Peek into my refrigerator anytime throughout the winter, and you will find the basics: milk, yogurt, eggs and such. But to get to them, chances are you will have to move a big pot of minestrone out of the way. I make it practically every week. It’s to the point where I feel a little out of sorts if I don’t have some around.
The Italian-style soup, chock-full of vegetables, beans and pasta in a tomato-y broth, has become a staple in my home, for good reason. First and foremost, everyone in my family (immediate and extended) loves and requests it. It also fills a constant need for convenient, filling, flavorful food that is packed with nutrition. I typically make a double batch, so I have dinner at the ready on hectic weeknights. A cup of it makes for an energizing afternoon snack for my tween-age daughter to heat up when she comes home from school.
I start with the accompanying recipe but add on based on whatever I happen to have on hand. The pot practically begs me to toss in that extra cup of broccoli or chopped fennel uneaten from the previous night’s dinner. When I have fresh herbs that need to be used up, they go in, too, as does leftover cooked pasta.
I also relish the opportunity to toss in a rind of Parmigiano-Reggiano cheese, which infuses the broth with another layer of flavor. I suppose that’s another reason I am compelled to make this soup all the time: It’s where my leftovers luxuriate.