Minestrone Soup

Method

1. Bring a large pot of salted water to a boil. Cook the pasta to al dente according to the package directions, then drain.
2. Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion, carrots and celery, raise the heat to medium-high and cook, stirring regularly, until softened, about 5 minutes. Add the garlic and cook another minute.
3. Add the zucchini, green beans, paprika, rosemary and a generous pinch of salt and pepper. Toss to combine.
4. Add the crushed tomatoes, broth, thyme, bay leaf and a Parmesan rind if you have one (about 2.5 cm). Bring to a boil, then reduce to a gentle simmer, partially cover and simmer for about 20 minutes.
5. Uncover, add the kidney beans and cook another 5 minutes, then stir in the parsley and basil. Just before serving, stir in the cooked pasta and simmer just until warmed through; do not overcook.
6. Remove the rind and bay leaf, taste and adjust the seasoning. Serve hot with grated Parmesan and a drizzle of olive oil.