30-Minute Minestrone

There’s nothing quite like a fresh and vibrant bowl of Minestrone soup, filled with the season’s best vegetables. This 30-Minute Minestrone is my go-to during spring and early summer when the farmers’ market is brimming with colorful produce. Unlike traditional slow-cooked versions, this quick recipe keeps the vegetables crisp and full of flavor.

SERVES 6 TO 8

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 medium onion, finely diced (about 1 cup)
• 2 medium carrots, peeled and finely diced (about 1 cup)
• 2 stalks celery, finely diced (about 1 cup)
• 4 medium cloves garlic, minced or grated on a Microplane (about 4 teaspoons)
• 6 cups homemade or low-sodium canned chicken stock
• 1 cup diced canned tomatoes, with their juice
• One 15-ounce can Roman (borlotti or cranberry) cannellini, or great northern beans, with their liquid
• 2 bay leaves
• 1 small zucchini, cut into ½-inch cubes or ½-inch half-moons (about ¾ cup)
• 1 small summer squash, cut into ½-inch cubes or ½-inch half-moons (about ¾ cup)
• 1 cup green beans cut into ½-inch segments
• 2 cups roughly chopped curly spinach or kale
• 1 cup small pasta, such as shells, ditali, or elbows
• ½ cup frozen peas
• ½ cup cherry tomatoes, cut in half
• Kosher salt and freshly ground black pepper
• ¼ cup chopped fresh basil

INSTRUCTIONS:

1. Heat the olive oil in a large saucepan over medium-high heat until shimmering. Reduce the heat to medium, add the onion, carrots, celery, and garlic, and cook, stirring, until softened but not browned, about 3 minutes.
2. Add the chicken stock, diced tomatoes, and beans (with their liquid), along with the bay leaves. Bring the mixture to a boil over high heat, then reduce to a bare simmer. Cook for 20 minutes.
3. After 10 minutes of simmering, add the zucchini, summer squash, green beans, and spinach to the soup. Cook for an additional 10 minutes.
4. In the last 5 to 10 minutes of cooking (depending on the package directions), add the pasta to the soup and let it cook until al dente.
5. Season the soup to taste with salt and pepper.
6. Remove the bay leaves from the soup and add the frozen peas, cherry tomatoes, and chopped basil. Stir until the peas are thawed.
7. Serve the Minestrone in bowls, drizzling each serving with a little extra-virgin olive oil.
8. Enjoy the fresh and flavorful taste of this 30-Minute Minestrone. Pair it with some crusty bread for a wholesome and satisfying meal. Buon appetito!

With its colorful array of vegetables, rich broth, and delightful pasta, this 30-Minute Minestrone is the perfect celebration of the season’s bounty. Quick to make and bursting with flavors, it’s a comforting and nourishing soup that will warm your heart and soul. Whether enjoyed as a light lunch or a hearty dinner, this minestrone is sure to become a favorite go-to recipe in your kitchen. So, embrace the freshness of the season and savor each spoonful of this delightful and quick minestrone. Serve it up with some crusty bread and a sprinkle of grated Parmesan for a truly satisfying and soul-warming experience. Happy cooking!