Soups
Soups
Vegetable & white bean minestrone
Small pasta makes minestrone hearty, but it keeps absorbing broth as it sits.
Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.
Let’s make it.
Soften the vegetables
Heat oil in a large saucepan. Cook onion, carrot, and celery for 8–10 minutes. Add garlic and stir for 30 seconds.
Build the broth
Add tomatoes, beans, stock, oregano, and salt. Bring to a simmer and cook for 15 minutes, until carrots are nearly tender.
Cook the pasta
Add the small pasta and simmer for its package cooking time, stirring to prevent sticking. Add water if the soup becomes too thick.
Finish
Stir in spinach until wilted. Taste and season. Serve promptly. Pasta absorbs broth during storage; add a little water when reheating leftovers to 165°F / 74°C.
A little kitchen wisdomSmall pasta makes minestrone hearty, but it keeps absorbing broth as it sits. Cook pasta separately if you plan to store most of the soup.
Make it your own
Swap spinach for chopped kale, adding it a few minutes earlier.
Build a skill while you cookKnife skills, without the nerves →Build flavorful stocks and broths →
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Refrigerate perishable leftovers promptly. Read our food storage guide.
