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Classic Vegetable Minestrone

Ingredients · Serves 6 · Prep 20 min · Total 55 min

  • 3 tbsp olive oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 1 tsp italian seasoning
  • 2 tbsp tomato paste
  • 1 can diced tomatoes, 14.5 oz
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1 piece parmesan rind (optional)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 medium zucchini, diced
  • 1 cup green beans, cut into 1-inch pieces
  • 1 can cannellini beans, 15 oz, drained and rinsed
  • ¾ cup ditalini, or other small pasta
  • 2 cups baby spinach
  • parmesan, grated, for serving
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Classic Vegetable Minestrone

Steps

  1. Heat the oil in a Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring, until softened.
  2. Add the garlic, Italian seasoning and tomato paste and stir until fragrant.
  3. Add the tomatoes, broth, bay leaf, parmesan rind if using, salt and pepper and bring to a boil.
  4. Lower the heat and simmer.
  5. Add the zucchini, green beans, cannellini beans and pasta and simmer, stirring now and then, until the pasta is tender.
  6. Stir in the spinach until wilted.
  7. Remove the bay leaf and parmesan rind. Taste and add salt if needed.
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Classic Vegetable Minestrone

Steps, continued

  1. Ladle into bowls and top with grated parmesan and a drizzle of olive oil.