First time making this one, looks and smells great! The weekly pot of soup. (Another recipe pulled from a magazine so long ago that I can’t remember which one.)
2 tablespoons olive oil
1 medium red onion, chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
1/4 teaspoon red pepper flakes
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried (I don’t care for the taste of rosemary so I left it out)
coarse salt and ground pepper
1 (14.5 oz) can whole peeled tomatoes, drained and finely chopped (I just used a can of diced tomatoes and did not drain them)
1 large potato, peeled and diced
1/4 head Savoy or green cabbage (1/2 pound), cored and thinly sliced
1 (15 oz) can cannellini beans, rinsed and drained
1/2 pound green beans, trimmed and cut into 1″ lengths (I just used a can of green beans and didn’t drain them)
1 garlic clove, pressed
1/4 cup thinly sliced fresh basil, plus torn leaves for serving (optional)
3/4 cup grated Parmesan cheese, for serving
1 In a large pot, heat oil over medium. Add onion, carrots, celery, red pepper, rosemary, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 – 8 minutes.
2 Add tomatoes, cook until some of the liquid evaporates about 1 minute. Add potato, cabbage, beans and 7 cups water (I used eight) and 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 and basil. Serve sprinkled with cheese and torn basil. Drizzle with more oil if desired.