Name: Classic Minestrone
Total time: 1 h 45 min
Cuisine: Italian, Europe
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; 1 , (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

Gather Your 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

1 (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

¼ 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

Before You Begin

*

The rind from a wedge of Parmesan cheese, preferably Parmigiano-Reggiano, adds complexity and depth to a soup made with water instead of stock. Remove the rind from a wedge of fresh Parmesan. (Rinds from which all the cheese has been grated can be stored in a zip-lock bag in the freezer to use as needed.)

Instructions

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.

Classic Minestrone

Why This Recipe Works

Gather Your Ingredients

Before You Begin

Instructions

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Classic Minestrone

Why This Recipe Works

Gather Your Ingredients

Before You Begin

Instructions

Recommended Reading

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