Go Back
–+ servings
Minestrone Soup

Classic Minestrone Soup

Minestrone soup packed with vegetables, cannellini and kidney beans, and small pasta simmered together in a savory tomato broth.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Dinner
Cuisine: Italian
Servings: 6 servings

Ingredients

  • 3 tbsp olive oil divided
  • 1 large yellow onion diced
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 3 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 (28 oz) can diced tomatoes with juices
  • 6 cups vegetable broth
  • 1 (15 oz) can cannellini beans drained and rinsed
  • 1 (15 oz) can red kidney beans drained and rinsed
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 bay leaves
  • 1/4 tsp red pepper flakes optional
  • 1 cup ditalini or small shell pasta uncooked
  • 1 medium zucchini diced
  • 1 cup fresh green beans trimmed and cut into 1-inch pieces
  • 2 cups baby spinach roughly chopped
  • 1 tsp lemon juice
  • 1/2 cup grated parmesan for serving
  • crusty bread for serving

Instructions

  • Build the soffritto: Heat 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery and cook for 7-8 minutes, stirring now and then, until the onion is translucent and the carrots have started to soften.
  • Toast the paste and garlic: Stir in the garlic, tomato paste, oregano, and thyme. Cook for 2 minutes, stirring constantly, until the paste darkens a shade and smells sweet instead of sharp.
  • Add the broth and beans: Pour in the diced tomatoes with their juices and the vegetable broth. Stir in both cans of beans, the salt, pepper, bay leaves, and red pepper flakes if using. Bring to a boil, then reduce the heat and simmer, partly covered, for 15 minutes.
  • Cook the pasta right in the pot: Stir in the pasta, zucchini, and green beans. Simmer uncovered for 12-15 minutes, stirring occasionally so the pasta doesn't stick to the bottom, until the noodles are al dente and the green beans are tender.
  • Wilt the spinach: Add the spinach and cook for 2 minutes, just until it collapses into the broth. Fish out and discard the bay leaves.
  • Finish and taste: Stir in the lemon juice and the remaining 1 tablespoon olive oil. Taste and add more salt if it needs it; broth brands vary a lot in how salty they start out.
  • Serve: Ladle the minestrone soup into bowls, shower each one with grated parmesan, and serve with crusty bread for dipping.

Notes

Cook the onion, carrot, and celery slowly for a full 7-8 minutes and toast the tomato paste with the garlic before adding liquid; that base is where the flavor comes from. Simmer the soup to a full boil before reducing, and cook the pasta directly in the broth so it thickens the pot as it softens.