Winter Minestrone

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Andrea's Recipes


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3 tablespoons olive oil

1 onion, chopped

2 cloves garlic

1 large celery stalk, chopped

1 tablespoon dried basil

1 teaspoon dried or fresh rosemary

1 teaspoon dried oregano

1 teaspoon dried thyme

1/4 cup pearl barley

2 potatoes, diced

2 large carrots, diced

2 quarts (~2 liters) vegetable stock

1 teaspoon kosher salt

3 or 4 grinds of fresh black pepper

1 (16 ounce/454 g) package frozen yellow squash or fresh turnip chunks

1 (15.5 ounce/439 g) can cannellini or kidney beans, drained and rinsed

2/3 cup small pasta, your choice

1 (14.5 ounce/411g) can diced tomatoes

1 (6 ounce/170 g) can tomato paste

a few sprigs of parsley

2 cups shredded green cabbage

fresh grated Parmesan cheese

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