Minestrone With Parmigiano-Reggiano

Name: Minestrone With Parmigiano-Reggiano
Prep time: 1 h
Cook time: 8 h
Total time: 9 h
Yield: 8 serving(s)
Ingredients: 3 garlic cloves, minced; 1 cup coarsely chopped sweet onion; 1 cup coarsely chopped carrot; 1 cup coarsely chopped celery; 1 tablespoon finely chopped fresh rosemary; 1 (14 1/2 ounce) can plum tomatoes, with their juice; 1/4 cup dry white wine; 2 medium zucchini, cut into 1/2-inch rounds; 1 (15 ounce) can small white beans, drained and rinsed; 1 head escarole or 1 head savoy cabbage, cut into small pieces; 8 ounces green beans, ends snipped, cut into 1-inch pieces; 1 medium head cauliflower, cut into 1-inch pieces; parmigiano-reggiano cheese, rind cut into 1/2-inch pieces; 1/2-1 cup finely grated parmigiano-reggiano cheese, for garnishing; 2 cups vegetable broth; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 8 ounces cooked small shell pasta (shells, or ditalini)

Submitted by ratherbeswimmin

"In ' Slow Cooker' by Diane Phillips"

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Ready In:: 9hrs
Ingredients:: 18
Serves:: 8

ingredients

3 garlic cloves, minced
1 cup coarsely chopped sweet onion
1 cup coarsely chopped carrot
1 cup coarsely chopped celery
1 tablespoon finely chopped fresh rosemary
1 (14 1/2 ounce) can plum tomatoes, with their juice
¹⁄₄ cup dry white wine
2 medium zucchini, cut into 1/2-inch rounds
1 (15 ounce) can small white beans, drained and rinsed
1 head escarole or 1 head savoy cabbage, cut into small pieces
8 ounces green beans, ends snipped, cut into 1-inch pieces
1 medium head cauliflower, cut into 1-inch pieces
parmigiano-reggiano cheese, rind cut into 1/2-inch pieces
¹⁄₂ - 1 cup finely grated parmigiano-reggiano cheese, for garnishing
2 cups vegetable broth
1 teaspoon salt
¹⁄₂ teaspoon fresh ground black pepper
8 ounces cooked small shell pasta (shells, or ditalini)

directions

Heat oil in a large skillet over med-high heat; add the garlic, onion, carrots, celery, and rosemary; saute until the vegetables begin to soften, 4-5 minutes.
Add in the tomatoes and wine; allow some of the liquid to evaporate from the pan.
Transfer the contents of the skillet to the insert of a 5-7 quart slow cooker; add in the zucchini, white beans, cabbage, green beans, cauliflower, Parmigiano-Reggiano rind, broth, salt, and pepper.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Stir in the cooked pasta at the end of the cooking time; cover, and set on warm until ready to serve.
Serve the soup garnished with the grated Parmigiano-Reggiano cheese.