Minestrone Soup

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Minestrone Soup


  • 2 small leeks (or 1 large), white and light green parts sliced thin crosswise (about ¾ cup)
  • 2 medium carrots, peeled and chopped small (about ¾ cup)
  • 2 small onions, peeled and chopped small (about ¾ cup)
  • 2 medium stalks celery, trimmed and chopped small (about ¾ cup)
  • 1 medium baking potato, peeled and cut into ½-inch dice (about 1¼ cups)
  • 1 medium zucchini, trimmed and chopped medium (about 1¼ cups)
  • 3 cups stemmed spinach leaves, cut into thin strips
  • 1 (28-ounce) can whole tomatoes packed in juice, drained and chopped
  • 8 cups water
  • 1 Parmesan cheese rind, about 5 by 2 inches
  • 1 teaspoon salt
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • ¼ cup pesto (homemade or store-bought)


  1. Bring the leeks, carrots, onion, celery, potato, zucchini, spinach, tomatoes, water, cheese rind, and salt to a boil in a large stockpot or Dutch oven. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the vegetables are tender but still hold their shape, about 1 hour. Remove and discard the cheese rind.
  2. Add the beans and cook just until heated through, about 5 minutes. Remove the pot from the heat. Stir in the pesto. Adjust the seasonings, adding pepper and more salt, if necessary. Serve immediately.

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(Recipe adapted from The Best Soups and Stews)

All images and text ©Brown Eyed Baker, LLC.