Classic Minestrone

Name: Classic Minestrone
Ingredients: 1/3 cup olive oil; 1 cup chopped onion; 1 cup diced carrots; 1 cup diced celery; 1/2 cup great northern beans, soaked; 1 bay leaf; Sprig of thyme; 4 cups beef stock; Rind of a piece of Parmesan cheese-optional; 2 cups Italian canned tomatoes and their juice; Salt and pepper to taste; 2 cups diced potatoes; 2 cups zucchini, diced; 2 cups shredded savoy cabbage; 1 cup small pasta shells; Pesto, for serving

16 ingredients

10 steps

Ingredients

1/3 cup olive oil
1 cup chopped onion
1 cup diced carrots
1 cup diced celery
1/2 cup great northern beans, soaked
1 bay leaf
Sprig of thyme
4 cups beef stock
Rind of a piece of Parmesan cheese-optional
2 cups Italian canned tomatoes and their juice
Salt and pepper to taste
2 cups diced potatoes
2 cups zucchini, diced
2 cups shredded savoy cabbage
1 cup small pasta shells
Pesto, for serving

Directions

1

In a casserole heat the olive oil.
2

Add the onions and cook until golden, about 5 to 7 minutes.
3

Then add the carrots and celery and cook over low heat, stirring occasionally, for 5 minutes.
4

Add the beans, bay leaf and thyme and toss for 1 minute.
5

Then add the beef stock, Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste.
6

(Careful with the amount of salt since Parmesan rind will add a salty flavor.)
7

Bring to a boil, reduce heat and simmer for 1 hour.
8

Add the potatoes, zucchini and savoy cabbage and cook for 20 minutes more or until the vegetables are tender.
9

Finally, add your pasta and cook, covered, for about 10 minutes.
10

Season to taste with salt and pepper, ladle into bowls and serve with some pesto.