Hearty Minestrone Soup with Beans and Greens

Why You’ll Love This Recipe

• Hearty and satisfying: a loaded vegetable soup with beans, pasta, and greens in a savory tomato broth.
• Big flavor, simple steps: a Parmesan rind gently enriches the broth while pantry spices do the rest.
• Flexible and seasonal: swap in your favorite vegetables without changing the core method.
• Meal-prep friendly: make the soup base ahead and add pasta right before serving.

Grocery List

• Produce: Yellow onion, carrots, celery, garlic, zucchini, Tuscan kale (or Swiss chard/spinach), fresh parsley, fresh basil
• Dairy: Parmesan cheese (plus rind, if not already saved)
• Pantry: Extra-virgin olive oil, tomato paste, crushed tomatoes (28 oz), low-sodium vegetable broth, small pasta (ditalini/elbows/shells), cannellini beans (15 oz), red kidney beans (15 oz), bay leaf, dried oregano, dried thyme, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

Aromatics

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, 1/2-inch dice (about 1.5 cups)
• 2 medium carrots, 1/2-inch dice (about 1 cup)
• 2 celery stalks, 1/2-inch dice (about 1 cup)
• 4 garlic cloves, minced

Tomato Broth

• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 6 cups low-sodium vegetable broth
• 1 Parmesan rind (1–2 oz)
• 1 bay leaf
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 to 1.5 tsp kosher salt, divided, plus more to taste
• 1/2 tsp freshly ground black pepper
• Pinch red pepper flakes (optional)

Vegetables, Beans, and Pasta

• 1 medium zucchini, 1/2-inch dice (about 2 cups)
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 cup small pasta (ditalini, elbows, or small shells), 4 oz/115 g

Greens and Finish

• 4 packed cups chopped Tuscan kale (ribs removed) or Swiss chard/spinach (about 5 oz)
• 1 tbsp extra-virgin olive oil (finishing)
• 2 tbsp chopped fresh parsley
• 2 tbsp chiffonade fresh basil
• 1/3 cup freshly grated Parmesan, plus more to taste
• 1–2 tsp red wine vinegar or 1 tsp lemon juice (optional, for brightness)

Step-by-Step Instructions

Step 1: Prep the vegetables and beans

Dice the onion, carrots, celery, and zucchini into even 1/2-inch pieces. Mince the garlic. Rinse and drain the cannellini and kidney beans. Strip the kale leaves from the ribs and chop into bite-size pieces. Have your Parmesan rind and bay leaf ready.

Step 2: Sweat aromatics

Heat 2 tbsp olive oil in a large heavy-bottomed pot (6–8 quart) over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until softened and lightly translucent, 6–8 minutes. Add garlic and cook 1 minute until fragrant.

Step 3: Build the tomato base

Stir in tomato paste and cook, stirring, for 2 minutes to caramelize slightly. Add crushed tomatoes, vegetable broth, Parmesan rind, bay leaf, oregano, thyme, 1 tsp kosher salt, black pepper, and a pinch of red pepper flakes if using. Bring to a boil over medium-high, then reduce to medium-low to maintain a gentle simmer (about 190°F) for 10 minutes.

Step 4: Add vegetables and beans

Add the diced zucchini, cannellini beans, and kidney beans. Simmer gently for 10 minutes to meld flavors and begin tenderizing the zucchini. Keep the heat at a quiet bubble; adjust with a splash of hot water if the soup becomes too thick.

Step 5: Cook the pasta in the pot

Stir in the small pasta. Simmer, stirring occasionally so the pasta does not stick to the bottom, until al dente, 8–10 minutes (check the package for exact timing). The pasta will absorb broth, so add 1/2–1 cup hot water as needed to keep the soup pleasantly brothy.

Step 6: Wilt the greens and finish

Add the chopped kale and simmer until just tender but still bright green, 3–5 minutes. Fish out and discard the Parmesan rind and bay leaf. Taste and adjust with more salt (start with 1/4 tsp), pepper, and a teaspoon of red wine vinegar or lemon juice for brightness if desired.

Step 7: Serve

Let the soup rest 5 minutes to settle. Ladle into warm bowls. Drizzle with the remaining 1 tbsp olive oil and top with basil, parsley, and grated Parmesan. Serve immediately while hot with extra cheese and crusty bread.

Pro Tips

• Save your Parmesan rinds: keep them in a freezer bag and drop one into soups for instant umami.
• Layer your salt: lightly salt at each stage (vegetables, broth, finish) for balanced seasoning without oversalting.
• For make-ahead, cook the pasta separately and add to bowls before serving; this keeps it from over-softening.
• Stir the pot after adding pasta so it does not settle and stick. Add hot water to keep a brothy consistency.
• Use what you have: green beans, potatoes (small dice), cabbage, or spinach all work beautifully.

Variations

• Summer Garden Minestrone: Add 1 cup chopped green beans and 1 ear of corn (kernels) with the zucchini; finish with a spoonful of basil pesto.
• Vegan and Gluten-Free: Omit the Parmesan rind and grated cheese; add 1 tbsp white miso at the end for savoriness. Use gluten-free pasta or cooked brown rice.
• Hearty Meaty Version: Render 4 oz diced pancetta in the pot before the oil; remove and reserve. Cook aromatics in the drippings, then add pancetta back in with the beans.

Storage & Make-Ahead

Refrigerate leftovers in airtight containers for up to 4 days. The pasta will continue to absorb broth; thin with water or broth when reheating. For best make-ahead results, store the soup base (without pasta and greens) up to 4 days, and cook pasta and greens when serving. Freeze the soup base (without pasta and greens) for up to 3 months; thaw overnight in the fridge, bring to a simmer, then add fresh pasta and greens. Reheat gently on the stovetop over medium-low until steaming hot.

Nutrition (per serving)

Approximate for 1/6 of recipe: 350 calories; 12 g fat (3 g saturated); 48 g carbohydrates; 11 g fiber; 17 g protein; 760 mg sodium. Values will vary based on brands and salt used.