Zuppa Di Minestrone Recipe

Sweat aromatics

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

Add garlic and herbs

Add the minced garlic and dried Italian herbs to the softened vegetables and cook 30–60 seconds until fragrant. Stir in the bay leaf, salt, and pepper.

Add broth

Pour in the 8 cups of vegetable broth and increase heat to bring the pot to a gentle boil.

Once the broth is simmering, add the diced potato, green beans, and canned diced tomatoes with their juices. Reduce heat to maintain a steady simmer and cook for 10 minutes, until the potato pieces are beginning to soften.

Add the zucchini and the drained cannellini beans. Continue simmering for another 6–8 minutes, until all vegetables are tender but not mushy.

Stir in the chopped spinach or kale and let wilt into the soup for 1–2 minutes. Taste and adjust seasoning with additional salt and pepper if needed.

Bring the soup back to a gentle boil and add the small pasta. Cook according to the pasta package directions (usually 8–10 minutes) until al dente. If you expect leftovers, cook the pasta separately and add to individual bowls when serving to avoid it soaking up all the broth.

When the pasta is cooked, remove the bay leaf. Stir in the drained cannellini (if not yet added), lemon juice (if using), and red pepper flakes (if using).

Ladle the soup into bowls and garnish each with a sprinkle of grated Parmesan and chopped fresh parsley. Serve hot.