Name: Amici's Pizzeria & Italians Homemade Minestrone Soup Recipe
Cook time: 55 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tbs extra-virgin olive oil; 1 cup yellow onion, small dice; 1 cup carrots, peeled and small dice; 1 cup celery stalks, small dice; 3 tsp garlic, minced; 2 tbs tomato paste; 400 ml canned crushed tomatoes; 1200 ml low-sodium vegetable broth; 240 ml water; 1 tsp dried oregano; 1 tsp dried thyme; 1 to taste bay leaf; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 cup zucchini, half-moon slices (about 1/2 inch); 1 cup potato, peeled and small dice; 1 cup fresh green beans, trimmed and cut into 1-inch pieces; 400 g canned cannellini (white) beans, drained and rinsed; 2 cups fresh spinach, roughly chopped; 3 oz small pasta (ditalini or small shells); 0.5 cup freshly grated Parmesan cheese; 1 tsp red wine vinegar or lemon juice; 2 tbs fresh parsley, chopped

Heat a large heavy-bottomed pot over medium heat. Add the extra-virgin olive oil. When shimmering, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

sauté aromatics

Add the minced garlic and tomato paste to the pot. Cook, stirring constantly, for 1–2 minutes, until fragrant and the tomato paste darkens slightly.

add garlic and tomato paste

Pour in the crushed tomatoes, vegetable broth, and water. Stir in the dried oregano, dried thyme, bay leaf, kosher salt, and black pepper. Bring the mixture to a gentle simmer over medium-high heat.

build the broth

Once the broth is simmering, add the diced potato and fresh green beans. Reduce the heat to medium-low and simmer uncovered for 10 minutes to allow the potatoes to begin to soften.

add root vegetables

Add the zucchini and the drained cannellini beans to the pot. Simmer for another 8–10 minutes, until the potatoes are tender and the green beans are cooked but still bright.

add remaining vegetables

Stir in the chopped fresh spinach and cook for 1–2 minutes, until wilted. Remove and discard the bay leaf.

add spinach

Increase the heat to bring the soup to a gentle simmer. Add the small pasta and cook according to package instructions for al dente (usually 8–10 minutes) directly in the simmering soup, stirring occasionally so the pasta doesn't stick.

cook pasta in soup

When the pasta is cooked, remove the pot from the heat. Stir in the red wine vinegar (or lemon juice), grated Parmesan (reserve a little for serving), and chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed.

finish and season

Ladle the minestrone into bowls. Top each bowl with a sprinkle of reserved Parmesan and an extra drizzle of olive oil if desired. Serve hot with crusty bread.

serve

extra-virgin olive oil

yellow onion, small dice

carrots, peeled and small dice

celery stalks, small dice

garlic, minced

tomato paste

canned crushed tomatoes

low-sodium vegetable broth

water

dried oregano

dried thyme

bay leaf

kosher salt

black pepper, freshly ground

zucchini, half-moon slices (about 1/2 inch)

potato, peeled and small dice

fresh green beans, trimmed and cut into 1-inch pieces

canned cannellini (white) beans, drained and rinsed

fresh spinach, roughly chopped

small pasta (ditalini or small shells)

freshly grated Parmesan cheese

red wine vinegar or lemon juice

fresh parsley, chopped

Homemade Minestrone Soup

Make Homemade Minestrone Soup Recipe in just 55m. Cup

Homemade Minestrone Soup Recipe

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