Serves
4 to 6 servings
Ingredients
There is no correct recipe for minestrone; it is classically made with whatever vegetables are in season. Pasta is also a common add-in, but we have chosen to use creamy baby potatoes in this recipe.
2 tablespoons olive oil
1 medium yellow onion, small diced
1 celery stalk, small diced
1 large carrot, peeled and small diced
2 garlic cloves, minced
1 teaspoon rosemary leaves, chopped
2 bay leaves
8 ounces baby potatoes, cut into quarters
1 (15-ounce) can diced tomatoes with juices
4 cups low-sodium vegetable or chicken broth
1 (15-ounce) canned cannellini or white beans, drained and rinsed
4 ounces green beans, trimmed and cut into bite-size pieces (about 1 1/2 cups)
1/2 head green cabbage, cut into 1-inch pieces
2 tablespoons flat-leaf parsley, chopped
Kosher salt and freshly ground pepper
Freshly grated Parmigiano-Reggiano or pecorino cheese, for garnish
Procedure
To prepare the soup: To a large saucepan or Dutch oven set over medium-high heat, add oil. When the oil is shimmering, add the onion, celery and carrot; continue to cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and herbs; cook until fragrant, about 1 minute. Add the potatoes and stir to coat with the aromatics.
Stir in the tomatoes and broth and bring the liquid to a boil. Reduce to a simmer and cook, occasionally stirring, until the potatoes are tender, about 15 minutes.
Stir in the beans, cabbage and parsley; cook until the green beans and cabbage are tender, about 5 minutes. Taste and adjust the seasoning with salt and pepper.
To serve: Use a ladle to divide the soup into warmed bowls, garnish with grated cheese and serve.
