Minestrone is your nestrone

Dom brought a little bit of Italy and a little bit of California to Montreal yesterday, with a take on minestrone that was as comforting as it was tasty. Featuring corn, white beans, spinach and more, the secret was in the veggies (as, I find, it generally is in life). Here's how:

Root Down Soup

Soup base
In olive oil & butter, sautée on med heat until slightly browned:
-2 onions, chopped
-1 head of garlic, chopped
-1 leek, sliced
-2 large carrots, chopped
-3 stalks of celery, chopped
-1 celery root, chopped
-1 parsley root, chopped

Then add:
-approx. 2 liters water
-2 heads of roasted garlic
-1/2 cup parsley, chopped

Bring to a boil and then simmer for 30 mins.

Then add:
-2 cups of spinach, cooked to release excess liquid, until leaves turn bright green
-niblets from 2 cobs of fresh corn, pre-cooked for 7 mins.
-2 cups of white beans (soaked for 24 hours, then cooked in water)
-some pasta, precooked
-olive oil for garnish