Classic Minestrone Soup Recipe

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Amanda Jacobs Modified: March 22, 2022
Classic Minestrone Soup Recipe

How To Make Classic Minestrone Soup

Whip up a scrumptious bowl of minestrone soup for dinner tonight! It’s loaded with fresh vegetables, beans, and seasonings to give you a filling meal.

Preparation: 20 minutes
Cooking: 45 minutes
Total: 1 hour 5 minutes



  • 4tbspextra-virgin olive oil,divided
  • 1medium yellow onion,chopped
  • 2medium carrots,peeled and chopped
  • 2medium celery ribs,chopped
  • ¼cuptomato paste
  • 2cupsseasonal vegetables,like potatoes, yellow squash, zucchini, butternut squash, green beans or peas, chopped
  • 4garlic cloves,pressed or minced
  • ½tspdried oregano
  • ½tspdried thyme
  • 28ozdiced tomatoes,with liquid
  • 4cupsvegetable broth
  • 2cupswater
  • 1tspfine sea salt
  • 2bay leaves
  • red pepper flakes
  • freshly ground black pepper
  • 1cupwholegrain orecchiette pasta,or elbow or small shell pasta
  • 15ozGreat Northern beans,or nellini beans, rinsed and drained
  • 2cupsbaby spinach,or chopped kale or collard greens
  • 2tsplemon juice
  • Parmesan cheese,freshly grated, for garnishing, optional


  1. Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat.

  2. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt.

  3. Cook, stirring often, for 7 to 10 minutes, until the vegetables have softened and the onions are turning translucent.

  4. Add the seasonal vegetables, garlic, oregano and thyme.

  5. Cook for 2 minutes, until fragrant while stirring frequently.

  6. Pour in the diced tomatoes and their juices, broth and water.

  7. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.

  8. Raise the heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1-inch gap for steam to escape.

  9. Reduce the heat as necessary to maintain a gentle simmer.

  10. Cook for 15 minutes, then remove the lid and add the pasta, beans and greens.

  11. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked to al dente and the greens are tender.

  12. Remove the pot from the heat, then remove the bay leaves.

  13. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt and pepper as needed.

  14. Garnish bowls of soup with grated Parmesan, serve, and enjoy!


  • Calories: 306.00kcal
  • Fat: 10.34g
  • Saturated Fat: 1.53g
  • Monounsaturated Fat: 6.74g
  • Polyunsaturated Fat: 1.46g
  • Carbohydrates: 45.24g
  • Fiber: 10.03g
  • Sugar: 8.27g
  • Protein: 11.00g
  • Sodium: 960.33mg
  • Calcium: 140.35mg
  • Potassium: 903.97mg
  • Iron: 3.43mg
  • Vitamin A: 306.77µg
  • Vitamin C: 28.90mg
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