minestrone with parmesan crisps

prep: 25 MINUTES | cook: 40 MINUTES | total: 1 HOUR 5 MINUTES | serves 6

When I know we’re going to have a cold, wet day playing in the snow, my mind starts working on what kind of warm, hearty soup I can serve up afterward. This mix of veggies, beans, and whole-wheat pasta is a mainstay in our rotation—I feel great about it because of the wholesome ingredients, and the boys are fans because it warms their hands and fills their bellies. They’re also crazy for the Parmesan crisps I sprinkle over the top, which makes the soup extra special.

2 tablespoons extra-virgin olive oil

1 small yellow onion, chopped

2 medium carrots, peeled and diced

2 celery stalks, diced

1 medium zucchini, diced

1 cup fresh green beans, ends trimmed and cut into 1-inch pieces, or frozen cut green beans

4 garlic cloves, minced

2 dried bay leaves

2 tablespoons tomato paste

6 cups vegetable broth

1 (28-ounce) can diced tomatoes with juices

1 (14-ounce) can cannellini beans, drained and rinsed

1 cup whole-wheat elbow macaroni (or gluten-free pasta or regular pasta)

1 teaspoon dried basil

1 teaspoon dried thyme

½ teaspoon dried oregano

Pinch of crushed red pepper flakes

Kosher salt and freshly ground black pepper

1 cup grated Parmesan cheese (the good stuff!)

1 Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, and celery and cook until tender, about 5 minutes. Add the zucchini, green beans, garlic, and bay leaves and cook for 3 minutes. Stir in the tomato paste, coating the vegetables. Add the broth, tomatoes, cannellini beans, pasta, basil, thyme, oregano, pepper flakes, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a boil and then simmer on low until the vegetables and pasta are tender, 25 to 30 minutes.

2 While the soup is simmering, make the Parmesan cheese crisps: Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Use a tablespoon to scoop mounds of the grated cheese onto the baking sheet, making sure they are 2 inches apart. Lightly pat down the cheese mounds with your fingers. Bake for 3 to 6 minutes, until golden and crisp. Let cool.

3 Taste the soup and season with additional salt and pepper, if necessary. Discard the bay leaves. Ladle the soup into bowls and serve warm with the Parmesan crisps. Store any leftovers in the fridge for up to 5 days, or in the freezer for up to 1 month. If you have any crisps left, you can store them in an airtight container for up to 1 week on the counter.

NOTE: This recipe is a great canvas for just about any veggies, especially ones that have been sitting in the crisper patiently waiting their turn. I love using bell peppers, yellow squash, butternut squash, spinach, kale, and potatoes—just to name a few options.