Prep 30 mins
Cook 30 mins
From Everyday Food.
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 2 medium carrots, peeled and diced
- 1 large celery rib, diced
- 1⁄4 teaspoon red pepper flakes
- 1 teaspoon minced fresh rosemary or 1⁄4 teaspoon minced dried rosemary
- coarse salt
- ground black pepper
- 1 (14 1/2 ounce) can whole canned tomatoes, drained and finely chopped
- 1 large potato, peeled and diced
- 1⁄2 lb savoy cabbage (about 1/4 head) or 1⁄2 lb green cabbage, cored and sliced thin (about 1/4 head)
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1⁄2 lb green beans, trimmed and cut into 1-inch lengths
- 1 garlic clove, minced
- 1⁄4 cup fresh basil leaf, cut in chiffonade
- 3⁄4 cup grated parmesan cheese
- In a soup pot, heat olive oil over medium flame. Add onion, carrot, celery, red pepper flakes, rosemary, 1 1/2 tsp salt, and 1/4 tsp pepper. Cook, stirring occasionally, until onion begins to turn golden, 5-8 minutes.
- Add tomatoes and cook until liquid begins to evaporate, 1-2 minutes. Add potato, cabbage, beans and 7 c water. Bring to a boil and add green beans.
- Reduce to a simmer, cover and cook 20 min or until all the vegetables are tender. Season with salt and pepper. Add garlic and basil. Serve sprinkled with Parmigiano and a drizzle of extra virgin olive oil.
I am not a big fan of minestrone, but this looked like it might be good. It does have a nice fresh flavor, but it has not converted me to a fan. I used swiss chard instead of cabbage as suggested in Everyday Food--I think the cabbage would be a better option. Very filling and perfect for a cold day!