Minestrone Soup

Minestrone Soup

12 C. cold water

6 oz. Parmigiano-Reggiano cheese rinds, cut into small pieces

3 T. extra-virgin olive oil

4 medium vine-ripened tomatoes or 4 canned tomatoes, peeled, seeded, and finely chopped, or 2 T. tomato paste

1 large onion, chopped coarsely

1 large potato, peeled and diced

1 large celery stalk, finely sliced, plus leaves, chopped

2 large carrots, scraped and chopped

1 1/2 C. finely shredded cabbage

2 T. salt or to taste

2 small zucchini, cut into small dice

2 small yellow summer squash, diced

1 1/2 C. cauliflower florets

1 C. Swiss chard leaves, finely shredded

2 C. precooked (fresh or canned) pinto or pink beans, rinsed

1 C. green beans, cut into 1-inch lengths

1 C. conchigliette (“little shells”) or ditalini pasta, uncooked

2 large garlic cloves, minced

2 t. fresh rosemary or 1 t. dried

3 T. chopped fresh Italian parsley

Freshly grated black pepper

Freshly grated Parmigiano-Reggiano cheese, for serving

In a large pot, combine all of the ingredients listed above up to and including the salt. Cover the pot and bring to a boil. Immediately reduce to a simmer. Cook over medium-low heat, partially covered, about 30 minutes.

Add the zucchini, summer squash, cauliflower, Swiss chard, cooked beans, green beans, and pasta, and cook for 8 minutes. Stir in the garlic, rosemary, and parsley (chopped all together) and continue cooking the soup until the vegetables are tender and the pasta is al dente. Serve the soup with pepper to taste and abundant freshly grated Parmigiano-Reggiano.

Serves 8 to 10.


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