Minestrone
PROCESSED⏱ Prep: 20min
🔥 Cook: 65min
👥 Serves: 6
Ingredients
- 2 ounces pancetta
- 1 tablespoon extra-virgin olive oil
- 2 small leeks
- 2 medium carrots
- 2 small onions
- 2 medium ribs celery
- 1 medium baking potato
- 1 medium zucchini
- 3 cups spinach leaves
- 28 ounce whole tomatoes
- 8 cups water
- 1 teaspoon salt
- 15 ounces cannellini beans
- 1/4 cup basil pesto
- to taste black pepper
Instructions
- Sauté pancetta in 1 tablespoon extra-virgin olive oil in soup kettle until crisp, 3 to 4 minutes. In the same kettle bring vegetables, tomatoes, water, 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. (Soup can be refrigerated in 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. Stir in pesto (or rosemary-garlic mixture). Adjust seasonings, adding pepper and more salt, if necessary. Ladle soup into bowls and serve immediately.