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Categories:
olive oil red onion carrots celery red pepper fresh rosemary salt ground black pepper tomatoes potato savoy cabbage cannellini beans green beans garlic fresh basil leaf Parmesan cheese
Viewed: 80 - Published at: 6 years agoIngredients
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 2 medium carrots, peeled and diced
- 1 large celery rib, diced
- 14 teaspoon red pepper flakes
- 1 teaspoon minced fresh rosemary or 14 teaspoon minced dried rosemary
- coarse salt
- ground black pepper
- 1 (14 1/2 ounce) can whole canned tomatoes, drained and finely chopped
- 1 large potato, peeled and diced
- 12 lb savoy cabbage (about 1/4 head) or 12 lb green cabbage, cored and sliced thin (about 1/4 head)
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 12 lb green beans, trimmed and cut into 1-inch lengths
- 1 garlic clove, minced
- 14 cup fresh basil leaf, cut in chiffonade
- 34 cup grated parmesan cheese
Method
- In a soup pot, heat olive oil over medium flame.
- Add onion, carrot, celery, red pepper flakes, rosemary, 1 1/2 tsp salt, and 1/4 tsp pepper.
- Cook, stirring occasionally, until onion begins to turn golden, 5-8 minutes.
- Add tomatoes and cook until liquid begins to evaporate, 1-2 minutes.
- Add potato, cabbage, beans and 7 c water.
- Bring to a boil and add green beans.
- Reduce to a simmer, cover and cook 20 min or until all the vegetables are tender.
- Season with salt and pepper.
- Add garlic and basil.
- Serve sprinkled with Parmigiano and a drizzle of extra virgin olive oil.
