Grandmother’s Italian Minestrone Soup

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A rustic, hearty Italian vegetable soup brimming with seasonal vegetables, tender beans, and small pasta simmered in a tomato-rich broth. This grandmother-style version is built on a soffritto base, deepened with a Parmesan rind, and finished with fresh basil and a drizzle of good olive oil.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 12 gFat
• 2.5 gSaturated Fat
• 46 gCarbs
• 9 gFiber
• 7 gSugar
• 16 gProtein
• 680 mgSodium
• 920 mgPotassium
• 180 mgCalcium
• 3.8 mgIron
• 28 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the soffritto and aromatics

• 1/4 cup extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 4 garlic cloves, minced
• 1 tsp tomato paste
• 1 Parmesan rind (about 2 inches)

For the vegetables and broth

• 1 small Yukon gold potato, peeled and diced (about 1 cup)
• 1 medium zucchini, diced
• 1 cup green beans, cut into 1-inch pieces
• 2 cups shredded savoy or Tuscan kale, ribs removed
• 1 (14 oz) can diced tomatoes
• 6 cups low-sodium chicken or vegetable broth
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the beans, pasta, and finishing

• 1 (15 oz) can cannellini beans, drained and rinsed
• 3/4 cup ditalini or small shell pasta
• 1/4 cup chopped fresh basil leaves
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 2 tbsp extra-virgin olive oil, for finishing

Directions

1. Heat 1/4 cup olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
2. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Add the diced tomatoes with their juices, the potato, zucchini, green beans, kale, broth, Parmesan rind, bay leaf, salt, and pepper. Bring to a gentle boil.
3. Reduce the heat to low and simmer uncovered, stirring occasionally, until the vegetables are tender and the broth is flavorful, about 25 minutes. Remove and discard the bay leaf and Parmesan rind.
4. Add the cannellini beans and pasta to the pot and continue to simmer until the pasta is al dente, about 10 minutes. Taste and adjust the seasoning with additional salt and pepper as needed.
5. Remove the soup from the heat and stir in the fresh basil. Ladle the minestrone into warmed bowls and finish each serving with a generous sprinkle of grated Parmesan and a drizzle of extra-virgin olive oil.
6. Serve immediately with crusty rustic bread and additional Parmesan on the side.

Cook’s Notes

• A Parmesan rind is the secret to deep, savory flavor; if you have none, add 2 tablespoons of grated Parmesan with the broth instead.
• For a thicker soup, mash about 1/4 cup of the cannellini beans before adding them to the pot, or blend a ladleful of the cooked vegetables and stir back in.
• Swap the ditalini for Arborio rice or small tubetti, or omit the pasta entirely and serve with a slice of toasted country bread rubbed with garlic for a low-carb version.
• Minestrone tastes even better the next day, so make it a day ahead and store refrigerated in an airtight container for up to 4 days; add a splash of broth when reheating, as the pasta will absorb liquid.
• Use whatever seasonal vegetables you have on hand, such as butternut squash in fall or fresh peas in spring, keeping the total volume of vegetables around 5 cups for balanced texture.

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