Minestrone Soup
A hearty Italian vegetable soup packed with cannellini beans, seasonal vegetables, and tender pasta in a rich tomato broth.
Ingredients
- 3 tbspolive oil
- 1 mediumyellow onion(diced)
- 3 clovesgarlic(minced)
- 2celery stalks(diced)
- 2carrots(peeled and diced)
- 1 mediumzucchini(diced)
- 2 tbsptomato paste
- 1 cancrushed tomatoes(28 oz)
- 1 cancannellini beans(15 oz, drained and rinsed)
- 6 cupsvegetable broth
- 1 tspdried oregano
- 1 tspdried thyme
- ½ tspred pepper flakes
- 1 tspkosher salt(plus more to taste)
- ½ tspblack pepper
- 2 cupsgreen beans(trimmed and cut into 1-inch pieces)
- 2 cupsbaby spinach
- 1 cupsmall pasta(such as ditalini or elbow)
- 1 pieceParmesan rind(optional but recommended)
- ½ cupgrated Parmesan(for serving)
Method
- 01
Heat the 3 tbsp olive oil in a large Dutch oven or heavy pot over medium heat until shimmering.
- 02
Add the diced yellow onion, 2 celery stalks, and 2 carrots. Cook, stirring occasionally, for 6–7 minutes until softened and the onion is translucent.
- 03
Add the 3 cloves minced garlic and ½ tsp red pepper flakes. Stir and cook for 1 minute until fragrant.
- 04
Push the vegetables to the side and add the 2 tbsp tomato paste directly to the center of the pot. Let it cook undisturbed for 1–2 minutes until it darkens slightly, then stir it into the vegetables.
- 05
Add the diced zucchini and stir to combine with the other vegetables.
- 06
Pour in the 28 oz can of crushed tomatoes and 6 cups vegetable broth. Stir well to incorporate the tomato paste.
- 07
Add the Parmesan rind (if using), 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp kosher salt, and ½ tsp black pepper. Stir to combine.
- 08
Bring the soup to a boil over high heat, then reduce to a steady simmer. Cook uncovered for 15 minutes to let the flavors meld.
- 09
Add the 2 cups green beans and the drained cannellini beans. Simmer for another 8 minutes until the green beans are just tender.
- 10
Stir in the 1 cup small pasta and cook for the time indicated on the package, typically 8–10 minutes, until al dente.
- 11
Remove and discard the Parmesan rind. Stir in the 2 cups baby spinach and cook for 1–2 minutes until wilted.
- 12
Taste and adjust seasoning with additional kosher salt and black pepper as needed. Ladle into bowls and top with grated Parmesan.
Adapted from public domain & community sources