Italian Minestrone Soup

★ 3.8 · Easy

A vibrant, vegetable-packed Italian classic simmered with beans, pasta, and a Parmesan rind for extra depth. It is endlessly adaptable to whatever vegetables you have on hand.

20 minPrep Time

40 minCook Time

60 minTotal Time

8 servings (about 4 quarts)Yield

Why You'll Love This

Loaded with vegetables and fiber-rich beans
Naturally vegetarian and easy to make vegan
Flexible recipe for using up produce

Ingredients

3 tablespoonsolive oil
1 mediumyellow onion, diced
2 mediumcarrots, diced
2 stalkscelery, diced
3 clovesgarlic, minced
1zucchini, diced
1 (28 ounce) cancrushed tomatoes
6 cupsvegetable broth
1 Parmesan rind (optional)Parmesan cheese rind
1 (15 ounce) cancannellini beans, drained and rinsed
1.5 teaspoonsdried Italian seasoning
1.5 teaspoonssalt, plus more to taste
0.75 cupsmall pasta, such as ditalini
2 cupsbaby spinach, roughly chopped
0.5 cupgrated Parmesan cheese, for serving

Nutrition (estimated per serving)

240Calories

9gProtein

7gFat

34gCarbs

7gFiber

700mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Heat the olive oil in a large 6-quart pot over medium heat until shimmering.
Add the onion, carrots, and celery and cook for 7 to 8 minutes, stirring occasionally, until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the zucchini and cook for 3 minutes, stirring occasionally.
Pour in the crushed tomatoes and vegetable broth, then add the Parmesan rind if using, along with the Italian seasoning and salt.
Bring to a boil over high heat, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the vegetables are tender.
Stir in the cannellini beans and bring the soup back to a gentle boil.
Add the pasta and cook for 8 to 10 minutes, or according to the package time, stirring occasionally so it does not stick, until al dente.
Remove the Parmesan rind and discard it.
Stir in the chopped spinach and cook for 1 to 2 minutes, just until wilted.
Taste and adjust salt and seasoning as needed.
Ladle into bowls and top with grated Parmesan cheese.

Tips

Save Parmesan rinds in the freezer specifically for soups like this one - simmering one in the broth adds a savory depth that is hard to get any other way.
If making ahead, cook the pasta separately and add it to each bowl at serving time so it does not turn mushy or soak up all the broth.