Minestrone Soup

Minestrone Soup
What you need:
  • 2 tablespoons olive oil, plus more for serving (optional)
  • 1 medium red onion, chopped
  • 2 medium carrots, peeled and diced
  • 1 large celery stalk, diced
  • 1/4 teaspoon red-pepper flakes
  • 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped
  • 1 large potato, peeled and diced
  • 1/4 head Savoy or green cabbage (1/2 pound), cored and thinly sliced
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/2 pound green beans, trimmed and cut into 1-inch pieces
  • 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
  • Optional 1lb smoked sausage cut up

What you do:

  • 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.
  • Add tomatoes; cook until some of the liquid evaporates, 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 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.

Enjoy!

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