Minestrone Soup with Potatoes Rutabaga Cannelloni Beans and Zucchini
|2 cups dried Cannelloni beans
|2 tbs extra virgin olive oil
|2 onions chopped
|3 garlic cloves minced
|1/2 cup bacon chopped
|4 canned or fresh Roma tomatoes peeled and chopped
|3 tbs chopped parsley, flat leaf or curly
|8 cups of chicken or beef stock
|1/4 cup of red wine
|1 carrot peeled and chopped
|1 rutabaga peeled and diced
|2 potatoes peeled and diced
|3 tbs tomato paste
|2 zucchini sliced into rounds 1/8 inch thick
|1/2 cups fresh or frozen green peas
|3/4 cup of dried small tubular macaroni
|fresh grated Romano or Parmesan cheese to garnish
- Drain the beans..
- Add all ingredients to a crock pot.
- Cook on high for four hours or low for 8 hours.
*Rutabaga is an under used vegetable is a cross between cabbage and a turnip in taste.