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Minestrone · Classic Vegetable

Classic Vegetable Minestrone

Carrots, celery, zucchini, green beans, white beans and tiny pasta in a tomato broth. A parmesan rind, if you have one, gives it a savory depth.

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Prep
20 min
Cook
35 min
Total
55 min
Serves
6
Level
Easy

Ingredients

  • 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

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

Tip: For a vegan soup, skip the parmesan rind and the cheese on top.

Tip: The pasta keeps soaking up broth. If you plan leftovers, cook the pasta separately and add it to each bowl.

Storage: Refrigerate up to 4 days. Freeze without the pasta up to 3 months.

Estimated nutrition per serving: 240 calories · protein 9 g · carbohydrates 35 g · fiber 7 g · sugars 8 g · fat 8 g (saturated 1 g) · sodium 1,170 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 17 of 17 ingredients.