Name: Hearty Minestrone Soup with Fresh Vegetables Recipe
Prep time: 10 min
Cook time: 1 h 40 min
Total time: PT-491240H10M20S
Cuisine: Italian
Ingredients: 8 ounces (225 g) dried cannellini, borlotti, or kidney beans; Kosher salt; 1 medium onion, split in half (about 6 ounces; 175 g); 1 medium carrot (about 3 ounces; 85 g); 2 celery stalks (about 3 ounces; 85 g); 2 medium cloves garlic; 1 large sprig rosemary; 2 to 3 sprigs parsley; 1 bay leaf; 4 ounces (115 g) salt pork or pancetta, cut into 1/4-inch dice (optional); 2 tablespoons (30 ml) extra-virgin olive oil, plus more as needed; 1 medium onion, finely chopped (about 6 ounces; 175 g); 1 medium carrot, peeled and finely diced (about 3 ounces; 85 g); 2 celery stalks, finely diced (about 3 ounces; 85 g); 1 tablespoon (15 ml) minced fresh rosemary leaves; 2 medium cloves garlic, minced (about 2 teaspoons; 12 g); 1 pound (450 g) ripe Roma tomatoes, peeled, seeded, and chopped (or 1 (14-ounce) can of whole peeled tomatoes, crushed); 1 Parmesan rind (optional); 1 cup dried small pasta, such as ditali, macaroni, or orecchiette (about 3 1/2 ounces; 100 g); 1 medium zucchini, cut into bite-size pieces (about 4 ounces; 115 g); 1 medium summer squash, cut into bite-size pieces (about 4 ounces; 115 g); 4 ounces green beans, cut into 1/2-inch lengths (about 115 g); 4 ounces spinach, roughly chopped (about 4 cups loosely packed leaves; 115 g); Chopped fresh herbs, such as basil, parsley, or rosemary, for serving; Freshly ground black pepper

Description

A hearty and classic Italian minestrone soup packed with fresh vegetables, tender beans, and small pasta, simmered to perfection for a comforting and flavorful meal.

Ingredients

Scale

For the Beans

8 ounces (225 g) dried cannellini, borlotti, or kidney beans
Kosher salt
1 medium onion, split in half (about 6 ounces; 175 g)
1 medium carrot (about 3 ounces; 85 g)
2 celery stalks (about 3 ounces; 85 g)
2 medium cloves garlic
1 large sprig rosemary
2 to 3 sprigs parsley
1 bay leaf

For the Soup Base

4 ounces (115 g) salt pork or pancetta, cut into 1/4-inch dice (optional)
2 tablespoons (30 ml) extra-virgin olive oil, plus more as needed
1 medium onion, finely chopped (about 6 ounces; 175 g)
1 medium carrot, peeled and finely diced (about 3 ounces; 85 g)
2 celery stalks, finely diced (about 3 ounces; 85 g)
1 tablespoon (15 ml) minced fresh rosemary leaves
2 medium cloves garlic, minced (about 2 teaspoons; 12 g)
1 pound (450 g) ripe Roma tomatoes, peeled, seeded, and chopped (or 1 (14-ounce) can of whole peeled tomatoes, crushed)
1 Parmesan rind (optional)

To Finish

1 cup dried small pasta, such as ditali, macaroni, or orecchiette (about 3 1/2 ounces; 100 g)
1 medium zucchini, cut into bite-size pieces (about 4 ounces; 115 g)
1 medium summer squash, cut into bite-size pieces (about 4 ounces; 115 g)
4 ounces green beans, cut into 1/2-inch lengths (about 115 g)
4 ounces spinach, roughly chopped (about 4 cups loosely packed leaves; 115 g)
Chopped fresh herbs, such as basil, parsley, or rosemary, for serving
Freshly ground black pepper

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Instructions

Soak Beans: In a medium bowl, cover the dried beans with cold water by several inches. Stir in 1 tablespoon of kosher salt and soak the beans for at least 12 hours, up to a full day, to soften them.
Cook Beans: Drain and rinse the soaked beans. In a large pot, combine the beans, halved onion, carrot, celery, garlic cloves, rosemary, parsley, and bay leaf. Cover with water by several inches, add a pinch of salt, and bring to a boil. Reduce to a simmer and cook until beans are tender, about 45 minutes, occasionally adding more water if needed. Remove and discard vegetables and herbs, drain beans, and reserve cooking liquid, adding cold water to reach 2 quarts (8 cups).
Start Soup Base: Heat pancetta (if using) and olive oil in a large Dutch oven or stockpot over medium-high heat. Cook until pancetta is softened but not browned. Alternatively, heat olive oil until shimmering if pancetta is omitted.
Sauté Vegetables: Add finely chopped onion, carrot, celery, and minced rosemary to the pot. Season with a big pinch of salt and cook, stirring often, until vegetables are softened but not browned, about 10 to 15 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add Tomatoes: Stir in chopped tomatoes and cook until most moisture evaporates and the mixture begins to fry, indicated by a sharper crackling sound instead of simmering.
Simmer Soup: Pour in reserved bean-cooking liquid, add the cooked beans and Parmesan rind if using, and let the broth simmer for at least 10 minutes to blend flavors.
Add Pasta and Vegetables: Add pasta, zucchini, summer squash, and green beans to the pot. Simmer until pasta and vegetables are tender, about 10 minutes. Then stir in spinach and cook until wilted, about 5 minutes. Remove and discard Parmesan rind.
Adjust and Serve: Serve immediately with freshly chopped herbs and freshly ground black pepper. Alternatively, simmer soup for up to 2 1/2 hours for deeper flavors, adding pasta 10–15 minutes before serving or dividing soup, simmering half longer and combining before serving for balanced texture and flavor.

Notes

Canned beans can substitute dried beans by draining and rinsing 2 cups canned beans; use 2 quarts of vegetable or low-sodium chicken stock instead of bean cooking liquid. Increase simmer time to 30 minutes before adding vegetables and pasta.
Use fresh, ripe, in-season tomatoes for best flavor. Otherwise, use a 14-ounce can of whole peeled tomatoes crushed by hand as a substitute.
A Parmesan rind adds depth to the broth but can be omitted for vegetarian versions.

Nutrition

Serving Size: 1 bowl (about 1 1/2 cups)
Calories: 280
Sugar: 6 g
Sodium: 450 mg
Fat: 7 g
Saturated Fat: 1.5 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 9 g
Protein: 12 g
Cholesterol: 5 mg