Classic Minestrone With Pesto - cooking recipe

Ingredients

4 cups tightly packed spinach leaves ( I use a bag ) or even better 1 bag of baby Kale
1/4 cup extra-virgin olive oil
2 medium leeks, trimmed, washed and white and light green parts thinly
2 medium carrots, peeled and chopped
1\tmedium onion, chopped
1 celery rib, chopped
7 cups Vegetable Stock or water (2 cartons)
1 medium baking potato or use red potatoes if you prefer (8 oz) cut into 1/2 inch dice ( I don't use)
1 or 2 medium zucchini, scrubbed, ends trimmed and diced
1 28-oz can diced tomatoes
1 1/2 cups Cannellini Beans (white kidney) (use a 14-15 oz Can)
Salt
Italian Sausage ( I use 4, cook separately and add to soup at the end or just to individual bowl) remove from casing and brown. We get Chicken Parmesan sausage.
Parmesan Cheese (freshly grated) or Mozerella as desired.

Preparation

Rinse spinach leaves, set aside. If using large leaves, you may want to chop them. I just use the bag of small leaves, and don't chop.
Heat oil in a large stockpot. Add the leeks, carrots, onion and celery and saute over medium heat until softened, about 10 minutes.
Add the stock or water, potato, zucchini, spinach and tomatoes. Bring to a boil, reduce the heat and simmer gently for 1 hour. Stir in the beans and salt to taste. Simmer just until the flavors have blended, about 10 minutes. (The soup can be refrigerated for 2 days and reheated just before serving.)
I saute Italian turkey sausage, or cut up precooked chicken/turkey pesto sausage (or anyone you like) and saute it and then add it to the soup. It adds some additional protein and flavor or you can add basil pesto to taste instead ( 1/4 cup is what is suggested in the recipe). Ladle soup into bowls and serve with grated cheese.