jglass
New member
Classic Minestrone
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 or 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.
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 or 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.