# Minestrone Soup

A hearty Italian vegetable soup packed with cannellini beans, seasonal vegetables, and tender pasta in a rich tomato broth.

_Soup · Italian_

Prep: 20 min · Cook: 45 min · Total: 65 min · Yields: 6 servings

## Ingredients

- 3 tbsp olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 2 celery stalks (diced)
- 2 carrots (peeled and diced)
- 1 medium zucchini (diced)
- 2 tbsp tomato paste
- 1 can crushed tomatoes (28 oz)
- 1 can cannellini beans (15 oz, drained and rinsed)
- 6 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp red pepper flakes
- 1 tsp kosher salt (plus more to taste)
- ½ tsp black pepper
- 2 cups green beans (trimmed and cut into 1-inch pieces)
- 2 cups baby spinach
- 1 cup small pasta (such as ditalini or elbow)
- 1 piece Parmesan rind (optional but recommended)
- ½ cup grated Parmesan (for serving)

## Instructions

1. Heat the 3 tbsp olive oil in a large Dutch oven or heavy pot over medium heat until shimmering.
2. 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.
3. Add the 3 cloves minced garlic and 0.5 tsp red pepper flakes. Stir and cook for 1 minute until fragrant.
4. 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.
5. Add the diced zucchini and stir to combine with the other vegetables.
6. Pour in the 28 oz can of crushed tomatoes and 6 cups vegetable broth. Stir well to incorporate the tomato paste.
7. Add the Parmesan rind (if using), 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp kosher salt, and 0.5 tsp black pepper. Stir to combine.
8. 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.
9. 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.

## Tip

> Cook the pasta directly in the soup for flavor, but if you expect leftovers, cook it separately and add it per bowl — pasta left in the broth overnight turns mushy and soaks up most of the liquid.

Tags: vegetarian, one-pan, comfort-food, weeknight, meal-prep

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Canonical: https://just-recipes.io/recipes/minestrone-soup