Minestrone soup with less tomatto

• 1 medium onion, chopped
• 2 to 4 cloves garlic, minced or crushed
• Olive or vegetable oil for sauteing
• 3/4 cup dry cannellini beans
• 1/4 cup dry garbanzo beans
• 6 cups water
• 1 bay leaf
• 2 teaspoons fresh thyme
• 2 teaspoons fresh rosemary
• 2 teaspoons fresh oregano
• 1 1/2 teaspoon salt
• 1 teaspoon pepper
• 2 cups chopped tomatoes (or 1 can, with juice)
• 1 cup cut green beans, fresh or frozen
• 1 cup zucchini, sliced and quartered
• 2-inch piece Parmesan cheese rind
• 1 small Napa cabbage (about 10 oz)
• 1/3 cup soup pasta (e.g.ditalini, orzo, tiny shells)
• 1/2 cup vegetable stock
• Shredded Parmesan for garnish
• 
  

1. Heat a heavy 4-quart (or larger) pot over medium-high heat. Add enough oil to coat the bottom of the pot. Add the onions and garlic; reduce the heat to medium. Saute until the onions are translucent.

2. Add the beans, water and bay leaf. Bring to a boil, then reduce the heat to low. Simmer 1 1/2 hours, or until the beans are just barely tender.
Add the herbs and seasonings, tomatoes, green beans, zucchini and cheese rind. Return to a boil briefly, then reduce the heat to low and simmer an additional 30 minutes.

3. In the meantime, thinly slice and chop the cabbage. Add to the soup along with the pasta and simmer for 15 to 20 minutes, or until the pasta is tender.

4. At this point the soup can be refrigerated (or left on the stove with the heat off for up to 2 hours). Reheat before serving. When ready to serve, add the wine and taste for seasoning. Serve topped with grated cheese if desired, or pass the cheese at the table.

Note: The vegetables can be changed, added to or deleted. These amounts are only suggestions. Dried herbs can be used in place of fresh-cut amounts by 1/2.

Source from Yum