Minestrone

Ingredients

• 60 ml extra virgin olive oil, first cold-pressed
• 120 g yellow onion, small dice
• 80 g carrot, small dice
• 60 g celery, small dice
• 2 cloves garlic, minced
• 150 g Savoy cabbage, ribboned
• 100 g zucchini, small dice
• 80 g green beans, cut into 2 cm pieces
• 100 g cannellini beans, canned, drained
• 400 g San Marzano DOP tomatoes, canned, whole
• 1 liter vegetable or chicken stock, homemade preferred
• 60 g small pasta, ditalini or tubetti
• 8 g sea salt
• 2 g Tellicherry black pepper, freshly ground
• 20 g fresh parsley, flat-leaf, chopped
• 40 g Parmigiano Reggiano DOP, aged 24 months, for serving

Method

1. 1
   Heat olive oil in a large pot over medium heat; add onion, carrot, and celery, and sweat until translucent (8 minutes), stirring occasionally.
2. 2
   Add minced garlic and cook 1 minute until fragrant; stir in Savoy cabbage and cook 2 minutes until just wilted.
3. 3
   Add zucchini and green beans, cook 3 minutes, then add cannellini beans and San Marzano tomatoes (crushed by hand).
4. 4
   Pour in stock, bring to a boil, then reduce heat and simmer uncovered for 25 minutes until vegetables are nearly tender.
5. 5
   Add dried pasta and stir; continue simmering for 8–10 minutes (pasta should be al dente) until vegetables are very tender.
6. 6
   Season with sea salt and Tellicherry pepper; taste and adjust seasoning.
7. 7
   Ladle minestrone into bowls, garnish with fresh parsley, and finish with a light grating of Parmigiano Reggiano at the table.