Classic Minestrone


  • 4 tablespoons extra virgin olive oil, divided
  • ½ yellow onion, diced
  • 1 small shallot, minced
  • 5 cloves garlic, minced
  • 4 celery ribs, chopped
  • 3 carrots, chopped
  • 1-½ tablespoons of tomato paste
  • 2 cups chopped potatoes
  • 1-cup haricot verts, cut into thirds
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • Pinch of crushed red pepper (optional)
  • 1 28-oz can of diced tomatoes, with their liquid
  • 1 15-oz can of diced tomatoes, with their liquid
  • 6 cups vegetable broth
  • 1 large (or 2 small) zucchini, cut into half moons
  • 1 15-oz can of cannellini beans, rinsed and drained
  • 1 cup orzo or Risoni (chickpea/lentil orzo)
  • 1-cup spinach, chopped
  • Salt and pepper, to taste
  • 2 teaspoons lemon juice


  1. In large stockpot, heat 2 tablespoons oil and sauté onions, shallots, garlic, celery, carrots until onions are translucent and vegetables have softened, 5-10 minutes.
  2. Add tomato paste, potatoes, haricot verts, oregano, basil, thyme, crushed red pepper, salt and pepper and stir. Cook until fragrant.
  3. Add tomatoes with their juices and vegetable broth. Bring to a boil
  4. Stir in the zucchini, beans and orzo or Risoni and simmer on low for 25 minutes.
  5. Add spinach; simmer for an additional 10 minutes, until greens are tender and pasta is al dente.

Season with salt and pepper to taste. Serve with a drizzle of extra virgin olive oil and squeeze of fresh lemon juice.

Enjoy! xo