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Minestrone Soup

Hearty Italian vegetable soup with beans, pasta, and a Parmesan rind for depth.

Minestrone Soup — finished dish

Soup · Vegetarian, One-pot • 55 min

Servings:
6 servings

Ingredients

  • 3 tablespoons olive oil
  • 1 large yellow onion, diced (about 1½ cups)
  • 2 large carrots, peeled and diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • 1 can (14.5 oz) diced fire-roasted tomatoes
  • 6 cups low-sodium vegetable broth
  • 1 Parmesan rind (about 2 inches), plus grated Parmesan for serving
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 medium zucchini, diced (about 1½ cups)
  • ¾ cup small pasta (ditalini, elbows, or shells)
  • 3 cups baby spinach or chopped lacinato kale
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil, for drizzling

Steps

  1. Heat olive oil in a large Dutch oven or stockpot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 6 to 7 minutes. Add garlic, oregano, and red pepper flakes. Cook 1 minute more.
  2. Add diced tomatoes, vegetable broth, and the Parmesan rind. Stir to combine, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat and simmer 15 minutes.
  3. Stir in the cannellini beans, kidney beans, zucchini, and pasta. Simmer until the pasta is al dente, about 10 minutes (or per package directions).
  4. Remove the Parmesan rind and discard. Stir in the spinach or kale and cook just until wilted, about 1 to 2 minutes. Season generously with salt and black pepper. Taste and adjust.
  5. Ladle into bowls, top with a generous sprinkle of grated Parmesan, and finish with a drizzle of extra-virgin olive oil.