Minestrone

Ingredients

• 3 tablespoons olive oil (45 ml)
• 1 medium yellow onion, diced (about 150 g)
• 2 medium carrots, cut into 1/4-inch (6 mm) rounds (about 200 g)
• 2 medium celery stalks, diced (about 100 g)
• 4 cloves garlic, minced (about 20 g)
• 2 medium zucchini, cut into half-moons (about 300 g)
• 1 small head green cabbage, chopped (about 300 g)
• 2 medium tomatoes, diced, or 1 can (14 oz/400 g) crushed tomatoes
• 6 cups vegetable broth (1.4 liters)
• 1 can (15 oz/425 g) white beans or cannellini beans, drained and rinsed
• 1 cup small pasta shapes like ditalini or elbow (100 g, uncooked)
• 2 teaspoons dried Italian seasoning (10 g)
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons fresh parmesan cheese, optional (20 g)
• Fresh basil leaves, optional, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat for about 1 minute until shimmering.
2. Add diced onion, carrot, and celery to the pot and cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
3. Add minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
4. Stir in chopped cabbage and diced zucchini, cooking for 3-4 minutes until slightly wilted.
5. Add the diced tomatoes, vegetable broth, beans, Italian seasoning, and bay leaf, then bring to a boil over medium-high heat, about 8-10 minutes.
6. Once boiling, reduce heat to medium and add the pasta, stirring occasionally to prevent sticking.
7. Cook for 8-10 minutes until the pasta is just tender but still firm, checking package instructions as your guide.
8. Taste and season with salt and black pepper to your preference.
9. Remove from heat, discard the bay leaf, and let sit for 2 minutes before serving.
10. Ladle into bowls and drizzle with a little olive oil, top with fresh basil, and pass parmesan at the table.