Minestrone Soup

Martha Stewart's recipe...

Minestrone Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 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

  • ¼

    teaspoon red-pepper flakes

  • 1

    teaspoon minced fresh rosemary, or ¼ 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

  • ¼

    head Savoy or green cabbage (½ pound), cored and thinly sliced

  • 1

    can (15 ounces) cannellini beans, rinsed and drained

  • ½

    pound green beans, trimmed and cut into 1-inch pieces

  • 1

    garlic clove, minced (optional)

  • ¼

    cup thinly sliced fresh basil, plus torn leaves for serving (optional)

  • ¾

    cup grated Parmesan, for serving

Directions

Step 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. Step 2: 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. Step 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.


Nutrition

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