Minestrone Soup with Seasonal Vegetables and Cannellini Beans

Prepare the aromatic base (soffritto): Peel and finely dice the yellow onion into 1/4-inch pieces. Wash the celery stalks, trim the ends, and cut into 1/4-inch half-moons. Peel the carrots, trim the ends, and cut into 1/4-inch rounds. Mince the 3 garlic cloves finely. Set all vegetables aside in separate piles.

Heat 3 TBSP extra virgin olive oil in a large heavy-bottomed pot over medium heat for 1 minute until shimmering.

Add the diced onion to the hot oil and cook for 3-4 minutes, stirring occasionally, until translucent and softened. The onion should release its aroma and become slightly golden at the edges.

Add the celery and carrot pieces to the pot and stir to coat with oil. Cook for 4-5 minutes, stirring every 1-2 minutes, until the vegetables begin to soften and caramelize slightly.

Add the minced garlic to the pot and stir constantly for 30 seconds until fragrant—do not allow it to brown.

Pour in 6 cups vegetable broth and bring to a boil over medium-high heat, stirring occasionally. This should take about 5-7 minutes.

While the broth heats, prepare the remaining vegetables: Wash the zucchini, trim the ends, and cut into 1/4-inch half-moons. Wash the fresh spinach thoroughly and roughly chop it. Drain and rinse the canned cannellini beans under cold running water for 30 seconds.

Once the broth reaches a boil, reduce heat to medium and add the zucchini pieces. Stir to combine and cook for 3 minutes.

Add the drained cannellini beans to the pot and stir well. Cook for 2 minutes.

Add the can of crushed tomatoes (28 oz) to the pot, stirring to break up any large pieces and distribute evenly. Cook for 2 minutes.

Increase heat to medium-high and add 1/2 cup dried ditalini pasta directly to the soup. Stir frequently to prevent pasta from sticking together. Cook for 8-10 minutes, stirring every 2 minutes, until the pasta is tender but still has a slight firmness to the bite (al dente).

Add the chopped fresh spinach to the pot and stir until completely wilted, about 1-2 minutes.

Season the soup with 1 tsp sea salt and 1/2 tsp black pepper. Taste the broth and adjust seasoning if needed—the soup should be well-seasoned but not oversalted.

Tear the 8 fresh basil leaves by hand into bite-sized pieces. Stir them into the soup just before serving.

Ladle the soup into 4 serving bowls. Top each bowl with 1 TBSP freshly grated Parmigiano-Reggiano cheese and serve immediately while hot.