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.