Classic Minestrone Soup
Ingredients
- 4 tbspextra-virgin olive oil
divided
- 1 mediumyellow onion
- 2 mediumcarrots
- 2 mediumribs celery
- ¼ ctomato paste
- 2 cseasonal vegetables
potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work
- 4 clovegarlic
- ½ tsporegano
- ½ tspthyme
- 1 largecan diced tomatoes
with their liquid
- 4 cvegetable broth
- 2 cwater
- 1 tspfine sea salt
- 2bay leaves
- 1 pinchred pepper flakes
- Freshly ground black pepper
- 1 cwhole grain orecchiette
elbow or small shell pasta
- 1 canGreat Northern beans or cannellini beans
or 1 ½ cups cooked beans
- 2 cbaby spinach
- 2 tsplemon juice
- Freshly grated Parmesan cheese
for garnishing
Directions
- 1
Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
- 2
Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
- 3
Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
- 4
Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
- 5
Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the greens are tender.
- 6
Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you’d like.
Classic Minestrone Soup
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About this Recipe
Craving a bowl of warmth that's both deeply satisfying and genuinely good for you? This Classic Minestrone Soup is your answer, bringing comforting, homemade flavors right to your table.
What makes this minestrone recipe truly special is its heartwarming blend of readily available ingredients, creating a dish that’s not just easy to prepare but also incredibly wholesome. It's a vegetarian triumph that naturally leans vegan when you skip the cheese topping, delivering robust flavors without fuss.
Expect a vibrant, hearty soup brimming with tender vegetables and pasta in a rich, savory tomato broth. Each spoonful offers a delightful mix of textures, from the toothsome beans to the perfectly cooked seasonal vegetables, all brightened by a hint of lemon at the end. It's a nourishing bowl that feels both comforting and light, perfect for any day you need a little coziness. This classic preparation makes it an approachable recipe for cooks of all levels.
This versatile soup welcomes customization. Feel free to swap in your favorite seasonal produce like green beans, peas, or different types of squash to tailor it to your pantry. For the pasta, whole grain orecchiette, elbows, or small shells work beautifully, but other small pasta shapes are fine too. You can also easily substitute Great Northern beans with other white beans like cannellini for similar results. To keep it fully vegan, simply omit the optional grated Parmesan cheese when serving.
Serve this delightful Classic Minestrone Soup as a stand-alone meal, perhaps with a slice of crusty bread for dipping, or as a flavorful starter to a larger dinner. Its generous yield makes it wonderful for sharing or enjoying throughout the week.