Why You’ll Love This Recipe
I make this soup whenever the weather turns cool and I want something that feels like a full meal in a bowl. The cannellini beans and small pasta soak up the broth and thicken it as it simmers, while a Parmesan rind adds a deep, savory richness. Mashing a few of the beans right in the pot gives it a creamy body without any cream. It’s a one-pot recipe, it doesn’t need a blender, and it tastes even better the next day, which makes it perfect for meal prep, family dinners, and freezing for busy nights.
Ingredients
For the minestrone
- 3 tbsp olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ¼ tsp red pepper flakes (optional)
- 400 g (14 oz) can crushed tomatoes
- 1.5 litres (6 cups) vegetable or chicken broth
- 1 Parmesan rind (optional)
- 1 bay leaf
- 2 medium potatoes (about 300 g), peeled and diced
- 1 medium zucchini, diced
- 2 x 400 g (14 oz) cans cannellini beans, drained and rinsed
- 100 g (1 cup) small pasta, such as ditalini or small shells
- 150 g (5 oz) green beans, trimmed and cut into 2.5 cm (1 in) pieces
- 100 g (3 packed cups) fresh spinach or kale, roughly chopped
- 1½ tsp salt, or to taste
- ½ tsp black pepper
- Grated Parmesan, for serving
- Chopped fresh parsley or basil, for serving
Directions
- Cook the base. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring often, until softened.
- Add the aromatics. Stir in the garlic, tomato paste, oregano, basil, thyme, and red pepper flakes. Cook for 1 to 2 minutes, until the tomato paste darkens slightly and smells fragrant.
- Add the liquid. Pour in the crushed tomatoes and broth. Add the Parmesan rind, bay leaf, and potatoes, and bring to a boil.
- Simmer. Reduce the heat to medium-low, cover partially, and simmer for 10 minutes.
- Add the beans and zucchini. Stir in the zucchini and cannellini beans. Simmer for 10 minutes, until the potatoes are nearly tender.
- Thicken the soup. Use a potato masher or the back of a spoon to mash about ½ cup of the beans and potatoes against the side of the pot. This makes the broth thick and creamy.
- Cook the pasta. Add the pasta and green beans and simmer for 8 to 10 minutes, stirring often, until the pasta is just tender.
- Add the greens. Stir in the spinach or kale and cook for 2 to 3 minutes, until wilted.
- Season. Remove the bay leaf and Parmesan rind. Stir in the salt and pepper, then taste and adjust.
- Serve. Ladle into bowls and top with grated Parmesan and fresh herbs.
Servings and Timing
- Serves: 6 to 8
- Prep time: 20 minutes
- Cook time: 45 minutes
- Total time: about 1 hour 5 minutes
Variations
- Vegan: Use vegetable broth and skip the Parmesan rind and cheese. Add 1 tbsp nutritional yeast for savory depth.
- With sausage: Brown 200 g (7 oz) Italian sausage or diced pancetta in the pot first, then continue with the vegetables.
- Gluten-free: Swap the pasta for 100 g (½ cup) white rice, or use gluten-free pasta.
- Extra thick: Mash a full cup of the beans and potatoes, or add an extra 100 g (½ cup) pasta.
- Different beans: Use kidney beans, borlotti beans, or chickpeas in place of the cannellini beans.
- Pesto swirl: Top each bowl with a spoonful of basil pesto.
Storage and Reheating
Store the soup in an airtight container in the fridge for up to 4 days. The pasta keeps absorbing liquid as it sits, so the soup will thicken considerably. Add a splash of broth or water when reheating on the stove over medium-low heat until warm. To freeze, cool completely and freeze for up to 3 months. For the best texture, freeze the soup without the pasta and add freshly cooked pasta when reheating. Thaw overnight in the fridge before reheating.
FAQs
Why is my minestrone too thin?
Simmer it uncovered for 10 to 15 minutes, or mash a few more beans and potatoes into the broth. A bit more pasta also helps thicken it.
Can I cook the pasta separately?
Yes. Cook it in a separate pot and add it to each bowl when serving. This keeps the pasta from getting mushy in leftovers.
Do I need the Parmesan rind?
No, but it adds a lot of savory flavor. Save rinds in the freezer and drop one into soups and stews.
Can I use dried beans?
Yes. Soak 200 g (1 cup) dried cannellini beans overnight, then cook them until tender before adding them to the soup.
Can I use frozen vegetables?
Yes. Frozen green beans, peas, and spinach work well. Add them during the last 5 minutes of cooking.
Can I make it in a slow cooker?
Yes. Sauté the base first, then cook everything except the pasta, green beans, and spinach on low for 6 to 7 hours. Add those in the last 30 minutes.
What can I serve with minestrone?
Crusty bread, garlic toast, or a simple green salad all go well with it.
Conclusion
This thick and hearty minestrone is one of my favorite ways to turn a pot full of simple vegetables and beans into a dinner everyone goes back for seconds on. It’s rich, comforting, and packed with flavor in every spoonful. I hope it becomes your go-to soup recipe, too.
Print
A thick, hearty Italian minestrone loaded with vegetables, beans, and pasta in a rich tomato broth flavored with garlic, herbs, and Parmesan. Filling enough to be a full meal, it’s perfect for chilly nights, meal prep, and freezing for later.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: undefined
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 medium zucchini, diced
- 2 medium Yukon Gold potatoes (about 12 oz / 340 g), peeled and diced into 1/2-inch pieces
- 2 tbsp tomato paste
- 1 can (28 oz / 794 g) crushed tomatoes
- 6 cups (1.4 L) low-sodium vegetable or chicken broth
- 1 can (15 oz / 425 g) cannellini beans, drained and rinsed
- 1 can (15 oz / 425 g) kidney beans, drained and rinsed
- 1 Parmesan rind (optional)
- 2 bay leaves
- 2 tsp dried Italian seasoning
- 1 tsp dried oregano
- 1 1/2 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 cup (100 g) small pasta, such as ditalini or small shells
- 4 cups (120 g) fresh baby spinach or chopped kale
- 1 cup (130 g) frozen green beans or peas
- 2 tbsp chopped fresh parsley
- Freshly grated Parmesan cheese and crusty bread, for serving
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until softened.
- Add the garlic and tomato paste and cook for 1 to 2 minutes, stirring constantly, until fragrant and the paste darkens slightly.
- Stir in the zucchini and potatoes and cook for 2 minutes.
- Pour in the crushed tomatoes and broth. Add the beans, Parmesan rind, bay leaves, Italian seasoning, oregano, salt, pepper, and red pepper flakes, and stir to combine.
- Bring to a boil, then reduce the heat to low, cover partially, and simmer for 20 minutes, until the potatoes are nearly tender.
- Stir in the pasta and green beans and simmer for 8 to 10 minutes, until the pasta is al dente.
- For a thicker soup, use the back of a spoon to mash some of the beans and potatoes against the side of the pot, or blend 1 cup of the soup and stir it back in.
- Remove the bay leaves and Parmesan rind. Stir in the spinach and cook for 2 minutes, until wilted.
- Taste and adjust the seasoning with salt and pepper. Stir in the parsley.
- Ladle into bowls and top with grated Parmesan. Serve hot with crusty bread.
Notes
- Mashing some of the beans and potatoes, or blending a cup of soup, is the trick to a thick, hearty texture.
- A Parmesan rind adds deep savory flavor; save rinds in the freezer for soups like this one.
- The pasta continues to absorb liquid as it sits, so add extra broth when reheating leftovers.
- For make-ahead and freezer meals, cook the pasta separately and add it to each bowl when serving to keep it from turning mushy.
- Use any vegetables you have on hand, such as butternut squash, cabbage, or fennel.
- For a vegan version, omit the Parmesan rind and cheese, use vegetable broth, and top with nutritional yeast.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months; thaw overnight in the refrigerator and reheat on the stove.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 285
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 11 g
- Protein: 13 g
- Cholesterol: 3 mg
