Garden Minestrone Recipe

Sauté aromatics

Place a large heavy-bottomed pot or Dutch oven over medium heat. Add 3 tablespoons extra-virgin olive oil. When the oil shimmers, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build tomato base

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to remove raw flavor, stirring frequently so it doesn't burn. Add the crushed tomatoes and stir to combine.

Simmer with herbs

Pour in 6 cups vegetable broth and 2 cups water. Add bay leaves, 1 tsp dried thyme, 1 tsp dried oregano, 1.5 tsp kosher salt, and 1 tsp freshly ground black pepper. Bring the soup to a gentle boil, then reduce heat to low and simmer, uncovered, for 10 minutes to let flavors meld.

Add firmer vegetables

After the initial 10-minute simmer, add the diced zucchini, yellow squash, and green beans to the pot. Return to a simmer and cook 6–8 minutes until the vegetables are just tender.

Add quick-cooking vegetables

Stir in the diced red bell pepper, frozen peas, and packed spinach. Cook another 2–3 minutes until the spinach is wilted and the peas are heated through.

Add beans and pasta

Stir in the drained and rinsed cannellini beans and 1 cup short pasta. Increase heat slightly to bring soup back to a gentle boil, then reduce to a simmer and cook according to the pasta package instructions (usually 8–10 minutes) until the pasta is al dente. Stir occasionally to prevent sticking. Taste and adjust seasoning with additional salt and pepper if needed.

Finish the soup

When the pasta is cooked, remove and discard the bay leaves. Stir in 1 teaspoon red wine vinegar or lemon juice, 1 tablespoon extra-virgin olive oil, chopped parsley, and sliced basil (if using).

Serve

Ladle the minestrone into bowls and pass freshly grated Parmesan for topping. Serve hot with crusty bread.