Recipe(tried): Minestrone Soup

Minestrone

3 Tbl. olive oil
1 medium-size yellow onion, chopped
2 cloves garlic, minced
2 medium-size carrots, peeled, halved lenghtwise, and sliced thin
1 medium-size all-purpose potato, peeled and cut into 1/2 inch cubes (I used a baking potato)
1 medium-size yellow or zucchini squash (about 1/2 lb.), cut into 1/2 inch cubes (I think I used some of both for color)
1 Tbl. dried basil. crumbled
1 tsp. dried oregano. crumbled
2 large bay leaves
1 large can (28 oz.) tomatoes crushed through your fingers, with their juice
6 cups chicken or vegetable stock (I used vegetable stock)
1/2 lb. green beans, trimmed and cut into 1-inch pieces
3 c. shredded savoy cabbage
4 oz. tiny (baby) shells or tubettini
1, 15 oz. can cannellini or Great Noethern beans, drained and rinsed
Crust or outside edge of a 1 or 2 lb. piece of Parmesan cheese
1/3 to 1/2 c. grated Parmesan cheese
3 Tbl. minced fresh parsley

In a large heavy kettle, heat olive oil over low heat for 1 minute; add onions and cook, uncovered, for 5 minutes or until soft. Add the garlic and cook for 1 minute. Raise the heat to moderate amd add the carrots, potato, squash, basil, oregano, and bay leaves. Cook, uncovered, 5 minutes longer, stirring occasionally.

Add the tomatoes, stock and crust from the Parmesan cheese and bring to a boil; adjust the heat so that the mixture bubbles gently and cook, uncovered for 20 minuteslonger. Add the green beans, cover, and cook until the beans are tender but still crisp - about 10 minutes. Remove the bay leaves.

Add the pasta and cook until tender. Add additional water, if necessary. Add the white beans (cannellini or Great Northern). Cook 3 to 5 minutes longer, until heated through. Remove cheese crust and swirl in the grated Parnesan and parsley.

Yield: 8 - 10 servings