SOUPS - MINESTRONE

Serves 6 to 8

2 small leeks (or 1 large), white and light green parts sliced thin crosswise (about ¾ cup)

2 medium carrots, peeled and chopped small (about ¾ cup)

2 small onions, peeled and chopped small (about ¾ cup)

2 medium stalks celery, trimmed and chopped small (about ¾ cup)

1 medium baking potato, peeled and cut into 1/2 –inch dice (about 1 ¼ cups)

1 medium zucchini, trimmed and chopped medium (about 1 ¼ 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 by 2 inches

Salt

1 (15-ounce) can cannellini beans, drained and rinsed

¼ cup Classic Pesto or 1 tablespoon minced fresh rosemary mixed with 1 teaspoon minced garlic and 1 tablespoon extra-virgin olive oil

Ground black pepper

Bring the vegetables, tomatoes, water, cheese rind, and 1 teaspoon salt to a boil in a large stockpot or Dutch oven.  Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the vegetables are tender but still hold their shape, about 1 hour.  Remove and discard the cheese rind.

Add the beans and cook just until heated through, about 5 minutes.  Remove the pot from the heat.  Stir in the pesto.  Adjust the seasonings, adding pepper and more salt, if necessary.  Ladle the soup into bowls and serve immediately.

MY NOTE: (1) I sauteed the leeks and onions first (2) I add only about 5 cups of water or a combination of homemade chicken broth and water because I like a thick soup (3) I add zucchini/green beans toward the end of cooking time, about 20 minutes and I add spinach at the end and cook for 5 more minutes (4) I don’t use canned beans so I prepare about 2/3 cup of dried beans separately.  I also use Navy Beans sometimes. (5) I don’t stir the pesto in but add it to individual serving bowls and grate extra Parmesan on top. 

SUBSTITUTIONS

Cauliflower - cut into florets in place of potatoes or zucchini.

Escarole -  chop and use in place of spinach

Green Beans - cut into ½-inch pieces and use in place of zucchini

Kale – can be used together with spinach.  Remove ribs and chop.  Use up to 1 ½ cups in place of 1 ½ cups of the spinach.

Savoy Cabbage – shred finely and use in place of spinach.

Swiss Chard – remove ribs and chop.  Use in place of spinach.

Turnips – peel and cut into 1/2 –inch dice.  Use in place of potatoes.

Butternut Squash – peel and cut into 1/2 –inch dice and use in place of potatoes or zucchini.

From Italian Classics by The Editors of Cook’s Illustrated Magazine.