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Minestrone Soup Recipe

Name: Lynora's Italian Restaurants Minestrone Soup Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbs olive oil; 1 cup yellow onion, finely chopped; 1 cup carrots, diced (about 2 medium); 1 cup celery stalks, diced (about 2); 3 tsp garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp crushed red pepper flakes; 2 tbs tomato paste; 14 oz canned crushed tomatoes; 6 cups vegetable or chicken broth; 1 unit bay leaf; 1 tsp salt; 1 tsp black pepper; 1 cup zucchini, diced (about 1 medium); 1 cup green beans, trimmed and cut into 1" pieces; 1 cup potato, peeled and diced (about 1 medium); 15 oz canned cannellini or great northern beans, drained and rinsed; 3 cups fresh spinach, roughly chopped; 3 oz small pasta (ditalini, small shells, or elbow); 2 tbs fresh parsley, chopped; 1 tbs freshly grated Parmesan (optional); 1 tsp lemon juice (optional, for brightness); 4 cups mixed salad greens; 1 cup cherry tomatoes, halved; 1 cup cucumber, sliced; 0.25 cup red onion, thinly sliced; 4 tbs vinaigrette (store-bought or homemade); 6 cups romaine lettuce, chopped; 4 tbs Caesar dressing

Inspired by Lynora's Italian Restaurant

Time50m

Serves4

with your choice of House Salad or Caesar Salad

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Ingredients

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Soup Base

2 tbs olive oil

1 cup yellow onion, finely chopped

1 cup carrots, diced (about 2 medium)

1 cup celery stalks, diced (about 2)

3 tsp Garlic, minced

1 tsp Dried oregano

1 tsp dried basil

1 tsp Crushed red pepper flakes

2 tbs tomato paste

14 oz canned crushed tomatoes

6 cups vegetable or chicken broth

1 unit bay leaf

1 tsp Celtic sea salt

1 tsp black pepper

Vegetables & Beans

1 cup zucchini, diced (about 1 medium)

1 cup green beans, trimmed and cut into 1" pieces

1 cup potato, peeled and diced (about 1 medium)

15 oz canned cannellini or great northern beans, drained and rinsed

3 cups fresh spinach, roughly chopped

Pasta & Finish

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

2 tbs Fresh parsley, chopped

1 tbs freshly grated Parmesan (optional)

1 tsp lemon juice (optional, for brightness)

House Salad (choice)

4 cups mixed salad greens

1 cup Cherry tomatoes, halved

1 cup Cucumber, sliced

1/4 cup Red onion, thinly sliced

4 tbs vinaigrette (store-bought or homemade)

Caesar Salad (choice)

6 cups romaine lettuce, chopped

4 tbs Caesar dressing

1/2 cup croutons

2 tbs freshly grated Parmesan

Method

Soup Base

Sauté aromatics

Heat a large soup pot over medium heat. Add 2 tbs olive oil. When shimmering, add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic, dried oregano, dried basil, and crushed red pepper flakes; cook 30–45 seconds until fragrant.

Build tomato base

Stir in 2 tbs tomato paste and cook 1–2 minutes to deepen flavor. Add the 14 oz crushed tomatoes and scrape up any browned bits from the bottom of the pot.

Add broth and simmer

Pour in 6 cups of vegetable or chicken broth. Add the bay leaf, 1 tsp salt, and 1 tsp black pepper. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes to meld flavors.

Vegetables & Beans

Cook root vegetables

Add the diced potato and green beans to the simmering soup. Continue simmering for 8–10 minutes, until the potato is nearly tender.

Add remaining vegetables and beans

Stir in the diced zucchini and the drained cannellini beans. Simmer 5 minutes more until zucchini is tender and beans are heated through.

Finish with greens

Stir in the chopped spinach and allow it to wilt into the hot soup, about 1–2 minutes.

Pasta & Finish

Cook pasta

Bring the soup back to a gentle simmer and add 3 oz of small pasta. Cook according to package directions for al dente (usually 7–10 minutes) in the soup. If the soup becomes too thick, add up to 1 cup additional hot broth or water to reach desired consistency.

Adjust seasoning and finish

Remove and discard the bay leaf. Stir in 2 tbs chopped fresh parsley, 1 tbs grated Parmesan (optional), and 1 tsp lemon juice if using. Taste and adjust salt and pepper as needed.

House Salad (choice)

In a large bowl combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup cucumber slices, and 1⁄4 cup thinly sliced red onion. Toss with 4 tbs vinaigrette just before serving. Divide into two portions to accompany the soup.

Caesar Salad (choice)

In a bowl toss 6 cups chopped romaine with 4 tbs Caesar dressing until evenly coated. Top with 1⁄2 cup croutons and 2 tbs freshly grated Parmesan. Portion into two servings to accompany the soup.