classic minestrone soup

By andrea_turnowski

Ingredients

• 2 small leeks (or 1 large), white and light green parts sliced thin crosswise (about/34 cup) and washed thoroughly
• 2 medium carrots, peeled and cut into small dice (3/4 cup)
• 3 medium celery stalks, trimmed and cut into small dice (3/4 cup)
• 1 medium baking potato, peeled and cut into medium dice (1 1/4 cups)
• 1 medium zucchini, trimmed and cut into medium dice (1 1/4 cups)
• 2 cups stemmed spinach leaves, cut into thin strips
• 1 can (28 oz) whole tomatoes packed in juice, drained and chopped
• 8 cups of water
• 1 Parmesan cheese rind, about 5x2 inches
• 1 can (15 oz) cannelloni beans, drained and rinsed
• 1/4 cup basil or 1 tbsp. fresh rosemary mixed with 1 tsp. olive oil
• ground black pepper
• salt

Details

Servings 8
Preparation time 30mins
Cooking time 31mins

Preparation

Step 1

1. Bring vegetable, tomatoes, water, cheese rind and 1 tsp salt to boil in a soup pot. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, until the vegetables are tender but still hold their shape, approximately 1 hour.
2. Add beans and cook until heated through, about 5 minutes. Remove pot from heat. Remove and discard cheese rind. Stir in pesto (basil or rosemary with evo)
add pepper, adjust seasonings and serve.