Hot And Hearty Minestrone

This simplified version of an Italian classic is kid-friendly and sure to please. Don't forget the cheese rind -- it adds hearty, authentic flavor.

Ingredients

1 tablespoon olive oil
2 slices bacon or pancetta
1 large leek, white and light green parts only, split in half and rinsed very well under running water, thinly sliced
1 1/2 cups chopped yellow onion
6 cups reduced-sodium chicken broth
4 cups water
1 (28-ounce) can whole tomatoes, drained and chopped
3/4 cup chopped carrots
3/4 cup chopped celery
1/2 cup dried Great Northern beans, picked over and soaked overnight or 1 (15-ounce) can white beans, drained and rinsed
1 Parmesan cheese rind, about 5 x 2 inches
1 teaspoon dried basil leaves
1/4 teaspoon crushed red pepper
1 1/4 cups cubed zucchini
2 medium new potatoes, scrubbed and cubed (about 6 ounces or 1 1/4 cups cubed)
1 teaspoon Baby Bam [3]
1 teaspoon salt
2 cups packed fresh spinach leaves, washed, dried, and coarsely chopped

In a large saucepan, heat the olive oil over medium-high heat. Add the bacon and fry until soft, using a fork or tongs to turn, about 2 minutes.
Add the leek and onion, and saute until soft, about 4 minutes.
Add the chicken broth, water, tomatoes, carrots, celery, soaked beans, cheese rind, basil, and crushed red pepper. (If you are using canned beans, add them in step 5 along with the spinach.) Bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes.
Add the zucchini, potatoes, Baby Bam, and salt. Return to a simmer and cook for 1 hour. If your soup gets too thick before serving, you may need to add a bit more water or chicken broth.
Add the spinach (and canned beans, if using) and cook for 15 minutes.
Remove the cheese rind with a slotted spoon, and serve.