Vegetable Minestrone Soup

Name: Vegetable Minestrone Soup
Cook time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 20 ml olive oil divided; 150 g yellow onion small dice; 120 g carrots small dice; 100 g celery small dice; 4 g fine salt divided; 12 g garlic minced; 30 g tomato paste; 180 g zucchini small dice; 120 g green beans trimmed and cut into 2 cm pieces; 200 g Yukon Gold potato small dice; 2 g dried oregano; 1 g dried thyme; 2 each bay leaf; 2 g black pepper freshly ground; 1 g red pepper flakes; 400 g diced tomatoes; 1200 ml vegetable stock hot; 250 ml water; 240 g cannellini beans drained and rinsed; 90 g small pasta (ditalini or small shells); 4 g fine salt divided; 60 g baby spinach; 10 ml olive oil divided; 30 g Parmesan cheese finely grated, for serving; 10 g flat-leaf parsley chopped, for garnish

This minestrone builds a hearty bowl from sautéed aromatics, tomato paste, beans, pasta, and a mix of fall vegetables. The soup finishes with spinach for freshness and Parmesan for a savory edge, with each component cooked to keep the broth clear and the vegetables distinct.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

20 ml olive oil divided
150 g yellow onion small dice
120 g carrots small dice
100 g celery small dice
4 g fine salt divided
12 g garlic minced
30 g tomato paste
180 g zucchini small dice
120 g green beans trimmed and cut into 2 cm pieces
200 g Yukon Gold potato small dice
2 g dried oregano
1 g dried thyme
2 each bay leaf
2 g black pepper freshly ground
1 g red pepper flakes
400 g diced tomatoes
1200 ml vegetable stock hot
250 ml water
240 g cannellini beans drained and rinsed
90 g small pasta (ditalini or small shells)
4 g fine salt divided
60 g baby spinach
10 ml olive oil divided
30 g Parmesan cheese finely grated, for serving
10 g flat-leaf parsley chopped, for garnish

Instructions

Heat 20 ml of the olive oil in a 6 L soup pot over medium heat. Add the onion, carrots, celery, and 4 g of the salt. Cook, stirring often, until the vegetables begin to soften and the onion turns translucent. The onion is translucent and the vegetables have softened without browning.
Add the garlic and tomato paste and cook, stirring, for 1 minute. Stir in the zucchini, green beans, potato, oregano, thyme, bay leaves, black pepper, and red pepper flakes if using. The tomato paste darkens slightly and the vegetables are coated in the aromatics.
Pour in the diced tomatoes, vegetable stock, water, and cannellini beans. Bring to a boil, then reduce to a steady simmer and cook for 12 minutes, until the potato is nearly tender. The broth is simmering gently and the potato is almost cooked through.
Add the pasta and the remaining 4 g of salt. Simmer for 8 minutes, stirring occasionally, until the pasta is al dente and the vegetables are fully tender. The pasta is al dente with a tender center and the soup has thickened slightly.
Turn off the heat. Stir in the spinach and the remaining 10 ml olive oil until just wilted. Remove the bay leaves, taste, and season with the remaining 0 g of salt only if you intentionally held any back; otherwise adjust the finished soup with a pinch of additional salt to taste, outside the measured allocation. Ladle into bowls and top with Parmesan and parsley if using. The spinach is wilted, the broth tastes balanced, and the pasta is tender but not mushy.