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Soups

Minestrone Soup

TIME

50 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

295 kcal

CARBS

44 g

PROTEIN

14 g

FAT

7 g

Z Minestrone Soup

About this recipe

Minestrone is a traditional Italian vegetable soup with no single fixed recipe; its ingredients vary by region and season. This hearty version brings together vegetables, beans, and small pasta in a tomato broth.

WHY YOU’LL LOVE IT

Beans and pasta make this vegetable-packed soup hearty enough for dinner. Tomato broth, garlic, herbs, and Parmesan create a savory, satisfying flavor. It’s a flexible one-pot meal that reheats well for lunch the next day.

Ingredients

  • 1 tbsp extra-virgin olive oil (½ fl oz / 15 ml)
  • 1 medium yellow onion, diced (about 5 oz / 140 g)
  • 1 medium carrot, diced (about 2½ oz / 70 g)
  • 1 celery rib, diced (about 1½ oz / 40 g)
  • 1 medium zucchini, diced (about 7 oz / 200 g)
  • 1 cup chopped green beans (about 4 oz / 115 g)
  • 2 garlic cloves, minced (about 0.2 oz / 6 g)
  • 1 can diced tomatoes (14.5 oz / 411 g)
  • 4 cups low-sodium vegetable broth (32 fl oz / 960 ml)
  • 1 can cannellini beans, drained and rinsed (15 oz / 425 g can; about 9 oz / 255 g drained)
  • ¾ cup small pasta, such as ditalini (about 3 oz / 85 g)
  • ½ tsp dried oregano (about 0.5 g)
  • ½ tsp kosher salt, or to taste (about 3 g)
  • ¼ tsp black pepper (about 0.5 g)
  • 2 cups chopped kale or baby spinach (about 2 oz / 55 g)
  • ¼ cup finely grated Parmesan cheese, plus more to serve (about 1 oz / 28 g)
  • 1 tbsp chopped fresh parsley (about 4 g)

Preparation

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery; cook for 5 minutes, stirring occasionally, until beginning to soften.
  2. Add the zucchini and green beans. Cook for 3 minutes, then stir in the garlic and oregano and cook for 30 seconds.
  3. Add the diced tomatoes, vegetable broth, cannellini beans, salt, and black pepper. Bring to a boil, then reduce the heat and simmer uncovered for 15 minutes.
  4. Stir in the pasta and simmer until just tender, following the package timing, usually 8–10 minutes.
  5. Stir in the kale or spinach and cook for 2–3 minutes, until wilted. Remove the pot from the heat and stir in the Parmesan and parsley.
  6. Taste and adjust the seasoning. Serve hot with additional Parmesan.

Tips

Cook the pasta separately if you plan to save portions; it continues absorbing broth as it sits.
Use baby spinach for a milder flavor or kale for a heartier texture.
Add a little broth or water when reheating to loosen the soup.

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