Best Classic Minestrone Soup

Chilly autumn nights call for steaming bowls of soup in our home. This classic minestrone boasts hearty vegetables in a tomato broth, finished with a swirl of bright green pesto. Serve with crusty chunks of baguette and shavings of Parmesan cheese for a cozy autumnal meal.

Ingredients

• 1 medium yellow onion

• 3 medium stalks celery

• 1 large zucchini

• 2 medium carrots

• 1 potato

• 1/2 bag frozen Italian Green Beans

• 2 cloves garlic

• 1 15 oz. can white beans, such as cannellini or Great Northern

• 4 Tbs olive oil

• 2 tsp kosher salt, plus more for seasoning

• 1 Parmesan rind

• 1 28 oz. can diced tomatoes

• 1/2 28 oz. can tomato sauce

• 4 cups vegetable or chicken broth

• 1/2 box of your favorite twisty pasta (already cooked)

• 1/2 medium lemon

• 1/4 cup basil pesto, plus more for serving

• shredded or shaved parmesan cheese for serving

Directions

Dice (no larger than 1/2-inch) onion, celery, zucchini, peeled carrots, and peeled potato. Mince garlic cloves. Drain white beans.

Drizzle 4 tablespoons olive oil in a large stockpot or Dutch oven over medium-high heat. Once the oil is heated, add the onion and 1 teaspoon kosher salt, and sauté until softened but not browned about 3 minutes. Add the carrots and celery and cook until brightened in color, 3 to 5 minutes.

Add the potato and sauté until slightly softened at the edges, about 3 minutes. Stir in the zucchini, and garlic, and cook until softened, about 2 minutes.

Add 1 (2x3-inch) Parmesan rind, 1 can diced tomatoes and their juices, 6 cups chicken or vegetable broth, and the green and white beans and pre-cooked twisty pasta. Stir to combine and bring to a boil over medium-high heat.

Reduce the heat to medium-low and simmer until the carrots and potato are tender, 20 to 30 minutes. Squeeze in the juice from 1/2 lemon (about 1 tablespoon). Stir in 4-5 tablespoons basil pesto. Taste and season with salt and fresh ground pepper.

Ladle the soup into bowls. Thinly shave Parmesan cheese or grate onto the soup, and drizzle with more pesto. Serve with a warm crusty bread.

Click photos below to shop for items listed in the post.