Hearty Minestrone Soup

Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat and add the onion, carrots, and celery.
Cook 6 to 8 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
Add the garlic and zucchini and cook 2 minutes more until fragrant.
Stir in the diced tomatoes, broth, cannellini beans, Parmesan rind (if using), oregano, basil, 1 tsp salt, and 1/2 tsp pepper.
Bring the soup to a boil, then reduce heat to low, cover partially, and simmer 20 minutes to let the flavors meld.
Remove and discard the Parmesan rind if used.
Raise the heat to medium, stir in the small pasta, and cook 8 to 10 minutes, or according to package directions, until the pasta is tender but still has a slight bite (check a piece by tasting it).
Stir in the chopped spinach or kale and cook 2 minutes more until wilted.
Taste and adjust salt and pepper; if the soup has thickened too much as the pasta absorbed liquid, thin it with a splash of extra broth or water.
Ladle into bowls and top with grated Parmesan cheese before serving.

Add the pasta only in the last 10 minutes of cooking; simmering it the whole time turns it mushy and makes the soup starchy and thick.

A Parmesan rind simmered in the broth adds deep savory flavor for free; just fish it out before serving since it will not fully soften.