Minestrone

Yes, prepare through step 9 (before adding pasta and spinach) and refrigerate up to 3 days, or freeze up to 2 months. Thaw overnight in the refrigerator, reheat on the stovetop, then add fresh pasta and spinach in the final step to prevent overcooking.

Any white or light bean works: great northern, white kidney, or chickpeas. Or use a 15-ounce can of mixed beans. The soup needs legume richness; do not skip the beans.

Adding pasta too early, so it becomes mushy. Add it in the final 8–10 minutes only, tasting at 8 minutes to check for doneness. Alternatively, cook pasta separately and add it just before serving to keep it al dente.

Cook the soffritto (onion, carrot, celery, garlic) on the stovetop first to build flavor, then transfer to a slow cooker with tomatoes, stock, beans, and harder vegetables (zucchini, green beans) on low for 6 hours. Add pasta and spinach in the final 15 minutes on high. The stovetop version is faster and more flavorful.

Use seasonal or what you have: potatoes, bell peppers, kale, cabbage, green peas, or fennel all belong in minestrone. Hearty vegetables should be diced small (1/4 inch) so they cook in 15–20 minutes. Avoid vegetables that break down (very ripe tomatoes, mushrooms), as they muddy the broth.

Refrigerate in an airtight container up to 3 days. The pasta will absorb liquid and thicken the soup as it sits; add vegetable broth when reheating to restore the correct consistency. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through (about 5 minutes). Finish with fresh olive oil and Parmesan.