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Minestrone Soup

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6-8 servings 1x


A fresh and easy recipe for classic minestrone soup.


  • 2 Tbsp. olive oil
  • 1 small onion, diced
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 2 small carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1/2 cup dry red wine (optional)
  • 56 cups chicken or vegetable stock
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1/4 tsp. black pepper
  • 1/8 tsp. red pepper flakes
  • 2 bay leaves
  • 1 (28 oz) can diced tomatoes, with juices
  • 2 (15 oz) cans beans, rinsed and drained (I used 1 can each of black beans and Great Northern)
  • 3 cups chopped fresh baby spinach or kale
  • 1/2 cup dried pasta
  • salt and pepper
  • freshly-grated Parmesan for serving


  1. Heat oil in a large stockpot over medium-high heat. Add the onion, zucchini, yellow squash, carrots, celery and garlic and cook for 7-8 minutes, stirring occasionally, until the onions are tender. Add the red wine and stir to deglaze the pan, using a spoon to scrape up any brown bits that have stuck to the bottom of the pan. Cook for 2 minutes to reduce slightly.
  2. Then add the chicken or vegetable stock, oregano, thyme, black pepper, red pepper flakes, bay leaves, tomatoes, and beans. Cover and bring to a boil, then reduce heat to medium-low and let simmer for at least 15-20 minutes.
  3. 10 minutes before serving, stir in the spinach (or kale) and pasta noodles. Stir occasionally until al dente. Remove the bay leaves and season with additional salt and pepper if needed.
  4. Serve hot garnished generously with freshly-grated Parmesan cheese.