Cooking Lucid
Italian Minestrone
A hearty vegetable soup with beans, pasta, and a Parmesan rind simmered into every spoonful. Rustic, nourishing, and infinitely adaptable with whatever vegetables you have.
Prep 15 min
Cook 40 min
Total 55 min
Serves 6
Ingredients
Step 1 — Build the base
- 2 tbsp olive oil
- 1 onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 4 garlic cloves (minced)
- 1 zucchini (diced)
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 Parmesan rind
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper
Step 2 — Add beans, greens, and pasta
- 1 can (15 oz) cannellini beans (drained)
- 1 cup small pasta (ditalini)
- 2 cups kale or spinach
- 1 cup green beans (trimmed, cut)
Step 3 — Serve
- Parmesan cheese (grated)
- Fresh basil
- Good olive oil (drizzle)
Instructions
- 1
Sauté aromatics
Heat olive oil in a large pot. Cook onion, carrot, and celery 5 minutes. Add garlic and zucchini, cook 3 minutes. Add tomatoes, broth, Parmesan rind, oregano, and bay leaf. Simmer 15 minutes.
- 2
Finish the soup
Add green beans and cannellini beans. Simmer 8 minutes. Add pasta and cook until al dente. Stir in kale until wilted. Remove Parmesan rind. Season with salt and pepper.
- 3
Serve
Ladle into bowls. Top with grated Parmesan, fresh basil, and a drizzle of olive oil.
Nutrition per serving: 280 cal · 12g protein · 44g carbs · 8g fat · 8g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
