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Classic Minestrone
4 - 6 people
00h 10
00h 30
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Ingredients and Method
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3–4 garlic cloves, minced
- 1 zucchini, chopped
- 1 small potato, peeled and diced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon chili flakes (optional)
- Salt and freshly ground black pepper
- 1 can (14 oz) crushed tomatoes
- 6 cups vegetable broth (or water + bouillon)
- 1 can (14 oz) cannellini or kidney beans, drained and rinsed
- 1 cup small pasta (ditalini, elbow, or shells)
- 2 cups chopped leafy greens (kale, spinach, or Swiss chard)
- 1 bay leaf
Method
- Sauté the vegetables: In a large pot or Dutch oven, heat olive oil over medium heat.
- Add onion, carrot, and celery. Sauté for 5–7 minutes until softened.
- Stir in garlic, zucchini, and potato. Cook for 2–3 minutes more.
- Season with oregano, thyme, chili flakes (if using), salt, and pepper.
- Simmer the broth: Add crushed tomatoes, broth, and bay leaf. Bring to a boil, then lower heat and simmer for 15–20 minutes, until potatoes are just tender.
- Add pasta, beans & greens: Stir in beans and pasta. Simmer until pasta is al dente, 8–10 minutes. Add greens in the last few minutes of cooking, just until wilted.
- Serve: Remove bay leaf. Taste and adjust seasoning. Ladle into bowls and top with grated Parmigiano, fresh herbs, and a drizzle of olive oil. Serve with crusty bread for dipping.
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