Mom's Minestrone

eatingwell.com

ruthie

2 tablespoons extra-virgin olive oil, plus more for serving

2 tablespoons unsalted butter

2 leeks, white and light green parts only, rinsed and diced

2 cloves garlic, roughly chopped

2 teaspoons salt, divided

Ground pepper to taste

1 pound potatoes, diced (½-inch)

3 medium carrots, sliced ¼-inch thick

4 celery stalks, sliced ¼-inch thick

2 medium yellow squash, halved lengthwise and sliced ¼-inch thick

1 medium zucchini, halved lengthwise and sliced ¼-inch thick

8 ounces green beans, trimmed and cut into ½-inch pieces

1 pound frozen or fresh (shelled) peas

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

4 cups water or 2 cups water and 2 cups homemade chicken stock

1 (2 inch) piece Parmesan rind

1 (28 ounce) can whole peeled tomatoes with juice

1 pound pasta, such as orecchiette or medium shells

Roughly torn fresh basil and grated Parmigiano-Reggiano for serving (optional)

Directions at eatingwell.com

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