Are you sick of seeing this blue and white bowl yet? I am! We’re moving into our NEW HOME in less than 6 weeks, and I definitely plan on adding more variety to our bowl collection (which currently consists of four of these blue and white Antropologie bowls). But until then, I have zero desire to purchase anything new until we’re settled in the new space. ANYWAY, here’s this weeks Soup of the Week: Classic Minestrone!
Classic Minestrone
Classic Minestrone
Prep time
Cook time
Total time
Author: Dara Boxer
Recipe type: Soup
Serves: 4
Ingredients
- 2 small leeks, white and light green section only, washed thoroughly, sliced length wise, then thin sliced
- 2 medium sized carrots, peeled and cut into a small dice
- 1 medium yellow onion, medium diced
- 2 medium ribs celery, trimmed and cut into medium dice
- 1 medium baking potato, peeled and cut into a medium dice
- 1 medium zucchini, trimmed and cut into medium dice
- 3 cups stemmed spinach leaves
- 1 (28 oz) can whole peeled tomatoes, packed in juice, rough chopped, preserve juices
- 8 cups of water
- 1 Parmesan cheese rind, about 2x5"
- kosher salt and pepper to taste
- 1 (15 oz) can cannellini beans, drained and rinsed
Instructions
- Bring all vegetables, tomatoes with their juices, water, and cheese rind to boil in a large pot over medium-high heat. Season generously with kosher salt and pepper. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until all vegetables are tender but still hold their shape. About 1 hour.
- Add the beans and cook just until heated through, about 5 minutes. Remove pot from heat. Remove and discard cheese rind. Adjust seasonings, adding pepper and more salt, if necessary.
*This is actually a modified Wolfgang Puck recipe.