March 2026
With eight different vegetables, plus beans and pasta in every bite, minestrone is a delicious, high-fiber soup packed with vitamins, minerals, and antioxidants. This easy recipe is freezer-friendly and adaptable, so you can include whichever vegetables you have on hand.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 3 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 large garlic cloves, minced
- 4-5 baby potatoes, cut into 1-inch pieces
- 4 cups low-sodium vegetable or chicken stock
- 28-ounce can crushed tomatoes
- 1 cup fresh, trimmed, or frozen cut green beans
- 3/4 cup frozen peas
- 1 cup chopped kale (packed) or other cooking greens, such as Swiss chard, collard greens, or spinach. Remove any tough stems if desired.
- 15-ounce can small white beans (navy or Great Northern), drained and rinsed
- 1/2 cup small shell pasta
- 1 teaspoon salt (or to taste)
- 1 teaspoon dried oregano
- 1/4 cup fresh basil leaves, chopped
Tools
- Chef’s knife and cutting board
- Measuring cups and spoons
- Soup pot
Instructions
1. Heat the olive oil in the soup pot over medium-high heat. Add the onion, carrots, and celery, and sauté for 5 minutes, or until the vegetables soften and turn light golden.
2. Add the garlic and potatoes to the pot, then stir for about one minute.
3. Add the stock and canned tomatoes and bring the soup to a boil. Cover, reduce the heat to medium-low, and let it simmer for 15 minutes.
4. Add the vegetables, white beans, and pasta. Turn up the heat to bring the soup to a boil. Stir well, then reduce the heat to medium-low, cover, and simmer for another 15 minutes, or until the pasta is cooked al dente. Tender green vegetables like spinach can be added just before serving. Hearty greens like kale can be added 5 to 10 minutes after you reduce the heat.
5. Add the salt, oregano, and chopped fresh basil. Taste and adjust the seasonings as needed.
