Deluxe Blue Zones Minestrone

A hearty, herb-forward take on classic minestrone with leafy greens, beans, and pasta for a fully satisfying bowl. Flexible, forgiving, and fridge-cleanout friendly. Optional pecorino rind adds savory depth if you do dairy.

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Step 1

Heat olive oil in a large soup pot over medium-high heat until it shimmers.

Step 2

2. Add onion, carrots, celery, bell pepper, fennel, and garlic. Cook until onion is translucent, about 5 minutes.

Step 3

3. Add parsley, thyme, oregano, rosemary, bay leaf, red pepper flakes, cabbage, and kale. Cook until greens wilt, about 2 minutes.

Step 4

4. Stir in potatoes, tomatoes, chickpeas, white beans, red/kidney beans, stock, pasta, salt, and pecorino rind (if using).

Step 5

5. Bring to a boil, then reduce heat to medium-low and simmer until carrots and potatoes are fork-tender, 15–20 minutes.

Step 6

6. Remove bay leaf and pecorino rind.

Step 7

7. Ladle into bowls and top with a dollop of red pesto if desired.