Our Own Minestrone

A warm Italian classic filled with nutritious veggies and hearty beans and pasta.

Minestrone Soup

Recipe: Our Own Minestrone

Minestrone Soup


6 oz dry Ditalini pasta or other small pasta
1 medium yellow onion
2 cloves garlic
1 small can Cannellini Beans
1 small can Peas and Carrots
1 small can Green Beans
2 tablespoons olive oil
2 tablespoons unsalted butter
2 teaspoons kosher salt, plus more for seasoning
1 (2×3-inch) Parmesan rind
1 (28-ounce) can diced tomatoes
6 cups low-sodium vegetable or chicken broth
1/2 medium lemon
4 cups baby spinach or baby kale
Parmesan cheese and crusty bread, for serving


35 minutes




  1. Dice onion (no larger than 1/2-inch) Finely chop 2 garlic cloves. Drain and rinse cans of white beans, peas, carrots and green beans.
  2. Place 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large stockpot or Dutch oven over medium-high heat. Once the butter melts and begins to sizzle, add the onion and 1 teaspoon kosher salt, and sauté until softened but not browned about 3 minutes.
  3. Stir in garlic, and cook until softened, about 2 minutes.
    Add seasonings, tomatoes, and broth. Add 1 (2×3-inch) Parmesan rind, diced tomatoes, peas, carrots, green beans, 6 cups chicken or vegetable broth, and the cannellini beans. Stir to combine and bring to a boil over medium-high heat.
  4. Simmer for 30 minutes. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
  5. Remove the Parmesan rind. Remove and discard the Parmesan rind.
  6. Squeeze in the juice from 1/2 lemon (about 1 tablespoon). Stir in 4 cups baby spinach or baby kale and simmer until combined and the greens wilt. Taste and season with salt as needed.
  7. Ladle the soup into bowls and serve with crusty bread.