Minestrone with Pasta - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions

Name: Minestrone with Pasta - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions
Ingredients: 2 tablespoons extra-virgin olive oil; 1 onion, diced; 1 carrot, peeled and diced; 3 garlic cloves, minced; 6 cups vegetable broth; 1 28 ounce can crushed tomatoes or tomato purée; 3 cups thinly sliced green or savoy cabbage, or kale (remove and discard tough stems from kale); 2 cups cooked white beans (cannellini, navy, pea), or 1 (15-ounce) can, rinsed and drained; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 cup of whole grain small cut pasta (elbows, bows, ditalini); Rind of Parmigiano Reggiano; Salt; freshly ground black pepper; Grated Parmigiano Reggiano, optional as a topping

oldwayspt.org

Enjoy a hearty Minestrone with Pasta on a cold winter night. Perfect leftovers too! This easy recipe features vegetables, whole grains, and beans. Shop now for the e-book and more traditional recipes.

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Ingredients

2 tablespoons extra-virgin olive oil
1 onion, diced
1 carrot, peeled and diced
3 garlic cloves, minced
6 cups vegetable broth
1 28 ounce can crushed tomatoes or tomato purée
3 cups thinly sliced green or savoy cabbage, or kale (remove and discard tough stems from kale)
2 cups cooked white beans (cannellini, navy, pea), or 1 (15-ounce) can, rinsed and drained
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 cup of whole grain small cut pasta (elbows, bows, ditalini)
Rind of Parmigiano Reggiano
Salt
freshly ground black pepper
Grated Parmigiano Reggiano, optional as a topping