Mama's Minestrone

Recipe Ingredients

1 tablespoon	15ml	Leek, white and light green parts - sliced thin crosswise (large)
2 tablespoons	30ml	Carrots - peeled, and (medium)
		Cut into small dice
2		Onions - peeled, and (small)
		Cut into small dice
2		Celery stalks - trimmed, and (medium)
		Cut into small dice
2		Red potatoes - cut medium dice (large)
1		Zucchini - trimmed, and (medium)
		Cut into medium dice
3 cups	120g / 4.2oz	Stemmed spinach leaves - cut thin strips
1		Whole tomatoes packed in juice - (28 oz) - drained, chopped
8 cups	1896ml	Water
1		Parmesan cheese rind - (abt 5" by 2")
		Salt - to taste
1		Cannellini beans - (15 oz) - drained, rinsed
1/4 cup	59ml	Basil pesto

Recipe Instructions

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.

The soup can be refrigerated in an 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 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.

This recipe yields 6 to 8 servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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