How To Make Classic Minestrone Soup
Ingredients
- 1 mediumyellow onion
- 6 mediumstalks celery
- 1 largezucchini
- 3 mediumcarrots
- 1 smallsweet potato
- 2 clovesgarlic
- 1can white beans
such as cannellini or great northern
- 2 tbspolive oil
- 2 tbspunsalted butter
- 2 tspkosher salt
plus more for seasoning
- 1parmesan rind
- 1can diced tomatoes
- 6 clow-sodium vegetable or chicken broth
- ½ mediumlemon
- 2 tbspbasil pesto
plus more for serving
- 4 cbaby spinach or baby kale
- parmesan cheese and crusty bread
for serving
Directions
- 1
Prepare the vegetables. Dice the following (no larger than 1/2-inch), keeping them separate: 1 medium yellow onion (about 1 cup), 6 medium stalks celery (about 2 cups), 1 large zucchini (about 2 cups), 3 peeled medium carrots (about 1 1/4 cups), and 1 peeled small sweet potato (about 2 cups). Finely chop 2 garlic cloves. Drain and rinse 1 can white beans.
- 2
Sauté the mirepoix. Place 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large stockpot or Dutch oven over medium-high heat. Once the butter melts and begins to sizzle, add the onion and 1 teaspoon kosher salt, and sauté until softened but not browned about 3 minutes. Add the carrots and celery and cook until brightened in color, 3 to 5 minutes.
- 3
Sauté the vegetables. Add the sweet potato and sauté until slightly softened at the edges, about 3 minutes. Stir in the zucchini and garlic, and cook until softened, about 2 minutes.
- 4
Add seasonings, tomatoes, and broth. Add 1 (2x3-inch) Parmesan rind, 1 can diced tomatoes and their juices, 6 cups chicken or vegetable broth, and the beans. Stir to combine and bring to a boil over medium-high heat.
- 5
Simmer for 30 minutes. Reduce the heat to medium-low and simmer until the carrots and sweet potato are tender, 20 to 30 minutes.
- 6
Remove the Parmesan rind. Remove and discard the Parmesan rind.
- 7
Stir in the pesto, lemon juice, and greens. Squeeze in the juice from 1/2 lemon (about 1 tablespoon). Stir in 2 tablespoons basil pesto and 4 cups baby spinach or baby kale and simmer until combined and the greens wilt. Taste and season with salt as needed.
- 8
Serve the soup. Ladle the soup into bowls. Thinly shave Parmesan cheese with a Y-peeler and scatter onto the soup, and drizzle with more pesto. Serve with crusty bread.
How To Make Classic Minestrone Soup
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About this Recipe
Craving a bowl of comforting, homemade goodness that warms you from the inside out? This classic minestrone soup recipe delivers exactly that: a deeply flavorful, hearty meal packed with tender vegetables.
Why This Recipe Works
What makes this minestrone truly special is its rich, savory foundation. You’ll build layers of flavor starting with aromatic vegetables, then infuse the broth with a Parmesan rind, creating an umami depth that sets it apart. The bright swirl of basil pesto at the end is a game-changer, elevating a simple vegetable soup to something truly memorable and deeply satisfying.
What to Expect
Prepare for a spoonful of pure comfort. Each bite of this minestrone brings a medley of tender vegetables—sweet carrots, earthy celery, fresh zucchini, and starchy sweet potato—all mingling in a robust, tomato-herb broth. Creamy white beans add a hearty texture, making this a substantial meal rather than just a starter. It’s the perfect antidote to a chilly evening, offering warmth and a delicious balance of flavors that feels both familiar and refined.
Customization & Variations
This versatile soup is wonderfully adaptable to what you have on hand. Feel free to swap cannellini beans for great northern beans, or use a combination of both. While the recipe calls for baby spinach or baby kale, you could easily incorporate other quick-cooking greens like Swiss chard. For a richer flavor, consider using chicken broth instead of vegetable broth, if not strictly aiming for a vegetarian dish.
Serving & Context
Serve this cozy minestrone piping hot with a generous grating of fresh Parmesan cheese and plenty of crusty bread for dipping. It’s an ideal main course for a casual weeknight dinner or a comforting lunch, making everyone feel nourished and content.