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