With the leftover minestrone from yesterday, I made a delicious soup for lunch. I remember at my grandmother’s house, whenever there was leftover minestrone or beans, the next day it would become a new dish, even tastier. You can customize minestrone in so many ways—make it without sautéing, without beans, with herbs, add grains, pasta, or rice, or make it vegetarian if you prefer. You can make minestrone however you like; it’s always good. A nice hot soup warms the heart, especially when it’s cold out. It’s great for your health and diet, rich in beneficial nutrients and fiber that help you feel full and keep your digestion regular. Especially if we make it with fresh, seasonal vegetables, without bouillon cubes—which aren’t needed—and maybe with a little tomato paste, like I did, to make it more flavorful. Often, for lack of time, we open a bag of frozen minestrone or a can of beans, but it’s not the same. It would be better to try to change our habits, to find more time for cooking. We need to bring traditions back to the table, which we’re slowly forgetting. Those wholesome dishes, made with simple, fresh ingredients, are what made Italian cuisine great.