Classic Minestrone Soup

Ingredients

Instructions

1. 1

   BUILD THE FLAVOR BASE: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery (this classic trio is called 'soffritto' in Italian cooking). Cook 8-10 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent. Don't rush this step - it builds the foundation of flavor.

2. 2

   ADD THE AROMATICS: Add minced garlic and Italian seasoning to the vegetables. Stir constantly for 1 minute until very fragrant. The garlic should sizzle but not brown (browned garlic tastes bitter).

3. 3

   ADD THE LIQUIDS: Pour in the diced tomatoes with their juices and the vegetable broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil over high heat, then reduce to medium.

4. 4

   COOK THE PASTA AND ZUCCHINI: Add the gluten-free pasta and diced zucchini to the boiling soup. Reduce heat to medium-low and simmer for 10-12 minutes, or until the pasta is al dente (tender but still slightly firm when bitten). Stir occasionally to prevent pasta from sticking to the bottom.

5. 5

   FINISH THE SOUP: Add the drained cannellini beans and stir gently. Heat through for 2-3 minutes. Taste and season with salt and pepper as needed. The soup should be thick and hearty - if it seems too thick, add a splash more broth.

6. 6

   SERVE: Ladle the soup into warm bowls. Top each serving generously with freshly grated Parmesan cheese. Serve with a drizzle of good olive oil and crusty gluten-free bread for dipping.