Minestrone
"A big, generous hug from an Italian grandmother — loaded with vegetables and zero apologies for the portion size."
The Game Plan
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Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, 3 diced carrots, and 3 diced celery stalks. Cook for 5–6 minutes until softened.
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Add garlic, oregano, and dried basil. Stir for 1 minute.
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Pour in the diced tomatoes (with juice) and 8 cups chicken broth. Add salt, pepper, and the parmesan rind if using.
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Bring to a boil. Add the pasta and diced zucchini. Cook for 10 minutes until pasta is just tender.
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Drain and rinse all four cans of beans. Add them to the pot and simmer for 5 more minutes.
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Stir in 2–3 big handfuls of baby spinach and let it wilt for 1–2 minutes.
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Fish out the parmesan rind (it's done its job). Taste, adjust seasoning, and serve with a drizzle of olive oil and grated parmesan on top.
