Minestrone

Ingredients

• 3 tablespoons Extra Virgin Olive Oil
• 1 medium Onion -- substitute: Shallot
• 2 medium Carrots -- substitute: Parsnips
• 2 stalks Celery
• 3 cloves Garlic
• 2 tablespoons Tomato Paste
• 8 cups Vegetable Broth -- substitute: Chicken Broth
• 1 can (28 oz) Crushed Canned Tomatoes -- substitute: Diced Canned Tomatoes
• 1 can (15 oz) Kidney Beans (Canned) -- substitute: Cannellini Beans (Canned), Black Beans
• 1 can (15 oz), cannellini preferred White Beans -- substitute: Canned Chickpeas, Cannellini Beans (Canned)
• 1 medium Zucchini
• 1 cup Green Beans -- substitute: Snap Peas
• 1 Bay Leaf
• ¾ cup, ditalini, elbow, or small shells Dried Pasta
• 3 tablespoons fresh Basil
• to taste Salt
• to taste Black Pepper

Steps

1. Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery (the soffritto). Sauté until softened and fragrant.

   8 min — until the onion is translucent and the vegetables release their aroma

2. Stir in minced garlic and tomato paste. Cook, stirring constantly, to deepen the flavors.

   2 min — until the tomato paste darkens slightly and coats the vegetables

3. Pour in vegetable broth and add the canned tomatoes (crushed or whole, broken by hand). Bring to a simmer.

   2 min — until you see gentle bubbles breaking the surface

4. Add the drained and rinsed canned beans, the diced zucchini, and the green beans cut into 1-inch pieces, along with the bay leaf. Simmer gently.

   15 min — until the green beans are tender but still have slight resistance

5. Stir in the dried pasta (or rice). Simmer, stirring occasionally to prevent sticking.

   10 min — until the pasta is al dente and the broth has thickened slightly

6. Taste and season generously with salt and black pepper. Stir in the chopped fresh basil and a drizzle of good olive oil.

   1 min — until the basil releases its fragrance when stirred

7. Remove from heat and let rest for 5 minutes before serving. The soup will continue to thicken slightly.

   5 min — the surface will appear less soupy and more cohesive

Plating ideas

• Ladle into wide bowls and top with a generous handful of grated Parmigiano-Reggiano and a small basil leaf. — The warmth of the soup will slightly melt the cheese; add it just before serving
• Drizzle each bowl with a thin stream of your best extra-virgin olive oil and finish with a pinch of red pepper flakes for subtle heat. — This is the traditional Ligurian touch—simple but transformative
• Serve alongside thick slices of toasted country bread rubbed with garlic and brushed with olive oil (bruschetta-style). — Minestrone is meant to be sopped up; bread is not optional
• Make it a full meal by serving with a simple green salad dressed with red-wine vinegar and olive oil on the side. — The acidity of the salad cuts through the richness of the soup beautifully