1/4 cup extra virgin olive oil
1 1/2 cups chopped red onions
1 tablespoon minced fresh rosemary
2 tablespoons minced fresh Italian parsley
1/2 teaspoon red pepper flakes (or to taste)
1 cup chopped, drained, canned tomatoes slightly blended
1 1/2 pounds escarole or red cabbage, shredded
1 to 2 cups sliced carrots
5 cups vegetable broth
2 cans cooked white beans, drained
Salt & Pepper to taste
Heat oil in heavy saucepan over medium heat. When hot, add onions and saute', stirring frequently for 10 minutes or until onions begin to turn light brown. Stir in rosemary, parsley, red pepper flakes, and tomatoes and cook for 10 minutes. Stir in cabbage and cook for about 5 minutes or until cabbage has wilted. Add carrots, vegetable broth, and beans with salt and pepper and cook for 30 minutes. Serve hot with slices of crusty Italian bread brushed with olive oil, minced garlic, and minced fresh parsley and then lightly toasted.
Pairs Well With
I think it was the name more than anything else that drew me to this recipe. Once made, it was a completely different story. The aroma of rosemary simmering with the tomatoes will send anyone down a road to Tuscany.