Minestrone

A simple, satisfying favorite.

Why You'll Love This Recipe

• Loaded with vegetables and protein.
• Pantry-friendly recipe.
• Better the next day.
• Vegetarian and budget-friendly.
• Stretches into many meals.

Ingredient Notes

• Use what's seasonal — green beans, peas, squash all work.
• Cannellini and kidney are classic; chickpeas work.
• Small pasta (ditalini, elbow) for soup.

Ingredient Substitutions

• Vegetable broth for fully vegetarian.
• Add Italian sausage for non-veg version.
• Pesto stirred in at the end for a Genovese twist.

Equipment Needed

• Large pot or Dutch oven
• Wooden spoon
• Ladle

Prep Tips

• Dice all vegetables uniform size.
• Save parmesan rinds in the freezer for soups like this.

Instructions

1. 1

   Gather and prep: 1 cup beans, 12 oz pasta, 1 medium tomato, diced, 1 medium onion, diced, 1 medium carrot, sliced, 1 celery, 3 cloves garlic, minced, 1 cup chicken broth. mince the garlic, dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   Sauté onion, carrot, celery, garlic.

3. 3

   Add tomato and broth, simmer 20 min.

4. 4

   Add beans and pasta, cook 10 min.

Artsi Pro Tips

• Parmesan rind transforms the broth — start saving them.
• Cook pasta IN the soup if eating same day; cook separately if meal-prepping.
• Vegetables go in by cook time, hardest first.

Common Mistakes

• Pasta overcooking and bloating during storage.
• Under-seasoning — taste at the end.
• Cooking spinach until it disappears.

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