Minestrone (Round Two)

I have a sick friend, and so I wanted to make her some food to eat. Nothing in the world is worse than trying to feed yourself when you're ill (to me, anyway). This makes A LOT, so be prepared. It freezes fine though, so even if you feel like it's too much, you'll have meals for rainy or sick days. I think I already have a minestrone recipe up here, but this also was redesigned, as with the holishkes). Hope you enjoy!

1/2 pound white beans, soaked and cooked (include some of the cooking liquid)
1 parmesan rind
1 large onion, diced
2 tablespoons olive oil
salt as desired
1/2 gallon vegetable stock
5 cloves garlic, roughly minced
1 large bunch of kale, stems removed and roughly chopped
1 cup frozen spinach
1 zucchini, cut into large dice
3 carrots, thickly sliced
4 stalks celery, thickly sliced
1 head broccoli, cut up
1 14-ounce can diced tomatoes (with juices)
1 tablespoon each: dried basil, dried marjoram
1/4 cup lemon juice
1 cup ditalini or shells

Heat oil in a very large pot (I used an 8-quart pressure cooker pot). Add onions plus some salt and cook until almost translucent at medium heat. Add garlic and cook for 5 more minutes. Add kale and
lemon, then put the lid on and let cook for 5 minutes. Add everything else and turn the heat to high. Bring to a boil, let boil 20 minutes, then reduce heat and simmer at least one hour. Add pasta 15 minutes before you want to serve. Serves many.


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