Minestrone Soup

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 whole large yellow onion
• 2 whole medium carrots
• 2 whole celery stalks
• 4 whole garlic cloves
• 1 whole medium zucchini
• 1 whole medium yellow potato
• 1 can canned diced tomatoes (28 oz)
• 6 cups low-sodium vegetable broth
• 1 can canned cannellini beans (15 oz), drained and rinsed
• ½ cup small pasta shapes (ditalini or elbow)
• ¼ cup fresh basil
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 1 tablespoon red wine vinegar

Instructions

1. 1

   Dice one large yellow onion into 0.5-inch pieces, keeping them uniform for even cooking. Peel 2 medium carrots and cut them into 0.5-inch rounds — you want pieces that cook quickly but stay distinct. Trim the white base off 2 celery stalks and cut them into 0.5-inch pieces. Peel and mince 4 garlic cloves with the side of a knife. Set these aromatics aside on a cutting board.

2. 2

   Trim the ends off one medium zucchini and cut it in half lengthwise, then into 0.5-inch half-moons. Peel one medium yellow potato and cut it into 0.5-inch cubes — toss with a little cold water to prevent browning. Set both aside.

3. 3

   Roughly chop about 0.25 cup of fresh basil leaves, setting aside a few whole leaves for finishing. Have your canned diced tomatoes, rinsed cannellini beans, and 6 cups of vegetable broth within reach.

4. 4

   Pour 3 tablespoons of extra-virgin olive oil into a large heavy-bottomed pot (at least 6-quart capacity) and set it over medium heat. Let it warm for 1 minute until it shimmers and moves fluidly across the pan.

5. 5

   Add the diced onion, carrot, and celery — this is your classic soffritto base. Sauté, stirring occasionally with a wooden spoon, until the onions turn translucent and the carrots begin to soften, about 5-7 minutes. You should smell a sweet, aromatic fragrance — that's your cue the vegetables are releasing their sugars.

6. 6

   Add the minced garlic and stir constantly for 30 seconds. The garlic will perfume the oil almost immediately — stop before it turns golden and bitter.

7. 7

   Pour in the 28-ounce can of diced tomatoes (with their juices) and 6 cups of vegetable broth. Give everything a gentle stir to combine. Increase the heat to medium-high until the liquid reaches a gentle boil — you'll see steam rising steadily and small bubbles breaking the surface.

8. 8

   Add the potato cubes and zucchini pieces. Reduce the heat to medium so the soup simmers gently (small bubbles breaking the surface every second or two, not a rolling boil — vigorous cooking breaks vegetables into mush). Simmer uncovered for 10-12 minutes until the potatoes are nearly tender when pierced with a fork.

9. 9

   Stir in the rinsed cannellini beans and 0.5 cup of small pasta shapes (ditalini or elbow work best). Continue simmering for 8-10 minutes more. The pasta should be tender and creamy at the edges but still have a slight bite in the center — taste a strand to confirm.

10. 10

    Taste the soup and season with 1 teaspoon of kosher salt and 0.5 teaspoon of freshly cracked black pepper. Stir in 1 tablespoon of red wine vinegar to brighten the tomato flavor. Add the chopped basil and stir gently — it will soften in the residual heat and perfume the entire pot.

11. 11

    Ladle the hot minestrone into four bowls, making sure to distribute the vegetables and beans evenly. Drizzle a small amount of extra-virgin olive oil over each bowl, then top with a fresh basil leaf and a pinch of black pepper. Serve immediately while the soup is still steaming.

Tools you’ll need

• large heavy-bottomed pot (at least 6-quart capacity)
• wooden spoon
• chef's knife
• cutting board
• vegetable peeler
• measuring cups
• measuring spoons
• ladle

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