Here at Food52, we love recipes—but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.
The contents of your crisper drawer, even if they're just onions or carrots, can turn into minestrone, as long as you have these tips in your back pocket. In this video in our new weekly series with The New York Times, Managing Editor Kenzi Wilbur and Associate Editor Sarah Jampel share their best techniques and rules of thumb for making a hearty, savory vegetable minestrone—no recipe required.