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Minestrone, Classic with Rice or Pasta
Nb persons: 8
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| Why this recipe works: While developing a quick minestrone recipe with a harmonious balance of flavors, we found it best to eliminate both bold and bland vegetables, add a rind of Parmesan or some pancetta to the pot to compensate for the lack of stock, and liven it all up with a dollop of pesto. Adding pasta or rice makes this hearty soup appropriate as a dinner. If the soup seems too thick after adding the pasta or rice, stir in a little water. Pasta and rice do not hold up well when refrigerated or frozen, so serve this soup as soon as the pasta or rice is tender. 2 small leeks, (or 1 large), white and light green parts sliced thin crosswise (about 3/4 cup) and washed thoroughly | |
| 2 medium | carrots, peeled and cut into small dice (about 3/4 cup) |
| 2 small | onions, peeled and cut into small dice (about 3/4 cup) |
| 2 stalks | celery, medium, peeled and cut into small dice (about 3/4 cup) |
| 1 medium | baking potato, peeled and cut into medium dice (about 1 1/4 cups) |
| 1 medium | zucchini, trimmed and cut into medium dice (about 1 1/4 cups) |
| 3 cups fresh spinach, stemmed cut into thin strips (substitute frozen Italian style green beans) | |
| (28 ounce) can | whole tomatoes, packed in juice, drained, and chopped |
| 8 cups | water |
| 1 Parmesan cheese rind , about 5 x 2 inches | |
| Table salt | |
| 1/2 cup | Arborio rice,, (or small pasta shape, such as elbows, ditalini, or orzo) |
| 1can (15oz) | kidney beans |
| 1/4 cup basil pesto, (or 1 tablespoon minced fresh rosemary mixed with 1 teaspoon minced garlic and 1 tablespoon extra-virgin olive oil) | |
| Ground black pepper | |
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. Add arborio rice or pasta and continue cooking until rice is tender but still a bit firm in the center of each grain, about 20 minutes, or until pasta is al dente, 8 to 12 minutes, depending on shape.
2. 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.
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