Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

30-Minute Minestrone

J. Kenji López-Alt

Servings: 6 to 8

Minestrone is best during the spring and early summer, when vegetables from the farmers’ market are at their brightest and most flavorful. Some minestrone soups get cooked down for hours, but this quick version keeps the vegetables mildly crisp and fresh tasting.

This recipe is excerpted from The Food Lab: Better Home Cooking Through Science. Read our review.


  • 2 Tbs. 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 tsp.)
  • 6 cups homemade or low-sodium canned chicken stock
  • 1 cup diced canned tomatoes, with their juice
  • 1 15-oz. can Roman (borlotti or cranberry) cannelini, or great northern beans, with their liquid
  • 2 bay leaves
  • 1 small zucchini, cut into 1/2-inch cubes or 1/2-inch half-moons (about 3/4 cup)
  • 1 small summer squash, cut into 1/2-inch cubes or 1/2-inch half-moons (about 3/4 cup)
  • 1 cup green beans cut into 1/2-inch segments
  • 2 cups roughly chopped curly spinach or kale
  • 1 cup small pasta, such as shells, ditali, or elbows
  • 1/2 cup frozen peas
  • 1/2 cup cherry tomatoes, cut in half
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chopped fresh basil


  • 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. Add the chicken stock, tomatoes and beans, with their liquid, and the bay leaves and bring to a boil over high heat, then reduce to a bare simmer. Cook for 20 minutes, adding the zucchini, squash, green beans, and spinach for the last 10 minutes, and the pasta for last 5 or 10 minutes (depending on the package directions).
  • Season the soup to taste with salt and pepper. Discard the bay leaves, add the peas, cherry tomatoes, and basil, and stir until the peas are thawed. Serve, drizzling each serving with olive oil.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.