Minestrone

I know many people eat soup year round, but I don't. It makes me warm, and in summer, I don't want to be any warmer. But it's actually for that very reason that I make soup several nights a week in the winter.

This soup has been a family favorite for many years. I actually ate it for the first time as a child, when our neighbor Jean Kennard made it for us. She shared that recipe with Mom and I copied it when I was a newlywed for my own cookbook.

I once made this minestrone for a sick neighbor in New York. Afterward, he followed me around devotedly, shoveling my walks and smiling and waving whenever he saw any of us. Daniel said I should have made the soup for him sooner.

So, last night, I made it vegan, and it was still amazing. Really, it's hands down the best minestrone I've ever eaten.

Minestrone

1 can white beans (great northern, kidney, marrow, or navy)
4 Tblsp. olive oil, divided
1 cup fresh or frozen peas
1 cup diced, unpeeled zucchini
1 cup carrots
1 cup potatoes
1/3 cup celery
2 Tblsp. finely chopped onion
1/2 cup chopped leeks
2 cups drained, canned tomatoes, chopped
2 quarts vegetable stock
1 bay leaf
2 parsley sprigs tied together
1 tsp. salt
pepper
1/2 cup plain white rice

Put 2 Tblsp. olive oil in a heavy skillet and toss peas, zucchini, carrots, potatoes, and celery until lightly coated. Cook 2-3 minutes until softening, but not browned. Set aside.

In a large stock or soup pot, put the remaining olive oil. Once heated, stir in the onions and leeks and stir constantly until both are soft and lightly browned. Stir in the chopped tomatoes, vegetables from the skillet, vegetable stock, bay leaf, parsley sprigs, salt, and a few grindings of pepper. Bring the soup to a boil over high heat. Reduce the heat and simmer partially covered for 25 minutes.

Remove and discard the bay leaf and parsley sprigs, add the rice, white beans, and salt and pepper to taste. Cook another 15-20 minutes or until the rice is tender.