Minestrone Soup: A Classic Italian Recipe Made for Mason Jar Storage

This classic Italian soup is known for its hearty broth and generous mix of vegetables. But ask ten people how to make it and you'll get ten different answers. That's part of the charm; there's no single "correct" recipe, just a comforting, flexible framework.

A brief history: Minestrone dates back to a time when vegetables were the foundation of daily meals out of necessity. Rather than wasting leftovers, cooks added them to a pot of simmering broth, over time, that resourceful mix of vegetables, beans, and pasta became what we now know as minestrone, long before it had a name. Because it was shaped by circumstance rather than rules, there's still no standard recipe, which is exactly why it remains a staple.

Ingredients:

• 3 cups reduced-sodium vegetable or chicken broth
• 1 (28-oz) can diced tomatoes
• 1 (15-oz) can white beans (cannellini or navy, drained)
• 2 carrots (chopped)
• 1 celery stalk (chopped)
• 1 cup chopped onion
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 2 bay leaves
• Salt and pepper to taste
• 2 cups cooked ditalini pasta (or gluten-free substitute)
• 1 medium zucchini (chopped)
• 2 cups fresh or frozen spinach (chopped, defrosted)
• 4 tbsp grated Parmesan or Romano, fresh basil for garnish (optional)

How to make it:

1. Combine the broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 tsp each salt and pepper in a slow cooker.
2. Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.
3. About 30 minutes before done, add the pasta, zucchini, and spinach.
4. Cover and cook the remaining 30 minutes.
5. Remove the bay leaves and adjust seasoning.
6. Ladle into bowls, top with cheese, and garnish with basil if desired.

Storing your soup the reCAP way: Once cooled, pour into mason jars and cap with a reCAP POUR or FLIP lid for easy fridge or freezer storage. Warm, hearty, and endlessly adaptable — this soup gets better with time.