While minestrone is generally a soup, there's no reason why all of the same elements couldn't be turned into a pasta dish. And that's just what I've done for another Meatless Monday. I used my trusty pressure cooker and it took about 14 minutes to put the dish together (and only one pot to clean). If you don't have a pressure cooker, I've also included directions for cooking the dish in a Dutch oven.
2 tablespoons olive oil
1 large onion, finely chopped (1 cup)
3 garlic cloves, thinly sliced
1 carrot, halved lengthwise and thinly sliced (1 cup)
1/4 teaspoon dried rosemary, crumbled
8 ounces new potatoes, peeled, halved and sliced 1/2-inch thick (1 1/4 cups)
4 ounces green beans, trimmed and cut into 1-inch lengths (1 cup)
3 ounces kale, stemmed and shredded (2 cup)
1 cup cooked cannellini beans
3 1/2 cups vegetable broth
1 can (15 ounces) crushed tomatoes
2 cups penne uncooked pasta (6 ounces)
coarse salt and ground pepper
1/2 cup grated Parmesan cheese
1. In a 5-quart pressure cooker, heat the oil over medium. Add the onion, garlic, carrot, and rosemary and cook, stirring frequently until the onion is softened, about 4 minutes.
2. Add the potatoes, green beans, kale, cannellini beans, broth, tomatoes, pasta, salt, and pepper to taste and close the lid of the cooker. Bring to high pressure and cook 7 minutes. Run pot under cold water to release pressure, uncover, add the Parmesan and serve.
3. Alternatively, in a Dutch oven, heat oil over medium. Add the onion, garlic, carrots and rosemary and cook, stirring frequently until very tender, about 10 minutes. Add the potatoes and cook until crisp-tender, about 7 minutes.
4. Stir in the green beans, kale, cannellini beans, 2 cups of broth, and tomatoes; season with salt and pepper, and simmer until all the vegetables are very tender, about 10 minutes.
5. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain and return the pasta to the pot. Add the vegetable mixture, and the Parmesan and toss to combine. Serve.