Minestrone with White Beans and Pasta

By KEGMD

Pamela's recipe

Ingredients

• 1/2 cup dried cannellini beans
• 2 tbsp olive oil
• 1 yellow onion, chopped
• 1 clove garlic, finely chopped
• 5 cups beef, chicken or vegetable stock
• 16 oz canned plum tomatoes, coarsely chopped
• 1 large carrot, coarsely chopped
• 1 zucchini, coarsely chopped
• 1/4 Savoy cabbage, outer leaves discarded, shredded
• 1/2 tbsp basil
• 1/2 tbsp oregano
• 1/2 tbsp sugar
• 1 bay leaf
• 1/3 cup dried small elbow macaroni or shells
• 2 tbsp balsamic vinegar
• salt/pepper
• 2/3 cup freshly grated Parmesan cheese

Preparation

Step 1

Cover beans with cold water and soak 12 hours. Drain beans and transfer to saucepan. Cover with water by 1 inch and bring to boil over medium heat. Reduce heat to low, cover partially and simmer gently until beans are tender and most of liquid is absorbed, about 90 minutes. Heat oil over medium heat. Add onion and garlic and saute until translucent, 2-3 minutes. Add stock and next 8 ingredients. Cover partially and simmer until vegetables are tender-crisp, about 20 minutes. Add macaroni and cook, uncovered, until al dente, 8-10 minutes. Drain beans and add to pot with vinegar, salt and pepper. Garnish with Parmesan.