CATEGORIES
Main dish

Easy Minestrone Soup

Prep:
20 m
Cook:
1 h 20 m
Ready in:
1 h 40 m
Yum
An easy and hearty minestrone soup for those who want something nourishing!
Save
Print it
Share
Pin
INGREDIENTS
Servings: 8
Leeks
2, small (or 1 large, sliced crosswise thinly)
Carrot
2, medium, peeled, chopped
Onion
2, small, peeled, chopped
Celery
2, medium, peeled, chopped
Baking potato
1, medium-sized, peeled, cut into ½-inch dice
Zucchini
1, medium-sized, trimmed, chopped
Spinach leaves
3 cups, stemmed, cut into strips
Canned whole tomatoes
28 oz., packed in juice, drained, chopped
Water
8 cups
Parmesan cheese rind
1, about 5x2 inches
Salt
1 tsp.
Cannellini beans
15 oz., canned, drained, rinsed
Pesto
¼ cup
DIRECTIONS
  1. Add the first 11 ingredients (from leeks to salt) to a Dutch oven or a large stockpot and bring the mixture to a boil.
  2. Reduce the heat to medium-low and let the mixture simmer uncovered. Stir occasionally and cook for about 1 hour until the veggies are tender but still hold the shape.
  3. Remove and discard the cheese.
  4. Add beans to the soup and cook for about 5 more minutes or until heated through.
  5. Remove from the heat, add pesto, and stir well.
  6. If necessary, add more pepper and salt. Serve immediately.
Support TastyCookery project and get TastyTales for free
Support project
Review
Subscribe and get
a FREE selection
of tested quick and easy recipes
delivered to your email!
Related recipes