CLASSIC MINESTRONE

 

  • Cooking Time: about 30 minutes
  • Servings: 6
  • Preparation Time: 30 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 2 medium carrots, peeled and diced
  • 1 large celery stalk, diced
  • 1/4 teaspoon red-pepper flakes
  • 1/4 teaspoon dried fresh rosemary
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped
  • 1 large potato, peeled and diced
  • 1/4 head green cabbage (1/2 pound), cored and thinly sliced
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/2 pound green beans, trimmed and cut into 1-inch pieces
  • 12 garlic cloves, minced
  • 1/4 cup thinly sliced fresh basil
  • 3/4 cup grated Parmesan, for serving

Directions

  • In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
  • Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.
  • Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic, if using, and basil. Serve sprinkled with Parmesan.

Notes

What can I say? I love Everyday Food. This was really good, and since I had a ton of leftover veggies, I made another soup using the scraps the next week.

Categories: Soup 

Author Credit: Everyday Food

Website Credit: http://www.marthastewart.com/recipe/classic-minestrone

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