Ingredients:
- 1/4 cup extra virgin olive oil.
- 1 cup chopped onion.
- 2 small leaks, washed thoroughly, white and green parts sliced thin crosswise.
- 3/4 cup chopped carrot.
- 3/4 cup chopped celery.
- 1 tablespoon minced garlic.
- 1 bay leaf
- 2 sprigs fresh thyme or a teaspoon of dried thyme
- 1/4 teaspoon fennel seeds, crushed
- 1 -2 potatoes (1 1/4 cup peeled and cut into 3/4-inch chunks).
- 3 cups spinach leaves.
- 1 zucchini (1 1/4 cup, cut into 3/4-inch chunks).
- 1 1/4 cup green beans.
- 1 rind of Parmesan cheese
- 1/4 cup of basil pesto
- 1-28 oz can peeled diced San marizano style tomatoes.
- 8 cups chicken stock
- about 3 cups (30 oz) cooked cannellini or great northern white beans.
- 1/4 cup chopped fresh parsley
- Salt
- Freshly ground black pepper
- Parmesan cheese, grated for garnish
Directions:
Heat oil in a 4- to 5-quart thick-bottomed pot on medium-high heat. Add the onion, carrot, and celery. Cook until lightly browned, about 8 minutes. Add the garlic and cook a minute more.
Add the bay leaf, basil pesto, thyme, fennel seeds. Add the potato, cabbage, zucchini, and tomatoes. Add the chicken stock. Add the cheese rinds.
Bring to a boil and reduce heat to a simmer. Partially cover and simmer for 20 minutes, until the vegetables are tender and cooked through. Remove cheese rind.
Add the beans and parsley to the soup. Season to taste with salt and pepper. Bring to a simmer and cook for 5 more minutes. Remove bay leaf and fresh thyme sprigs (if you used fresh thyme).
Serve with a sprinkle of grated Parmesan cheese.