Hearty Minestrone

Minestrone the way it should be: heavy on the vegetables, light on the broth, with just enough pasta to make it filling but not stew-thick. This 30-minute version is a smart weeknight take that uses leeks instead of the typical onion, giving the broth a sweeter, mellower backbone.

Orzo is the pasta of choice here. The tiny rice-shaped pasta cooks quickly and distributes evenly through the soup, so every spoonful catches some without big tangled clumps. Don’t substitute longer pasta or it overcooks and gums up the broth.

The splash of cider vinegar at the end is the secret-weapon finish. Just like good chefs add lemon or wine to brighten finished dishes, the acid here lifts everything and makes the vegetable flavors pop without tasting tangy. Two tablespoons disappears into the broth, you’d never know it’s there.

The spinach goes in last and cooks for just two minutes. Long-cooked spinach turns army-green and slimy. Quick-wilted spinach stays bright and tender.

Chef Tips

• Slice leeks thin and rinse in a colander. Sand collects between the layers.
• Use canned white beans (cannellini or great northern) drained and rinsed.
• Grate Parmesan finely so it melts into the hot broth instead of sitting in clumps.
• Save the Parmesan rind and simmer it in the broth for richer flavor.

Variations

• Add a cup of diced pancetta or bacon at the start for richer flavor.
• Swap potatoes for diced butternut squash in fall.
• Stir in a tablespoon of pesto at the end instead of cider vinegar for Italian Riviera flavor.