Name: Classic Minestrone with Rice or Pasta
Total time: 2 h
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; (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; 1/2 cup Arborio rice (or small pasta shape, such as elbows, ditalini, or orzo); 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 with Rice or Pasta

By America's Test Kitchen

Published on August 22, 2007

Time

2 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 strips(28 ounce) can whole tomatoes, packed in juice, drained, and chopped8 cups water 1 Parmesan cheese rind, about 5 x 2 inchesTable salt ½ cup Arborio rice (or small pasta shape, such as elbows, ditalini, or orzo)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

Adding pasta or rice makes this hearty soup appropriate as a dinner. If the soup seems too thick after adding the pasta or rice, stir in a little water. Pasta and rice do not hold up well when refrigerated or frozen, so serve this soup as soon as the pasta or rice is tender.

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. Add arborio rice or pasta and continue cooking until rice is tender but still a bit firm in the center of each grain, about 20 minutes, or until pasta is al dente, 8 to 12 minutes, depending on shape.

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.