Minestrone Soup--Emeril

• Ingredients:
• 1 tablespoon olive oil
• 1 large leek, white and light green parts only, split in half and rinsed well under
• running water, thinly sliced
• 1 large onion, chopped, about 1 1/2 cups
• 2 large carrots, roughly chopped
• 2 large celery ribs, roughly chopped
• 1 medium zucchini, cubed, about 1 1/4 cups
• 1 medium yellow squash, cubed, about 1 1/4 cups
• 10 cups vegetable stock
• 1 (28-ounce) can whole tomatoes, drained and chopped
• 2 Parmesan cheese rinds, about 5 by 2-inches
• 1 teaspoon dried basil or oregano leaves
• 1/2 teaspoon crushed red pepper
• 2 medium new potatoes, scrubbed and cubed (6 ounces or 1 1/4cups cubed)
• 2 cups packed fresh chopped kale leaves, coarsely chopped
• 2 teaspoons salt
• 1 teaspoon fresh black pepper
• 1/4 cup small, dried pasta such as ditalini
• 1/2 cup Great Northern beans, soaked overnight or 1 (15-ounce) can white
• beans, drained and rinsed
• Garlic loaf for serving if desired, recipe follows

1. In a large saucepan, heat the olive oil over medium-high heat. Add the leek, onions, carrots, and celery and saute until soft, about 4 minutes. Add the zucchini and yellow squash and cook another 3 to 4 minutes. Add vegetable stock, tomatoes, cheese rinds, basil or oregano, crushed red pepper, potatoes and kale. Bring to a boil, and then reduce the heat to medium-low and simmer for 30 minutes. Add the pasta and beans and simmer for a final 15 minutes.
2. Remove the cheese rind with a slotted spoon and serve with slice of Garlic Loaf.

ingredients, olive oil, only, running water, onion, carrots, celery, zucchini, yellow squash, vegetable stock, tomatoes, parmesan cheese, basil, crushed red pepper, new potatoes, kale leaves, salt, fresh black pepper, ubc, great northern beans, beans, garlic

Taken from www.epicurious.com/recipes/member/views/minestrone-soup-emeril-50075451 (may not work)