Classic Minestrone with Rice or Pasta

Name: Classic Minestrone with Rice or Pasta
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 2 , small leeks (or 1 large), white and light green parts sliced thin crosswise (about 3/4 cup) and washed thoroughly; 2 , medium carrots, peeled and cut into small dice (about 3/4 cup); 2 , small onions, peeled and cut into small dice (about 3/4 cup); 2 medium ribs, celery, trimmed and cut into small dice (about 3/4 cup); 1 , medium baking potato, peeled and cut into medium dice (about 1 1/4 cups); 1 , medium zucchini, trimmed and cut into medium dice (about 1 1/4 cups); 3 cups, stemmed spinach leaves, cut into thin strips; , (28 ounce) can whole tomatoes, packed in juice, drained, and chopped; 8 cups, water; 1 , Parmesan cheese rind, about 5 x 2 inches; , Table salt; 1/2 cup, Arborio rice (or small pasta shape, such as elbows, ditalini, or orzo); , can (15 ounces) cannellini beans, drained and rinsed (about 1 1/2 cups); 1/4 cup, basil pesto (or 1 tablespoon minced fresh rosemary mixed with 1 teaspoon minced garlic and 1 tablespoon extra-virgin olive oil); , Ground black pepper

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Appears in Cook's Illustrated September/October 1998

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

By adding a piece of cheese rind or pancetta to water, we created an excellent minestrone without the bother of homemade stock.

SERVES6 to 8

TIME2 hours

WHY THIS RECIPE WORKS

While developing a quick minestrone recipe with a harmonious balance of flavors, we found it best to eliminate both bold and bland vegetables, add a rind of Parmesan or some pancetta to the pot to compensate for the lack of stock, and liven...

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