Salt & freshly ground black pepper to taste

Instructions

1. 1

   Freshly grated Parmigiano Put the carrot, celery, onion, garlic, parsley and sage in the food processor and pulse about ten times for one second each pulse. Heat a large soup pot over medium heat, then pour in enough olive oil to cover the bottom. At the same time, start another large pot filled with six or more quarts of water on high heat, for the pasta. Pour the chopped vegetables into the pot and saute them for approximately ten minutes, or until they're thoroughly wilted and slightly golden in color. Add the water, stirring and scraping any bits of vegetables that have caramelized and stuck to the bottom of the pan. Add the celery, carrot, onion, potatoes, broccoli, and if you have one, add the rind from the Parmigiano. Bring the pot to the simmer, and cook gently, Minestrone 63

2. 2

   stirring occasionally, for ten minutes. Add the zucchini, yellow squash, peas, green and yellow beans, and continue cooking at the simmer for another ten minutes. When you've added the vegetables above, start the pasta. Cook until it's al dente, drain and reserve. Add the canned beans to the soup and simmer for two or three minutes, just to heat them. Taste the soup for salt and pepper and add to your taste at this time. Spoon a bit of pasta into a bowl, then ladle a good portion of the soup over the pasta. Garnish with the freshly grated Parmigiano. Minestrone 64