1/4 headSavoy or green cabbage1/2 lb., cored and thinly sliced
1 cancannellini beans15 ounces, rinsed and drained
1/2 lb.green beanstrimmed and cut into 1-inch lengths
1 clovegarlicminced (optional)
1/4 cupbasil, plus torn leaves for serving (optionathinly sliced fresh
3/4 cupparmesan for servinggrated
Keywords
Minestronesoup
Instructions
1. 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.
2. Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, cannellini beans and 7 cups of water; bring to a boil. Stir in green beans.
Used chicken broth for about half of water and was delicious.
3. 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 and if using torn basil. Drizzle with more oil if desired.
You can:
Replace green beans with 2 cups diced zucchini or summer squash.
Replace potato with 1 1/2 cups peeled, seeded and cubed butternut squash.
As an extra vegetable, use 1 1/2 cups frozen peas (add to soup after 15 minutes of simmering in step 3).
Instead of cabbage, choose a small bunch of robust greens (add to soup after 15 minutes of simmering in step 3).
Kale (rough stems removed), thinly sliced
Escarole, trimmed and thinly sliced
Swiss chard, trimmed and thinly sliced
Instead of cannellini beans, try a 15-ounce can of another variety.
Kidney beans, rinsed and drained
Chickpeas, rinsed and drained
Pinto beans, rinsed and drained