Classic Minestrone
25m prep 20m cook 45m ready
A hearty Italian vegetable soup with ditalini pasta and white beans, simmered with carrots, celery, potato, and cabbage, finished with fresh spinach. Serve with Parmesan and crusty bread.
Ingredients
- 29.6 ml olive oil
- 1 large onion
- Kosher salt and pepper
- 2 clove garlic pressed
- 29.6 ml tomato paste
- 4 carrots chopped
- 2 celery chopped
- 1 russet potato chopped
- 6 sprig thyme
- 0.5 head savoy cabbage chopped
- 237 ml ditalini pasta cooked
- 1 white beans rinsed
- 473 ml baby spinach
- Grated Parmesan cheese
- Crusty bread
Nutrition (per serving, estimated)
Estimated based off 13 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 390 mg
- Iron: 6.72 mg
- Magnesium: 118 mg
- Phosphorus: 350 mg
- Potassium: 1454 mg
- Zinc: 3.02 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 29.6 ml olive oil
- 1 large onion
- Kosher salt and pepper
- 29.6 ml tomato paste
- 6 sprig thyme
- 473 ml baby spinach
- Grated Parmesan cheese
- Crusty bread
Prepare
- 2 clove garlic, pressed
- Chop 4 carrots
- Chop 2 celery
- Chop 1 russet potato
- Chop 0.5 head savoy cabbage
- 237 ml ditalini pasta, cooked
- Rinse 1 white beans
Let's Cook
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Step 1.
Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add 1 chopped large onion, season with ¼ teaspoon each salt and pepper, and cook covered, stirring occasionally, until the onion is very tender, 8 to 10 minutes.
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Step 2.
Stir in 2 pressed garlic cloves and cook for 1 minute until fragrant. Add 2 tablespoons tomato paste and cook, stirring constantly, for 2 minutes to deepen the flavor.
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Step 3.
Add 4 chopped carrots, 2 chopped celery stalks, 1 chopped russet potato, 6 thyme sprigs (if using), and 8 cups water. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
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Step 4.
Add ½ head chopped savoy cabbage and continue simmering until all vegetables are tender, 10 to 12 minutes more.
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Step 5.
Discard the thyme sprigs. Stir in 1 cup cooked ditalini pasta and 1 rinsed can (15 ounces) white beans. Cook until the beans are heated through, about 3 minutes.
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Step 6.
Remove the pot from heat. Add 2 cups baby spinach and fold gently until the spinach begins to wilt. Serve the soup with a drizzle of olive oil, grated Parmesan cheese, and crusty bread if desired.
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