There’s something magical about a pot of minestrone simmering on the stove. Maybe it’s the way the aroma fills the entire house with that Sunday-afternoon, everything’s alright kind of feeling. Or maybe it’s the fact that minestrone is one of the most forgiving, customizable soups out there—you can pour in whatever veggies you’ve got lingering in the crisper and still end up with something hearty and beautiful.

For me, minestrone is a “reset” meal. When the week has been chaotic, when I’ve had too many takeout nights, or when the weather has dipped just enough to justify a sweater, I make this soup. It feels wholesome without being fussy, nourishing without being bland, and nostalgic without being heavy.

This is the version I keep coming back to—classic, colorful, and deeply satisfying.

What will you need?

• Ground beef
• extra virgin olive oil
• salt
• pepper
• white onion
• carrots
• celery
• garlic
• tomato paste
• white wine
• crushed tomatoes
• beef stock
• fresh basil
• bay leaf
• Italian seasoning
• chili flakes
• parmesan rind (optional)
• Cannellini bans
• fresh kale
• lemon
• ditalini pasta
• parmesan, for serving

Start by browning the beef in a pot with extra virgin olive oil on medium-high heat. I like to spread the beef in a layer covering the bottom of the pot and sear until it starts to caramelize. Season with 1 tsp of salt and 1 tsp of pepper. Once the beef starts to get good color, flip it and start breaking it up with a wooden spoon. Continue to cook until all the meet is browned. About 5 minutes. Remove the meat to a bowl leaving about 2 tbsp of the fat in the pot.

Reduce the heat to medium and add in the onions, carrots, and celery. Season with 1 tsp of salt and 1 tsp of pepper. Sauté until the onions are soft and translucent. About 10 minutes. Add in the garlic and chili flakes and cook for 30 seconds. Mix in the tomato paste and cook out for 1 minutes, then pour in the wine. Reduce for 2 minutes then mix in the crushed tomatoes. Use 11 cup of water to wash any leftover tomatoes from the can and add it to the pot along with the beef stock. Add back in the meat along with some torn basil, Italian seasoning, a bay leaf and optionally a parmesan rind. Recue the heat to a simmer and cook for 1 hour.

Next add in the beans, kale, and lemon juice. Cook for 20 minutes. Then add in the pasta and cook until al dente. About 10 minutes. taste for seasoning and add more salt if needed.

Serve the minestrone in a bowl and top with fresh basil and grated parmesan. Hope you enjoy!

Minestrone

4 from 8 votes

Recipe by Zachary Rodriguez Course: MainCuisine: ItalianDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 lb 1 90/10 ground beef

• 2 tbsp 2 extra virgin olive oil

• 2 tsp 2 salt

• 2 tsp 2 pepper

• 1 1 white onion, diced

• 2 2 carrots, diced

• 3 3 celery stalks, diced

• 3 3 garlic cloves, minced

• 1 tsp 1 chili flakes. Add more if you want it spicier

• 3 tbsp 3 tomato paste

• 1/2 cup 1/2 dry white wine

• 6 cups 6 beef broth

• 24 oz 24 crushed tomatoes

• 1 cup 1 water

• 2 tsp 2 Italian seasoning

• 1 1 bay leaf

• 1 1 parmesan rind. Optional

• juice from 1 lemon

• 1/4 cup 1/4 fresh basil, torn, plus more for serving

• 2 15oz cans 2 cannellini beans

• 1 cup 1 fresh kale

• 1 cup 1 ditalini pasta

• grated parmesan, for serving

Directions

• Start by browning the beef in a pot with extra virgin olive oil on medium-high heat. I like to spread the beef in a layer covering the bottom of the pot and sear until it starts to caramelize. Season with 1 tsp of salt and 1 tsp of pepper. Once the beef starts to get good color, flip it and start breaking it up with a wooden spoon. Continue to cook until all the meet is browned. About 5 minutes. Remove the meat to a bowl leaving about 2 tbsp of the fat in the pot.
• Reduce the heat to medium and add in the onions, carrots, and celery. Season with 1 tsp of salt and 1 tsp of pepper. Sauté until the onions are soft and translucent. About 10 minutes. Add in the garlic and chili flakes and cook for 30 seconds. Mix in the tomato paste and cook out for 1 minutes, then pour in the wine. Reduce for 2 minutes then mix in the crushed tomatoes. Use 11 cup of water to wash any leftover tomatoes from the can and add it to the pot along with the beef stock. Add back in the meat along with some torn basil, Italian seasoning, a bay leaf and optionally a parmesan rind. Recue the heat to a simmer and cook for 1 hour.
• Next add in the beans, kale, and lemon juice. Cook for 20 minutes. Then add in the pasta and cook until al dente. About 10 minutes. taste for seasoning and add more salt if needed.
• Serve the minestrone in a bowl and top with fresh basil and grated parmesan. Hope you enjoy!