30-minute minestrone from The Food Lab: Better Home Cooking Through Science (page 197) by J. Kenji López-Alt

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Notes about this recipe

  • lholtzman on July 24, 2025

    This is a great kid-friendly recipe. It’s perfect for getting (and using up) a ton of vegetables. Perfect soup for summer. The combination of fresh tomatoes and canned is great.

  • chefmichael on January 24, 2021

    One of the best soups I’ve ever made. For my optional veggies since it’s winter right now, I used red potatoes, parsnips, purple cauliflower, and purple turnips. Also used kale as suggested as an alternative to spinach. Definitely will make this again.

  • jhallen on December 18, 2020

    This is a very tasty and easy soup. The "30 minutes" is a little light given that there is some chopping up-front - not complaining just letting others know to budget a bit more time (like 15 extra min). Really easy and good. Also, I swapped in butternut squash for the zucchini and summer squash since it was winter and I had it on hand (also my husband is afraid of zucchini).

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