Minestrone - Wine4Food

Ingredients

• 1 cup good quality extra-virgin olive oil
• 1 medium leek, pale green and white parts only, split, washed and sliced 1/2″ thick (about 2/3 cup)
• 1 small onion, cut into 1/2″ pieces (about 1/2 cup)
• 2 small carrots, peeled and cut into 1/2″ pieces (about 2/3 cup)
• 1 small russet potato, peeled and cut into 1/2″ pieces (about 3/4 cup)
• 1 small zucchini, cut into 1/2″ pieces (about 2/3 cup)
• 6 large cloves, plus 2 additional large cloves of garlic, minced
• 4 tablespoons (1/4 cup) tomato paste
• 1 small head escarole, washed and chopped coarsely (about 2 1/2 cups, loosely packed)
• 1/2 small head Savoy cabbage, cored and chopped coarsely (about 4 cups, loosely packed)
• 1 (28 ounce) can of tomatoes, chopped coarsely and drained
• 5 cups canned chicken stock
• 5 cups water
• Rind of Parmigiano-Reggiano cheese (5″x 5″ or larger, in one or two pieces)
• Kosher salt
• 1cup firmly packed basil leaves, rinsed, dried and chopped finely
• 3/4 cup ditalini, small elbow macaroni, or other small pasta shape
• 1 (14 ounce) can of navy or cannelini beans, drained and rinsed
• 3 ounces Parmigiano-Reggiano cheese