This rustic Italian soup is a cinch to make

Cooktop Cove: This rustic Italian soup is a cinch to make

By Emily Monaco

There's nothing better on a cold winter night than a warm bowl of soup, and the recipe below delivers. A combination of veggies, beans, and pasta simmers in a tomato-scented broth, so that the noodles soak up all that delicious flavor. It's a hearty soup that makes the perfect weeknight meal – and leftovers heat up nicely for lunch the next day, too!

This soup boasts an extra-special secret ingredient: the waxy rind of Parmesan cheese. This traditional Italian trick adds a lovely umami savoriness to this or other soup recipes. Save these rinds from wedges of Parmesan as you use them, and stash them in the freezer until ready to use.

Rustic Italian soup

10 minutes

40 minutes

50 minutes

1 tablespoon olive oil

1 onion, finely diced

2 carrots, diced

1 stalk celery, diced

2 zucchini, diced

5 cloves garlic, minced

1 pinch red pepper flakes

2 tablespoons tomato paste

2 (15-ounce) cans diced tomatoes

8 cups chicken broth

1 4-inch piece Parmesan rind

1 teaspoon dried oregano

1 teaspoon dried basil

2 (15-ounce) cans cannellini beans, drained and rinsed

2 cups ditalini

salt, to taste

Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, carrots, celery, and zucchini, and season with a pinch of salt. Cook, stirring occasionally, until slightly browned, about 10 minutes.

Add the garlic, red pepper flakes, and tomato paste, and cook until just fragrant, about 1-2 minutes. Take care not to burn the garlic.

Add the canned tomatoes and chicken broth, and stir well, scraping the bottom of the Dutch oven to bring up the fond.

Bring to a simmer, then reduce the heat to low, and add the Parmesan rind, oregano, basil, and beans.

Simmer for 10 minutes, season to taste with salt, and add the pasta. Cook for about 10 more minutes, or until the pasta is tender.