Minestrone With Parmigiano-Reggiano

• 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
• 14 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
• 12-1 cup finely grated parmigiano-reggiano cheese, for garnishing
• 2 cups vegetable broth
• 1 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 8 ounces cooked small shell pasta (shells, or ditalini)

1. 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.
2. Add in the tomatoes and wine; allow some of the liquid to evaporate from the pan.
3. 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.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
5. Stir in the cooked pasta at the end of the cooking time; cover, and set on warm until ready to serve.
6. Serve the soup garnished with the grated Parmigiano-Reggiano cheese.

garlic, sweet onion, carrot, celery, fresh rosemary, tomatoes, white wine, zucchini, white beans, head, green beans, head cauliflower, cheese, vegetable broth, salt, ground black pepper, shell pasta

Taken from www.food.com/recipe/minestrone-with-parmigiano-reggiano-418865 (may not work)