Minestrone Soup

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.