This week was a good week for soup. I’ve been out of commission with a bit of a stomach bug and thankfully since my dear husband was craving soups last weekend, our fridge was stocked with all the essentials. First up: Minestrone! Always a favorite. I don’t think I ever quite make it the same way twice, tossing in whatever veggies or herbs I may have on hand. This time we skipped the pasta and made it a little lighter. Below is what we had on hand this week and it turned out delicious as usual!
adapted from martha stewart
2 tablespoons olive oil
1 medium red onion, chopped
1/2 yellow onion, chopped
2 medium carrots, peeled and diced
2 large celery stalks, diced
1/4 teaspoon red-pepper flakes
1/4 teaspoon dried rosemary
1/4 teaspoon ground thyme
Coarse salt and ground pepper
1 can (14.5 ounces) diced tomatoes
4 small red potatoes, diced
1/4 head green cabbage (1/2 pound), cored and thinly sliced
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 pound green beans, trimmed and cut into 1-inch pieces
2 garlic cloves, minced
4 cups chicken broth (or vegetable stock)
3/4 cup grated Parmesan, for serving
In a large pot, heat oil over medium heat. 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, 8 to 10 minutes. Add tomatoes; cook until some of the liquid evaporates, 1 minute.
Add chicken broth, potato, cabbage, cannellini beans, and 3 cups water; bring to a boil. Stir in green beans. Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes.
Season with salt and pepper; stir in garlic. Serve sprinkled with Parmesan.
image via my iphone