Classic minestrone
published on 2023-08-30 by hyperreal


  • Small dish for garlic, oregano, and thyme
  • Large bowl for onion, celery, and carrots
  • Medium bowl for seasonal veggies
  • Small dish for black pepper, red pepper flakes, and salt
  • 1 cup for pasta
  • Medium bowl for spinach


  • 4 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 medium celery ribs, chopped
  • 0.25 cup tomato paste
  • 2 cups seasonal veggies (potatoes, yellow squash, zucchini, butternut squash, green beans, or peas)
  • 4 cloves garlic, pressed or minced
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon dried oregano
  • 28 oz diced or crushed tomatoes
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon fine sea salt
  • 2 bay leaves
  • 1 pinch red pepper flakes
  • 0.25 teaspoon black pepper
  • 1 cup whole grain small pasta
  • 15 oz Great Northern Beans, cannellini beans, or garbanzo beans
  • 2 cups baby spinach, chopped
  • 2 teaspoons lemon juice
  • freshly grated Parmesan (garnish)


  • Heat 3 tablespoons of olive oil in large pot over medium heat
  • Add chopped onion, celery, carrot, tomato paste, and pinch of salt. Cook, stirring often, until veggies are tender. ~7-10 minutes
  • Add seasonal veggies, garlic, oregano, and thyme. Cook until fragrant. ~2 minutes
  • Pour in tomatoes and their juices, broth, and water
  • Add salt, bay leaves, red pepper flakes, and ground black pepper
  • Raise heat to medium-high, bring to a boil, then partially cover the pot with lid. Reduce heat to maintain gentle simmer.
  • Cook for 15 minutes. Then remove lid, and add pasta, beans, and spinach. Continue simmering uncovered for 20 minutes.
  • Remove pot from heat. Remove bay leaves.
  • Stir in lemon juice and remaining tablespoon of olive oil.