Mama's Minestrone
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Serves: 6 to 8
Ingredients:
1 large leek, white and light green parts sliced thin
crosswise
2 medium carrots, peeled and cut into a small dice
2 small onions, peeled and cut into a small dice
2 medium celery stalks, trimmed can cut into small dice
2 large red potatoes cut into medium dice
1 medium zucchini, trimmed and cut into medium dice
3 cups stemmed spinach leaves, cut into thin strips
1 can (28-ounces) whole tomatoes packed in juice, drained, and
chopped
8 cups water
1 Parmesan cheese rind, about 5 x 2 inches
Salt
1 can (15 ounces) cannellini beans, drained and rinsed
ΒΌ cup basil pesto
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. The soup can be
refrigerated in an airtight container for 3 days or frozen for 1
month. Defrost if necessary and reheat before proceeding with
recipe.
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.
how about that, dear ? i'm collecting recipes at home (but this one
got from the webbie). so if u really need anything, i'll help if i
can. 
