Minestrone Soup

• 2 small leeks (or 1 large), white and light green parts sliced thin crosswise (about 3/4 cup)
• 2 medium carrots, peeled and chopped small (about 3/4 cup)
• 2 small onions, peeled and chopped small (about 3/4 cup)
• 2 medium stalks celery, trimmed and chopped small (about 3/4 cup)
• 1 medium baking potato, peeled and cut into 1/2-inch dice (about 11/4 cups)
• 1 medium zucchini, trimmed and chopped medium (about 11/4 cups)
• 3 cups stemmed spinach leaves, cut into thin strips
• 1 (28-ounce) can whole tomatoes packed in juice, drained and chopped
• 8 cups water
• 1 Parmesan cheese rind, about 5 by 2 inches
• 1 teaspoon salt
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/4 cup pesto (homemade or store-bought)

1. 1. Bring the leeks, carrots, onion, celery, potato, zucchini, spinach, tomatoes, water, cheese rind, and salt to a boil in a large stockpot or Dutch oven. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the vegetables are tender but still hold their shape, about 1 hour. Remove and discard the cheese rind.
2. 2. Add the beans and cook just until heated through, about 5 minutes. Remove the pot from the heat. Stir in the pesto. Adjust the seasonings, adding pepper and more salt, if necessary. Serve immediately.

leeks, carrots, onions, stalks celery, baking potato, zucchini, stemmed spinach leaves, tomatoes, water, parmesan cheese rind, salt, cannellini beans, ubc

Taken from www.epicurious.com/recipes/member/views/minestrone-soup-50186278 (may not work)