Minestrone Soup

My Nonna's Favourite Soup (Almost)

Minestrone is one of those recipes I grew up eating in a dozen different versions. Every Italian grandmother has her own take, and honestly, they're all right. My version borrows a little from each one I've loved, with a few tweaks I've landed on after years of testing.

Start With a Fragrant Base

Dice your onion, carrots, and celery into small, even pieces. Sauté them in olive oil over medium heat until softened, about 5-6 minutes. Add minced garlic and cook for another minute until fragrant. This aromatic base -- the soffritto -- is the soul of the entire soup.

Layer Those Vegetables

Add diced zucchini, green beans, and canned tomatoes. Pour in your vegetable or chicken broth and bring everything to a gentle simmer. I always toss in a Parmesan rind at this point. It melts slowly into the broth and adds this incredible savoury depth you can't get any other way.

The Pasta and Beans

About 15 minutes before serving, add small pasta like ditalini and a can of cannellini beans (drained and rinsed). Cook until the pasta is al dente. Stir in a handful of fresh spinach or kale right at the end and let it wilt.

Finishing Touches

Ladle into bowls and drizzle with your best extra virgin olive oil. A shower of freshly grated Parmesan and torn basil leaves on top, and you're in heaven.

Tina's Tips

• Drop a Parmesan rind into the broth -- it's the best-kept secret for deep, savoury flavour
• Cut vegetables uniformly so everything cooks at the same rate
• Don't add the pasta too early or it'll get mushy and absorb all the broth
• Use whatever vegetables you have -- that's the whole point of minestrone