Fun fact: There's actually no standard recipe for the ever-popular minestrone soup. It's just a hearty Italian soup chockful of season vegetables. Use this as a guideline. You'll want to include the basics (onion, carrot, celery, canned tomatoes, stock, garlic, and herbs), but beyond that this soup is a blank canvas. Try adding pasta, greens, corn, different beans, potatoes, or precooked sausage.

13 Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 carrot, peeled and sliced into 1/4-inch rounds
  • 2 celery stalks, chopped
  • 2 small zucchini, chopped into 1/2-inch pieces
  • 2 cloves garlic
  • Salt
  • Freshly ground black pepper
  • 1/2 cup dry red wine (optional)
  • 2 tablespoons \dried oregano, basil, and/or thyme
  • 1 can (28 ounces) diced tomatoes
  • 6 cups vegetable or chicken stock
  • 1 can (15 ounces) cannellini beans, rinsed and drained


<ol> <li>Heat oil in a Dutch oven or heavy bottomed pot over medium heat.</li> <li>Add onion, carrot, celery, zucchini, and garlic, season with salt and&nbsp;pepper. Stir to coat with oil and cook until tender, about 8 minutes.</li> <li>Add wine, if desired,&nbsp;and cook until it's almost entirely reduced.</li> <li>Stir in herbs, tomatoes, and stock.&nbsp;Bring soup to a boil, then reduce heat and simmer uncovered for 30 minutes, adding cannellini beans in last 10 minutes of cooking. Taste and season with salt and pepper, as desired.</li> <li>Soup will keep for up to 1 week&nbsp;in the refrigerator or 3 months in the freezer.</li></ol>

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