•The soup will thicken and become somewhat more stew-like as it sits overnight. If you prefer a soupier consistency, you may wish to have some extra broth on hand to thin any leftovers.
•Meat lovers may enjoy the addition of cooked and shredded chicken, browned ground beef, turkey or sausage, or sliced smoked sausage.
•Feel free to add chopped greens of choice instead of green beans and/or add a chopped red bell pepper when sautéing the other vegetables.
•For added flavor when I make minestrone, I sometimes add a Parmesan rind once the mixture comes to a simmer and/or stir in 2-3 tablespoons of pesto at the very end.
•As chopping vegetables is often the only tedious part of a recipe, I frequently chop them in advance and store in the refrigerator until ready to cook. This small bit of advance prep can make dinnertime feel truly effortless.
•Swish some of the broth in the emptied crushed tomato can to extract every last ounce of the flavorful puree.
•I tend to go a little heavy on the veggies, leaning towards rounded cupfuls. Also, I recently made this soup with 4 cups of homemade, unsalted stock and 2 cups of low-sodium canned broth, and I used 2 teaspoons of salt. Feel free to adjust the seasoning to taste based on personal preference and type of broth or stock used.