1 can (14.5 oz) whole peeled tomatores, drained and finely chopped
1 large potato, peeled and diced
1/4 head Savoy or green cabbage (1/2 lb), cored and thinly sliced
1 can (15 oz) cannellini beans, rinsed and drained
1/2 lb green beans, trimmed and cut into 1-inch lengths
1 garlic clove, minced (optional)
1/4 cup thinly sliced fresh basil, plus torn leaves for serving (optional)
3/4 cup grated Parmesan, for serving
Instructions
In large pot, heat oil over med. Add onion, carrots, 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 to 8 min.
Add tomatoes, cook until some of the liquid evaporates, 1 min. Add potato, cabbage, cannellini beans and 7 cups of water, bring to a boil, Stir in green beans.
Reduce to a simmer, and cook until all the vegetables are tender, about 20 min. 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.
**can substitute
. 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 vegetaqable, use 1 1/2 cups frozen peas (add to soup after 15 min of simmering in step 3)
Instead of cabbage use small bunch of Kale (tough stems removed), thinly sliced; Escarole, trimmed and thinly sliced; Swiss Chard, trimmed and thinly sliced.
Instead of cannellini beans, stry 15-oz can of Kidney beans, rinsed and drained; Chickpeas, rinsed and drained; Pinto beans, rinsed and drained
Originally Submitted
11/3/2008
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