Minestrone

By mamapig

Ingredients

• 1 lb dried cannellini beans
• 2 lb vegetables: zucchini, leeks, turnip, carrot and celery
• 2 Tbsp olive oil
• 2 sm tomatoes, chopped
• 2 onions, chopped
• 1 clove garlic, minced
• 2 oz pancetta, chopped
• 2 potatoes, cubed
• 8 oz sm pasta, such as elbow macaroni, cooked, drained
• 1 Tbsp italian parsley, chopped
• 1 Tbsp fresh basil, chopped
• Garnish ----
• 4 Tbsp grated parmesan or 3 Tbsp pesto sauce

Details

Servings 8

Preparation

Step 1

If using dried beans, soak overnight in 3 qrt water. Bring beans to boil; reduce heat to simmer and cook, covered, for approximately 1 1/2 hours or until beans are softened; reserve liquid. Wash and chop all vegetables you have chosen to use. Heat olive oil in large pot. Add tomatoes, onions, garlic and pancetta; cook until onions are transparent. Add potatoes, vegetables and beans along with their liquid. Cook on medium heat until vegetables are tender, adding more water if soup gets too thick. Add pasta and heat through. Remove from heat and stir in parsley and basil. Cover and allow to rest 10 minutes. Serve with grated parmesan cheese on the side.