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
Directions
In a casserole heat olive oil. Add onions and cook until golden, about 5 to 7 minutes. Then add celery and carrots and cook over low heat, stirring occasionally, for 5 minutes. Add beans, bay leaf, thyme and toss for 1 minute. Then add the Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste. (careful, with the amount of salt since Parmesan rind will add a salty flavor) Bring to a boil, reduce heat and simmer for 1 hour. Add potatoes, zucchini, savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve with the pesto enrichment.
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By aDCfoodie
Washington, DC
on January 04, 2012
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So good!!!!!! I substitute red cabbage for the savoy, black beans for the northern and a can of fire roasted diced tomatoes, its what I had on hand. I decided to give it a Mexican twist and added cumin, Mexican oregano and garlic when I added the thyme and bay leaf. Also, topped w/ a little Monterey jack and cilanto.
By Bean24
on January 12, 2011
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Eh. It was ok. Im glad Im not the only one who was confused about when to add the beef broth. Also, I used crushed tomatoes, instead of canned/plum tomatoes (says canned under ingredients, but then plum under the directions. I thought it tasted more like tomato soup with tons of veggies than a "classic" minestrone. Also, what is the "pesto enrichment" listed in the directions??
By jluciano_6936406
Bradford, PA
on November 07, 2010
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we added squash to the mix and it turned out great
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