Name: Classic Minestrone
Total time: 1 h 45 min
Cuisine: ItalianEurope
Ingredients: 2 small leeks (or 1 large), white and light green parts sliced thin crosswise (about 3/4 cup) and washed thoroughly; 2 medium carrots, peeled and cut into small dice (about 3/4 cup); 2 small onions, peeled and cut into small dice (about 3/4 cup); 2 medium ribs celery, trimmed and cut into small dice (about 3/4 cup); 1 medium baking potato, peeled and cut into medium dice (about 1 1/4 cups); 1 medium zucchini, trimmed and cut into medium dice (about 1 1/4 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 x 2 inches; Table salt; 1 can (15 ounces) cannellini beans, drained and rinsed (about 1 1/2 cups); 1/4 cup basil pesto (or 1 tablespoon minced fresh rosemary mixed with 1 teaspoon minced garlic and 1 tablespoon extra-virgin olive oil); Ground black pepper

Classic Minestrone

By America's Test Kitchen

Published on August 22, 2007

Time

1¾ hours

Yield

Serves 6 to 8

Ingredients

2 small leeks (or 1 large), white and light green parts sliced thin crosswise (about ¾ cup) and washed thoroughly2 medium carrots, peeled and cut into small dice (about ¾ cup)2 small onions, peeled and cut into small dice (about ¾ cup)2 medium ribs celery, trimmed and cut into small dice (about ¾ cup)1 medium baking potato, peeled and cut into medium dice (about 1 ¼ cups)1 medium zucchini, trimmed and cut into medium dice (about 1 ¼ cups)3 cups stemmed spinach leaves, cut into thin strips1 (28 ounce) can whole tomatoes, packed in juice, drained, and chopped8 cups water 1 Parmesan cheese rind, about 5 x 2 inchesTable salt 1 can (15 ounces) cannellini beans, drained and rinsed (about 1 ½ cups)¼ cup basil pesto (or 1 tablespoon minced fresh rosemary mixed with 1 teaspoon minced garlic and 1 tablespoon extra-virgin olive oil)Ground black pepper

Before You Begin

The rind from a wedge of Parmesan cheese, preferably Parmigiano-Reggiano, adds complexity and depth to a soup made with water instead of stock. Remove the rind from a wedge of fresh Parmesan. (Rinds from which all the cheese has been grated can be stored in a zip-lock bag in the freezer to use as needed.)

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. (Soup can be refrigerated in 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.