Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 (14–15 oz / 400 g) can diced tomatoes
- 6 cups vegetable or chicken broth
- 1 (15 oz / 425 g) can cannellini or kidney beans, drained and rinsed
- 1 cup green beans, cut into 1-inch pieces
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- Salt and black pepper, to taste
- 1 cup small pasta (ditalini, elbow, or small shells)
- 2 cups chopped spinach or kale
- ¼ cup grated Parmesan cheese (plus more for serving, optional)
- Fresh parsley or basil for garnish
Instructions
1. Build the Flavor Base
Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery, then cook for 6–8 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
2. Add the Vegetables
Add the diced zucchini and cook for another 2 minutes, stirring occasionally to slightly soften the vegetables.
3. Create the Broth
Pour in the diced tomatoes and broth, then stir in the beans, green beans, oregano, basil, and bay leaf. Bring the soup to a gentle boil.
4. Simmer the Soup
Reduce the heat to low and let the soup simmer uncovered for 20 minutes so the vegetables become tender and the flavors meld together.
5. Cook the Pasta
Stir in the pasta and cook according to the package directions, about 8–10 minutes, until al dente.
6. Add the Greens
Stir in the spinach or kale and cook for 2–3 minutes, just until the greens are wilted and bright.
7. Finish the Soup
Remove the bay leaf, stir in the Parmesan cheese if using, and season with salt and black pepper to taste.
8. Garnish and Serve
Ladle the minestrone into bowls and garnish with fresh parsley or basil and additional grated Parmesan. Serve with warm crusty bread for a comforting, complete meal.