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Prep Time: 5 Minutes Cook Time: 105 Minutes |
Ready In: 110 Minutes Servings: 4 |
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Ingredients:
1/3 cup olive oil |
1 cup chopped onion |
1 cup diced carrots |
1 cup diced celery |
1/2 cup great northern beans, soaked |
1 bay leaf |
sprig of thyme |
4 cups beef stock |
rind of a piece of parmesan cheese-optional |
2 cups italian canned tomatoes and their juice |
salt and pepper to taste |
2 cups diced potatoes |
2 cups zucchini, diced |
2 cups shredded savoy cabbage |
1 cup small pasta shells |
Directions:
1. In a casserole heat olive oil. Add onions and cook until golden, about 5 to 7 minutes. Then add celery and carrots and cook over low heat, stirring occasionally, for 5 minutes. Add beans, bay leaf, thyme and toss for 1 minute. Then add the Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste. (careful, with the amount of salt since Parmesan rind will add a salty flavor) Bring to a boil, reduce heat and simmer for 1 hour. Add potatoes, zucchini, savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve with the pesto enrichment.
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