Minestrone alla Genovese

  • 6  ounce  Rossi Pasta Radiatore
  • 1  each  zucchini, diced
  • 2  each  carrots, diced
  • 2  each  celery ribs, diced
  • 1   each  medium onion, diced
  • 2  cans diced tomatoes, drained
  • 4  ounce  greenbeans, sliced thinly on a bias
  • 4  ounce  cabbage, diced
  • 1 1/2  quart  chicken broth
  • 1 1/2  quart  water
  • 1  cup  Rossi Pasta Mushroom Sauce
  • 1  teaspoon  Rossi Pasta Italian Herb Blend
  • 1  tablespoon  Rossi Pasta Veggie Spice
  • 2  tablespoon  Rossi Pasta Extra Virgin Olive Oil
  • 1  can cannellini beans, drained and rinsed
  • 1  bunch Italian flat-leaf parsley, chopped
  • 1  teaspoon  garlic, minced
In a large pot, bring salted water to a boil for pasta. In another large stock pot, heat olive oil over medium high heat. Add the carrots, onion and celery and saute until vegetables begin to soften and onions start to become translucent, approximately 3-5 minutes. Add the garlic and saute until fragrant and translucent. Add the Rossi Pasta Italian Herb and Veggie Spice and cook and additional 2-3 minutes. Add the diced tomatoes, chicken broth and water. Bring soup to a simmer over medium high heat and lower temperature. Cook soup for 15-20 minutes to allow vegetables to soften and flavors to meld. Add the zucchini and green beans, cooking for an additional 3 minutes. Add cannellini beans. Cook pasta per package directions, strain and add to soup. Add chopped parsley, stir and serve immediately.