Winter Minestrone

By garciamoss

Ingredients

• 2 tablespoonsextra-virgin olive oil
• 1 onion, diced
• 1 celery root, peeled and diced
• 1 carrot, peeled and diced
• 4 garlic cloves, minced
• 6 cups vegetable broth, chicken broth, or turkey broth
• 1 quart crushed tomatoes or tomato purée, or 1 (28-ounce) can
• 3 cups thinly sliced green or savoy cabbage, or kale (remove and discard tough stems from kale)
• 1-1/2 cups cooked white beans (cannellini, navy, pea), or 1 (15-ounce) can, rinsed and drained
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 cup small pasta (rings, ditalini, alphabets, bowties)
• Salt and freshly ground black pepper

Details

Adapted from splendidtable.org

Preparation

Step 1

1. Heat the oil in a large soup pot over medium heat. Add the onion, celery root, carrot, and garlic, and sauté until the vegetables are slightly tender, about 3 minutes. Add the broth, tomatoes, cabbage, beans, rosemary, and thyme. Bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 30 minutes.

2. Return the soup to a boil. Add the pasta and boil gently until the pasta is tender, about 10 minutes. Season with salt and pepper. Serve hot.