Minestrone Soup

Minestrone is Italy's beloved vegetable soup — a hearty, colorful pot of beans, seasonal vegetables, and tiny pasta simmered in a rich tomato broth. It is the kind of soup that tastes better the next day, making it perfect for meal prep. Rustic, warming, and endlessly flexible with whatever is in season.

Prep time

20 mins

Cook time

40 mins

Total time

1 hr

Servings

6 servings

Calories

265

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 carrots, peeled and sliced, and 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can crushed tomatoes
• 6 cups vegetable broth
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces
• 1 small zucchini, diced, and 2 cups baby spinach
• 1/2 cup small dried pasta (ditalini or small shells)
• 1 parmesan rind (optional)
• 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper
• 1/2 cup freshly grated parmesan, for serving

Instructions

1. Heat the olive oil in a large heavy pot over medium heat. Add the onion, carrots, and celery with a pinch of salt and cook, stirring, for 6 to 8 minutes until softened.
2. Stir in the garlic, dried basil, and oregano and cook 1 minute until fragrant.
3. Pour in the crushed tomatoes and vegetable broth. Add the parmesan rind if using, and bring to a gentle boil.
4. Reduce the heat to a steady simmer. Add the cannellini beans and green beans and cook 15 minutes.
5. Stir in the zucchini and the dried pasta. Simmer 10 to 12 minutes until the pasta is just al dente.
6. Fish out the parmesan rind. Stir in the spinach and cook 2 minutes until wilted.
7. Season with salt and pepper to taste. If the soup is too thick, loosen it with a splash of hot broth.
8. Ladle into bowls and top generously with grated parmesan.

Pro tips

• Never overcook the pasta — it keeps swelling in the hot broth, so pull it at al dente.
• A parmesan rind simmered in the broth adds a savory depth that tastes like it cooked all day.
• Swap in whatever vegetables are in season; minestrone is meant to be flexible.
• For meal prep, cook the pasta separately and add it to each bowl fresh so leftovers stay perfect.

Frequently asked questions