Minestrone

Name: Minestrone
Ingredients: 3 tablespoons olive oil; 2 medium onions, chopped; 12 small green cabbage or 12 small savoy cabbage, shredded; 2 zucchini, chopped; 2 carrots, chopped; 2 celery ribs, chopped; 2 potatoes, chopped; 2 (28 ounce) cans diced tomatoes; 4 ounces dried great northern beans; 6 cups chicken stock or 6 cups vegetable stock; 4 ounces dry pasta; salt and pepper; 6 tablespoons parmesan cheese, grated

13 ingredients

9 steps

Ingredients

3 tablespoons olive oil
2 medium onions, chopped
12 small green cabbage or 12 small savoy cabbage, shredded
2 zucchini, chopped
2 carrots, chopped
2 celery ribs, chopped
2 potatoes, chopped
2 (28 ounce) cans diced tomatoes
4 ounces dried great northern beans
6 cups chicken stock or 6 cups vegetable stock
4 ounces dry pasta
salt and pepper
6 tablespoons parmesan cheese, grated

Directions

1

Soak the beans overnight in enough cold water to cover.
2

Heat the oil in a large heavy-bottomed pot.
3

Add onions and cook over low heat, stirring occasionally until softened.
4

Add the cabbage, zucchini, carrots, celery, potatoes, and tomatoes to the pan, cover and cook, stirring occasionally, for 10 minutes.
5

Drain and rinse the beans, then add to the pot.
6

Pour in the stock, bring to a boil, cover, simmer for 1 to 1 1/2 hours, or until beans are tender.
7

Add the soup pasta and cook, uncovered for 8-10 minutes until pasta is tender, but still firm (al dente).
8

Season to taste with salt and pepper.
9

Ladle into bowls and garnish with Parmesan cheese and an extra sprinkling of pepper.