Hello World KitchenBeta

Hearty Classic Minestrone Soup

A deeply flavorful, vegetable-packed Italian soup featuring a rich tomato broth infused with a parmesan rind, tender beans, and ditalini pasta. Perfect for cozy evenings and meal prep.

Prep 20 min Cook 35 min Total 60 min Level Easy

Serves 6

Ingredients

Base and Aromatics

2 tablespoons Extra virgin olive oil
1 medium Yellow onion — diced
2 medium Carrots — peeled and diced
2 ribs Celery — diced
4 cloves Garlic cloves — minced

Vegetables and Broth

1 medium Zucchini — diced
28 ounces Canned diced tomatoes — undrained
6 cups Vegetable broth — low sodium preferred
1 piece Parmesan rind — about 2-3 inches long. For a vegan substitute, use 1 tbsp white miso paste stirred in at the end.
1 teaspoon Dried oregano
0.5 teaspoon Dried thyme
1 whole Bay leaf

Pasta, Beans, and Greens

15 ounces Cannellini beans — rinsed and drained
1 cup Ditalini pasta — dry
2 cups Fresh baby spinach — roughly chopped
1 teaspoon Salt — plus more to taste
0.5 teaspoon Black pepper — freshly ground

Instructions

Heat the olive oil in a large Dutch oven or pot over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables begin to soften and the onion becomes translucent, about 6-8 minutes.
~8 min
Take your time sweating the mirepoix; this builds the foundational flavor of the soup.
Add the minced garlic, dried oregano, and dried thyme to the pot. Cook for 1 minute until highly fragrant, stirring constantly to prevent the garlic from burning.
~1 min
Stir in the diced zucchini, diced tomatoes (with their juices), vegetable broth, parmesan rind, and bay leaf. Season with salt and black pepper.
~2 min
If making the soup vegan, omit the parmesan rind here. You will add miso paste at the end instead.
Bring the soup to a gentle boil, then reduce the heat to low, cover partially, and let simmer for 15 minutes to allow the flavors to meld and the parmesan rind to infuse the broth.
~15 min
Stir in the cannellini beans and ditalini pasta. Increase the heat slightly to maintain a gentle simmer. Cook uncovered for about 10 minutes, or until the pasta is al dente.
~10 min
Stir occasionally so the pasta doesn't stick to the bottom of the pot.
Turn off the heat. Remove and discard the parmesan rind and the bay leaf. Stir in the fresh baby spinach and let it wilt in the residual heat for about 2 minutes.
~2 min
If using the vegan substitution, scoop out 1/4 cup of the hot broth, whisk it with 1 tablespoon of white miso paste until smooth, and stir the mixture back into the soup.
Taste the soup and adjust the seasoning with additional salt and pepper if necessary. Let the soup rest for 5 minutes before serving.
~5 min
Serve hot, garnished with freshly grated parmesan cheese and crusty bread if desired.

Nutrition

285

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

650

Sodium (mg)

Cholesterol (mg)

Equipment

Large Dutch oven or heavy-bottomed pot
Chef's knife
Cutting board
Wooden spoon
Measuring cups and spoons

Tips & Storage

To prevent the pasta from soaking up all the broth during storage, you can cook the pasta separately and add it to individual bowls before ladling the hot soup over it.
Save your parmesan rinds in a freezer bag; they keep for months and are perfect for dropping into soups and stews.
Feel free to swap out the vegetables based on what's in season. Green beans, peas, or butternut squash all make excellent additions.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Note that the pasta will continue to absorb liquid as it sits; you may need to add a splash of broth or water when reheating. For longer storage, freeze without the pasta for up to 3 months.