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Minestrone Soup

A hearty, comforting soup filled with tomatoes, vegetables, beans, and pasta, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons extra-virgin olive oil Good quality oil matters
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced Add more if desired
  • 2 medium carrots, diced For sweetness and color
  • 2 stalks celery, diced Classic aromatics
  • 1 medium zucchini, diced Keeps things bright and tender
  • 1 medium potato, peeled and diced (optional for silkiness)
  • 1 can (28 oz) crushed tomatoes Or 4 ripe tomatoes, chopped
  • 6 cups low-sodium vegetable or chicken broth (adjust for thickness)
  • 1 can (15 oz) cannellini beans, drained and rinsed (or 1½ cups cooked beans)
  • 1 cup small pasta (ditalini, small shells, or elbow) - cooked separately Or added directly
Seasonings and Toppings
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme (or 1 sprig fresh)
  • 1 leaf bay leaf
  • to taste Salt and freshly ground black pepper
  • 1 big handful fresh spinach or kale, roughly chopped For a green pop
  • 1/4 cup freshly grated Parmesan cheese Plus extra for serving (optional)
  • 2 tablespoons chopped fresh basil (or parsley) for finishing
  • 1 squeeze lemon juice Or a splash of red wine vinegar

Method
 

Preparation
  1. Heat a large heavy-bottomed pot over medium heat and pour in the olive oil. Let the oil warm until it shimmers.
  2. Add the diced onion and a pinch of salt. Sauté until soft and translucent, about 5–7 minutes.
  3. Stir in the garlic, carrots, and celery. Cook for 4–5 minutes until the carrots begin to soften.
  4. Add the diced potato and zucchini, stirring to coat with oil.
Cooking
  1. Pour in the crushed tomatoes and broth. Stir in the oregano, thyme, and bay leaf. Bring to a gentle boil, then reduce to a simmer.
  2. Add the drained cannellini beans and simmer for 15–20 minutes, adjusting salt and pepper as necessary.
  3. If adding pasta directly, do so in the last 10 minutes of simmering.
Finishing Touches
  1. Remove the bay leaf and stir in the chopped spinach or kale.
  2. Finish with lemon juice or red wine vinegar before serving.
  3. Ladle into bowls and top with Parmesan and basil.

Notes

For best results, use high-quality broth and olive oil. Cook pasta separately if expecting leftovers to avoid sogginess.