Hearty Classic Minestrone Soup
A deeply flavorful, vegetable-packed Italian soup featuring a rich tomato broth infused with a parmesan rind, tender beans, and ditalini pasta. Perfect for cozy evenings and meal prep.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
Ingredients
Base and Aromatics
- 2 tablespoons Extra virgin olive oil
- 1 medium Yellow onion — diced
- 2 medium Carrots — peeled and diced
- 2 ribs Celery — diced
- 4 cloves Garlic cloves — minced
Vegetables and Broth
- 1 medium Zucchini — diced
- 28 ounces Canned diced tomatoes — undrained
- 6 cups Vegetable broth — low sodium preferred
- 1 piece Parmesan rind — about 2-3 inches long. For a vegan substitute, use 1 tbsp white miso paste stirred in at the end.
- 1 teaspoon Dried oregano
- 0.5 teaspoon Dried thyme
- 1 whole Bay leaf
Pasta, Beans, and Greens
- 15 ounces Cannellini beans — rinsed and drained
- 1 cup Ditalini pasta — dry
- 2 cups Fresh baby spinach — roughly chopped
- 1 teaspoon Salt — plus more to taste
- 0.5 teaspoon Black pepper — freshly ground
Base and Aromatics
| 2 tablespoons | Extra virgin olive oil | |
| 1 medium | Yellow onion | diced |
| 2 medium | Carrots | peeled and diced |
| 2 ribs | Celery | diced |
| 4 cloves | Garlic cloves | minced |
Vegetables and Broth
| 1 medium | Zucchini | diced |
| 28 ounces | Canned diced tomatoes | undrained |
| 6 cups | Vegetable broth | low sodium preferred |
| 1 piece | Parmesan rind | about 2-3 inches long. For a vegan substitute, use 1 tbsp white miso paste stirred in at the end. |
| 1 teaspoon | Dried oregano | |
| 0.5 teaspoon | Dried thyme | |
| 1 whole | Bay leaf |
Pasta, Beans, and Greens
| 15 ounces | Cannellini beans | rinsed and drained |
| 1 cup | Ditalini pasta | dry |
| 2 cups | Fresh baby spinach | roughly chopped |
| 1 teaspoon | Salt | plus more to taste |
| 0.5 teaspoon | Black pepper | freshly ground |
Instructions
-
Heat the olive oil in a large Dutch oven or pot over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables begin to soften and the onion becomes translucent, about 6-8 minutes.
~8 minTake your time sweating the mirepoix; this builds the foundational flavor of the soup. -
Add the minced garlic, dried oregano, and dried thyme to the pot. Cook for 1 minute until highly fragrant, stirring constantly to prevent the garlic from burning.
~1 min -
Stir in the diced zucchini, diced tomatoes (with their juices), vegetable broth, parmesan rind, and bay leaf. Season with salt and black pepper.
~2 minIf making the soup vegan, omit the parmesan rind here. You will add miso paste at the end instead. -
Bring the soup to a gentle boil, then reduce the heat to low, cover partially, and let simmer for 15 minutes to allow the flavors to meld and the parmesan rind to infuse the broth.
~15 min -
Stir in the cannellini beans and ditalini pasta. Increase the heat slightly to maintain a gentle simmer. Cook uncovered for about 10 minutes, or until the pasta is al dente.
~10 minStir occasionally so the pasta doesn't stick to the bottom of the pot. -
Turn off the heat. Remove and discard the parmesan rind and the bay leaf. Stir in the fresh baby spinach and let it wilt in the residual heat for about 2 minutes.
~2 minIf using the vegan substitution, scoop out 1/4 cup of the hot broth, whisk it with 1 tablespoon of white miso paste until smooth, and stir the mixture back into the soup. -
Taste the soup and adjust the seasoning with additional salt and pepper if necessary. Let the soup rest for 5 minutes before serving.
~5 minServe hot, garnished with freshly grated parmesan cheese and crusty bread if desired.
Tips & Storage
- To prevent the pasta from soaking up all the broth during storage, you can cook the pasta separately and add it to individual bowls before ladling the hot soup over it.
- Save your parmesan rinds in a freezer bag; they keep for months and are perfect for dropping into soups and stews.
- Feel free to swap out the vegetables based on what's in season. Green beans, peas, or butternut squash all make excellent additions.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Note that the pasta will continue to absorb liquid as it sits; you may need to add a splash of broth or water when reheating. For longer storage, freeze without the pasta for up to 3 months.