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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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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! 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.
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