Minestrone Classico

Recipe Date: February 26, 2026
Serving Size: 8
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Measurements: Imperial (US)

Here’s a really good, classic minestrone that’s flavorful, hearty, and flexible (so you can tweak it depending on what you have on hand). This version builds layers of flavor like a restaurant-quality soup but is still easy.

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3-4 garlic cloves, minced
  • 1 zucchini, diced
  • 1 cup green beans, chopped
  • 1 medium potato, diced
  • 1 can cannellini beans, drained
  • 1/2 cup small pasta (small shells or elbow)
  • 6 cups vegetable or chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried basil (or a handful of fresh at the end)
  • 1 bay leaf
  • Salt and pepper to taste
  • Pinch chili flakes (optional)
  • 2 handfuls of fresh spinach or kale
  • Parmesan rind (optional but highly recommended)
  • Fresh parsley and basil
  • Grated parmesan or Pecorino Romano for serving

Directions

1️⃣ Build the flavor base
Heat olive oil in a large pot. Add onion, carrots, celery, and cook 5–7 minutes until softened. Add garlic and cook another minute.

2️⃣ Add vegetables
Stir in zucchini, green beans, and potato. Cook 2–3 minutes.

3️⃣ Simmer
Add tomatoes, broth, herbs, bay leaf, and parmesan rind if using. Bring to a gentle simmer and cook about 15–20 minutes.

4️⃣ Beans + pasta
Add beans and pasta. Simmer until pasta is just tender (8–10 minutes depending on type).

5️⃣ Finish
Stir in spinach/kale until wilted. Remove bay leaf. Adjust seasoning.

Upgrades

  • Add 1 tbsp tomato paste when sautéing vegetables for deeper flavor.

  • Splash of white wine after cooking the aromatics.

  • Finish with a drizzle of good olive oil + fresh lemon zest for brightness.

  • Stir in a spoonful of pesto before serving — very northern Italian trick.

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