My favorite minestrone recipe is from The Urban Spork. The original recipe website stopped working a little while ago, but luckily a little miracle called the WayBack Machine makes it possible to continue enjoying this great recipe! I have adapted the recipe a bit to make it fit my tastes, so here’s my version:

pasta of your choice
1 tablespoon olive oil
fennel seeds
crushed red pepper flakes
1/2 onion, chopped
2 stalks celery, chopped
2 medium Yukon gold potatoes, peeled and cut into small pieces
3-4 cloves garlic, minced
28 oz. can plus a 15 oz. can lightly crushed whole tomatoes
8 cups low-sodium chicken stock or broth
15 oz. can cannellini beans, drained and rinsed
salt and pepper
2 teaspoons red wine vinegar
1 bunch Swiss chard leaves, sliced
Parmesan cheese


Cook the pasta according to the directions on the box and set aside. We used ditalini, but shells or any other small pasta would work very well!

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Heat the olive oil in a large pot over medium-high heat with a sprinkle of fennel seeds and a sprinkle of crushed red pepper flakes.

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Add the onion, celery, potatoes and garlic. Cook for 5 minutes, stirring occasionally.

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Add the crushed tomatoes, chicken stock/broth and cannellini beans, as well as 2 teaspoons of salt and ½ teaspoon of pepper. Increase the heat to high and bring mixture to a boil. Then reduce the heat to a simmer and cook until potatoes are tender, about 10 minutes.

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Before serving, stir in the red wine vinegar and Swiss chard leaves. To serve, ladle soup over the pasta in individual bowls and garnish with Parmesan cheese.

Note: Store leftover soup separately from leftover pasta to preserve liquid.

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Mmm… so hot and savory with just the right amount of spiciness!