Minestrone Recipe

Prepare broth

In a large heavy-bottomed pot, combine 8 cups vegetable broth and 1 cup water. Bring to a gentle simmer over medium heat.

Stir 2 tablespoons tomato paste into a small bowl with a splash of the warm broth to thin it, then whisk it back into the pot. Add the 14 oz can of diced tomatoes (with juices) to the pot and stir to combine.

Sweat aromatics

Heat 3 tablespoons extra-virgin olive oil in a separate large skillet or the same pot (off heat if using same) over medium heat. Add the finely diced onion, diced carrots, and diced celery (about 1 cup each). Cook, stirring occasionally, until the vegetables are softened and onion is translucent, about 6–8 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant, then add the diced potato and cook 2 minutes to coat with oil.

Transfer the sautéed vegetables into the simmering broth. Add the diced zucchini and green beans to the pot as well.

Add 1 bay leaf, 1 tsp dried oregano, 1 tsp chopped fresh rosemary, red pepper flakes, 1 tsp salt, and 1 tsp freshly ground black pepper to the pot. Stir to distribute.

Simmer the soup, uncovered, until the root vegetables are tender, about 15–20 minutes.

Stir in the drained and rinsed cannellini beans and 3 oz small pasta. Continue simmering until the pasta is al dente, following the pasta package timing (typically 8–10 minutes). If the soup becomes too thick, add up to 1 cup additional hot water or broth to reach desired consistency.

When pasta is tender, stir in 2 cups chopped spinach or Swiss chard and the chiffonade basil leaves. Cook 1–2 minutes until the greens are wilted.

Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Remove and discard the bay leaf.

Finish with 1 teaspoon lemon juice (optional) and a drizzle of 1 teaspoon extra-virgin olive oil. Ladle into bowls and top each serving with grated Parmesan or Pecorino (about 2 tablespoons per serving).