Minestrone - American Profile Magazine

By á-46

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced (about 1 cup)
• 2 medium carrots, diced (about 1 cup)
• 1 celery stalk, diced (about 3/4 cup)
• 2 medium zucchini, diced
• 1 clove garlic, minced
• 3 medium potatoes (about 3/4 pound), unpeeled and diced
• 3 cups thinly sliced Savoy cabbage
• 1 can cannellini beans, rinsed and drained
• 1 can diced tomatoes, undrained
• 2 cans low-sodium chicken broth
• 3 cups water
• 1/2 teaspoon crushed dried rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• grated Parmesan cheese (optional)

Preparation

Step 1

1. Heat oil in a large stockpot over medium heat. Add onion; cook, stirring occasionally, 6 minutes or until softened.


2. Add carrots and celery; cook, stirring occasionally, 3 minutes. Add remaining ingredients, except cheese.


3. Cover and bring to a boil; reduce heat and simmer gently 1 to 2 hours.


4. Serve with Parmesan cheese if desired.