Place zucchini and green beans in a bowl. Cover with water and leave to soak for about ten minutes.

While the vegetables soak, peel and slice onion and carrot. Crush and peel garlic, if using.

Scrub the potatoes, peel, and dice them. I had waxy new potatoes and peeling them was a challenge. I did my best.

Shred the cabbage. It will break down during the long cooking, so don’t worry about cutting it up.

Return to the zucchini and green beans. Lift from bowl and dry with paper towel or clean dishtowel. I use the dirty water for plants.

Trim ends from zucchini and peel, or not. Dice. Set aside.

Top and tail green beans. Slice into pieces small enough to fit on a spoon. Set aside.

I realize it’s annoying to use only part of a can of tomatoes; it really does add to the soup. Pour 2/3 cup of the tomato and its juices into a measuring cup, and either freeze the remainder or refrigerate and use within five days. For the soup portion, break up the tomatoes a little with you clean hands or scissors.

Now, finally, to the cooking.

Place your stockpot on low heat and pour in a good two tablespoons of olive oil, followed by a about a tablespoon of butter. I used sweet butter, but salted would be fine.

Once the butter melts, add the onion and garlic, if using. Cook over medium low heat, for 5-6 minutes, stirring occasionally. You want the onion to cook gently, becoming translucent or just golden. You don’t want browning or fried onions.

Once the onions are translucent–don’t rush it–add the carrots and cook for another 3 minutes, stirring occasionally. If the pan seems dry, add a bit more olive oil.

Now add the potatoes. Carry on.

Now the green beans. Another 2 minutes.

Now add the zucchini. Two minutes.

Now add the cabbage. It will look like too much. Don’t worry: it will cook down. Stir everything together. Salt and pepper lightly. Add the bay leaf and thyme.

Cook vegetables very gently for about six minutes.

Now add the canned tomatoes and juices, along with the broth. You may need to add water to cover the vegetables. I did. That’s fine. You want enough water to just cover the vegetables.

If you have a parmesan rind, toss it in now.

Stir everything well.

Bring the minestrone to a gentle simmer, cover, and cook, stirring occasionally, for about two hours and 15 minutes. If you have a flame tamer, you might want to use it; I did.

Taste during cooking for salt: I found the soup needed quite a bit, but be careful, as you’ll be adding Parmesan at the table, and it’s quite salty.

About 20 minutes before the soup is done, add the rice, pasta, or canned beans.

Serve Minestrone with additional Parmesan and bread.

Minestrone will keep, refrigerated, up to four days. Freezing is not recommended.

Notes:

There are countless recipes for Minestrone. The above is not definitive. Rather, it follows Marcella Hazan’s recipe rather closely and reflects what as available at my market in mid-May, 2023. Feel free to use whatever produce is available to you.

Hazan uses beef broth in her Minestrone. If you go that route, use quality unsalted broth. You can also use chicken broth, vegetable broth, or water. Using vegetable broth or water makes the soup vegetarian and vegan.

I didn’t have celery in the house. If you do and want to add it, go ahead.

The soup should be very thick. If it’s getting too thick to stir, dilute with water.

The vegetables listed here are a sample. Hazan and David suggested dried haricot beans, turnips, potatoes, tomatoes, spinach, fresh peas, and canned white beans.