Recipe(tried): Classic Minestrone

Micha, this recipe is from Cook's Illustrated and I have made it often. It was really a revelation to me what flavor a piece of cheese rind can add to a soup. My tries at minestrone with just veggies and water came out...well, watery. This is really delicious. I save the rinds of the parmeson I buy and freeze them until I am ready to make this soup.

Pay attention to the amounts as it is easy to "add a little extra" and before you know it, it is pretty thick. Then I just add a little more water. I have noticed that it will seem thick when you first mix all the vegetables in, but it thins as they cook and release liquid and the tomatoes cook down. I usually add the tomato juice from the tomatoes, at least part of it. The soup doesn't re-heat as well with the rice or macaroni as it does without it, but it is a lovely addition. I found the Rosemary mixture to be a little strong for my taste but love the pesto, which I keep in the freezer, also. It is also good without it but I suppose that isn't very authentic.

All in all, this is a really easy and good minestrone!

Classic Minestrone

Serves: 6 to 8

2 small or one large leek, white and light green parts sliced thin crosswise and washed thoroughly (about 3/4 cup)
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 stalks, trimmed can cut into small dice (about 3/4 cup)
! medium baking potato, peeled and cut into medium dice (about 1 1/4 cup)
1 medium zucchini, trimmed and cut into medium dice (about 1 1/4 cup)
3 cups stemmed spinach leaves, cut into thin strips
1 can (28-ounces) whole tomatoes packed in juice, drained, and chopped
8 cups water
1 Parmesan cheese rind, about 5 x 2 inches
Salt
1 can (15 ounces) cannellini beans, drained and rinsed (about 1 1/2 cup)
1/4 cup basil pesto (or 1 tablespoon minced fresh rosemary mixed with 1 teasoon minced garlic and 1 tablespoon extra-virgin olive oil)

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. (The 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.)

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.

To make Classic Minestrone with rice or pasta:

Follow the recipe and when the veggies are tender, add 1/2 cup arborio rice or small pasta shape, such as elbows, ditalini, or orzo and continue cooking until rice is tender but still a bit firm in the center of each grain, about 20 miutes, or until pasta is al dente, 8-12 minutes, depending on the shape. Add beans and continue with the recipe.