Hearty Tuscan Vegetable Minestrone

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large yellow onion, diced
• 2 medium carrots, peeled and sliced into 1/4-inch rounds
• 2 ribs celery, sliced 1/4-inch thick
• 1 medium zucchini, diced into 1/2-inch cubes
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 can (28 ounces) diced tomatoes with juices
• 6 cups low-sodium vegetable or chicken broth
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (15 ounces) dark red kidney beans, rinsed and drained
• 1 dried bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme leaves
• 1 fresh Parmigiano-Reggiano rind (about 2 inches)
• 1 cup dried ditalini or small shell pasta
• 2 cups chopped Tuscan kale or baby spinach, packed
• 1.5 teaspoons kosher salt, to taste
• 1/2 teaspoon freshly ground black pepper
• Freshly grated Parmigiano-Reggiano and basil pesto, for serving

• 45ml extra-virgin olive oil
• 1 large brown onion, diced
• 2 carrots, sliced into 6mm rounds
• 2 celery stalks, sliced
• 1 zucchini, diced into 1cm cubes
• 4 garlic cloves, minced
• 30g tomato paste
• 800g canned diced tomatoes
• 1.4 litres vegetable stock
• 400g canned cannellini beans, drained
• 400g canned red kidney beans, drained
• 1 dried bay leaf
• 2g dried oregano
• 1 tsp fresh thyme leaves
• 1 parmesan cheese rind
• 100g dried ditalini pasta
• 60g chopped cavolo nero (kale) or spinach
• 9g kosher salt
• 2g black pepper
• Grated parmesan cheese and basil pesto, to serve

Instructions

1. Sauté Aromatics

   Heat olive oil in a large 6-quart heavy pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until vegetables are softened and fragrant. Add minced garlic and cook 1 minute.

   Texture Cue Vegetables soften without taking on color.

2. Caramelize Tomato Paste

   Stir in tomato paste, oregano, and thyme. Cook, stirring constantly, for 2 minutes until paste darkens to a rusty brick red.

   Visual Cue Vegetables coated in dark, fragrant caramelized tomato paste.

3. Add Broth, Tomatoes and Beans

   Pour in diced tomatoes with their juices, vegetable broth, drained cannellini beans, kidney beans, bay leaf, parmesan rind, salt, and black pepper. Bring to a boil, then reduce heat to medium-low, cover partially, and simmer for 15 minutes.

   Visual Cue Broth turns deep ruby-red; parmesan rind softens.

4. Add Pasta, Zucchini and Kale

   Add dried ditalini pasta, diced zucchini, and chopped kale. Simmer uncovered for 9 to 11 minutes, stirring occasionally to prevent pasta from sticking to the bottom, until pasta is al dente and vegetables are tender.

   Texture Cue Pasta is tender with a slight bite; kale is soft and bright green.

5. Discard Rind & Adjust Seasoning

   Remove pot from heat. Discard bay leaf and remaining softened parmesan rind. Taste broth and adjust salt and pepper. If soup is too thick, add 1/2 cup of warm broth or water.

   Visual Cue Hearty, vegetable-packed soup with glistening olive oil droplets.

6. Garnish and Serve

   Ladle into warm bowls. Top each serving with a generous drizzle of high-quality extra virgin olive oil, freshly grated Parmigiano-Reggiano, and a dollop of basil pesto if desired. Serve with warm crusty bread.

   Texture Cue Rich, satisfying, hearty spoonfuls of vegetables, beans, and tender pasta.