Hearty Minestrone With Parmesan Rind - cooking recipe

Ingredients

Minestrone
1 tablespoon olive oil
1 large onion, chopped
3 celery, sliced
3 carrots, sliced
3 garlic, minced
2 bay leaves
1 teaspoon salt
1 teaspoon pepper
5 1/2 ounces tomato paste
1 lb smoked ham hock
parmesan cheese, rind (optional)
8 cups water
1 large potato, peeled and cubes
1 cup dry pasta
1 cup red kidney beans, rinsed and drained
1 cup white kidney beans, rinsed and drained
1 red pepper, diced
1 small zucchini
Crostini
2 1/2 cups Italian bread, cubed and trimed
3 tablespoons olive oil
1/2 teaspoon pepper, coarsely cracked

Preparation

Crostini: In bowl, toss together bread, oil and pepper; spread on rimmed baking sheet. Bake in 400 oven, tossing once until golden and crisp, 6 - 8 minutes. (Can make ahead).
Cook pasta before adding to soup.
Soup: Saute onion, celery, carrots, garlic, bay leaves, salt and pepper for about 5 - 8 minutes or until cooked. Scrape into slow cooker.
Stir in tomato paste, ham hock, parmesan rind, potato, red and white beans and water. Cover and cook on low for 6 - 8 hours or until ham can be pulled off bone easily. Discard bay leaves and Paremesan rind.
Increase heat to high. Stir in red pepper and zucchini; cook, covered for 20 minutes.
Stir in cooked pasta.