- 1 large carrot, peeled and cut into small dice
- 1 large celery stalk, peeled and cut into small dice
- 1 small onion, peeled and cut into small dice
- ⅓ cup (79 mL) extra virgin olive oil
- ½ head Savoy cabbage, thinly sliced
- 2 small zucchini, cut into ½-inch (1 cm) pieces
- 1 cup (133 grams) frozen peas
- 2 cups (195 grams) frozen cut green beans
- ½ pound (227 grams) frozen cut spinach
- 4 cups (946 mL) chicken stock or vegetable broth plus 1 cup (250 mL) water
- 1 16 ounces (454 grams) can cannellini beans, drained and rinsed
- 1 Parmigiano-Reggiano rind (optional)
- 1 teaspoon salt, divided (plus more to taste if necessary)
- Place a large soup pot or Dutch oven over medium heat and add in the olive oil.
- Add in the diced carrot, celery, and onion, and sprinkle with ½ teaspoon of salt. Cook the vegetables for 2-3 minutes, stirring frequently until they have softened slightly.
- Add the sliced Savoy cabbage and diced zucchini to the pot and toss to coat them in the olive oil. Cook for 2-3 minutes, stirring frequently until the cabbage and zucchini have softened slightly.
- Add the frozen peas, cut green beans, and spinach to the pot and stir to incorporate them into the vegetable mixture. Cook, stirring frequently, until the vegetables are mostly defrosted.
- Pour in the chicken stock (or vegetable broth) and the water and stir to combine.
- Add in the Parmigiano-Reggiano rind (if using) and the remaining ½ teaspoon of salt and stir to combine.
- Cover the pot and lower the heat to medium-low so that the soup simmers gently. Stir the soup occasionally for the next hour, adjusting the heat as necessary to keep the soup at a steady, gentle simmer.
- After the soup has cooked for 1 hour, add in the cannellini beans and cook the soup partially covered for an additional 30 minutes, stirring occasionally.
- Once the soup is finished cooking, remove the Parmigiano rind, taste the soup for salt and adjust if necessary. Serve hot.
- Storage: Allow the minestrone to cool to room temperature and store in a tightly sealed container in the refrigerator for up to 2 days, or freeze for up to 3 months in a tightly sealed, freezer-safe container.
- Make it Vegan: Omit the Parmigiano-Reggiano rind. Use vegetable broth.