Classic Minestrone

1. 1

   In a casserole heat the olive oil.

2. 2

   Add the onions and cook until golden, about 5 to 7 minutes.

3. 3

   Then add the carrots and celery and cook over low heat, stirring occasionally, for 5 minutes.

4. 4

   Add the beans, bay leaf and thyme and toss for 1 minute.

5. 5

   Then add the beef stock, Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste.

6. 6

   (Careful with the amount of salt since Parmesan rind will add a salty flavor.)

7. 7

   Bring to a boil, reduce heat and simmer for 1 hour.

8. 8

   Add the potatoes, zucchini and savoy cabbage and cook for 20 minutes more or until the vegetables are tender.

9. 9

   Finally, add your pasta and cook, covered, for about 10 minutes.

10. 10

    Season to taste with salt and pepper, ladle into bowls and serve with some pesto.

* Per serving · 4 servings · Values may vary.

No additional tips available.