is it possible to make this soup vegetarian?
Absolutely! Simply replace the chicken broth with vegetable broth, and you’ll still have a hearty and flavorful soup. You can also add more vegetables to enhance the taste.
Can I use dried beans instead of canned?
Yes, you can use dried beans. Just soak and cook them until tender before adding them to the soup. This will add a different texture and flavor, making it feel even more homemade. Adjust the cooking time accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).