Minestrone Soup
This hearty vegetable and bean soup is a comforting dish that brings together a colorful array of vegetables and creamy cannellini beans. With the rich flavors of Parmesan cheese rind and aromatic pesto adding depth to the broth, this soup is sure to warm you up from the inside out. Serve a bowl of this nourishing soup for a cozy and satisfying meal.
— Constant Cookbook
Ingredients
- 2 small leeks (or 1 large), white and light green parts sliced thin crosswise (about ¾ cup)
- 2 medium carrots, peeled and chopped small (about ¾ cup)
- 2 small onions, peeled and chopped small (about ¾ cup)
- 2 medium stalks celery, trimmed and chopped small (about ¾ cup)
- 1 medium baking potato, peeled and cut into ½-inch dice (about 1¼ cups)
- 1 medium zucchini, trimmed and chopped medium (about 1¼ 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 by 2 inches
- 1 teaspoon salt
- 1 (15-ounce) can cannellini beans, drained and rinsed
- ¼ cup pesto (
- or store-bought)
Instructions
- Bring the leeks, carrots, onion, celery, potato, zucchini, spinach, tomatoes, water, cheese rind, and salt to a boil in a large stockpot or Dutch oven. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the vegetables are tender but still hold their shape, about 1 hour. Remove and discard the cheese rind.
- Add the beans and cook just until heated through, about 5 minutes. Remove the pot from the heat. Stir in the pesto. Adjust the seasonings, adding pepper and more salt, if necessary. Serve immediately.
Cook Time
1H20M
Prep Time
PT20M
Yield
6 to 8 servings
Nutrition
- Calories: 239 kcal
- Carbohydrate Content: 39 g
- Protein Content: 10 g
- Fat Content: 5 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 3 mg
- Sodium Content: 808 mg
- Fiber Content: 7 g
- Sugar Content: 8 g
- Serving Size: 1 serving
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