The nytimes.com has a classic recipe for minestrone today: Recipes for Health – Summer Minestrone With Fresh Basil.

Now, you could follow this, but I have a better suggestion. Use the recipe as a guide, and instead of slavishly following it, take advantage of all the great vegetables available at this time of year to make the soup of the day. Let’s run down the list:

• olive oil? Sure, but if you have another oil like walnut of peanut or even corn, go with that
• onion? I would keep that, unless you want to go with an onion substitute, like a shallot or even a red onion (nice colour)
• Carrots? Keep. Get some nice fresh ones (not those ones in the bag)
• Celery? Sure, although I sometimes pass on celery, since I end up throwing most of it away. But it gives a nice flavour.
• Salt and garlic? Got to keep those, though try and experiment with more garlic
• Tomatoes? Must have those. But get fresh ones. Try yellow ones, if you have them.
• Turnip? A good choice, but if you see another root vegetable of comparable size, try that. A big yam or a fistful of potatoes will also work. Beets may work, but that might be a bit trickier. But it could be delicious, too.
• Zucchini? I like zucchini, especially yellow zucchini. But mushrooms would also work well here.
• As for the cheese and herbs, use whatever you like for the herbs. Have a bunch of basil or tarragon, then go with that. If you have some romano or other hard cheese, try it out. Asiago would be great.
• Can of beans? Really, anything will work here. I love beans in minestrone, but don’t get hung up on a certain type. Heck, even lentils will work fine. Or if you are fresh out, add more pasta and vegetables.
• Green beans? What about yellow? Is there a deal on asparagus? Then try that.
• Soup pasta? Really, any kind will do. You could even use orzo.
• Basil or pesto? What about sundried tomato pesto, or tapanade? Or any thick spread you might like.
• Finally, consider using a stock in place of 2 quarts of water. Use chicken, beef or vegetable stock.

Minestrone gives you an opportunity to use up and highlight vegetables you have. When you think of minestrone, think “leftover soup”, and you will end up with something useful and delicious!