Minestrone with White Beans and Escarole

This recipe uses canned beans for convenience, but you can easily use dried beans, soak them for 24 hours and cook in water on low heat until tender.

For this recipe you’ll need:

• 3 tablespoons extra virgin olive oil

  1 onion, small dice

  1/2 bulb fennel, small dice

  2 stalks celery, small dice

  2 carrots, peeled and cut into small dice

  2 parsnips, peeled and cut into small dice

  2 cloves garlic, minced

  1/2 to 1 teaspoon red chili flakes

  One 12-ounce can cannellini beans, rinsed and drained

  One 28-ounce can whole tomatoes, lightly crushed

  8 cups vegetable stock

  3 tablespoons red wine vinegar

  2 teaspoons dried oregano

  1 bay leaf

  Salt and pepper, to taste

  1 cup cauliflower, cut into florets

  1 cup uncooked small shaped pasta of choice

  1 bunch escarole, cut into chiffonade

  Grated Parmesan cheese for garnish