MINESTRONE
(8 servings)
The Ligurians in Italy claim the Minestrone as their own. Nevertheless, in most regions in Italy we can enjoy a thick, hearty vegetable soup known also as minestrone. I love all kind of soups, and this recipe published in Dean and Deluca Newsletter, motivated me to cook it. It was delicious, and I am looking forward to enjoy the other freezed portions.

4 tb olive oil
2 large yellow onions, cut into slivers
1 tsp sugar
2 medium carrots, peeled and diced
2 stalks of celery, diced
2 large potatoes, peeled and diced
1/3 lb green beans, trimmed and diced
2 small zucchini, diced
2 cups finely shredded green cabbage
2 cups canned, crushed tomatoes
2 cups beef broth
2 cups water
2 tsp fresh rosemary, chopped
1 tsp chopped fresh thyme
1 tsp chopped fresh basil
Salt to taste
Ground pepper to taste
1 cup dried beans, such as cannellini, soaked and cooked according to package directions (about 2 cups cooked)
1/2 cup short, dried pasta, such as ditalini or elbow macaroni
1/2 cup grated Parmigiano
3 tb finely chopped basil leaves for garnish

Heat olive oil over moderate heat in large saucepan. Add onions and sugar, stir well, and cover. Cook, stirring occasionally, for about 20 minutes, or until onions are wilted and light golden. Uncover and cook for another 20 to 25 minutes, or until onions are brown and well caramelized. Add carrots, celery, potatoes, and green beans and cook for 10 minutes, or until vegetables soften slightly. Add zucchini and cabbage, and cook for 10 minutes. Add crushed tomatoes, beef broth, water, herbs, salt and pepper. Stir well and bring to a boil. Turn down the heat to low, cover and simmer gently for 2 hours. Add cannellini beans, and cook mixture for another 30 minutes. When ready to serve, cook the pasta in at least 2 quarts of boiling, salted water until al dente. Drain. Add pasta to pan. Adjust seasonings. Ladle into warmed soup bowls, and garnish each serving with Parmigiano to taste, and some basil leaves.