Minestrone Soup (Recipe)

July 22, 2022

Minestrone Soup (Recipe)


✅ 1 medium onion (or leek)

✅ 2 medium carrots

✅ 1 celery rib

✅ 5 garlic cloves

✅ 1 small zucchini squash (or 1 to 2 cups of other chopped vegetables)

✅ ¼ cup extra virgin olive oil (I use Kasadrinos)

✅ 2 tablespoons tomato paste

✅ 1 quart vegetable broth

✅ 28-ounce can diced fire roasted tomatoes

✅ 1 cup water

✅ 1 bay leaf

✅ 1 15-ounce can cannellini beans

✅ ½ teaspoon each dried oregano and thyme

✅ 1 ¼ teaspoon kosher salt, divided

✅ ¾ cup whole grain pasta or penne

✅ Fresh ground black pepper

✅ Fresh parsley, for garnish


1️⃣ Prep the vegetables: Peel and small dice the onion and carrots. Small dice the celery. Mince the garlic. Small dice the zucchini.

2️⃣ In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion, carrots, celery and tomato paste, and cook for 5 to 6 minutes until the onions are just translucent. Add the garlic and cook for 1 minute.

3️⃣ Add the vegetable broth, tomatoes and juices, water, zucchini, bay leaf, white beans, oregano, thyme, and 1 teaspoon kosher salt. Bring it to a simmer, then cook 10 minutes on medium low.

4️⃣ Add the pasta and cook until pasta is just al dente, about 8 to 10 minutes. Turn off the heat and stir in the baby greens for a few seconds until wilted. (If you’re using tougher greens like mature kale, chop them and add them in the last 5 minutes of the cook time.)

5️⃣ Remove the bay leaf. Add the remaining ¼ teaspoon kosher salt. Taste and add fresh ground black pepper and more kosher salt to taste. Garnish with chopped parsley (or optionally add Parmesan cheese shavings)


Servings : 4-6
Ready in : 25 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
Calories: 214kcal

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