Alice's Minestrone Soup

This is the minestrone of an Italian nonna, the kind that uses whatever the garden offers and turns it into something far more than the sum of its parts. Salt pork is the move that pushes this past a generic vegetable soup. That little bit of cured fat browning with the aromatics gives the broth a savory backbone you can’t get from olive oil alone.

Dried white beans are non-skippable here. They get pre-cooked in plain water, then folded in at the end so they hold their shape. Canned beans turn to mush over a long simmer; dried beans stay creamy inside with a gentle bite.

The vegetable lineup is generous. Leeks, garlic, onion, celery, carrot, potato, cabbage, turnip, and zucchini all go in. Cut everything roughly the same size so it cooks evenly. The 45-minute to one-hour simmer lets the broth turn cloudy and rich as the vegetables release their starches.

Macaroni goes in only at the very end. Adding it earlier means soggy, broken pasta in your soup the next day.

Pro Tips

• Soak the dried beans overnight if you have time. They cook faster and more evenly.
• A parmesan rind tossed into the simmering pot adds incredible umami depth. Pull it out before serving.
• Salt pork can be swapped for pancetta or thick-cut bacon, but rinse pancetta first to avoid an over-salty broth.
• Leftovers thicken overnight as the pasta absorbs broth. Loosen with a splash of water or stock when reheating.

Variations

• Add a cup of shredded kale or spinach in the last five minutes for extra greens.
• Stir in a tablespoon of pesto into each bowl at serving for a Ligurian touch.
• Serve with crusty bread for sopping or a side of bruschetta for a heartier meal.