In a large Dutch oven or heavy pot, add 8 cups of vegetable broth, the 14.5 oz crushed tomatoes, 2 tablespoons tomato paste and 1 cup water. Stir to combine and set near the stove while you cook the vegetables.

Vegetables

Sauté aromatics

Heat 2 tablespoons extra-virgin olive oil in the pot over medium heat. Add the diced onion and sauté 4–5 minutes until translucent. Add the diced carrots and celery and cook another 4 minutes until starting to soften.

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 minutes, stirring to coat with oil and aromatics.

Add remaining vegetables

Add the diced zucchini and frozen green beans to the pot and stir. Pour the prepared broth-and-tomato mixture over the vegetables and scrape up any browned bits from the bottom.

Herbs & Seasoning

Add 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 bay leaf, 1 teaspoon red pepper flakes (adjust to taste), 1.5 teaspoons kosher salt and 1 teaspoon freshly ground black pepper to the pot. Stir to combine.

Bring the soup to a gentle boil over medium-high heat, then reduce heat to maintain a simmer. Cover partially and simmer for 15 minutes, or until the potatoes and carrots are tender.

Beans & Pasta

Add beans and pasta

Stir in the rinsed and drained can of cannellini beans and 3 ounces uncooked small pasta. Add additional 1/2 cup water if the soup seems very thick. Continue to simmer, uncovered, for 8–10 minutes or until pasta is al dente (time will depend on pasta shape).

Finish with greens

When the pasta is nearly done, stir in 2 cups baby spinach (or chopped kale) and simmer 1–2 minutes until wilted. Taste and adjust seasoning with more salt and pepper if needed. Remove and discard the bay leaf.

To Serve

Ladle the chunky minestrone into bowls. Garnish each bowl with 2 tablespoons chopped fresh parsley and grated Parmesan to taste. Serve hot with crusty bread.