Classic Minestrone Soup

By mytastytreasures

Easy to put together,highly flavorful, minestrone soup. Adapted from Coooks Illustrated.

Ingredients

• 2 small leeks (or 1 large), white and light green parts sliced thin crosswise (about 3/4 cup) and washed thoroughly
• 2 medium carrots , peeled and cut into small dice (about 3/4 cup)
• 2 small onions , peeled and cut into small dice (about 3/4 cup)
• 2 medium ribs celery , trimmed and cut into small dice (about 3/4 cup)
• 1 medium baking potato , peeled and cut into medium dice (about 1 1/4 cups)
• 1 medium zucchini , trimmed and cut into medium dice (about 1 1/4 cups)
• 3 cups stemmed spinach leaves , cut into thin strips
• (28 ounce) can whole tomatoes , packed in juice, drained, and chopped
• 8 cups water
• 1 Parmesan cheese rind , about 5 x 2 inches
• Table salt
• 1 can (15 ounces) cannellini beans , drained and rinsed (about 1 1/2 cups)
• 1/4 cup basil pesto (or 1 tablespoon minced fresh rosemary mixed with 1 teaspoon minced garlic and 1 tablespoon extra-virgin olive oil)
• Ground black pepper

Details

Servings 6

Preparation

Step 1

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.)



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