Go Back

Minestrone Soup

A comforting and nostalgic soup filled with bright vegetables, tender beans, and delicious pasta, perfect for warming the soul on a rainy day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Italian
Calories: 240
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons extra-virgin olive oil Good quality makes a difference.
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 stalks celery, diced (about 1 cup)
  • 3 cloves garlic, minced More if you love garlic!
  • 1 medium potato, peeled and diced (optional) Adds lovely body.
  • 1 medium zucchini, diced (about 1 cup)
  • 1 cup green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
  • 1 14.5 oz can diced tomatoes (or 2 cups fresh tomatoes, chopped)
  • 4 cups low-sodium vegetable or chicken broth (plus extra if needed)
  • 1 15 oz can cannellini beans, drained and rinsed
  • 1/2 cup small pasta (ditalini, small shells, or elbow macaroni)
  • 1 leaf bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
  • Salt and freshly ground black pepper, to taste
  • 2 cups chopped kale or baby spinach (stems removed)
  • 2 tablespoons chopped fresh parsley (plus extra for serving)
  • 1/4 cup freshly grated Parmesan cheese (plus extra for serving, optional) But heavenly.
  • 1/2 unit juice of lemon Brightens everything.
  • Red pepper flakes, optional, to taste If you like a faint kick.

Method
 

Preheat & Prepare the Base
  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Once shimmering, add the chopped onion, carrots, and celery. Sauté for about 6–8 minutes until the onion is translucent.
  3. Add the garlic and potato; cook for 1–2 minutes until fragrant.
  4. Stir in the diced tomatoes, oregano, basil, and a pinch of salt and pepper. Let the tomatoes simmer for a few minutes.
Make the Main Filling
  1. Pour in the 4 cups of broth and bring to a gentle boil.
  2. Reduce heat to a simmer, cover, and cook for 10 minutes.
  3. Add the zucchini, green beans, and cannellini beans to the pot. Simmer uncovered for 8–10 minutes, until all vegetables are tender.
  4. Taste and season: adjust salt, pepper, and a pinch of red pepper flakes if using.
Assemble and Finish
  1. Increase heat to medium and stir in the pasta. Cook until al dente, usually 7–10 minutes.
  2. With the pasta nearly done, add the chopped kale or spinach and cook until wilted, about 1–2 minutes.
  3. Fold in the parsley and stir in the grated Parmesan and lemon juice.
  4. Remove the bay leaf and serve hot with extra Parmesan.

Notes

For storage, refrigerate leftovers in an airtight container for up to 4 days. If the pasta is in the soup, expect it to absorb the broth and soften. For freezing, let the soup cool and portion into containers, freezing up to 3 months.