Classic Minestrone

Submitted 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!"

 

• Ready In: 1hr 30mins
• Ingredients: 13
• Serves: 6-8

ingredients

• 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

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

[srvetch1]

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

 

[MoreWithLessMom]

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