Minestrone Soup

• 3 tablespoons olive or vegetable oil for sauteing, plus more as needed
• 1 medium onion, chopped
• 4 cloves garlic, minced or crushed
• 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 teaspoons 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 inches Parmesan cheese rind
• 1 small napa cabbage (about 10 ounces)
• 1/3 cup soup pasta (such as ditalini, orzo, or tiny shells)
• 1/2 cup red wine
• 1 cup shredded Parmesan, for garnish

1. Heat a heavy 4 quart (or larger) pot over medium-high heat. Add enough oil to coat bottom of pot. Add onions and garlic; reduce heat to medium. Saute until onions are translucent.
2. Add beans, water and bay leaf. Bring to a boil, then reduce heat to low. Simmer 1 1/2 hours, or until beans are just barely tender.
3. Add herbs and seasonings, tomatoes, green beans, zucchini and cheese rind. Return to boil briefly, then reduce heat to low and simmer an additional 30 minutes.
4. In the meantime, thinly slice and chop cabbage. Add to soup along with the pasta and simmer 30 minutes.
5. 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 wine and taste for seasoning. Serve topped with grated cheese if desired, or pass cheese at the table.

olive, onion, garlic, beans, garbanzo beans, water, bay leaf, thyme, fresh rosemary, fresh oregano, salt, pepper, tomatoes, green beans, zucchini, parmesan cheese rind, cabbage, soup pasta, red wine, parmesan

Taken from food52.com/recipes/4656-minestrone-soup (may not work)