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Minestrone

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Makes 4 to 6 servings 1x

Time About 1 hour

Units Scale

Ingredients

  • 1/4 cup olive oil, plus more for garnish
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 medium celery stalk, chopped
  • Salt and freshly ground black pepper
  • 2 large potatoes or turnips, peeled if you like and cut into small chunks
  • 1 cup chopped tomatoes (canned are fine; don’t bother to drain)
  • 1 medium zucchini, cut into small chunks
  • 1 bunch sturdy leafy greens like kale or escarole, chopped
  • 1/2 cup freshly grated Parmesan cheese for garnish

Instructions

  1. Put the oil in a large pot over medium heat. When it’s hot, add the onion, carrot, and celery; sprinkle with salt and pepper. Cook, stirring frequently, until the vegetables soften and begin to darken around the edges, 10 to 15 minutes.
  2. Add the potatoes and sprinkle with a little more salt and pepper. Cook, stirring occasionally, until the vegetables are all brown in spots, 5 to 10 minutes. Add 6 cups water, stirring to scrape up any brown bits from the bottom of the pan. Add the tomatoes, bring the mixture to a boil, and then lower the heat so the mixture bubbles steadily. Cook, stirring every now and then, until the tomatoes break down a bit, about 15 minutes.
  3. Add the zucchini and greens and raise the heat if necessary to keep the mixture at a steady bubble. Cook until all the vegetables are very tender, another 10 to 15 minutes. Taste and adjust the seasoning and serve topped with the cheese and a drizzle of olive oil.

—Recipe from How to Cook Everything: The Basics