Hearty Minestrone With Parmesan Rind

• Minestrone
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 celery, sliced
• 3 carrots, sliced
• 3 garlic, minced
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon pepper
• 5 1/2 ounces tomato paste
• 1 lb smoked ham hock
• parmesan cheese, rind (optional)
• 8 cups water
• 1 large potato, peeled and cubes
• 1 cup dry pasta
• 1 cup red kidney beans, rinsed and drained
• 1 cup white kidney beans, rinsed and drained
• 1 red pepper, diced
• 1 small zucchini
• Crostini
• 2 1/2 cups Italian bread, cubed and trimed
• 3 tablespoons olive oil
• 1/2 teaspoon pepper, coarsely cracked

1. Crostini: In bowl, toss together bread, oil and pepper; spread on rimmed baking sheet. Bake in 400 oven, tossing once until golden and crisp, 6 - 8 minutes. (Can make ahead).
2. Cook pasta before adding to soup.
3. Soup: Saute onion, celery, carrots, garlic, bay leaves, salt and pepper for about 5 - 8 minutes or until cooked. Scrape into slow cooker.
4. Stir in tomato paste, ham hock, parmesan rind, potato, red and white beans and water. Cover and cook on low for 6 - 8 hours or until ham can be pulled off bone easily. Discard bay leaves and Paremesan rind.
5. Increase heat to high. Stir in red pepper and zucchini; cook, covered for 20 minutes.
6. Stir in cooked pasta.

olive oil, onion, celery, carrots, garlic, bay leaves, salt, pepper, tomato, hock, parmesan cheese, water, potato, pasta, red kidney beans, white kidney beans, red pepper, zucchini, crostini, italian bread, olive oil, pepper

Taken from www.food.com/recipe/hearty-minestrone-with-parmesan-rind-247822 (may not work)