HowStuffWorks "Emeril's Minestrone Soup"
INGREDIENTS
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1 tablespoon olive oil
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1 large leek, white and light green parts only, split in half and rinsed well under running water, thinly sliced
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1 large onion, chopped, about 1 ½ cups
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2 large carrots, roughly chopped
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2 large celery ribs, roughly chopped
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1 medium yellow squash, cubed, about 1 ¼ cups
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10 cups vegetable stock
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1 (28‑ounce) can whole tomatoes, drained and chopped
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2 Parmesan cheese rinds, about 5 by 2-inches
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1 teaspoon dried basil or oregano leaves
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½ teaspoon crushed red pepper
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2 medium new potatoes, scrubbed and cubed (6 ounces or 1 ¼cups cubed)
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2 cups packed fresh chopped kale leaves, coarsely chopped
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2 teaspoons salt
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1 teaspoon fresh black pepper
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¼ cup small, dried pasta such as ditalini
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½ cup Great Northern beans, soaked overnight or 1 (15-ounce) can white beans, drained and rinsed
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½ cup extra virgin olive oil
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3 tablespoons chopped garlic
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2 teaspoons fresh lemon juice
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1 tablespoon minced fresh parsley leaves
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¼ cup shredded Parmesan cheese
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1 teaspoon dried oregano
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¼ teaspoon salt
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Pinch of fresh black pepper
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1 loaf French or Italian bread, about 22 inches long, cut in ½ lengthwise
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