A green minestrone-one unsullied by tomatoes-is Nigella Lawson's favorite. The recipe that follows is a remarkably low-effort version with a generous yield: a minor episode of chopping is the prelude to a warming and sustaining meal for many. She specifies that the zucchini should be half-peeled, by which she means taking a vegetable peeler and shaving the skin off in strips, so that you end up with dark- and light-green striped zucchini (it's how her mother always peeled hers). As for the rest of the veggies, you can really use any you want, treating what's below as a guide, in which case work on a ratio-give or take-of 6 cups of water per 2 1/4 lb. of vegetables. For normal weeknights, when you may have less of a crowd to feed, you might prefer to halve quantities, though you can still use the whole potato. But don't rush to downsize: Nigella loves this a day or two on, when the pasta's cooled in the soup and you're left with a thick vegetable stew stuffed with billowing soft pasta parcels to be reheated gently but thoroughly.
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