Minestrone

Just 4 u

1 Medium carrot, peeled and chopped roughly
1 Celery stalk, chopped roughly
1 Medium onion, peeled and chopped roughly
2 Cloves garlic, peeled
4 Tbs. flat leaf Italian parsley
2−4 fresh sage leaves
Olive oil
2 1/2 quarts water
1 Celery stalk, finely diced
1 Medium carrot, quartered lengthwise and diced
1 Medium onion, peeled and thinly sliced lengthwise
3 Medium all−purpose potatoes, peeled and diced
1/4 head of broccoli, cut into small florets
Rind from a piece of Parmigiano (if available)
1 small zucchini, quartered lengthwise and diced
1 small yellow squash, quartered lengthwise and diced
1 cup peas
Approx. 4 oz. green beans, cut into 1 inch lengths
Approx. 4 oz. yellow beans, cut into 1 inch lengths
1/2 lb. spinach, washed and stems removed
1 19 oz. can Red Kidney Beans, washed and drained
1 19 oz. can Canelinni Beans, washed and drained
1 19 oz. can Chick Peas, washed and drained
Salt & freshly ground black pepper to taste
1 Cup Tubettini, Orzo, or small shell pasta
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,
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.