2 tablespoons freshly ground black pepper, divided
3 onions, coarsely chopped
1 small celery head (?), coarsely chopped
1 bulb garlic, peeled and finely chopped
8 potatoes, cut into 1-inch cubes
8 carrots, peeled and sliced
3 parsnips, peeled, cored and finely chopped
2 sweet potatoes, peeled and cut into 1-inch cubes
1 head cauliflower, cut into tiny florets
5 zucchini, cut into 1-inch cubes
1 pound green beans, de-stemmed and cut into 1-inch lengths
24 plum tomatoes, cored and cut into eighths
1 bunch parsley, coarsely chopped
Instructions
Beans
Wash the beans and place in a large, heavy pot. Cover with water by 4-inches and bring to a boil. Reduce the heat to a simmer, cover and cook for 1 hour. Check the water level, adding more as needed. Add 1 tablespoon salt and 1 tablespoon pepper, cover and simmer an additional 1 hour, until the beans are very tender. Always check a few beans to make sure they are all cooked through.
Vegetables
Place all of the vegetables, remaining salt and pepper (not the parsley yet) into an extremely large pot. Cover with water by 4-inches and bring to a boil. Reduce the heat and simmer, uncovered for 30 minutes. Add parsley the last 5 minutes.
When the beans are done, drain and add to the vegetables.
Taste and adjust seasonings.
Add any cooked dried pasta shape.
Serve topped with freshly grated Parmesan cheese and a drizzle of olive oil.
Recipe by The Gardener Cook at https://www.thegardenercook.com/minestrone/