Classic Minestrone Soup
A hearty Italian vegetable soup with beans, small pasta and a tomato-herb broth, simmered with a Parmesan rind. Vegetarian, freezer-friendly and ready in 45 minutes.
33% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 30 min
- Serves
- 6
- Calories
- 210
- Protein
- 8 g
- Per serving
- $1.71
Why this recipe works
Minestrone is meant to use whatever vegetables you have, so treat the zucchini and green beans as suggestions. The Parmesan rind is optional, but it makes the broth taste like it simmered all day.
- Softening the onion, carrot and celery slowly builds a sweet, savory base.
- Cooking the tomato paste until it darkens deepens the broth in a minute instead of an hour.
- Adding the pasta only at the end keeps it from turning mushy and drinking up the broth.
Ingredients
To serve
You will need
- Large Dutch oven or soup pot
Method
Tap a step number to mark it done.
Soften the vegetables
Heat the oil in the pot over medium heat. Add the onion, carrots and celery and cook, stirring, until soft.
Build the base
Stir in the garlic, tomato paste, oregano and thyme and cook until the paste darkens, about 1 minute.
Simmer
Add the tomatoes, broth, Parmesan rind and salt. Bring to a boil, add the zucchini and green beans, and simmer until just tender.
Add beans and pasta
Stir in the cannellini beans and pasta and simmer, stirring occasionally, until the pasta is al dente.
Finish
Remove the rind, stir in the spinach until wilted and taste for salt. Serve with Parmesan and basil.
Cook's notes
- If you plan on leftovers, cook the pasta separately and add it to each bowl.
- Swap in seasonal vegetables: butternut squash in autumn, peas and asparagus in spring.
- The soup thickens overnight; loosen leftovers with a splash of broth.
Nutrition per serving
210 calories
$1.71 estimated cost per serving
Where the calories come from
| Protein | 14% of calories | 8 g |
|---|---|---|
| Carbs | 61% of calories | 34 g |
| Fat | 24% of calories | 6 g |
| Fiber | 6 g | |
| Sodium | 1220 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Is minestrone vegetarian?
Yes, with vegetable broth. Leave out the Parmesan rind and topping for a vegan soup; the Parmesan is made with animal rennet.
Can you add meat to minestrone?
Yes. Brown 4 ounces of diced pancetta or ½ pound of Italian sausage before the vegetables.
Does minestrone freeze well?
Freeze it without the pasta for up to 3 months, then add freshly cooked pasta when reheating.
