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2 tablespoons extra-virgin olive oil, plus more for serving
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2 tablespoons unsalted butter
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2 leeks, white and light green parts only, rinsed and diced
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2 cloves garlic, roughly chopped
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2 teaspoons salt, divided
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Ground pepper to taste
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1 pound potatoes, diced (1/2-inch)
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3 medium carrots, sliced 1/4-inch thick
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4 celery stalks, sliced 1/4-inch thick
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2 medium yellow squash, halved lengthwise and sliced 1/4-inch thick
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1 medium zucchini, halved lengthwise and sliced 1/4-inch thick
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8 ounces green beans, trimmed and cut into 1/2-inch pieces
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1 pound frozen or fresh (shelled) peas
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3 ½ cups cooked beans with their cooking liquid clinging to them, such as cannellini and/or kidney beans or 2 (15- ounce) cans beans, drained but not rinsed
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4 cups water or 2 cups water and 2 cups homemade chicken stock
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1 (2 inch) piece Parmesan rind
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1 (28 ounce) can whole peeled tomatoes with juice
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1 pound pasta, such as orecchiette or medium shells
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Roughly torn fresh basil and grated Parmigiano-Reggiano for serving (optional)
Moms Minestrone
This is less a soup than it is an Italian-American vegetable stew, great on its own but most often eaten more like a vegetable stroganoff or Bolognese, coating the pasta with its thick, rustic, vegetable-and-bean gravy, and finished in the bowl with fresh basil and a dusting of Parmesan and drizzle of olive oil.
Nutrition Information
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