Minestrone Soup
A hearty Italian vegetable soup with beans, pasta, and a rich tomato broth, all made in one dependable pot with plenty of room for seasonal vegetables.
Equipment
- large Dutch oven or stockpot
Ingredients
- 4 tablespoons extra-virgin olive oil divided
- 1 medium yellow onion chopped
- 2 medium carrots peeled and chopped
- 2 medium ribs celery chopped
- ¼ cup tomato paste
- 2 cups chopped seasonal vegetables potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work
- 4 cloves garlic pressed or minced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 large can (28 ounces) diced tomatoes with their liquid (or 2 small 15-ounce cans)
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- 1 teaspoon fine sea salt
- 2 bay leaves
- Pinch of red pepper flakes
- Freshly ground black pepper
- 1 cup whole grain orecchiette, elbow or small shell pasta
- 1 can (15 ounces) Great Northern beans or cannellini beans rinsed and drained, or 1 ½ cups cooked beans
- 2 cups baby spinach, chopped kale or chopped collard greens
- 2 teaspoons lemon juice
- Freshly grated Parmesan cheese for garnishing (optional)
Instructions
- I start by warming 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat, then I add the onion, carrot, celery, tomato paste, and a pinch of salt once the oil is shimmering.
Stir often for 7 to 10 minutes, until the vegetables soften and the onion turns translucent. This is where the broth gets its backbone, so I don’t rush it. - Next, I stir in the seasonal vegetables, garlic, oregano, and thyme.
I keep everything moving for about 2 minutes, just until the garlic smells fragrant and the herbs wake up. You want aroma, not browned garlic. - Then I pour in the diced tomatoes with their juices, the broth, and the water, and add the salt, bay leaves, and red pepper flakes.
I finish this step with plenty of freshly ground black pepper so the pot already tastes layered before it even simmers. - I turn the heat up to medium-high and bring the soup to a boil, then partially cover the pot, leaving about a 1-inch gap for steam to escape.
After that, I lower the heat as needed to keep it at a gentle simmer. That steady bubble is what you want, not a wild boil. - After 15 minutes of simmering, I remove the lid and add the pasta, beans, and greens.
I let the soup simmer uncovered for 20 minutes more, until the pasta is al dente and the greens are tender. The pot should look hearty and thick, but still brothy enough to ladle. - I take the pot off the heat, fish out the bay leaves, and stir in the lemon juice and the remaining tablespoon of olive oil.
Then I taste and adjust with more salt and pepper until the flavors really pop. A shower of Parmesan on top is optional, but honestly, it’s very hard to regret.
Notes
Storage Tip: If the soup gets too thick as it sits, loosen it with a splash of broth or water while reheating, then taste again and adjust the seasoning.
Make-Ahead Tip: For meal prep or freezing, cook the pasta separately and add it when serving or reheating so it stays pleasantly firm instead of overly soft.
Variation Tip: For a deeper, more savory broth, simmer a Parmesan rind in the soup and remove it before serving. For vegan servings, skip the Parmesan garnish. For a gluten-free version, use a gluten-free pasta that holds up well in soup.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.