Classic Minestrone Soup

• Garlic3 cloves garlic, minced
• Olive oil2 tablespoons olive oil
• Parsley2 tablespoons fresh parsley, chopped
• Carrot2 medium carrots, diced
• Zucchini1 medium zucchini, diced
• Basil1 tablespoon fresh basil, chopped (optional, for garnish)
• Spinach100g fresh spinach, roughly chopped
• Green beans150g fresh green beans, trimmed and halved
• Onion1 large onion, chopped
• Black pepperTo taste
• Vegetable broth1.5 litres vegetable broth
• Cannellini beans400g can cannellini beans, rinsed and drained
• Small pasta100g small pasta (e.g., ditalini, elbow macaroni)
• Canned chopped tomatoes400g can chopped tomatoes
• Parmesan cheeseFor serving, grated (optional)
• Celery2 celery stalks, diced
• SaltTo taste

How to Make It

• 1

  In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 large chopped onion, 2 diced medium carrots, and 2 diced celery stalks. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent, forming the classic soffritto base.

• 2

  Stir in 3 minced cloves of garlic and cook for another minute until fragrant. Be careful not to let the garlic brown, as it can become bitter. Add 1 diced medium zucchini and 150g trimmed and halved fresh green beans. Sauté for 5 minutes, allowing them to soften slightly.

• 3

  Pour in the 400g can of chopped tomatoes and 1.5 litres of vegetable broth. Add the 400g can of rinsed and drained cannellini beans. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.

• 4

  Add 100g of small pasta (like ditalini or elbow macaroni) to the simmering soup. Cook according to package directions until the pasta is al dente, usually around 7-10 minutes. Stir frequently to prevent the pasta from sticking to the bottom of the pot.

• 5

  Stir in 100g of roughly chopped fresh spinach and 2 tablespoons of chopped fresh parsley. Cook for just 2-3 minutes more, or until the spinach has wilted. The spinach should retain its vibrant green color.

• 6

  Taste the soup and season generously with salt and freshly ground black pepper. Remember that the broth and beans might already contain some salt, so adjust carefully. A good Minestrone should be well-seasoned but not overly salty.

• 7

  Ladle the hot Minestrone into bowls. Optionally, garnish each serving with 1 tablespoon of chopped fresh basil and a sprinkle of freshly grated Parmesan cheese. Serve immediately with crusty bread for a complete and satisfying meal.