Classic Minestrone

• 3/4 cup leek, white and light green parts sliced thin crosswise
• 3/4 cup diced carrot
• 3/4 cup diced onion
• 3/4 cup diced celery
• 1 1/4 cups diced baking potatoes
• 1 1/4 cups diced zucchini
• 3 cups spinach leaves
• 1 (28 ounce) can whole tomatoes, packed in juice, drained, and chopped
• 8 cups water
• 1 pinch salt
• 1 (15 ounce) can cannellini beans
• 1/4 cup basil pesto (or 1 tablespoon minced fresh rosemary mixed with 1 teaspoon minced garlic and 1 tablespoon extra-vir)
• 1 pinch ground black pepper

1. 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. (Soup can be refrigerated in airtight container for 3 days or frozen for 1 month. Defrost if necessary and reheat before proceeding with recipe.).
2. 2. 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.

thin crosswise, carrot, onion, celery, baking potatoes, zucchini, spinach leaves, tomatoes, water, salt, cannellini beans, basil pesto, ground black pepper

Taken from www.food.com/recipe/classic-minestrone-358744 (may not work)