Minestrone Recipe

Prep vegetables

Peel and finely dice the yellow onion to make 1 cup. Mince the garlic cloves. Peel and slice carrots into 1/4-inch rounds to make 1 cup. Trim and dice celery to make 1 cup. Dice zucchini and bell pepper to measure 1 cup and 1/2 cup respectively.

In a large heavy-bottomed pot, heat 2 tbs olive oil over medium heat until shimmering.

Add the diced onion and a pinch of salt; sauté for 4–5 minutes until translucent and starting to soften.

Add the minced garlic, carrots, and celery. Cook, stirring occasionally, for 5–6 minutes until the carrots begin to soften.

Stir in the zucchini and bell pepper and cook 3 more minutes so they begin to soften but retain some texture.

Add 2 tbs tomato paste; cook and stir for 1–2 minutes to slightly caramelize the paste and deepen flavor.

Pour in the 28 oz crushed tomatoes, 6 cups vegetable broth and 1 cup water. Stir to combine and bring the pot to a gentle simmer.

Once the soup is simmering, add the drained and rinsed kidney beans and the small pasta. Stir so the pasta is submerged.

Maintain a gentle simmer and cook uncovered for 10–12 minutes (or according to the pasta package) until the pasta is al dente and tender but not mushy.

While the soup simmers with beans and pasta, add 1 tsp dried oregano, 1 tsp dried basil, 1 bay leaf, 1/4 tsp red pepper flakes, 1.5 tsp salt and 3/4 tsp black pepper. Stir to incorporate.

Taste after the pasta is cooked and adjust seasoning: add more salt or pepper as needed. Remove and discard the bay leaf.

Stir in 2 cups chopped spinach or kale and simmer 1–2 minutes until wilted.

Remove the pot from heat, stir in 1 tbs lemon juice and 1/4 cup chopped fresh parsley. Taste again and adjust acidity or seasoning as desired.

Serve hot, topped with grated Parmesan if using. Leftovers keep in the refrigerator for 3–4 days (note: pasta will continue to absorb liquid; add extra broth or water when reheating if needed).