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Classic Minestrone Soup

Classic minestrone soup simmers vegetables, cannellini beans, and small pasta in a tomato and chicken broth base. Baby spinach wilts in at the end, with grated Parmesan on top.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery stalks, diced
  • 1 zucchini medium, diced
  • 1 cup green beans trimmed, cut into 1/2-inch pieces
  • 3 cloves garlic minced
  • 1 can (28 oz) diced tomatoes
  • 8 cups low-sodium chicken broth
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 can (15 oz) cannellini beans drained and rinsed
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
  • 1 cup pasta small, such as ditalini
  • 2 cups spinach baby
  • 0.5 cup Parmesan cheese grated, for serving

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven, heat the olive oil over medium heat.
  2. Add the onion, carrots, celery, zucchini, and green beans and cook, stirring occasionally, for 6 to 8 minutes, until the onion has softened.
  3. Stir in the garlic and cook for 30 seconds, until fragrant.
  4. Add the diced tomatoes, broth, salt, pepper, cannellini beans, oregano, basil, and bay leaf.
  5. Bring the soup to a boil.
  6. Reduce the heat and simmer uncovered for 15 minutes, until the green beans are nearly tender.
  7. Stir in the pasta and simmer for 8 to 10 minutes, or according to the package directions, until al dente.
  8. Stir in the spinach and cook for about 1 minute, until wilted.
  9. Remove the bay leaf.
  10. Ladle into bowls and top with Parmesan cheese.

Notes

For the best texture, cook the pasta until al dente and serve soon after adding it. Refrigerate leftovers for up to 4 days; freezing is possible, though the pasta may soften. For a vegetarian variation, use vegetable broth and vegetarian Parmesan.