Minestrone Soup
A flexible and hearty soup made with fresh vegetables, beans, and pasta, perfect for utilizing odds and ends from your fridge.
Ingredients
Base Ingredients
- 2 tablespoons olive oil For cooking the vegetables
- 1 whole onion, chopped
- 2 whole carrots, chopped
- 2 whole celery stalks, chopped
- 3 to 4 cloves garlic, minced
Vegetables and Legumes
- 1 whole zucchini, chopped Optional, but recommended
- 1 can diced tomatoes
- 4 to 6 cups broth (vegetable or chicken) Adjust quantity based on desired thickness
- 1 can beans (kidney, cannellini, or both)
- 1 to 2 cups chopped greens (spinach or kale) Add towards the end of cooking
Pasta and Seasoning
- 3/4 cup small pasta (ditalini is classic)
- to taste salt Adjust to preference
- to taste pepper Adjust to preference
- to taste Italian seasoning
- pinch red pepper flakes For heat
- 1 piece Parmesan rind Optional, adds richness
Instructions
Cooking the Base
- Warm olive oil in a big pot over medium heat.
- Add onion, carrot, and celery; cook until soft, about 8 to 10 minutes.
- Add garlic and any additional vegetables like zucchini; cook for 1 to 2 minutes.
Building the Soup
- Stir in the diced tomatoes, broth, beans, and seasoning, including the Parmesan rind if using.
- Simmer for 15 minutes.
Final Touches
- Add the pasta and cook until just tender.
- Stir in the chopped greens at the end so they stay bright.
- Taste and adjust salt and pepper as needed.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. If freezing, do so without pasta to prevent mushiness.