Classic Minestrone with Rice or Pasta
For the original recipe and instructions, see “Classic Minestrone with Rice or Pasta” at cooksillustrated.com
Ingredients
- GATHER YOUR 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
- ½ cup Arborio rice (or small pasta shape, such as elbows, ditalini, or orzo)
- 1 can (15 ounces) cannellini beans, drained and rinsed (about 1 1/2 cups)
- ¼ 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
Recipe copyright
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“A mere listing of ingredients is not protected under copyright law. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a collection of recipes as in a cookbook, there may be a basis for copyright protection.”
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