Recipe by Chef Jerrysbear2
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!
- 3⁄4 cup leek, white and light green parts sliced thin crosswise
- 3⁄4 cup diced carrot
- 3⁄4 cup diced onion
- 3⁄4 cup diced celery
- 1 1⁄4 cups diced baking potatoes
- 1 1⁄4 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
- 1⁄4 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 See How It's Made
- 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. Stir in pesto (or rosemary-garlic mixture). Adjust seasonings, adding pepper and more salt, if necessary. Ladle soup into bowls and serve immediately.