Name: Classic Minestrone Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 15 oz can white beans, drained and rinsed (cannellini or navy beans); 32 oz reduced sodium chicken broth (or vegetable broth for vegan); 2 tsp olive oil; ½ cup chopped onion; 1 cup diced carrots; ½ cup diced celery; 2 garlic cloves, minced; 28 oz can petite diced tomatoes; Parmesan cheese rind (optional); 1 fresh rosemary sprig; 2 bay leaves; 2 tbsp chopped fresh basil; ¼ cup chopped fresh Italian parsley; ½ tsp kosher salt; Freshly ground black pepper; 1 medium zucchini (about 8 oz), diced; 2 cups chopped fresh spinach (if frozen, defrost first); 2 cups cooked small pasta (ditalini, orzo, or gluten-free pasta); Extra Parmesan cheese for garnish (optional)

Description

This Classic Minestrone Soup is a hearty, vegetable-packed Italian soup perfect for lunch, dinner, or pairing with crusty bread. Loaded with beans, fresh vegetables, aromatic herbs, and tender pasta, this fiber-rich, comforting soup is nourishing, flavorful, and easy to prepare. Vegetarian, versatile, and full of authentic Italian taste, this minestrone will become a family favorite.

Ingredients

For the Soup Base:

15 oz can white beans, drained and rinsed (cannellini or navy beans)

32 oz reduced sodium chicken broth (or vegetable broth for vegan)

2 tsp olive oil

½ cup chopped onion

1 cup diced carrots

½ cup diced celery

2 garlic cloves, minced

28 oz can petite diced tomatoes

Parmesan cheese rind (optional)

1 fresh rosemary sprig

2 bay leaves

2 tbsp chopped fresh basil

¼ cup chopped fresh Italian parsley

½ tsp kosher salt

Freshly ground black pepper

For the Vegetables and Pasta:

1 medium zucchini (about 8 oz), diced

2 cups chopped fresh spinach (if frozen, defrost first)

2 cups cooked small pasta (ditalini, orzo, or gluten-free pasta)

Extra Parmesan cheese for garnish (optional)

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Instructions

Step 1: Prepare the Bean Base
Puree the beans with 1 cup of the broth in a blender until smooth.
Step 2: Sauté Vegetables
Heat olive oil in a large Dutch oven or pot over medium-high heat. Add carrots, celery, onion, and garlic. Sauté 15 minutes until tender and fragrant.
Step 3: Cook the Soup
Add remaining broth, diced tomatoes, pureed beans, Parmesan rind (if using), salt, and pepper. Stir in rosemary, bay leaves, basil, and parsley. Bring to a boil, then cover and simmer on low for 40 minutes.
Step 4: Add Fresh Vegetables
Stir in zucchini and spinach. Cover and simmer 8–10 minutes, until zucchini is tender. Remove bay leaves, rosemary sprig, and Parmesan rind. Adjust seasoning with salt and pepper.
Step 5: Add Pasta and Serve
Ladle 1 ¼ cups soup into bowls and top with ¼ cup cooked pasta. Garnish with extra Parmesan if desired. Serve ho

Notes

Make it vegan: Use vegetable broth and omit the Parmesan rind.
Add more vegetables: Bell peppers, green beans, or peas can be included.
Make-ahead: Soup keeps in the fridge for 3–4 days and freezes well for up to 2 months.
Gluten-free option: Use gluten-free pasta for a safe and hearty alternative

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Soup
Method: Simmering
Cuisine: Italian