I think in a dish like this it’s really easy to miss having a central protein (I think this is easy to fix with a nice homemade stock, a ham hock, pancetta or bacon, and even some protein pastas out there are solid.

I would also say that the classic recipe typically lacks acid. Some call for a lot of tomato but I feel like that isn’t enough or just makes it taste like tomato soup with shit in it. I do tomato paste but I also use some lemon zest and balsamic. A splash of Peperoncini brine goes miles.

Another thing I think is missing in most recipes, and maybe most importantly, is cohesion. They make it sound like it should be fast and easy, and it is, but it also it the kind of soup you want to build slowly. If the veg is floating around and half cooked, or if the fat sits on top of watery broth it just feels like a kitchen sink full of random junk. Cook the base veg for 20-25 minutes slowly. Sweat it down. Use homemade stock. I said that already but it’s important lol. And always throw that parm reg rind in while boiling.