If you choose dried pinto beans, you should put to soak the night before they are to be prepared, and pre-cook them before adding them to your minestrone soup. By canned pinto beans please quit this step.
Cut your vegetables first. Cut potatoes, cauliflower, pumpkin and zucchini into ½ inch cubes, slice the leek in half lengthwise than slice the leeks into thin rings, cut tomatoes into small pieces.
Grate your carrots, celery and garlic, or you can even use a hand-held blender, than put a small amount oil in a large pot, and sauté your veggie puree gently. Italian cuisine traditionally prefer vegetable puree than chopped vegetables. Use no vegetables chopped into large chunks, but pureed vegetable mix – as most Italian recipe follows. Cook until most of the liquid has evaporated, then add bacon and continue to sauté for some minutes.
Add all your chopped vegetables, green peas and pinto beans. Pour just enough water to cover it and salt to taste.
Save your Parmesan rinds and plop them into your minestrone. It’s a really planful way of reusing! Cover with lid and continue simmering your vegetable mix for about 5 minutes more until soft.
Before serving: add chopped parsley and basil leaves, spice with pepper and pour in a small amount of extra virgin olive oil.