Minestrone

Ingredients:

1 medium carrot, peeled and chopped roughly
1 celery stalk, chopped roughly
1 medium onion, peeled and chopped roughly
2 cloves garlic, peeled
4 tbs. flat leaf italian parsley
2-4 fresh sage leaves
Olive oil
2 1/2 quarts water
1 celery stalk, finely diced
1 medium carrot, quartered lengthwise and diced
1 medium onion, peeled and thinly sliced lengthwise
3 medium all-purpose potatoes, peeled and diced
1/4 head of broccoli, cut into small florets
Rind from a piece of parmigiano
1 small zucchini, quartered lengthwise and diced
1 small yellow squash, quartered lengthwise and diced
1 cup peas
Aprox. 4 oz. green beans, cut into 1 inch lengths
Aprox. 4 oz. yellow beans, cut into 1 inch lengths
1/2 lb. spinach, washed and stems removed
1 19 oz. can red kidney beans, washed and drained
1 19 oz. can canelinni beans, washed and drained
1 19 oz. can chick peas, washed and drained
Salt and freshly ground black pepper to taste
1 cup tubettini, orzo, or small shell pasta
Freshly grated parmigiano

Preparation:

Put the carrot, celery, onion, garlic, parsley and sage in the food processor and pulse about ten times for one second each pulse.
Heat a large soup pot over medium heat, then pour in enough olive oil to cover the bottom.
At the same time, start another large pot filled with six or more quarts of water on high heat, for the pasta.
Pour the chopped vegetables into the pot and saute them for approximately ten minutes, or until they are thoroughly wilted and slightly golden in color.
Add the water, stirring and scraping any bits of vegetables that have caramelized and stuck to the bottom of the pan.
Add the celery, carrot, onion, potatoes, broccoli and if you have one, add the rind from the Parmigiano.
Bring the pot to the simmer, and cook gently, stirring occasionally, for ten minutes.
Add the zucchini, yellow squash, peas, green and yellow beans and continue cooking at the simmer for another ten minutes.
When you have added the vegetables above, start the pasta. Cook until it is al dente. Drain and reserve.
Add the canned beans to the soup and simmer for two or three minutes, just to heat them.
Taste the soup for salt and pepper and add to your taste at this time.
Spoon a bit of pasta into a bowl. Ladle a good portion of the soup over the pasta.
Garnish with the freshly grated Parmigiano.