Minestrone Recipe
HOMEMADE VEGETABLE SOUP
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Ingredients
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Soup Base
Vegetables & Legumes
Pasta & Finish
Method
Soup Base
- 1
Sweat aromatics
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat until shimmering. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 7–8 minutes.
- 2
Add garlic and tomato paste
Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook, stirring constantly, for 1–2 minutes to remove the raw edge and lightly caramelize it.
- 3
Deglaze and add liquids
Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the pot. Add the vegetable broth and 1 cup water. Stir to combine.
- 4
Season the broth
Add the bay leaves, dried thyme, dried oregano, salt, and black pepper. Bring the pot to a gentle boil over medium-high heat, then reduce heat to maintain a simmer.
Vegetables & Legumes
- 5
- 6
Add quick-cooking vegetables
Add the diced zucchini and drained cannellini beans. Continue simmering until the zucchini is tender and the beans are heated through, about 6–8 minutes.
- 7
Finish with spinach
Stir in the chopped spinach and let it wilt into the hot soup, about 2 minutes. Taste the broth and adjust salt and pepper as needed.
Pasta & Finish
- 8
Cook pasta in soup
Increase heat to bring the soup to a gentle boil. Add the small pasta and cook according to package directions in the soup (usually 8–10 minutes) until al dente. Stir occasionally to prevent sticking. If soup becomes too thick as pasta absorbs liquid, add up to 1 cup more water or broth to reach desired consistency.
- 9
Final seasoning and serve
Remove and discard the bay leaves. Stir in the chopped parsley, red pepper flakes (if using), and lemon juice (if using) to brighten flavors. Ladle soup into bowls and finish with freshly grated Parmesan at the table.