Barb's Minestrone

¾ cup dried cranberry beans (borlotti beans) or 2 cups canned cannelloni beans, rinsed and drained. *See note below if using dried beans. ¾ cup dried beans yields about 2 cups when soaked and cooked.*

3 TBSP olive oil

1 TBSP minced garlic

5 cups low sodium chicken broth, warmed

1 cup chopped onion

2 cups chopped zucchini

1 28 oz can plum tomatoes with juice, preferably San Marzano

1 ½ cups sliced carrots

3 cups shredded kale or Swiss chard or escarole

1 cup chopped russet potato, unpeeled, 1 inch piece

3/4 cup small elbow macaroni

1 ½ tsp EACH dried basil and oregano

1 Bay leaf

½ tsp each salt and pepper

Shredded Pecorino Romano cheese

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Warm the olive oil over medium heat in a large stock pot.

Add onion, garlic, carrots, zucchini, tomatoes, salt, pepper, basil and oregano. Sauté for 4 minutes, stirring frequently, breaking up the tomatoes as you mix.

Pour in stock, potatoes and bay leaf, combining well.

Partially cover pot and simmer until vegetables are tender but still firm. Usually takes about 20-30 minutes.

Add the elbow macaroni and cook for another 10 minutes.

Gently stir in the shredded greens and beans and let simmer for 10 minutes.  Spoon into bowls, sprinkle generous spoonful's of Pecorino Romano cheese on top and serve hot.

Note: If using dried beans: Pour the dried beans into a pot, removing any impurities such as stones or misshapen beans. Cover with cold water and let soak for 12 hours or overnight.  Drain, place back in rinsed out pot and cover with fresh cold water an inch above the beans.  Bring to a boil over medium heat, reduce heat and simmer until most of the water is absorbed, about 1 – 1 ½ hours.  Drain and add to recipe as directed.

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