Minestrone Soup with Orecchiette and Parmesan

Name: Minestrone Soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 onion, diced; 2 carrots, diced; 2 ribs celery, diced; 1 tablespoon tomato paste; 3 cloves garlic, finely minced; 1 teaspoon dried oregano (origanum); 1 teaspoon dried basil; ¼ teaspoon dried thyme; 1 bay leaf; 1 small potato, peeled and diced; 1 zucchini (marrow), diced; 1 can (14 oz) diced tomatoes; 5 cups vegetable broth; 1 Parmesan rind; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 can (15oz) cannellini beans, drained and rinsed; 1 cup orecchiette; 2½ cups baby spinach, roughly chopped; 2 tablespoons fresh parsley, finely chopped; 1 tablespoon extra virgin olive oil, for finishing; ½ cup Parmesan, freshly grated

vegetarian, spring, summer, autumn

Italian

Yield: 4

Author: Katie Schenk

Minestrone Soup

Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M

This classic minestrone combines tender vegetables, creamy beans, and orecchiette pasta in a rich tomato broth, finished with Parmesan and fresh parsley for a soup that is both comforting and surprisingly substantial.

Ingredients

2 tablespoons extra virgin olive oil
1 onion, diced
2 carrots, diced
2 ribs celery, diced
1 tablespoon tomato paste
3 cloves garlic, finely minced
1 teaspoon dried oregano (origanum)
1 teaspoon dried basil
¼ teaspoon dried thyme
1 bay leaf
1 small potato, peeled and diced
1 zucchini (marrow), diced
1 can (14 oz) diced tomatoes
5 cups vegetable broth
1 Parmesan rind
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 can (15oz) cannellini beans, drained and rinsed
1 cup orecchiette
2½ cups baby spinach, roughly chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon extra virgin olive oil, for finishing
½ cup Parmesan, freshly grated

Instructions

Cook the onion, carrots and celery in the olive oil over medium heat until softened and beginning to turn golden, about 8 to 10 minutes. Stir in the tomato paste and cook for 1 minute.
Add the garlic, oregano, basil, thyme and bay leaf and cook for 30 seconds until fragrant.
Add the potato, zucchini, diced tomatoes, vegetable broth, Parmesan rind, kosher salt and black pepper. Bring to a boil, then reduce to a gentle simmer and cook for 20 minutes.
Stir in the cannellini beans and orecchiette and continue cooking for 12 to 15 minutes, or until the pasta and potatoes are tender.
Remove the Parmesan rind and bay leaf. Stir in the spinach and parsley and cook for 1 minute, just until wilted.
Finish with the remaining olive oil. Taste and adjust seasoning before serving with grated Parmesan.

Costs

Total Cost: $9.34
Cost per Serving: $2.34

Costs calculated in June 2026 in Cleveland, USA, using ingredients from Aldi, with the exception of basil, thyme, and bay leaf from Thrive Market, and salt, pepper, and orecchiette pasta from Whole Foods.

Nutrition Facts

Calories

466

Fat

15 g

Sat. Fat

4 g

Carbs

67 g

Fiber

12 g

Net carbs

55 g

Sugar

13 g

Protein

20 g

Sodium

2192 mg

Cholesterol

9 mg

Nutritional information is an estimate only, and depends on the ingredients you use.

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Hearty minestrone soup filled with white beans, pasta, tomatoes, spinach, and vegetables in a rich broth, served in a white bowl.