Italian Grandma Makes Minestrone Soup

Ingredients

• 8 oz Dry Cannellini Beans
• 3 cloves Garlic
• 2 leaves Bay Leaves
• tbsp Olive Oil — A glug, estimated to be about 2 tablespoons.
• 1 large Onion, chopped
• 3 cloves Garlic, minced
• 2 cups Celery, chopped
• 2 cups Carrots, chopped
• ¼ cup Fresh Parsley, chopped
• 2 large Potatoes, cubed
• 1 qt Peeled Tomatoes
• ½ tsp Oregano
• 1-2 qts Water as needed
• 2 large heads Escarole, rough chop
• 8 oz String Beans, blanched
• 1 cup Ditalini Pasta, or your favorite soup pasta
• to taste Grated Pecorino Romano Cheese
• to taste Salt & Pepper

Steps

1. 1

   Soak the dry cannellini beans overnight in water.

2. 2

   In a large pot, heat olive oil over medium heat.

3. 3

   Add chopped onion and sauté until translucent.

4. 4

   Add minced garlic and sauté for another minute.

5. 5

   Add chopped celery and carrots, and cook for a few minutes until softened.

6. 6

   Add cubed potatoes and stir to combine.

7. 7

   Add the soaked cannellini beans, bay leaves, peeled tomatoes, and oregano.

8. 8

   Pour in enough water to cover the ingredients, about 1-2 quarts as needed.

9. 9

   Bring the mixture to a boil, then reduce heat and simmer until the beans are tender, about 1 hour.

10. 10

    Add the rough chopped escarole and blanched string beans, and cook for an additional 10 minutes.

11. 11

    Stir in the ditalini pasta and cook until al dente, about 8-10 minutes.

12. 12

    Season with salt and pepper to taste, and serve hot with grated pecorino romano cheese on top.