Minestrone Recipe
Traditional tomato based broth, fresh vegetables, penne pasta
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Ingredients
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Broth & Base
Vegetables & Beans
Pasta & Finish
Method
Broth & Base
Prepare aromatics
Heat a large heavy-bottomed pot over medium heat. Add 2 tbs olive oil. When shimmering, add the chopped onion (about 1 cup) and a pinch of salt. Sauté 6–8 minutes until translucent. Add minced garlic (3 cloves) and cook 30–45 seconds until fragrant.
Tomato base
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Add the 28 oz canned diced tomatoes (including juices), 6 cups vegetable broth and 1 cup water. Scrape any browned bits from the bottom of the pot.
Season
Add 1 bay leaf, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1 tsp black pepper and 1 tsp red pepper flakes. Bring mixture to a gentle boil, then reduce heat to maintain a simmer.
Simmer
Simmer uncovered for 10 minutes to allow flavors to meld before adding heartier vegetables.
Vegetables & Beans
Add root and firm vegetables
Add diced potato (1 cup) and green beans (1 cup) to the simmering broth. Cook 8–10 minutes until potato pieces are just tender when pierced with a fork.
Add quick-cooking vegetables and beans
Stir in zucchini (1 cup) and the drained & rinsed cannellini beans (15 oz). Continue simmering 5 minutes until zucchini is tender and beans are heated through.
Add spinach
Fold in 2 cups of fresh or thawed frozen spinach. Cook 1–2 minutes until wilted. Taste the broth and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaf.
Pasta & Finish
Cook pasta
In the same pot, stir in 1 cup penne pasta. Simmer according to the pasta package for al dente (usually 8–10 minutes), stirring occasionally to prevent sticking. If the soup becomes too thick, add up to 1/2–1 cup hot water or broth to reach desired consistency.
Finish and serve
Once the pasta is cooked, remove the pot from heat. Stir in 1 tablespoon chopped fresh parsley, 1 teaspoon lemon juice (optional) and drizzle with 1 tsp extra-virgin olive oil. Ladle into bowls and sprinkle each serving with grated Parmesan (about 2–3 tbs per serving) if desired.