VEGETABLE MINESTRONE WITH PESTO

Vegetable Minestrone with Pesto image

Provided by Gianni Scappin

Yield Makes 6 to 8 servings

Number Of Ingredients 16

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1/2 cup olive oil
1/2 large onion, chopped (about 1 cup)
1 large stalk celery, chopped (about 1/2 cup)
1 large carrot, chopped (about 1/2 cup)
1 small leek, white and pale green parts only, washed and chopped (about 1/2 cup)
1 large russet potato, peeled and diced (about 1 cup)
1/2 cup loosely packed fresh flat-leaf parsley, coarsely chopped
1/2 cup fava beans (freshly shelled, or soaked if dry)
1 cup canned crushed plum tomatoes, with their juices
1 medium zucchini, trimmed and chopped (about 1 1/2 cups)
1/2 cup fresh green beans, cut into 1-inch-long pieces
1/2 cup shelled fresh or frozen peas
1 cup loosely packed chopped fresh spinach (or any fresh greens with stems removed if necessary)
One roughly 2-inch-square Parmigiano-Reggiano rind, rinsed
Salt and freshly ground black pepper
1/4 cup pesto

Steps:

1. In a medium saucepan over moderate heat, warm the oil. Add the onion, celery, carrot, leek, potato, and parsley, and sauté, stirring frequently, until the vegetables are soft, about 5 minutes.
2. Add the fava beans, tomatoes, zucchini, and 2 quarts of water to the pot. Bring the soup to a boil, then add the green beans, peas, spinach, and the Parmigiano-Reggiano rind. Reduce the heat to moderately low, season to taste with salt and pepper, and simmer until the beans and potatoes are fully cooked and tender, about 20 minutes.
3. Remove and discard the Parmigiano-Reggiano rind. Divide the soup among heated soup bowls and top with the pesto. Note: You may cool, cover, and refrigerate the soup up to 3 days or freeze it for up to 2 months.