On 2008-10-11, Nancy Young > wrote:

> 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
> 1/2 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)
> 1/4 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

Interesting to see CIs take on minestrone. As usual, they've screwed it all
up!

On the good side, I like the leeks inclusion. Never tried leeks. Doing
good till we get down to "8 cups water". Boring! We all know my take on
soups. Gotta be broth based. The French don't keep 5 stockpots full of
simmering stocks going for the Hell of it. Flavor, people, flavor. My
minestrone is beef broth based. Weak broth or bullion cubes is better than
water. I've also weighed in on cheese rind. Nada.

All the rest, with two exceptions looks good, that being rice and pesto.
Rice!? WTF!!?? I've never eaten a minestrone with rice in my entire life.
Even in some of the classic Italian places in Little Italy in San Francisco.
Apperently, ol' Chris is having some sort of brain aneurysm. Same goes for
the pesto. Minestrone does not include pesto, ferchrynoutloud. Leave it up
to CI to eff up an iron ball. I would expect nothing less.

nb