Minestrone is an Italian word that describes a soup made with a selection of diced seasonal vegetables, all cooked together until thick and flavorful. Every region has its own version: In Liguria, for example, they add a spoonful of basil pesto, while in Milan, there has to be rice in the mix. In Tuscany, we love to add beans. In the winter, I reduce the amount of vegetables but cook them in my flavorful homemade stock, along with cooked cannellini beans to add substance. I like to serve the minestrone with toasted bread, plus with a shower of grated pecorino and a drizzle of extra virgin olive oil. Serves 6 to 8 1/3 cup extra-virgin olive oil 1 medium onion, thinly sliced 1 shallot, thinly sliced Fine sea salt and freshly ground black pepper 2 large potatoes, peeled and diced 2 large carrots, peeled and diced 1/2 head Savoy cabbage …