Italian Minestrone

A hearty vegetable and bean soup that’s different in every Italian household — this version leans on seasonal vegetables, beans, and a Parmesan rind for depth.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 6 cups vegetable broth
• 1 Parmesan rind (optional)
• 1 can (15 oz) cannellini beans, drained
• 1 cup small pasta (ditalini or similar)
• 2 cups chopped kale or spinach
• Salt and pepper, to taste
• Grated Parmesan, for serving

Instructions

1. Sauté the vegetables
   Heat olive oil in a large pot. Sauté onion, carrots, and celery for 6-8 minutes until softened. Add garlic and cook 1 minute.
2. Simmer the base
   Add crushed tomatoes, broth, and the Parmesan rind if using. Bring to a boil, then simmer 15 minutes.
3. Add beans and pasta
   Add the cannellini beans and pasta, and cook until the pasta is al dente, about 9-10 minutes.
4. Finish
   Stir in the kale until wilted. Season with salt and pepper, remove the Parmesan rind, and serve topped with grated Parmesan.