House-made Minestrone Recipe

In a large Dutch oven or heavy-bottomed pot, warm 1 tablespoon of olive oil over medium heat. Add tomato paste and cook, stirring, 1 minute to caramelize slightly. Pour in the crushed tomatoes, vegetable stock, and 1 cup water. Add the parmesan rind (if using) and 2 bay leaves. Bring to a gentle simmer, then reduce heat to low and keep at a very gentle simmer while you prepare the vegetables, 10–15 minutes.

Sauté aromatics and vegetables

While the broth simmers, heat the remaining 2 tablespoons of olive oil in a separate large skillet or the same pot if you prefer. Add the diced onion, carrots, and celery. Cook over medium heat, stirring occasionally, until softened and beginning to brown at the edges, about 6–8 minutes. Add the minced garlic, rosemary, and thyme and cook 1 minute until fragrant.

Add the diced potato (if using) and cook 3–4 minutes to start softening. Stir in the zucchini and green beans and cook 2 minutes more.

Transfer the sautéed vegetables to the simmering tomato-broth mixture. Stir in the drained cannellini beans. Bring the soup back to a simmer. Taste and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper flakes if using. Continue simmering until the root vegetables are tender, about 12–15 minutes.

Stir in the frozen peas and simmer 2–3 minutes until warmed through.

Increase heat to bring the soup to a gentle boil. Add the small pasta and cook until al dente according to package directions (usually 8–10 minutes). Stir occasionally to prevent sticking and check liquid level; add up to 1/2 cup water or stock if the soup becomes too thick as the pasta cooks.

When pasta is tender, remove and discard the parmesan rind and bay leaves. Stir in the lemon zest (if using), remaining 1 tablespoon olive oil, chopped parsley, and sliced basil. Adjust seasoning with additional salt and pepper to taste.

Ladle into bowls and top each serving with freshly grated Parmesan and an extra drizzle of olive oil. Serve hot.