Now that you have your ingredients ready, let’s dive into the steps for making this delightful Hearty Minestrone Soup. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!

Step 1: Sauté the Aromatic Base (The Soffritto)
In a large, heavy-bottomed stockpot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery (this combination is known as a soffritto in Italian cooking). Sauté, stirring occasionally, for 8-10 minutes until the vegetables have softened and the onions are translucent. This foundational step builds a deep flavor base for the entire soup.

Step 2: Add Garlic and Tomato Paste
Add the minced garlic and tomato paste to the pot. Cook, stirring constantly, for about 1 minute until the garlic is fragrant and the tomato paste has darkened slightly. This process caramelizes the tomato paste and removes its raw flavor, adding a layer of rich, concentrated tomato essence.

Step 3: Build the Soup Base
Pour in the entire can of diced tomatoes with their juices, followed by the vegetable broth. Add the bay leaves and the optional Parmesan rind. This rind is a secret weapon, imparting a savory, salty, cheesy depth that permeates the entire soup as it simmers. Stir to combine everything.

Step 4: The First Simmer
Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes. This allows the flavors of the base to meld and the harder vegetables (carrots and celery) to become more tender.

Step 5: Add Heartier Vegetables
After the first simmer, add the diced zucchini, yellow squash, and green beans to the pot. These vegetables are added later to prevent them from becoming mushy. Stir them in, cover the pot again, and continue to simmer for another 15 minutes.

Step 6: Incorporate Beans and Pasta
Now, add the drained and rinsed cannellini and kidney beans, along with the dried oregano, thyme, salt, and pepper. Stir to combine. Then, add the dry pasta directly to the simmering soup. Cook, uncovered, for the time indicated on the pasta package (usually 8-10 minutes), stirring occasionally to prevent the pasta from sticking to the bottom.

Step 7: The Final Flourish
Once the pasta is al dente, turn off the heat. Remove the bay leaves and the Parmesan rind (any soft cheese can be stirred back into the soup). Stir in the fresh spinach or kale, allowing it to wilt in the residual heat. Finally, stir in the fresh parsley and basil. Taste the soup and adjust the seasoning with more salt and pepper if needed.