Minestrone Soup



  • 1 1/2 tsp. 

    kosher salt, plus more

  • 6 oz. 

    small pasta shells

  • 1 tbsp. 

    unsalted butter

  • 1/3 c. 

    extra-virgin olive oil, plus more for drizzling

  • 1 

    medium Vidalia onion, chopped

  • 3 

    stalks celery, sliced into 1/2"-thick half moons

  • 2 

    medium carrots, halved lengthwise, sliced into 1/2"-thick half moons

  • Freshly ground black pepper

  • 6 

    cloves garlic, coarsely chopped

  • 1 tbsp. 

    tomato paste

  • 1 qt. 

    chicken broth 

  • 2 c. 

    canned whole tomatoes, crushed 

  • 1 

    Parmesan rind (optional)

  • 1 

    zucchini, sliced 1/2" thick

  • 1 

    (15-oz.) can white kidney beans

  • 2 oz. 

    baby kale

  • 1/3 c. 

    coarsely chopped fresh basil 

  • Grated Parmesan, for serving

How to:

  1. In a medium saucepan over high heat, bring 5 cups water to a boil; season with 1 1/2 teaspoons salt. Add shells and cook, stirring occasionally, until al dente, about 7 minutes. Drain and transfer to a medium bowl. Add butter and toss to combine.

  2. Meanwhile, in a large pot over medium-high heat, heat oil. Add onions, celery, and carrots; season with salt and pepper. Cover and cook, stirring occasionally, until onion is translucent and carrots begin to soften, about 8 minutes. Uncover, add garlic, and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until brick red, about 1 minute. Add broth, tomatoes, and Parmesan rind (if using). Bring to a simmer and cook, stirring occasionally, until tomatoes are cooked down and broth is slightly thickened, about 5 minutes; season with salt and pepper, if needed.

  3. Reduce heat to medium. Add zucchini and beans and cook, stirring occasionally, until al dente, 7 to 8 minutes. Remove from heat and stir in kale, basil, and pasta.

  4. Divide soup among bowls. Top with Parmesan and drizzle with oil. 

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