Minestrone Soup

A rustic Italian vegetable soup that's endlessly adaptable — the technique of building layers of vegetables in stages, softest last, is what keeps every ingredient properly cooked.

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, 7–8 minutes.

2. 2

   Add the garlic and cook 1 minute until fragrant.

3. 3

   Add the zucchini and cook 3–4 minutes more, just to soften slightly — save the more delicate vegetables for later so they don't turn to mush.

4. 4

   Pour in the crushed tomatoes and vegetable broth, scraping up any browned bits from the bottom of the pot.

5. 5

   Add both cans of beans, the oregano, basil, and the Parmesan rind if using.

6. 6

   Bring to a boil, then reduce heat and simmer uncovered for 20 minutes to let the flavors develop.

7. 7

   Add the pasta and cook according to package directions, about 8–10 minutes, until al dente, stirring occasionally so it doesn't stick to the bottom.

8. 8

   Stir in the kale or spinach during the last 3 minutes of cooking, just until wilted.

9. 9

   Remove the Parmesan rind. Season generously with salt and pepper.

10. 10

    Ladle into bowls and serve hot, topped with grated Parmesan and a drizzle of olive oil.