A hearty, traditional Italian minestrone soup packed with fresh vegetables, beans, and pasta, served with golden parmesan croutons that add the perfect finishing touch.
Recipe Details
Ingredients
- 60ml extra virgin olive oil
- 1 large yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 2 tbsp tomato paste
- 400g (1 can) diced tomatoes
- 1.5L vegetable broth
- 400g (1 can) cannellini beans, drained and rinsed
- 400g (1 can) kidney beans, drained and rinsed
- 200g green beans, trimmed and cut into 2cm pieces
- 1 medium zucchini, diced
- 150g fresh spinach, roughly chopped
- 100g ditalini or small pasta
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 bay leaves
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 30g fresh parsley, chopped
- 4 slices day-old bread, cubed
- 75g freshly grated Parmesan cheese
- 30g unsalted butter, melted
Instructions
-
Heat 60ml extra virgin olive oil in a large pot or Dutch oven over medium heat. Add 1 large yellow onion, 2 large carrots, and 2 stalks celery stalks. Cook for 8-10 minutes, stirring occasionally, until vegetables are softened.
-
Add 4 cloves garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant. Stir in 400g (1 can) diced tomatoes, 1 tsp dried oregano, 1 tsp dried basil, and 2 bay leaves.
-
Pour in 1.5L vegetable broth and bring to a boil. Add 400g (1 can) cannellini beans, 400g (1 can) kidney beans, and 200g green beans. Reduce heat and simmer for 15 minutes.
-
Add 1 medium zucchini and 100g ditalini or small pasta to the pot. Continue simmering for 10-12 minutes until pasta is tender and zucchini is cooked through.
-
Meanwhile, preheat oven to 190°C (375°F). Toss 4 slices day-old bread cubes with {melted_butter} and half the 75g freshly grated Parmesan cheese. Spread on a baking sheet and bake for 10-12 minutes until golden and crispy.
-
Stir 150g fresh spinach into the soup and cook until wilted, about 2 minutes. Remove bay leaves and season with 2 tsp kosher salt and 1/2 tsp freshly ground black pepper to taste.
-
Ladle soup into bowls and garnish with 30g fresh parsley, remaining 75g freshly grated Parmesan cheese, and the warm parmesan croutons.
Tips
Vegetable Prep: Cut all vegetables roughly the same size for even cooking. The traditional "soffritto" base of onion, carrot, and celery creates the flavor foundation.
Bean Options: Use a mix of beans for texture variety. Canned beans work perfectly, but if using dried beans, cook them separately beforehand and add during step 3.
Pasta Timing: Add pasta during the last 10-12 minutes to prevent overcooking. The soup will continue to thicken as the pasta absorbs liquid.
Consistency Control: If the soup becomes too thick, add more broth or water. For a heartier texture, mash some of the beans against the pot side before adding pasta.
Make-Ahead Notes: Minestrone improves with time! Make up to 3 days ahead, but cook pasta separately and add when reheating to prevent mushiness.
Seasonal Variations: Adapt vegetables seasonally - use leeks instead of onions in spring, add cabbage in winter, or substitute butternut squash for zucchini in autumn.
Serving Suggestions: Serve with crusty bread, a drizzle of good olive oil, and extra Parmesan. Perfect alongside a simple green salad with lemon vinaigrette.