Hearty Minestrone Soup

Dice 120 g onion, 120 g carrot, 100 g celery, and 150 g zucchini to a similar size. If the firm carrot pieces are much larger or the zucchini much smaller, their textures will not meet at the same cooking time. Warm 1.5 tablespoons olive oil in a pot over medium heat. Cook the onion, carrot, and celery for about 5 minutes, until the onion turns glossy and the vegetables begin to smell sweet. Add the zucchini for 2 minutes, then stir in 300 g crushed tomatoes. Cook for about 3 minutes while scraping the bottom so the vegetable sugars do not scorch. Pour in 900 ml vegetable broth and add 180 g kidney beans. Bring the soup to a boil, lower to medium-low, and simmer for 15 minutes with the lid slightly ajar. This reduces the broth while allowing the vegetables to soften gently. Add 100 g small pasta directly to the pot and cook for 8 to 10 minutes. Stir occasionally to prevent sticking. Because the pasta absorbs liquid and releases starch, add a little more broth if the soup becomes thick before the pasta turns tender. Season with salt and black pepper only after checking that final consistency. Ladle into bowls, finish with 20 g grated Parmesan and a small drizzle of olive oil, and serve while the broth still flows around the generous solids. When reheating after an overnight rest, loosen it with broth before bringing it back to serving temperature.