Meatless Monday: Classic Minestrone

For the ultimate reset, make this soup and feel healthy and satisfied.  My meat loving boys loved this soup!  I made it one afternoon prior to a date night and it was a hit.  I forgot to take a picture of it but trust me, it is delish!  It is a Cook’s Illustrated classic recipe.  Enjoy!

Ingredients:

2 small leeks or one large, white and light green parts sliced thin crosswise (about 3/4 cup) and washed thoroughly

2 medium carrots, peeled and cut into a small dice (about 3/4 cup)

2 small onions, peeled and cut into a small dice (about 3/4 cup)

2 medium celery ribs, tried and cut into a small dice (about 3/4 cup)

1 medium russet potato, washed and cut into a medium dice (about 1 1/4 cups)

1 medium zucchini, trimmed and cut into a medium dice (about 1 1/4 cups)

3 cups stemmed spinach leaf, cut into thin strips

1 28 oz can whole tomatoes, packed in juice (open the can and use your kitchen shears to cut the tomatoes into small pieces

8 cups water

1 parmesan cheese rind, about 5×2

sea salt

fresh ground pepper

1 15 oz can cannelloni beans, drained and rinsed

1/4 cup basil pesto or 1/4 cup mixture of EVOO three garlic cloves and herb mixture (fresh or dried) of rosemary, parsley, thyme, oregano, basil.

Directions:

  1. Bring vegetables, (except for spinach) 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 an airtight container for 3 days or frozen for 1 month.  Defrost if necessary and reheat before proceeding with recipe).
  2. Add beans and spinach and cook just until heated through, about 5 minutes.  Remove pot from heat.  Remove and discard cheese rind.  Stir in pesto (or herb mixture).  Adjust seasonings, adding pepper and more salt if necessary.  Ladle soup into bowls and serve immediately.

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