Minestrone soup

This soup is hearty, homey, and full of the kind of goodness that makes you pause between bites and go “mm.” It starts with a simple base—onions, carrots, garlic—and builds into a full, brothy bowl of tender pasta, melty zucchini, white beans, and sweet tomatoes. It’s the kind of soup that feels like pulling on a thick pair of socks and eating dinner with someone you love. Save a bowl for your favorite family member because they will love this.

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 cups chopped carrots
1 teaspoon crushed garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 cups chopped fresh tomatoes
2 cups chopped zucchini
32 oz vegetable broth (or chicken broth)
1 cup water
1 cup ditalini pasta (or any small pasta you have)
2 tablespoons tomato paste
1 (15 oz) can Great Northern beans, drained and rinsed
1 tablespoon dried basil (or a handful of fresh if you’ve got it)

Directions

Start with a big pot—the kind that makes you feel like you’re making something comforting. Pour in the olive oil and set it over medium heat.
Toss in your chopped onions and carrots and sauté for about 4 minutes. Stir them around and let them soften—they’ll smell amazing.
Add the crushed garlic and cook for just another minute so it doesn’t burn, but still releases all that garlicky goodness.
Sprinkle in your salt and pepper, give it a good stir, and take a deep breath—it’s already cozy.
Pour in the broth and water, then add the tomatoes and zucchini. Bring it all to a gentle boil. Things are happening now.
Once it’s bubbling, stir in the pasta. Cook for about 8 minutes, or until the pasta is tender but still has a little bite. If the broth looks like it’s disappearing too fast, don’t be afraid to add another splash of water.
Stir in the beans, basil, and tomato paste. Let everything get warm and cozy together for another minute or two.
Taste and adjust—maybe a little more salt, maybe a crank of pepper, maybe nothing at all. You’ll know.
Ladle into bowls, top with a little grated Parmesan if you want to get fancy (you do).