Minestra Di Verdure Recipe

Prepare vegetables

Dice the onion, carrots, celery, potato and zucchini so they are roughly uniform (about 1/4–1/2 inch) for even cooking. Mince the garlic and chop the spinach and parsley. Drain and rinse the cannellini beans.

Sweat aromatics

In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons extra-virgin olive oil over medium heat until shimmering. Add the diced onion, carrots and celery (mirepoix) with a pinch of salt. Cook, stirring occasionally, 6–8 minutes until the vegetables are softened and the onions are translucent but not browned.

Add garlic and potatoes

Stir in the minced garlic and cook 30–45 seconds until fragrant. Add the diced potato and continue to cook 2–3 minutes, stirring to coat with oil.

Add tomatoes and herbs

Pour in the canned diced tomatoes with their juices. Stir in the dried oregano, dried thyme and bay leaf. Cook for 2 minutes to let the tomatoes warm through and flavors meld.

Add broth and simmer

Add 6 cups low-sodium vegetable broth, increase heat to bring the pot to a gentle boil, then reduce heat to low/medium-low to maintain a simmer. Partially cover and simmer 15–20 minutes, until the potatoes are tender when pierced with a fork.

Add zucchini and beans

Stir in the diced zucchini and the drained cannellini beans. Simmer 5–7 minutes more until the zucchini is tender and beans are warmed through.

Finish with greens and seasoning

Stir in the chopped spinach and cook 1–2 minutes until wilted. Remove and discard the bay leaf. Taste and adjust seasoning with salt (start with 1 teaspoon and add more if needed) and freshly ground black pepper. Stir in 2 tablespoons chopped fresh parsley.

Optional purée (for creamier texture)

If you prefer a slightly creamier soup, use an immersion blender to purée 1–2 cups of the soup in the pot (or transfer a portion to a blender), then return it to the pot and stir to combine. Do not over-purée — keep some texture.

Serve

Ladle the minestra into bowls. Top each serving with a sprinkle of grated Parmigiano-Reggiano if using and an extra drizzle of olive oil or chopped parsley. Serve with crusty bread on the side.

Make-ahead and storage

Soup will keep in an airtight container in the refrigerator 3–4 days. Reheat gently on the stove; add a splash of water or broth if it thickens. Freeze for up to 2 months (best to freeze before adding fresh spinach; add fresh greens when reheating).