Minestrone Soup with Potatoes Rutabaga Cannelloni Beans and Zucchini
Ingredients
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 theĀ 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.
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