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Easy Classic Minestrone Soup Recipe

Easy Classic Minestrone Soup

This classic minestrone soup is a hearty vegetable-and-bean dinner made with tomatoes, stock, seasonal vegetables, small pasta, and greens. It serves 6 and comes together in approximately 45 to 50 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soffritto
  • 2 tablespoons Olive oil
  • 1 medium Medium yellow onion, diced
  • 2 medium Medium carrots, diced
  • 2 stalks Celery stalks, diced
Soup
  • 3 cloves Garlic cloves, finely chopped
  • 2 tablespoons Tomato paste
  • 1 teaspoon Dried Italian seasoning or dried oregano
  • 1 14-15 ounce can Diced tomatoes with juices
  • 6 cups Vegetable or chicken stock
  • 1 medium Medium zucchini, diced
  • 1 cup Trimmed green beans, cut into 1-inch pieces
  • 1 15 ounce can Cannellini or kidney beans, drained and rinsed
  • 1 cup Small pasta such as ditalini, small shells, or elbow macaroni
  • 2 cups Chopped kale, spinach, or cabbage
Seasoning
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Optional
  • 1 rind Parmesan rind
For Serving
  • As needed Grated Parmesan
  • As needed Chopped parsley
  • As needed drizzle Olive oil

Method
 

Step-by-Step
  1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery, then cook for 6 to 8 minutes, stirring occasionally, until the vegetables are softened but not browned.
  2. Add the garlic, tomato paste, and dried Italian seasoning or oregano. Cook for 1 minute, stirring often, until the garlic smells fragrant and the tomato paste begins to darken slightly.
  3. Add the diced tomatoes with their juices, stock, Parmesan rind if using, zucchini, and green beans. Bring the soup to a boil, then reduce the heat and simmer for 10 to 12 minutes.
  4. Add the drained beans and small pasta. Continue simmering for 8 to 10 minutes, or until the pasta is just tender according to the package directions.
  5. Stir in the chopped kale, spinach, or cabbage. Cook for 2 to 3 minutes, until the greens are wilted and tender, then remove the Parmesan rind.
  6. Season the soup with kosher salt and freshly ground black pepper, adding more salt to taste. Serve hot with grated Parmesan, chopped parsley, and a drizzle of olive oil.

Notes

For planned leftovers, cook the pasta separately and add it to individual bowls because pasta continues absorbing broth in the refrigerator. Cannellini beans, kidney beans, borlotti beans, or chickpeas can be used in minestrone, and the greens may be kale, spinach, or cabbage.