Minestone Soup

This vegetarian minestrone takes a left turn from the Italian classic by finishing with cilantro and shoyu (Japanese soy sauce) instead of the usual basil and parmesan. The result tastes more like a fusion of Italian and Asian comfort food, and it works surprisingly well.

The base is still familiar: sauteed onion and garlic, potatoes, celery, tomatoes with green chilies, and kidney beans. But that hit of shoyu at the end brings a salty, umami depth that replaces the need for any meat-based broth. Water is all you need for the liquid.

Spaghetti gets cooked separately and added at serving time, which is the right call. Noodles cooked directly in soup keep absorbing broth and turn mushy by the second bowl. Keeping them separate means leftovers stay just as good.

Kitchen Tips

• Cook the potatoes and celery until fully tender before adding the tomatoes and beans. The acid from tomatoes can prevent potatoes from softening if added too early.
• Add the shoyu at the very end and taste as you go. Different brands vary wildly in salt content.
• Keep the spaghetti in a separate container if you plan on leftovers. Add it to each bowl as you serve.
• The cilantro is listed as optional but it ties the shoyu and tomato flavors together. Fresh is a must if you include it.

Variations

• Use any canned bean you have: white beans, chickpeas, or black beans all work.
• Add a handful of chopped kale or spinach in the last minute of cooking for extra greens.
• Replace shoyu with a splash of miso paste dissolved in warm water for an even deeper umami hit.