Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 tbsp extra-virgin olive oil, plus 2 tbsp for finishing
- 1 large yellow onion (2 cups), small dice
- 2 medium carrots, small dice
- 2 celery stalks, small dice
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 (28-oz) can crushed tomatoes
- 6 cups low-sodium vegetable broth
- 1 bay leaf; 1 tsp dried oregano; 1/2 tsp dried thyme; 1/4 tsp red pepper flakes (optional)
- 1 large zucchini (2 cups), 1/2-inch dice or half-moons
- 1 cup (150 g) small pasta (ditalini, small shells, or elbows)
- 1 (15-oz) can cannellini beans, drained and rinsed
- 1 (15-oz) can red kidney beans, drained and rinsed
- 4 cups chopped Tuscan kale (or baby spinach)
- 1/4 cup chopped fresh parsley; 1 tbsp lemon juice or red wine vinegar
- 1/2 cup finely grated Parmesan, plus more for serving
- 1 1/4 tsp kosher salt; 1/2 tsp black pepper
- Optional: Parmesan rind (about 1 oz)
Do This
- 1. Warm 3 tbsp olive oil in a large pot over medium heat. Sauté onion, carrots, and celery with a pinch of salt for 8 minutes.
- 2. Stir in garlic and tomato paste; cook 1 minute until fragrant.
- 3. Add crushed tomatoes, broth, bay leaf, oregano, thyme, red pepper flakes, and Parmesan rind (optional). Bring to a boil, then simmer on medium-low for 15 minutes.
- 4. Add zucchini and pasta; simmer 8–10 minutes, stirring so pasta does not stick.
- 5. Stir in cannellini beans, kidney beans, and kale; simmer 5–7 minutes until greens are tender. Remove bay leaf and rind.
- 6. Off heat, add parsley and lemon juice. Season with 1 1/4 tsp salt and 1/2 tsp pepper (to taste). Ladle into bowls, drizzle with 2 tbsp olive oil, and top with Parmesan.
Why You’ll Love This Recipe
- Comforting, tomato-rich broth with plenty of vegetables, beans, and pasta for a complete meal in a bowl.
- Weeknight-friendly: one pot, simple steps, and mostly pantry staples.
- Customizable: swap greens, beans, or pasta based on what you have.
- Finishes bright and savory thanks to lemon, olive oil, and grated Parmesan.
Grocery List
- Produce: Yellow onion, carrots, celery, garlic, zucchini, Tuscan kale (or baby spinach), fresh parsley, lemon (or red wine vinegar)
- Dairy: Parmesan cheese (plus optional Parmesan rind)
- Pantry: Extra-virgin olive oil, tomato paste, crushed tomatoes (28 oz), low-sodium vegetable broth, small pasta (ditalini or similar), cannellini beans (15 oz), red kidney beans (15 oz), bay leaf, dried oregano, dried thyme, red pepper flakes, kosher salt, black pepper
Full Ingredients
Aromatics
- 3 tbsp extra-virgin olive oil
- 1 large yellow onion (about 2 cups), small dice
- 2 medium carrots, small dice
- 2 celery stalks, small dice
- 4 garlic cloves, minced
- 2 tbsp tomato paste
Liquids & Seasonings
- 1 (28-oz/794 g) can crushed tomatoes
- 6 cups (1.4 L) low-sodium vegetable broth
- 1 bay leaf
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes (optional)
- 1 1/4 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- Optional: 1 Parmesan rind (about 1 oz) for simmering
Vegetables & Pasta
- 1 large zucchini (about 2 cups/300 g), 1/2-inch dice or half-moons
- 1 cup (150 g) small pasta such as ditalini, small shells, or elbows
Beans & Greens
- 1 (15-oz/425 g) can cannellini beans, drained and rinsed
- 1 (15-oz/425 g) can red kidney beans, drained and rinsed
- 4 cups packed chopped Tuscan kale (about 6 oz/170 g), ribs removed (or use baby spinach)
Finishing
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tbsp fresh lemon juice (or red wine vinegar)
- 1/2 cup (1.5 oz/45 g) finely grated Parmesan, plus extra for serving
- 2 tbsp extra-virgin olive oil for drizzling
Step-by-Step Instructions
Step 1: Prep the vegetables
Dice the onion, carrots, and celery into small, even pieces so they cook at the same rate. Mince the garlic. Cut the zucchini into 1/2-inch dice or half-moons. Remove the tough ribs from the kale and chop the leaves. Rinse and drain both cans of beans. Keep ingredients grouped so they are ready to add quickly.
Step 2: Build a flavorful base
In a large heavy pot or Dutch oven, warm 3 tbsp olive oil over medium heat (about 5 minutes to preheat). Add the onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and lightly sweet, 8 minutes. Stir in the garlic and tomato paste; cook 1 minute, stirring, until the paste darkens slightly and smells toasty.
Step 3: Add tomatoes, broth, and seasonings
Stir in the crushed tomatoes, vegetable broth, bay leaf, oregano, thyme, and red pepper flakes (if using). If you have a Parmesan rind, add it now. Bring to a boil over medium-high heat, then reduce to a gentle simmer over medium-low. Simmer uncovered for 15 minutes to meld the flavors, stirring once or twice.
Step 4: Cook the zucchini and pasta
Add the zucchini and the dry pasta. Maintain a gentle simmer and cook, stirring occasionally to prevent sticking, until the pasta is just al dente, 8–10 minutes (check your pasta’s package for exact timing). If the soup gets too thick, add a splash of hot water or broth.
Step 5: Fold in beans and greens
Add the cannellini beans, kidney beans, and chopped kale. Simmer until the greens are tender and the beans are heated through, 5–7 minutes. Remove and discard the bay leaf and Parmesan rind (if used). Season with 1 1/4 tsp kosher salt and 1/2 tsp black pepper, adjusting to taste depending on your broth and tomatoes.
Step 6: Finish and serve
Turn off the heat and stir in the parsley and lemon juice (or red wine vinegar). Ladle into warm bowls. Drizzle each serving with a little extra-virgin olive oil and shower with grated Parmesan. Serve hot.
Pro Tips
- For best flavor, take time to fully soften the onion, carrot, and celery before adding liquids—this is the backbone of a great minestrone.
- If you plan to store leftovers, cook the pasta separately and add it to each bowl when serving to keep it from softening.
- A Parmesan rind simmered in the pot adds rich, savory depth. Remove it before serving.
- Use low-sodium broth and salt in layers so the Parmesan at the end does not make the soup too salty.
- Adjust thickness: add a splash of water for a brothy soup or simmer a few extra minutes to reduce.
Variations
- Gluten-Free: Swap in gluten-free small pasta or cooked brown rice; add rice at the end so it does not overcook.
- Vegan: Skip the Parmesan rind and cheese; finish with extra olive oil, a squeeze of lemon, and nutritional yeast or a dairy-free Parmesan.
- Winter Veg: Add 1 cup small-diced potato or cabbage with the tomatoes; cook until tender before adding pasta.
Storage & Make-Ahead
Refrigerate in an airtight container for up to 4 days. The soup thickens as it sits; loosen with broth or water when reheating over medium heat until steaming. For best texture, store the pasta separately (or undercook it by 2 minutes initially). Freeze up to 3 months without the pasta; thaw overnight, reheat gently, and add freshly cooked pasta before serving.
Nutrition (per serving)
Approximate: 410 calories; 14 g protein; 14 g fat; 55 g carbohydrates; 10 g fiber; 980 mg sodium. Values will vary based on brands, salt, and how much Parmesan and olive oil you finish with.
