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Minestrone Recipe

Name: Lynora's Italian Restaurants Minestrone Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tbs olive oil; 1 each yellow onion, medium, diced; 2 each carrots, peeled and diced; 2 each celery stalks, diced; 3 each garlic cloves, minced; 2 tbs tomato paste; 28 oz canned crushed tomatoes (or passata); 6 cups vegetable stock; 1 each bay leaf; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp salt; 1 tsp black pepper; 1 tsp sugar (optional, to balance acidity); 1 each zucchini, diced; 1 each potato, medium, peeled and diced; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 cup frozen peas; 15 oz canned cannellini beans, drained and rinsed; 3 oz small pasta (ditalini, elbow, or small shells); 2 cups fresh spinach or kale, chopped; 2 tbs fresh parsley, chopped; 1 cup grated Parmesan cheese (for serving); 1 tsp red pepper flakes (optional); 1 tbs extra-virgin olive oil (for finishing)

Inspired by Lynora's Italian Restaurant

Time1h

Serves6

Tomato broth, mixed vegetables and pasta

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Ingredients

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Broth & Base

2 tbs olive oil

1 each yellow onion, medium, diced

2 each carrots, peeled and diced

2 each celery stalks, diced

3 each Garlic cloves, minced

2 tbs tomato paste

28 oz canned crushed tomatoes (or passata)

6 cups vegetable stock

1 each bay leaf

1 tsp Dried oregano

1 tsp dried thyme

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp sugar (optional, to balance acidity)

Vegetables & Beans

1 each Zucchini, diced

1 each potato, medium, peeled and diced

1 cup green beans, trimmed and cut into 1-inch pieces

1 cup frozen peas

15 oz canned cannellini beans, drained and rinsed

Pasta & Finish

3 oz small pasta (ditalini, elbow, or small shells)

2 cups fresh spinach or kale, chopped

2 tbs Fresh parsley, chopped

1 cup grated Parmesan cheese (for serving)

1 tsp red pepper flakes (optional)

1 tbs extra-virgin olive oil (for finishing)

Method

Broth & Base

Sweat aromatics

In a large heavy-bottomed pot, heat 2 tablespoons olive oil over medium heat. Add the diced onion, carrots and celery. Cook, stirring occasionally, until the vegetables soften and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to burn it.

Develop tomato base

Stir in 2 tablespoons tomato paste and cook 1–2 minutes until it darkens slightly. This concentrates the tomato flavor.

Add tomatoes and stock

Pour in the crushed tomatoes and 6 cups vegetable stock. Stir to combine, scraping any browned bits from the bottom of the pot. Add the bay leaf, dried oregano, dried thyme, salt, pepper and 1 teaspoon sugar (if using). Bring the mixture to a gentle simmer.

Reduce heat to maintain a low simmer and partially cover the pot. Let the broth simmer while you prepare the vegetables, about 10 minutes to allow flavors to meld.

Vegetables & Beans

Add root vegetables and beans

Add the diced potato and green beans to the simmering broth. Simmer 8–10 minutes, until the potato pieces are nearly tender.

Add remaining vegetables and beans

Add the diced zucchini and drained cannellini beans. Continue simmering 5–7 minutes until zucchini is tender but not mushy.

Taste and adjust seasoning with additional salt and pepper as needed.

Pasta & Finish

Cook pasta in soup

Add the small pasta to the simmering soup and cook according to package directions until al dente (usually 8–10 minutes). If you prefer thicker broth, cook pasta separately and add to bowls to avoid thickening leftover soup.

Finish with greens and peas

Stir in the frozen peas and chopped spinach or kale about 2 minutes before the pasta is done so the greens wilt and the peas heat through.

Final seasoning and rest

Remove the pot from heat. Discard the bay leaf. Stir in chopped parsley and 1 tablespoon extra-virgin olive oil. Taste and adjust salt, pepper and red pepper flakes if using.

Serve

Ladle the minestrone into bowls and top with grated Parmesan. Serve hot with extra Parmesan and crusty bread on the side.