Rustic Tuscan-Style Minestrone with Parmesan Rind

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 unit yellow onion, diced
• 2 unit carrots, diced
• 2 unit celery stalks, diced
• 4 unit garlic cloves, minced
• 2 tbsp tomato paste
• 1,5 cup crushed tomatoes
• 6 cup vegetable stock
• 1 cup canned cannellini beans, drained
• 1 unit zucchini, diced
• 2 cup kale, chopped
• 1 unit Parmesan rind plus grated Parmesan for serving
• 0,75 cup ditalini pasta
• 0,25 cup fresh basil, chopped

Instructions

1. 1

   Heat 3 tbsp extra-virgin olive oil in a heavy Dutch oven over medium heat until it shimmers without smoking.

2. 2

   Add diced onion, carrot, and celery; sweat for 6-8 minutes until the onions turn translucent and the vegetables soften.

3. 3

   Stir in minced garlic and tomato paste; cook for 90 seconds until the paste darkens and smells caramelized.

4. 4

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

5. 5

   Add vegetable stock, drained cannellini beans, diced zucchini, chopped kale, and the Parmesan rind. Season with salt and pepper.

6. 6

   Bring to a gentle boil, then reduce to a low simmer for 20 minutes until vegetables are tender but not mushy.

7. 7

   Stir in the small pasta (ditalini) and simmer 8-10 more minutes until al dente.

8. 8

   Remove the Parmesan rind. Off heat, stir in chopped fresh basil and a splash of red wine vinegar to brighten.

9. 9

   Taste and adjust seasoning. Serve in warm bowls topped with grated Parmesan and a final drizzle of olive oil.