Minestrone Soup

Minestrone Soup


For 6


35 mins


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Minestrone Soup


Sub what you have on hand for veggies, beans, and pasta and we can pretty much guarantee that this veggie-heavy bowl of minestrone soup will quickly become a regular in the dinner rotation. Plus you may even have leftovers for lunch. Just sayin’.


1 T olive oil, plus more to serve
1 small onion, finely chopped
2 medium carrots, finely chopped
2 medium celery stalks, finely chopped
2 medium garlic cloves, peeled and smashed
kosher salt and black pepper
1/4 tsp crushed red pepper flakes
2 bay leaves
1 jar not just pasta sauce
6 C chicken or veggie stock, or water
1 parm rind, plus shaved parm to serve
1 C chopped green beans (½ inch pieces)
1 C dried pasta
1 can cannellini beans, rinsed and drained
1 C frozen peas
2 C baby spinach
1 T red wine vinegar, plus more to taste
torn basil to serve



In a large heavy bottomed pot or dutch oven, heat the oil over medium heat until shimmering.


Add the onion, carrots, celery, garlic, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes, and 2 bay leaves, cook until softened, about 7-10 minutes.


Stir in the not just pasta sauce, scraping up any brown bits at the bottom of the pot, chicken stock, and parm rind, bring to a boil.


Add the green beans, pasta, and 1 teaspoon of salt and cook, maintaining a steady simmer, until the beans are tender and the pasta is al dente, 8-10 minutes, adding the cannellini beans and peas halfway through.


Stir in the spinach until wilted and add the red wine vinegar.


Season to taste and garnish with freshly torn basil, grated parmesan, and drizzle with olive oil.