Classic Minestrone
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!!
Steps
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.
2.
Add beans and cook just until heated through , about 5 minutes.
Remove pot from heat.
Stir in pesto.
Adjust seasonings , adding pepper and more salt , if necessary.
Ladle soup into bowls and serve immediately.
Ingredients
leek, carrot, diced onion, celery, baking potatoes, zucchini, spinach leaves, whole tomatoes, water, salt, cannellini beans, basil pesto, ground black pepper