The Best Minestrone Soup

seriouseats.com

Lorlz

subheading: For the Beans (see note):

8 ounces (225g) dried cannellini, borlotti, or kidney beans

Kosher salt

1 medium onion, split in half (about 6 ounces; 175g)

1 medium carrot (about 3 ounces; 85g)

2 celery stalks (about 3 ounces; 85g)

2 medium cloves garlic

1 large sprig rosemary

2 to 3 sprigs parsley

1 bay leaf

subheading: For the Soup Base:

4 ounces (115g) salt pork or pancetta, cut into ¼-inch dice (optional)

2 tablespoons (30ml) extra-virgin olive oil, plus more as needed

1 medium onion, finely chopped (about 6 ounces; 175g)

1 medium carrot, peeled and finely diced (about 3 ounces; 85g)

2 celery stalks, finely diced (about 3 ounces; 85g)

1 tablespoon (15ml) minced fresh rosemary leaves

2 medium cloves garlic, minced (about 2 teaspoons; 12g)

1 pound (450g) ripe Roma tomatoes, peeled, seeded, and chopped (see note)

1 Parmesan rind (optional; see note)

subheading: To Finish:

1 cup dried small pasta, such as ditali, macaroni, or orecchiette (about 3 ½ ounces; 100g)

1 medium zucchini, cut into bite-size pieces (about 4 ounces; 115g)

1 medium summer squash, cut into bite-size pieces (about 4 ounces; 115g)

4 ounces green beans, cut into ½-inch lengths (about 115g)

4 ounces spinach, roughly chopped (about 4 cups loosely packed leaves; 115g)

Chopped fresh herbs, such as basil, parsley, or rosemary, for serving

Freshly ground black pepper

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