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Trattore Farms

Trattore Estate Wines & Dry Creek Olive Company

Classic Ministrone Soup

Classic Ministrone Soup
Recipe Date:
January 4, 2023
Serving Size:
Cook Time:
Imperial (US)
This hearty minestrone is easy to make and worth the effort. The recipe calls for seasonal vegetables and inexpensive pantry ingredients. It packs great for lunch and tastes even better the next day. Double the recipe and freeze it for those cold winter nights!
  • 4 tbsps extra virgin olive oil (use our non-flavored oils or try with Cara Cara Orange, Rosemary, garlic or Basil)
  • 1 large yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 medium ribs celery, chopped
  • 1/4 cup tomato paste
  • 2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas)
  • 4 cloves of garlic minced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 large can (28 ounces) diced tomatoes, with their liquid (ore 2 small 15-ounce cans)
  • 4 cups (32 ounces) vegetable broth (if you prefer a animal based broth, add chicken or beef broth)
  • 2 1/2 cups water
  • 1 tsp fine sea salt
  • 2 bay leaves
  • pinch of red pepper flaces
  • freshly ground pepper
  • 1 cup orecchiette, elbow or small shell pasta
  • 1 can (15 ounces) Great Norther beans or cannellini beans, drained
  • 2 cups baby organic spinach, chopped kale or collard greens
  • 2 tbsps lemon juice
  • freshly grated Parmesan cheese for garnishing
  1. Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste, and a pinch of salt. Cook, stirring often until the vegetables have softened and the onions turn translucent about 7 to 10 minutes.
  2. Add the seasonal vegetables, garlic, oregano, and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
  3. Pour in the diced tomatoes and their juices, broth, and water. Add the salt, bay leaves, and red pepper flakes. Season generously with freshly ground black pepper.
  4. Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
  5. Cook for 15 minutes, then remove the lid and add the pasta, beans, and greens. Continue simmering, uncovered, for 20 minutes or until the pasta is cooked al dente and the greens are tender.
  6. Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and the remaining tablespoon of olive oil. Taste and season with more salt and pepper. We love this with warm bread slathered with olive oil! Garnish bowls of soup with grated Parmesan.