Minestrone Soup

Instructions

1. 1

   Sauté the Base: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery (the soffritto). Cook for 8-10 minutes until the vegetables are softened and fragrant.

2. 2

   Add Aromatics and Veggies: Stir in the diced zucchini, a pinch of dried oregano, salt, and pepper. Cook for another 3-4 minutes to slightly soften the zucchini.

3. 3

   Build the Soup: Pour in the diced tomatoes (with juices), Cannellini beans, and the broth. Stir to combine. Drop the hard Parmesan rind directly into the pot—this will dissolve slowly, adding incredible depth and umami to the broth.

4. 4

   Simmer: Bring the soup to a gentle boil, then immediately reduce the heat to low. Cover the pot partially and let it simmer gently for 30 minutes to allow the flavors to develop.

5. 5

   Cook the Pasta: Increase the heat slightly to bring the soup back to a lively simmer. Add the ditalini pasta and cook uncovered for about 10 minutes, or until the pasta is *al dente*.

6. 6

   Finish and Serve: Remove the pot from the heat. Discard the remaining piece of the Parmesan rind. Stir in the fresh spinach or kale and let it wilt in the residual heat for 1-2 minutes. Taste and adjust seasoning. Serve hot in deep bowls, garnished with a drizzle of good olive oil and freshly grated Parmesan cheese.