Minestrone Recipe

Quick prep for canned beans

If using canned white beans and chickpeas, drain and rinse both under cold water and set aside. If using 1.5 cups dried cannellini, soak overnight and simmer until tender (about 45–60 minutes) before adding to soup; measure out 1.5 cups cooked beans.

Heat a large heavy-bottomed pot over medium heat. Add 3 tbs 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.

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

Stir in the crushed tomatoes, cooked (or canned) white beans, chickpeas, vegetable broth and 1 cup water. Add dried thyme, dried oregano and the bay leaf. Bring the mixture to a gentle boil over medium-high heat.

Reduce heat to a simmer, cover partially, and cook for 10 minutes to allow flavors to meld.

Add diced potato (if using), zucchini and green beans to the pot. Continue simmering uncovered for 8–10 minutes, until the potato is tender and the green beans are crisp-tender.

If using pasta, stir in 1/2 cup uncooked small pasta and cook according to package directions in the soup (usually 7–10 minutes) until al dente. Stir occasionally to prevent sticking.

Stir in the thinly sliced lacinato kale and continue to simmer for 3–4 minutes, until the kale is wilted but still bright green.

Remove the pot from heat. Discard the bay leaf. Stir in chopped parsley, lemon juice (if using), 1 tsp extra virgin olive oil (finish) and grated cheese if desired.

Taste and adjust seasoning with additional salt and freshly ground black pepper as needed. If the soup is too thick, add up to 1 cup extra broth or water to reach desired consistency.

Ladle into bowls and serve warm, with extra grated cheese and a drizzle of olive oil on top.