Minestrone with Basil

• 1/2 cup dried red beans
• 5 cups water
• 2 cups shredded green cabbage
• 1 1/2 cups chopped tomatoes
• 1 small onion, chopped
• 1 celery stalk, diced
• 1 carrot, diced
• 1 zucchini, diced
• 1 medium russet potato, peeled, left whole
• 1 small russet potato, peeled, diced
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons finely chopped garlic
• 1 teaspoon salt
• 1/2 cup small shell pasta
• 1/2 cup chopped fresh basil
• Freshly grated Parmesan cheese

1. Place beans in medium bowl.
2. Add enough cold water to cover by 2 inches; soak overnight.
3. Drain.
4. Place beans in large Dutch oven.
5. Add 5 cups water and next 11 ingredients and bring to boil.
6. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 1 hour.
7. Transfer 2 cups soup and whole potato to blender and puree.
8. Return puree to soup in pot.
9. Add pasta and 1/4 cup basil; simmer uncovered until pasta is cooked through and flavors blend, stirring occasionally, about 25 minutes.
10. Season with salt and pepper.
11. Mix in 1/4 cup basil.
12. Serve with Parmesan cheese.

red beans, water, green cabbage, tomatoes, onion, celery stalk, carrot, zucchini, russet potato, russet potato, extravirgin olive oil, garlic, salt, shell pasta, fresh basil, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/minestrone-with-basil-1180 (may not work)