Zuppa Minestrone Recipe

Prep vegetables

Peel and dice the carrots and potatoes into roughly 1/2-inch pieces. Dice the onion, slice the celery, dice the zucchini, trim and cut green beans into 1-inch pieces, and mince the garlic. If using kale, remove stems and chop; if using spinach, rinse and drain.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and let it warm until shimmering.

Add the diced onion, carrots and celery (mirepoix) to the pot. Sauté, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 6–8 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant, being careful not to burn it.

Stir in the tomato paste and cook 1–2 minutes to deepen the flavor, stirring to coat the vegetables.

Add the diced tomatoes with their juices, the diced potatoes, green beans, zucchini, drained cannellini beans, dried oregano, dried thyme, bay leaf, red pepper flakes, salt and black pepper. Pour in the vegetable broth and stir to combine.

Bring the soup to a gentle boil over medium-high heat, then reduce heat to maintain a simmer. Cover partially and simmer until the potatoes and carrots are tender, about 15–20 minutes.

Taste the broth and adjust seasoning with more salt and pepper if needed. Remove and discard the bay leaf.

Increase heat slightly to bring the soup back to a gentle boil. Add the small pasta and cook according to package instructions until al dente, usually 7–10 minutes. Stir occasionally to prevent sticking.

When the pasta is nearly done, stir in the baby spinach (or chopped kale) and cook until wilted, about 1–2 minutes. If using kale, simmer an additional 2–3 minutes until tender.

If the soup is too thick after the pasta cooks (pasta absorbs liquid), add up to 1 cup additional hot broth or water to reach desired consistency. Stir in the lemon juice if using to brighten the flavors.

Remove the pot from heat. Stir in chopped parsley and taste for final seasoning, adding salt and pepper as desired.

Ladle the minestrone into bowls and serve topped with grated Parmesan. Offer extra Parmesan and red pepper flakes at the table.