The Best Minestrone Soup Recipe | Benny Crocker | Umami

Ingredients

• For the Beans (see note):
• 8 ounces (225g) dried cannellini, borlotti, or kidney beans
• Kosher salt
• 1 medium onion, split in half (about 6 ounces; 175g)
• 1 medium carrot (about 3 ounces; 85g)
• 2 celery stalks (about 3 ounces; 85g)
• 2 medium cloves garlic
• 1 large sprig rosemary
• 2 to 3 sprigs parsley
• 1 bay leaf
• For the Soup Base:
• 4 ounces (115g) salt pork or pancetta, cut into 1/4-inch dice (optional)
• 2 tablespoons (30ml) extra-virgin olive oil, plus more as needed
• 1 medium onion, finely chopped (about 6 ounces; 175g)
• 1 medium carrot, peeled and finely diced (about 3 ounces; 85g)
• 2 celery stalks, finely diced (about 3 ounces; 85g)
• 1 tablespoon (15ml) minced fresh rosemary leaves
• 2 medium cloves garlic, minced (about 2 teaspoons; 12g)
• 1 pound (450g) ripe Roma tomatoes, peeled , seeded, and chopped (see note)
• 1 Parmesan rind (optional; see note)
• To Finish:
• 1 cup dried small pasta, such as ditali, macaroni, or orecchiette (about 3 1/2 ounces; 100g)
• 1 medium zucchini, cut into bite-size pieces (about 4 ounces; 115g)
• 1 medium summer squash, cut into bite-size pieces (about 4 ounces; 115g)
• 4 ounces green beans, cut into 1/2-inch lengths (about 115g)
• 4 ounces spinach, roughly chopped (about 4 cups loosely packed leaves; 115g)
• Chopped fresh herbs, such as basil, parsley, or rosemary, for serving
• Freshly ground black pepper