Free recipe Italian

Minestrone

Name: Minestrone
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 3 tbsp extra-virgin olive oil, plus more for serving; 1 yellow onion, diced; 2 carrots, peeled and diced; 2 stalks celery, diced; 4 cloves garlic, minced; 1 tbsp tomato paste; 1 tsp dried oregano; 1 can diced tomatoes, 28 oz, with juices; 8 cups low-sodium vegetable broth; 1 parmesan rind, about 3 inches; 1 bay leaf; 1 zucchini, medium, diced; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 can cannellini beans, 15 oz, drained and rinsed; 1 cup ditalini pasta; 3 cups lacinato kale, stems removed, chopped; 1/2 cup parmesan cheese, grated, for serving; 1/4 cup fresh basil leaves, torn; kosher salt, to taste; black pepper, to taste

A thick Italian vegetable soup with beans, small pasta, kale and a simmered parmesan rind, finished with fresh basil and more cheese.

By Theo Brandt, Test Kitchen Lead & Cheese Specialist Published July 23, 2025

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Prep: 25 min
Cook: 50 min
Total: 1 hr 15 min
Servings: 8
Level: Easy

Minestrone is less a fixed recipe than a way of cooking, but this version is the one we come back to. A classic base of onion, carrot and celery builds sweetness, tomato paste adds depth, and a leftover parmesan rind simmered in the broth gives the soup a savory richness that tastes like it cooked all day.

Zucchini, green beans, cannellini beans and kale make it hearty, while a cup of small pasta turns it into a full meal. Cook the pasta right in the pot so its starch lightly thickens the broth.

Finish every bowl with grated parmesan, torn basil and a thread of your best olive oil.

Loaded with vegetables
Parmesan rind richness
Easy one-pot dinner

Directions

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and a pinch of salt and cook, stirring occasionally, until soft and lightly golden, about 10 minutes.
Add the garlic, tomato paste and oregano and cook, stirring, for 2 minutes until the paste darkens slightly.
Add the diced tomatoes with their juices, the broth, parmesan rind, bay leaf, 1 1/2 tsp salt and 1/2 tsp pepper.
Bring to a boil, then reduce the heat and simmer uncovered for 15 minutes.
Add the zucchini and green beans and simmer until just tender, about 8 minutes.
Stir in the cannellini beans and the pasta. Simmer, stirring occasionally so the pasta does not stick, until the pasta is al dente, 9 to 10 minutes.
Add the kale and cook until wilted and tender, 3 to 4 minutes.
Remove and discard the parmesan rind and bay leaf.
Taste and adjust the salt and pepper, and add a splash of water or broth if the soup has become too thick.
Ladle into bowls and top with grated parmesan, torn basil and a drizzle of olive oil.

Test-kitchen tips

The pasta keeps absorbing broth as it sits, so add extra broth when reheating leftovers, which keep for 4 days in the fridge.
Save parmesan rinds in a bag in the freezer. They add rich, savory depth to any brothy soup.
Use what is in season: butternut squash and chard in fall, or peas and asparagus in spring.