May Minestrone

May Minestrone
12 oz. dry cannelloni beans
5 cloves garlic (crushed)
2 medium onions (diced)
5 stalks celery (chopped)
4 carrots (chopped)
4 T good olive oil
2 T Italian seasoning
1 t dried sage
1 t ground fennel
1 t dried parsley flakes
4 qts chicken broth (16 cups)
1 lb. pasta noodles
1 sm. head cabbage w/outer leaves removed (chopped)
3 med. zucchini (chopped)
6 oz. spinach
4 to 8 ripe tomatoes (or 1 28-oz. can whole tomatoes quartered)
freshly grated parmesan (2-3 T shredded to garnish each bowl of soup)

Sort through dried beans, rinse, cover with water (at least 3 inches above beans for expansions), and soak overnight. Drain water from beans, and simmer in medium pot for two hours. Set beans aside. Sauté garlic, onions, celery, and carrots in 3 to 4 tablespoons of good olive oil for 20 to 25 minutes (until tender) in covered sauté pan. About 10 minutes before vegetables reach desired tenderness, stir in the herbs.

In a large soup pot, bring chicken stock to a boil, and cook noodles. When noodles are very el dente, add cabbage, zucchini, spinach, and tomatoes. Reduce heat and cook for about 5 minutes. Turn off heat, and add beans and sautéed vegetables. Stir together, and let sit for about 1 hour before serving.

Enjoy with Willakenzie Pinot Meunier 2003.