Go Back

Minestrone Soup - Hearty, Cozy, and Full of Vegetables

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme (or Italian seasoning)
  • 1 bay leaf
  • 1 (14.5-ounce) can diced tomatoes with juices
  • 6 cups low-sodium vegetable broth (or chicken broth)
  • 1 medium russet or Yukon Gold potato, peeled and diced small
  • 1 small zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 (15-ounce) can cannellini beans, drained and rinsed (or kidney beans)
  • 3/4 cup small pasta (ditalini, elbow, or small shells)
  • 2 cups chopped kale or baby spinach, stems removed
  • Salt and black pepper, to taste
  • 1–2 teaspoons red wine vinegar or lemon juice, to finish
  • Freshly grated Parmesan, for serving (optional)
  • Fresh parsley or basil, chopped, for garnish (optional)

Method
 

  1. Sauté the aromatics: Warm the olive oil in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook, stirring, until softened and lightly golden, about 6–8 minutes.
  2. Build the base: Stir in the garlic, tomato paste, oregano, thyme, and bay leaf. Cook 1–2 minutes until fragrant and the paste darkens slightly.
  3. Add tomatoes and broth: Pour in the diced tomatoes with their juices and the broth. Stir well, scraping up any browned bits from the bottom of the pot.
  4. Simmer sturdy veggies: Add the diced potato. Bring to a boil, then reduce to a gentle simmer. Cook 10 minutes.
  5. Add medium-tender vegetables: Stir in the green beans and zucchini. Simmer another 6–8 minutes, until the potato is just tender.
  6. Add beans and pasta: Stir in the cannellini beans and pasta. Simmer until the pasta is al dente, usually 7–10 minutes depending on shape. Stir occasionally so the pasta doesn’t stick.
  7. Add greens and adjust: Stir in the kale or spinach. Cook 2–3 minutes until wilted. Remove the bay leaf. Taste and season with salt and pepper. Finish with red wine vinegar or lemon juice to brighten.
  8. Serve: Ladle into bowls. Top with Parmesan and herbs if you like. Serve with crusty bread for a complete meal.