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The Best Minestrone Soup
Ingredients
  • 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
  • For the Soup Base:
  • 4 ounces (115g) salt pork or pancetta, cut into 1/4-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)
  • To Finish:
  • 1 cup dried small pasta, such as ditali, macaroni, or orecchiette (about 3 1/2 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 1/2-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
Steps
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