CATEGORIES
Main dish

Easy Minestrone Soup

Prep:
20 m
Cook:
1 h 20 m
Ready in:
1 h 40 m
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An easy and hearty minestrone soup for those who want something nourishing!
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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.
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