Martha Stewart's Classic Minestrone Recipe
4.5 stars -
based on 3 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 T olive oil, plus more for serving (optional)
1 medium red onion, chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
1/4 t red pepper flakes (I used less)
1 t minced fresh rosemary, or 1/4 t dried (I used less)
coarse salt and ground pepper
1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped
1 large potato, peeled and diced
1/4 head Savoy or green cabbage (1/2 pound), creed and thinly sliced
1 can (15 ounces) cannelloni beans, rinsed and drained
1/2 pound green beans, trimmed and cut into 1-inch pieces (I used fro zed
1 garlic clove, minced (optional (1 glarlic clove pressed)
1/4 c thinly sliced fresh basil, plus torn leaves for serving (optional)
3/4 c grated Parmesan, for serving
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Directions: |
Directions:1. I a large pot, heat oil over medium. Add onions, carrots, celery, red pepper flakes, rosemary 1 1/2 t salt and 1/4 t paper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
2. Add tomatoes; cook until some of the liquid evaporates, i minute. Add potato, cabbage, cannelloni beans, and 7 cups water; bring to a boil. Stir in green beans. (I also added 2 small zucchinis.)
3. Reduce to a simmer and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic, is fusing and basil. Serve sprinkled with Parmesan and , if using, torn basil. Drizzle with more oil, if desired. |
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Personal
Notes: |
Personal
Notes: VARIATIONS: try swapping zucchini for green beans, kale for cabbage and chickpeas for cannelloni beans.
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