Minestrone Parmesan

• 1/4 cup olive oil
• 1/2 cup corn
• 1 cup onions minced
• 1 cup potatoes raw, diced, white
• 2 cloves garlic minced
• 1 cup chickpeas (garbanzo beans) cooked
• 1/4 cup cilantro minced
• 1 cup pasta uncooked, (macaroni or smaller)
• 3 cups smoked ham finely diced
• 4 quarts beef stock boiling
• 2 cups spinach fresh, shredded
• 1 cup tomatoes diced
• 1 x black pepper freshly ground, to taste
• 1 cup carrots diced
• 1 x parmesan, parmigiano-reggiano cheese, grated freshly grated
• 1 cup celery diced, to taste

1. Heat oil in a large stockpot and saute onions, garlic, cilantro, and smoked ham until onions are soft.
2. Add boiling beef broth and simmer on medium-low heat for 20 minutes.
3. Add tomatoes, carrots, celery, corn, potatoes, and garbanzo beans all at once.
4. Cover and barely simmer until vegetables are tender.
5. Add pasta and cook until pasta is al dente.
6. Season with pepper.
7. Stir in freshly grated Parmesan cheese and serve hot.

olive oil, corn, onions, potatoes, garlic, chickpeas, cilantro, pasta, beef stock boiling, spinach fresh, tomatoes, black pepper, carrots, parmesan, celery

Taken from recipeland.com/recipe/v/minestrone-parmesan-45874 (may not work)