Minestrone with Pumpkin and Fall Vegetables
"In Italian, “minestrone” means “big soup.” Originally a soup based in poverty, made with water plus whatever leftover vegetables, beans and pasta scraps found in the kitchen, minestrone today combines fresh garden vegetables with the “extravagance” of chicken stock, making this a popular soup in Italy. In the fall, pumpkin replaces the traditional use of carrots and cabbage is a hearty, cool weather addition...."
INGREDIENTS
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2 tablespoons extra virgin olive oil
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1 small to medium yellow onion, finely chopped
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2 medium potatoes, peeled, diced into 1/2-inch-thick cubes
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2 cups diced pumpkin, 1/2-inch-thick cubes
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1 teaspoon dried thyme
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1 sprig fresh rosemary
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2 teaspoons Kosher or sea salt
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1/2 teaspoon freshly ground black pepper
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8 cups canned, low-sodium chicken stock (homemade chicken stock is preferred)
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1 (15.5-ounce) can cannellini beans, drained and rinsed
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2 small- to medium-sized zucchini, cut into 1/2-inch-thick half rounds
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2 cups shredded cabbage
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2 tomatoes, deseeded, diced into 1/2-inch-thick cubes
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1/2 cup ditalini, tubetti, or other small-shaped pasta
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Grated Parmigiano-Reggiano cheese for garnish
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