Classic Minestrone with Pancetta | America's Test Kitchen

Ingredients

• 2 ounces pancetta (or 2 ounces blanched bacon), minced
• 1 tablespoon extra-virgin olive oil
• 2 small leeks (or 1 large), white and light green parts sliced thin crosswise (about 3/4 cup) and washed thoroughly
• 2 medium carrots , peeled and cut into small dice (about 3/4 cup)
• 2 small onions , peeled and cut into small dice (about 3/4 cup)
• 2 medium ribs celery , trimmed and cut into small dice (about 3/4 cup)
• 1 medium baking potato , peeled and cut into medium dice (about 1 1/4 cups)
• 1 medium zucchini , trimmed and cut into medium dice (about 1 1/4 cups)
• 3 cups stemmed spinach leaves , cut into thin strips
• (28 ounce) can whole tomatoes , packed in juice, drained, and chopped
• 8 cups water
• Table salt
• can (15 ounces) cannellini beans , drained and rinsed (about 1 1/2 cups)
• 1/4 cup basil pesto (or 1 tablespoon minced fresh rosemary mixed with 1 teaspoon minced garlic and 1 tablespoon extra-virgin olive oil)
• Ground black pepper