Minestrone Soup


Minestrone Soup


  • 1/4 C olive oil
  • 1 large onion, finely chopped
  • 2 carrots peeled, finely chopped
  • 4 garlic cloves, roughly chopped
  • 5 thyme sprigs
  • 1 bay leaf
  • 2 tsp sea salt
  • 3 C chicken stock or vegetable stock
  • 1 small leek, diced
  • 2 medium zucchini, cut into small dice
  • 1 can of diced tomatoes
  • 1 can cannellini beans with their liquid
  • 2 C fresh spinach, roughly chopped
  • Black pepper
  • Italian parsley, roughly chopped
  • Extra virgin olive oil
  • Parmigiano Reggiano


In a heavy-bottomed pot, heat 1/4 C olive oil over medium heat. Add the onions and carrots and cook for 15 minutes. Add garlic, thyme, bay leaf, and 2 tsp of sea salt. Cook for 2-3 more minutes. Add 3 C stock and bring to a boil. Add the leek, zucchini, and tomatoes. Cook for another 5 minutes.

Next, add 1 can of beans with liquid and the spinach. Cook for 5 more minutes. Taste and season with black pepper and sea salt as necessary. When you are ready to serve, top each bowl of soup with some Italian parsley, extra virgin olive oil, and freshly grated Parmigiano Reggiano.

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