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Comforting Minestrone Soup
Serves 4 - 6

Minestrone, a classic Italian soup, features a wide range of vegetables, beans, and pasta. Our recipe version
focuses on techniques for building great flavor in stages. The result? Deep, rich, satisfying tastes and

textures without being over-cooked. You’ll find this soup highly flexible -- use seasonal vegetables, or what-
ever you have on hand. We think you’ll agree that this minestrone easily earns its reputation as a healthy,

winter comfort food.
4 tablespoons olive oil
1 yellow onion, diced
3 celery stalks, dice
2 carrots, cut on the bias into slices
2 small potatoes, cut into 1/2" cubes
3 cloves garlic, minced
1/2 tablespoon tomato paste
2 bay leaves
1 Parmesan cheese rind
1 can (28 oz) diced tomatoes
6 cups vegetable broth
1. Start by making the mirepoix. Heat the olive oil in a large Dutch oven over medium-high heat. Add the
onions and sauté for about 3 minutes until softened. Add the celery and carrots, and continue to cook for
another 3-5 minutes, or until softened.
2. Add the potatoes and garlic and continue to cook for another 5 minutes. Stir in the tomato paste.
3. Add the bay leaves, Parmesan rind, canned tomatoes, vegetable broth, Great Northern and butter beans,
ditalini pasta, salt, pepper, thyme, and red pepper flakes. Bring to a boil over medium-high heat.
4. Reduce the heat to medium-low and simmer the soup for another 20-25 minutes. Use tongs to remove the
Parmesan rind, bay leaves, and thyme stems.
5. Stir in the red wine vinegar, frozen peas, and chopped kale. Cook for one more minute, or until the kale
just begins to wilt. Serve with shaved Parmesan cheese as a garnish on top.

1 can (15.5 oz) Great Northern beans
1 can (15.5 oz) butter beans
1 cup ditalini pasta (or other small pasta)
1/2 teaspoon Kosher salt
1/2 teaspoon pepper
2 sprigs fresh thyme
1/4 teaspoon red pepper flakes
1 tablespoon red wine vinegar
1 cup frozen peas
3 cups chopped kale
Parmesan cheese, shaved, for serving