Zuppa | Garden Minestrone Recipe

sauté aromatics

Heat a large heavy-bottomed pot over medium heat. Add 3 tbsp olive oil. When shimmering, add the diced onion, carrots, and celery. Sauté, stirring occasionally, until vegetables are softened and the onion is translucent, about 6–8 minutes.

add garlic and herbs

Add the minced garlic, dried oregano, dried thyme, and crushed red pepper flakes. Cook, stirring constantly, until fragrant, about 30–45 seconds, taking care not to brown the garlic.

build soup

Pour in the 28 oz crushed tomatoes and 6 cups vegetable broth. Stir to combine, scraping any browned bits from the bottom of the pot. Increase heat to medium-high and bring the mixture to a gentle simmer. Season with 1.5 tsp salt and 1/2 tsp ground black pepper.

add heartier vegetables

Once the soup is simmering, add the diced potato and green beans. Reduce heat to maintain a gentle simmer and cook uncovered for 10 minutes, until the potatoes begin to soften.

add remaining vegetables

Add the zucchini, yellow squash, and cannellini beans to the pot. Continue simmering for another 6–8 minutes until the zucchini is tender but still holds shape.

finish with greens and herbs

Stir in the chopped spinach, basil, and parsley. Cook 1–2 minutes more, just until the spinach wilts and the herbs are fragrant. Taste and adjust seasoning with additional salt and pepper if needed.

cook pasta in soup

Bring the soup back to a steady simmer. Add 1 cup short pasta and cook according to package instructions for al dente (usually 8–10 minutes) directly in the soup, stirring occasionally to prevent sticking. If the soup becomes too thick, add up to 1 cup hot water or broth to loosen to your desired consistency.

finish and serve

When pasta is al dente, remove the pot from heat. Stir in 1 tsp lemon juice (optional) and 1 tsp finishing olive oil. Ladle the minestrone into bowls and top each serving with a generous sprinkle of grated Parmesan or Pecorino (about 2 tbsp per serving). Serve hot.