Lunch · 50 min · mediterranean

Minestrone

Mediterranean flavors, weeknight effort. Cannellini beans meets small pasta in a 50-minute lunch worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Cannellini beans
• 1 cup Small pasta
• 2 Zucchini
• 2 cups Green beans
• 2 Carrots
• 2 stalks Celery
• 14 oz Crushed tomatoes
• 1/4 cup Pesto

Steps

1. Sweat the onion, carrots, and celery in olive oil 10 minutes until sweet and soft — the soffritto is the soup’s backbone.
2. Add the tomatoes and water; simmer 15 minutes.
3. Add the beans, zucchini, and green beans; simmer 15 more minutes until every vegetable is tender.
4. Stir in the pasta and cook until al dente; the starch thickens the broth slightly.
5. Season boldly — minestrone should taste of the garden, well-salted.
6. Ladle into bowls and spoon pesto over each serving; the basil hits the hot soup like perfume.
7. Serve with grated Parmesan on the side for the non-vegans; minestrone is a formula, not a recipe — use what the market gives you.

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