Minestrone Soup

Name: Minestrone Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 6 cups vegetable broth; 1 can (15 oz) kidney beans, drained and rinsed; 1 cup small pasta, such as ditalini; 2 cups chopped zucchini; 2 cups chopped kale or spinach; 1 tsp dried oregano; Grated Parmesan, for serving

6 servings15 min prep40 min cookEasy

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The Story Behind It

The Tale of Minestrone Soup

Story updated September 18, 2026

Minestrone is a centuries-old Italian peasant soup, its name derived from the Italian verb 'to serve,' traditionally built from seasonal vegetables, beans, and pasta rather than a fixed recipe. It varies significantly by region and household, reflecting Italy's tradition of frugal, resourceful cooking.

Ingredients

Scale:· 6 servings

2 tbsp olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
1 can (15 oz) kidney beans, drained and rinsed
1 cup small pasta, such as ditalini
2 cups chopped zucchini
2 cups chopped kale or spinach
1 tsp dried oregano
Grated Parmesan, for serving

Instructions

1Heat the olive oil in a large pot over medium heat and cook the onion, carrots, and celery for 6 to 8 minutes until softened.
2Stir in the garlic and oregano and cook for 30 seconds until fragrant.
3Add the diced tomatoes and vegetable broth, and bring the pot to a boil.
4Reduce the heat, add the kidney beans and zucchini, and simmer for 10 minutes.
5Stir in the pasta and cook for 8 to 10 minutes, or until just tender.
6Add the kale or spinach and cook for 2 more minutes until wilted.
7Season with salt and pepper to taste and top each bowl with grated Parmesan before serving.

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