Italian Minestrone

Name: Italian Minestrone
Cuisine: Fusion
Ingredients: white beans; olive oil; garlic cloves; onions; leeks; carrots; cabbage; potatoes; tomatoes; tomato paste; water; celery seeds; bay leaves; oregano; thyme; sea salt; black pepper; basil; zucchini; green beans; green peas; spaghetti; parsley leaves; parmesan, parmigiano-reggiano cheese, grated; parmesan rind

Submitted by downsouthsoldja

Ingredients

EACH WHITE BEANS
dried, *

TABLESPOONS OLIVE OIL

EACH GARLIC CLOVES
minced

EACH ONIONS
minced

EACH LEEKS
white part, sliced *

EACH CARROTS
sliced

EACH CABBAGE
small, shredded

EACH POTATOES
diced

POUND TOMATOES
sliced

EACH TOMATO PASTE
small can *

CUPS WATER

TEASPOON CELERY SEEDS

EACH BAY LEAVES *

TEASPOON OREGANO

TEASPOON THYME *

X SEA SALT
to taste *

X BLACK PEPPER
to taste *

TEASPOON BASIL *

EACH ZUCCHINI
thinly sliced

CUP GREEN BEANS
trimmed and cut

CUP GREEN PEAS

OUNCES SPAGHETTI
broken

TABLESPOONS PARSLEY LEAVES
chopped

CUP PARMESAN CHEESE
fresh grated

EACH PARMESAN RIND *

Directions

Soak beans overnight.

In heavy-bottomed soup pot, heat oil add garlic, onion, leeks, carrots, and cabbage.

Saute, stirring over medium heat, about 10 minutes.

Add beans, potatoes, tomatoes, tomato paste, water, celery seed, parmesan rind, bay leaf, oregano, thyme, and dried basil. (Fresh basil should be added at the end of the cooking.)

Bring to a boil, reduce heat, cover, and simmer 2 hours, or until beans are tender.

Remove bay leaf and parmesan rind.

Add salt and freshly ground pepper to taste, zucchini, green beans, peas, and spaghetti and cook another 15 minutes.

Adjust seasonings.

Stir in parsley and fresh chopped basil and serve, topping each bowl with a generous amount of freshly grated parmesan.

This freezes well.