Classic Minestrone

By BARBIE

Ingredients

• 3/4 cup leep, white and light green parts sliced thin crosswise
• 3/4 cup diced carrots
• 3/4 cup diced onion
• 3/4 cup diced celery
• 1 1/4 cups diced baking potatoes
• 1 1/4 cups diced zucchini
• 3 cups spinach leaves
• 1 (28 ounce) can whole tomatoes, packed in juice, drained, and chopped
• 8 cups water
• 1 pinch salt
• 1 (15 ounce) can cannellini beans
• 1/4 cup basil pesto ( or 1 tablespoon minced fresh rosemary mixed with 1 teaspoon minced garlic and 1 tablespoon extra-virgin olive oil)
• 1 pinch ground black pepper

Preparation

Step 1

Bring vegetables, tomatoes, water, cheese rind, and 1 teaspoon salt to boil in a soup kettle or pot. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, until vegetables are tender but still hold their shape, about 1 hour. (Soup can be refrigerated in airtight container for 3 days or frozen for 1 month. Defrost if necessary and reheat before proceeding with recipe.)

Add beans and cook just until heated through, about 5 minutes. Remove pot and heat. Stir in pesto (or rosemary-garlic mixture). Adjust seasonings, adding pepper and more salt, if necessary. Ladle soup into bowls and serve immediately.