Hearty Minestrone Soup

Minestrone is the ultimate flexible soup — a thick, vegetable-packed Italian staple that uses whatever is in season. This version is hearty enough to be a full meal, and it gets better the next day.

Ingredients

• 3 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, sliced
• 1 zucchini, diced
• 1 can (400g) crushed tomatoes
• 1.2L vegetable broth
• 1 can (400g) cannellini beans, drained
• 100g short pasta (ditalini or small elbows)
• 2 cups baby spinach or kale
• 1 Parmesan rind (optional but highly recommended)
• Salt, pepper, fresh basil

Instructions

1. Heat olive oil in a large pot over medium heat. Cook onion and celery 5 minutes until softened.
2. Add garlic, carrots, and zucchini. Cook 5 more minutes.
3. Add crushed tomatoes, broth, Parmesan rind, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer 15 minutes.
5. Add cannellini beans and pasta. Cook until pasta is just al dente, about 8-10 minutes.
6. Stir in spinach until wilted. Taste and adjust seasoning.
7. Remove Parmesan rind. Ladle into bowls and top with fresh basil and a drizzle of good olive oil.