Minestrone Soup

This minestrone keeps the classic Italian structure: onion, carrot, celery, garlic, tomatoes, beans, pasta, and greens simmered together until the vegetables are tender and the broth is well seasoned. The beans make it substantial enough for a main-course soup, while the pasta gives it a satisfying, spoonable body.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 2 medium carrots peeled and diced
• 2 stalks celery stalks diced
• 1 teaspoons fine salt divided
• 3 cloves garlic cloves minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried Italian seasoning
• 0.25 teaspoon black pepper divided
• 1 can (796 mL) crushed tomatoes
• 4 cups vegetable broth
• 2 cups water
• 1 medium zucchini halved lengthwise and sliced
• 150 grams green beans trimmed and cut into 2 cm pieces
• 1 can (425 g) cannellini beans drained and rinsed
• 0.5 teaspoons fine salt divided
• 120 grams small pasta dry ditalini or elbow pasta
• 90 grams baby spinach
• 15 grams fresh basil torn
• 0.25 teaspoon black pepper divided
• 1 tablespoon lemon juice freshly squeezed
• 30 grams Parmesan cheese finely grated, for serving

Instructions

1. Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, celery, and 1 teaspoon of the salt. Cook, stirring often, until the onion is translucent and the vegetables are starting to soften. The vegetables look glossy and lightly softened, with no raw onion smell.
2. Add the garlic, tomato paste, oregano, Italian seasoning, and 0.25 teaspoon of the black pepper. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and smells fragrant. The pot smells toasted and savory, and the tomato paste has deepened in color.
3. Stir in the crushed tomatoes, vegetable broth, water, zucchini, green beans, cannellini beans, and the remaining 0.5 teaspoon salt. Bring to a boil, then reduce to a steady simmer. The soup reaches a boil, then settles into an active simmer with small bubbles around the edges.
4. Simmer uncovered for 10 minutes, then stir in the dry pasta. Continue simmering until the pasta is just tender and the vegetables are fully cooked. The pasta is al dente to tender, and the vegetables can be pierced easily with a spoon.
5. Turn off the heat. Stir in the spinach and basil until just wilted, then season with the remaining 0.25 teaspoon black pepper and the lemon juice if using. Taste and adjust salt if needed. The spinach is wilted but still green, and the broth tastes balanced and savory.
6. Ladle into bowls and top with Parmesan if using. Each bowl has a generous mix of broth, beans, pasta, and vegetables.