Classic Minestrone

(274)
Prep Time:
30 mins
Total Time:
1 hr
Servings:
6

This beloved Italian soup isn't just hearty and healthy -- it's really flexible. Minestrone typically includes lots of leafy greens, other veggies, and beans. Which to choose? You're only limited by the contents of your refrigerator and pantry.

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

  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.

  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.

  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.

    med104078_1008_minestrone.jpg

Variations

For variations on this classic version, try swapping zucchini for green beans, kale for cabbage, and chickpeas for cannellini beans.

Originally appeared: Everyday Food, October 2008

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