Classic Minestrone

Chef Jerrysbear2's Note:

Classic Minestrone adpated this receipe from 9/1998 Cook's Illustrated. I'm going vegan for lent and need a tasty soup that I knew would help me through this process. I removed the cheese from the orginal and it's not the exact same but it makes a great vegetable soup!

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• ¾ cup leek , white and light green parts sliced thin crosswise
• ¾ cup diced carrot
• ¾ cup diced onion
• ¾ cup diced celery
• 1 ¼ cups diced baking potatoes
• 1 ¼ cups diced zucchini
• 3 cups spinach leaves
• 1 (28 ounce) can whole tomatoes , packed in juice, drained, and chopped
• 8 cups water
• 1 pinch salt
• 1 (15 ounce) can cannellini beans
• ¼ cup basil pesto (or 1 tablespoon minced fresh rosemary mixed with 1 teaspoon minced garlic and 1 tablespoon extra-vir)
• 1 pinch ground black pepper

Directions:

1. 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. 2. Add beans and cook just until heated through, about 5 minutes. Remove pot from heat. Stir in pesto (or rosemary-garlic mixture). Adjust seasonings, adding pepper and more salt, if necessary. Ladle soup into bowls and serve immediately.

Reviews

[Chef #1437837]

Tasted great even when re-heated, perfect for a brown bag lunch!

[Liszard]

Tasty soup. Would need to double this for my family of four. 2 WW points!