Classic minestrone

Total Time
1 hr 1 min
17 min
44 min
Our minestrone uses plenty of vegetables to make it nourishing, and convenient canned beans to keep it easy.


Olive oil

2 tsp

Uncooked leek(s)

3 cup(s), medium, cleaned and thinly sliced

Uncooked onion(s)

1 small, chopped


3 medium clove(s), minced

Vegetable broth

5 cup(s), low-sodium

Canned diced tomatoes

14½ oz

Uncooked macaroni

½ cup(s), elbow, or other small pasta

Uncooked carrot(s)

3 medium, diced

Cooked green cabbage

¼ head(s), small, shredded

Uncooked potato(es)

1 large, all-purpose, diced

Canned cannellini beans

19 oz, (white kidney) beans, rinsed and drained

Frozen green peas

1 cup(s)

Fresh parsley

cup(s), flat-leaf parsley, chopped


2 Tbsp, fresh, chopped or 2 teaspoons dried

Table salt

½ tsp

Shredded parmesan cheese

6 Tbsp


  1. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the leek, onion, and garlic. Cook, stirring occasionally, until golden, 10–12 minutes.
  2. Add the broth, tomatoes, macaroni, carrots, cabbage, and potato; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the macaroni and vegetables are tender, about 20 minutes.
  3. Stir in the beans, peas, parsley, basil, and salt; return to a boil. Reduce the heat and simmer 1–2 minutes. Serve with the cheese. Yields generous 1 1⁄2 cups soup with 1 tablespoon cheese per serving.


Recipes for minestrone, one of the world’s classic soups, are as varied as the many ingredients called for. Have fun with a small pasta such as farfallini instead of the traditional elbow macaroni. A basket of Italian bread transforms this into a favorite winter supper.