| Ingredients: 2 small (3/4 c) leek 2 medium (3/4 cup) carrot 2 small, chopped (3/4 c) onion, yellow 2 medium stalks (3/4 cup) celery 1 medium (1 1/4 cup) potato 1 medium (1 1/4 cup) zucchini 3 Cup(s) stemmed, cut in strips spinach 1 Can(s) 28 oz tomatoes, whole canned 8 Cup(s) water 1 rind, 2 in by 5 in cheese, parmesan 1 Dash(s) salt 1 Can(s) 15.5 oz beans, cannellini 1/4 Cup(s) pesto, basil |
Directions:
Bring veggies, tomatoes, water, cheese rind, and 1 teaspoon salt to a boil in a large stockpot or dutch oven. Reduce heat to medium low and simmer, uncovered, stirring occaisionally, until the vegetables are tender but still hold their shape, about 1 hour. Remove and discard the cheese rind. (Soup can be refrigerated in an airtight container for up to 3 days. Reheat before proceeding.) Add the beans and cook just until heated through. Remove pot from heat. Stir in pesto. Adjust seasonings, adding pepper and more salt if necessary. Ladle soup into bowls and serve immediately. * Variations: Minestrone with pancetta Pancetta (unsmoked Italian bacon) is used instead of cheese rind. Mince 2 ounces of thinly sliced pancetta (or an equal amount of blanched bacon) and saute in 1T extra-virgin olive oil in a large stockpot or Dutch oven until crisp, 3-4 minutes. Proceed with recipe. Minestrone with rice or pasta Follow the recipe for Minestrone or Minestrone with Pancetta until the vegetables are tender. Add 1/2 cup Arborio rice or small pasta shape, such as elbows, ditalini, or orzo. Continue cooking until rice is tender but still a bit firm in the center of each grain, about 20 minutes, or until the pasta is al dente, 8 to 12 minutes, depending on the shape. Add the beans and proceed as directed. If it's too thick after adding pasta or rice, add water. |