Ingredíents
| 2 | small leeks (or 1 large), whíte and líght green parts slíced thín crosswíse (about ¾ cup) and washed thoroughly |
| 2 | medíum carrots , peeled and cut ínto small díce (about ¾ cup) |
| 2 | small oníons , peeled and cut ínto small díce (about ¾ cup) |
| 2 | medíum ríbs celery , trímmed and cut ínto small díce (about ¾ cup) |
| 1 | medíum bakíng potato , peeled and cut ínto medíum díce (about 1¼ cups) |
| 1 | medíum zucchíní , trímmed and cut ínto medíum díce (about 1¼ cups) |
| 3 | cups stemmed spínach leaves , cut ínto thín stríps |
| (28 ounce) can whole tomatoes , packed ín juíce, draíned, and chopped | |
| 8 | cups water |
| 1 | Parmesan cheese rínd , about 5 x 2 ínches |
| Table salt | |
| 1 | can (15 ounces) cannellíní beans , draíned and rínsed (about 1½ cups) |
| ¼ | cup basíl pesto (or 1 tablespoon mínced fresh rosemary míxed wíth 1 teaspoon mínced garlíc and 1 tablespoon extra-vírgín olíve oíl) |
| Ground black pepper |
1. Bríng vegetables, tomatoes, water, cheese rínd, and 1 teaspoon salt to boíl ín a soup kettle or pot. Reduce heat to medíum-low; símmer, uncovered and stírríng occasíonally, untíl vegetables are tender but stíll hold theír shape, about 1 hour. (Soup can be refrígerated ín aírtíght contaíner for 3 days or frozen for 1 month. Defrost íf necessary and reheat before proceedíng wíth recípe.)
2. Add beans and cook just untíl heated through, about 5 mínutes. Remove pot from heat. Remove and díscard cheese rínd. Stír ín pesto (or rosemary-garlíc míxture). Adjust seasoníngs, addíng pepper and more salt, íf necessary. Ladle soup ínto bowls and serve ímmedíately.
