If you’re in the mood for a good homemade soup – look no further! This is a classic minestrone – but can absolutely be tweaked if need be.
Here’s what you need :
2 TBS of olive oil
1 medium onion, chopped
2 medium carrots, diced
1 large celery stalk, diced
1/4 tsp of red-pepper flakes
1 tsp of minced fresh rosemary, or 1/4 dried
coarse salt and ground pepper
1 can (14.5 oz) whole peeled tomatoes – drained and chopped. I use 1 can of diced tomatoes to make it easier!
1 large potato, peeled and diced
1/4 head of Savoy or green cabbage, cored and thinly sliced
1 can (15 oz) cannellini beans
1/2 pound green beans, trimmed and cut into 1 inch lengths
1 garlic clove, minced (optional)
1/4 cup thinly sliced fresh basil (optional)
3/4 cup grated Parmesan, for serving
In a large pot, heat oil over medium heat. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 tsp of salt and 1/4 of pepper. Cook, stirring occasionally, until onion begins to turn golden, 5-8 minutes.
Add tomatoes; cook until some of the liquid has evaporated, 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 veggies are tender, about 20 minutes. Season with salt and pepper, stir in garlic and basil if using. Serve sprinkled with Parmesan. Drizzle with more oil if desired!