Minestrone Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion – finely chopped
• 2 medium carrot – finely chopped
• 2 ribs celery – finely chopped
• 3 cloves garlic – minced
• 1 tablespoon tomato paste
• 28 ounces canned whole peeled tomatoes – crushed by hand
• 8 cups vegetable broth
• 1 leaf bay leaf
• 1 piece Parmigiano-Reggiano rind – optional
• 1 medium potato – peeled and diced 0.5-inch
• 1 cup green beans – trimmed and cut 1-inch
• 1 medium zucchini – diced 0.5-inch
• 2 cups savoy cabbage – shredded
• 15 ounces canned cannellini beans – drained and rinsed
• 1 cup ditalini pasta
• 1.5 teaspoons kosher salt
• 0.5 teaspoon black pepper – freshly ground
• 0.25 cup flat-leaf parsley – chopped
• Parmigiano-Reggiano cheese – finely grated (for serving)

Instructions

1. Heat the extra-virgin olive oil in a large heavy pot over medium heat until shimmering, 1–2 minutes.
2. Add the yellow onion, carrot, and celery; cook, stirring occasionally, until softened and lightly golden, 7–8 minutes.
3. Stir in the garlic and tomato paste; cook until fragrant and the paste darkens in color, 1–2 minutes.
4. Add the canned whole peeled tomatoes with their juices; cook, stirring, until slightly thickened, 3–4 minutes.
5. Pour in the vegetable broth and add the bay leaf, Parmigiano-Reggiano rind, potato, and green beans; bring to a boil over high heat, 3–4 minutes, then reduce to a gentle simmer and cook 10 minutes.
6. Stir in the zucchini and savoy cabbage; simmer until all the vegetables are tender but not mushy, 10–12 minutes.
7. Add the canned cannellini beans and ditalini pasta; simmer, stirring occasionally, until the pasta is al dente, 8–10 minutes.
8. Fish out and discard the aromatics added earlier; season the pot with the kosher salt and black pepper, stir in the flat-leaf parsley, and let the soup rest off the heat for 5 minutes to meld flavors.
9. Ladle into bowls and top with Parmigiano-Reggiano cheese, finely grated (for serving). Serve hot.