Tuscan Minestrone

Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer. Add bay leaves, dried oregano, and a pinch of red pepper flakes. Season generously with salt and freshly ground black pepper to taste.

Prepare your vegetables: dice zucchini into small cubes, chop green beans into 1-inch pieces, and roughly chop fresh kale or spinach. Set aside. If using dried beans, ensure they are pre-cooked and drained. Canned beans work perfectly as a time-saving alternative.

After 15 minutes of simmering, add the diced zucchini and green beans to the pot. Stir well to incorporate. These vegetables need more cooking time than the delicate greens that will be added later.

Continue simmering for another 10 minutes, stirring occasionally. The vegetables should be tender but still hold their shape. Taste the broth and adjust seasoning if needed, adding more salt or pepper to develop the flavors.

Add the cannellini beans and ditalini pasta to the pot. Stir gently to prevent the pasta from clumping. The pasta will absorb some of the broth as it cooks, creating a perfectly thick and hearty consistency.

Cook for 8-10 minutes, stirring frequently to prevent the pasta from sticking to the bottom. The pasta should be al dente, with a slight bite in the center. If the soup becomes too thick, add a cup of hot water or broth to reach desired consistency.

Fold in the chopped kale or spinach during the last 3 minutes of cooking. The greens will wilt quickly and add a vibrant color and nutritional boost to the soup. Remove the parmesan rind and bay leaves before serving.

Turn off the heat and stir in 2 tablespoons of extra virgin olive oil for richness. Taste one final time and adjust seasoning with salt, pepper, or a squeeze of fresh lemon juice to brighten the flavors.

Ladle the hot minestrone into warmed bowls. Drizzle each serving with a swirl of high-quality extra virgin olive oil. The oil adds a luxurious mouthfeel and enhances the Mediterranean flavors of the soup.

Garnish generously with freshly grated Parmigiano-Reggiano cheese and torn fresh basil leaves. Serve immediately with crusty Italian bread for dipping. Leftovers can be refrigerated for up to 4 days and taste even better the next day.