Classic Minestrone With Pesto

1. 1

   Rinse spinach leaves, set aside. If using large leaves, you may want to chop them. I just use the bag of small leaves, and don't chop.

2. 2

   Heat oil in a large stockpot. Add the leeks, carrots, onion and celery and saute over medium heat until softened, about 10 minutes.

3. 3

   Add the stock or water, potato, zucchini, spinach and tomatoes. Bring to a boil, reduce the heat and simmer gently for 1 hour. Stir in the beans and salt to taste. Simmer just until the flavors have blended, about 10 minutes. (The soup can be refrigerated for 2 days and reheated just before serving.)

4. 4

   I saute Italian turkey sausage, or cut up precooked chicken/turkey pesto sausage (or anyone you like) and saute it and then add it to the soup. It adds some additional protein and flavor or you can add basil pesto to taste instead ( 1/4 cup is what is suggested in the recipe). Ladle soup into bowls and serve with grated cheese.

No additional tips available.