Minestrone Soup
Minestrone is a clean-out-the-fridge soup that rewards restraint — too many vegetables and it becomes muddy. Build layers: soffritto first for depth, then broth and beans, and delicate vegetables like zucchini and spinach at the very end so they keep their color and bite.
Soup · Vegetarian, One-pot • 55 min
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, diced (about 1½ cups)
- 2 large carrots, peeled and diced (about 1 cup)
- 3 celery stalks, diced (about 1 cup)
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 1 can (14.5 oz) diced fire-roasted tomatoes
- 6 cups low-sodium vegetable broth
- 1 Parmesan rind (about 2 inches), plus grated Parmesan for serving
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 medium zucchini, diced (about 1½ cups)
- ¾ cup small pasta (ditalini, elbows, or shells)
- 3 cups baby spinach or chopped lacinato kale
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil, for drizzling
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Steps
- Heat olive oil in a large Dutch oven or stockpot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 6 to 7 minutes. Add garlic, oregano, and red pepper flakes. Cook 1 minute more.
- Add diced tomatoes, vegetable broth, and the Parmesan rind. Stir to combine, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat and simmer 15 minutes.
- Stir in the cannellini beans, kidney beans, zucchini, and pasta. Simmer until the pasta is al dente, about 10 minutes (or per package directions).
- Remove the Parmesan rind and discard. Stir in the spinach or kale and cook just until wilted, about 1 to 2 minutes. Season generously with salt and black pepper. Taste and adjust.
- Ladle into bowls, top with a generous sprinkle of grated Parmesan, and finish with a drizzle of extra-virgin olive oil.
Tips & Variations
Make Ahead
The soup (without pasta and greens) can be made up to 3 days ahead. Cook the pasta separately and add it per bowl so it doesn't turn mushy. Stir in greens when reheating.
Storage
Refrigerate in an airtight container for up to 5 days. The pasta will continue to absorb liquid — add broth or water when reheating and expect the pasta to be softer than day one. Freeze without the pasta for up to 3 months.
Substitutions
Any small pasta shape works — gluten-free pasta or short grain rice can replace traditional pasta. No Parmesan rind? Add ¼ cup grated Parmesan to the broth and skip the rind. Swap cannellini for chickpeas or borlotti beans. Add 1 cup chopped green beans with the zucchini for extra vegetables. For a vegan version, skip the Parmesan and add 2 tablespoons nutritional yeast.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
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