Minestrone Soup

A hearty, rustic Italian vegetable soup brimming with seasonal vegetables, cannellini beans, and small pasta in a savory tomato broth. Every spoonful is nourishing and deeply satisfying.

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 celery stalks, diced
• 2 medium carrots, peeled and diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 6 cups vegetable broth
• 1 cup small pasta (ditalini or elbow)
• 2 cups fresh spinach
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 1 Parmesan rind (optional)

Method

1. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onion, celery, and carrots. Cook, stirring occasionally, until softened, about 6 minutes.
2. Add garlic and oregano, cooking for 30 seconds until fragrant. Stir in the diced tomatoes with their juices and cook for 2 minutes.
3. Pour in the vegetable broth. Add the zucchini, green beans, cannellini beans, and Parmesan rind if using. Bring to a boil, then reduce to a gentle simmer.
4. Simmer uncovered for 15 minutes until the vegetables are just tender.
5. Add the pasta and cook for another 10 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.
6. Stir in the spinach and let it wilt, about 1 minute. Season with salt and pepper. Remove the Parmesan rind.
7. Ladle into bowls and serve with crusty bread and a drizzle of good olive oil.

Chef's note: This soup thickens as it sits. Add extra broth when reheating leftovers. Omit the Parmesan rind to keep it fully vegan. Swap vegetables based on what you have available.

Nutrition per serving

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• Risotto alla Milanese
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