Minestrone Soup Recipe | The Bittman Project

Ingredients

• 1/4 cup olive oil, plus more for drizzling
• 1 onion, chopped
• 1 carrot or parsnip, chopped
• 1 celery stalk, chopped
• Salt and pepper
• About 1 1/2 cups chopped hard vegetables like potatoes, winter squash, rutabaga, or turnips, peeled if necessary, in smaller-than-1/2-inch dice
• 2 tablespoons chopped garlic
• 1 cup chopped tomatoes (canned are fine; include the juice)
• 6 cups vegetable stock or water
• About 1 1/2 cups soft vegetables like green beans, cut into pieces; drained cooked, canned, or frozen shell beans; diced zucchini or summer squash; or chopped fennel bulb
• 1/2 pound dark, leafy greens like kale, collards, or spinach, stems cut out and discarded, leaves cut across into thin ribbons