Minestrone Soup, Davio's

By arthurlemay

Ingredients

• 12 cups chicken stock
• 8 ounces plum tomatoes, cut in 1-inch pieces
• 1/2 cup red wine
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 1/12 cups celery, julienned
• 1 1/2 cups carrots, julienned
• 2 cups cabbage, finely sliced
• 1/2 cup, Parmesan cheese, grated
• 2 tablespoons fresh sage, snipped
• salt and pepper to taste

Preparation

Step 1

In a large pot, combine the chicken stock, tomatoes and wine. Bring to a simmer and adjust the heat to simmer gently, uncovered, for 2 hours, stirring occasionally and skimming as necessary. Measure liquid. Remove or supplement to make 5 1/2 cups.

In a separate dutch oven or large pot, heat the oil and butter over medium heat. Add the onion and saute until golden, about 7 minutes. Add celery and carrots and saute until the celery begins to soften, about 5 minutes.

Add cabbage, stock mixture and cheese. Bring to a simmer and simmer gently until vegetables are crisp-tender, about 5-10 minutes. Stir in sage and simmer for a few minutes longer.

Season with salt and pepper and serve immediately.