cookware
- stockpot
- ladle
1 | Heat olive oil in a heavy-bottomed stockpot over medium heat. |
2 | Add onion and cook for 3-4 minutes or until translucent but do not brown. |
3 | Add the garlic and cook, stirring 1 minute more. |
4 | Add the celery, carrots, bell pepper, tomatoes, beans, stock, and cheese rind (if using) and bring to a boil. |
5 | Reduce heat to a simmer, add a small pinch of salt and pepper, and cook for 20 minutes. |
6 | Right before serving, stir in the basil, parsley, and cabbage and heat until they soften and turn vibrant green and are cooked through. |
7 | Taste and adjust seasoning, and add vinegar if needed to brighten flavors. |
8 | Ladle soup into bowls and sprinkle with Parmigiano-Reggiano cheese. |
source: Draeger's Cooking School Files