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Mexican Minestrone Soup Recipe with Beans, Corn, and Zucchini

Mexican Minestrone Soup

A hearty vegetable and bean soup combining Italian-style small pasta with tomatoes, corn, zucchini, cumin, oregano, and chili powder. Serve it with fresh lime, cilantro, avocado, and cheese for a colorful, satisfying meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup
  • 2 tablespoons Olive oil or vegetable oil
  • 1 medium Medium yellow onion, diced
  • 2 medium Medium carrots, peeled and diced
  • 2 stalks Celery stalks, diced
  • 3 cloves Garlic cloves, minced
  • 1 tablespoon Chili powder
  • 2 teaspoons Ground cumin
  • 1 teaspoon Dried Mexican oregano or regular dried oregano
  • 1/4 teaspoon Ground black pepper
  • 1 28-ounce can Crushed or diced tomatoes
  • 6 cups Low-sodium vegetable or chicken broth
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 15-ounce can Pinto or kidney beans, drained and rinsed
  • 1 cup Corn kernels, fresh, frozen, or canned
  • 2 medium Medium zucchini, diced
  • 1 cup Dry small pasta, such as ditalini, small shells, or elbow macaroni
  • 1 teaspoon Kosher salt, plus more to taste
  • 1-2 tablespoons Fresh lime juice, optional
For Serving
  • To taste Chopped fresh cilantro
  • To taste Diced avocado
  • To taste Lime wedges
  • To taste Crumbled queso fresco or grated Monterey Jack
  • To taste Sliced jalapeno or hot sauce

Method
 

Step-by-Step
  1. Heat the oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery, then cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the minced garlic, chili powder, cumin, oregano, and black pepper. Stir for about 30 seconds, just until the garlic and spices become fragrant without allowing them to scorch.
  3. Pour in the tomatoes and broth, then add the rinsed black beans, rinsed pinto or kidney beans, corn, zucchini, and kosher salt. Bring the mixture to a boil.
  4. Reduce the heat and simmer the soup uncovered for 15-20 minutes. Continue until the carrots are nearly tender and the tomato broth has picked up the flavor of the vegetables and spices.
  5. Stir in the dry pasta and simmer for 8-12 minutes, or follow the pasta package directions. Cook until the pasta is al dente, since it will continue absorbing broth as the soup stands.
  6. Taste the soup and adjust the salt and seasoning as needed. Stir in 1-2 tablespoons of fresh lime juice if desired, then let the soup rest for 10-15 minutes before serving.
  7. Ladle the soup into bowls and top with cilantro, diced avocado, lime wedges, queso fresco or Monterey Jack, and sliced jalapeno or hot sauce. Serve warm while the vegetables and pasta are tender.

Notes

For a thicker soup, mash about 1/2 cup of the beans against the side of the pot before adding the pasta. If making the soup ahead, cook the pasta separately and add it to individual bowls; otherwise, add extra broth when reheating because the pasta continues to absorb liquid. For a meat variation, brown 1 pound of lean ground beef or turkey after sauteing the onion, drain excess fat, and continue with the garlic and spices; meat versions often omit one can of beans.