Minestrone Soup

Method

1. Set a large 6-quart pot or Dutch oven over medium heat and add the olive oil. Once it shimmers, add the diced onion, carrots, and celery.

2. Cook the vegetables for 6 to 8 minutes, stirring occasionally, until the onion turns soft and translucent and the whole mixture smells sweet and fragrant; this flavor base is called a soffritto.

3. Add the minced garlic and cook for just 30 to 60 seconds, stirring constantly, until you can smell it -- do not let it brown or it will turn bitter.

4. Stir in the diced zucchini and cook for another 2 minutes so it starts to soften.

5. Pour in the diced tomatoes with their juice, the drained beans, the broth, the oregano, 1 teaspoon salt, and the black pepper, then stir everything together.

6. Raise the heat to high and bring the soup to a boil, then reduce it to medium-low so it bubbles gently. Cover partly and let it simmer for 15 minutes to blend the flavors.

7. Add the dry pasta directly into the simmering soup and cook uncovered for the time on the package (usually 8 to 10 minutes), stirring now and then so it does not stick to the bottom.

8. Once the pasta is tender, stir in the chopped spinach and let it wilt in the hot broth for about 2 minutes until bright green and soft.

9. Taste the soup and adjust with more salt or pepper as needed; broths vary in saltiness so trust your own taste.

10. Ladle the hot minestrone into bowls and top each serving with a generous sprinkle of grated Parmesan and a drizzle of olive oil if you like.

11. Serve with crusty bread on the side for dipping into the rich tomato broth.

Cooking times vary by equipment -- cook to temperature and to taste.