vegetable minestrone

added by
cook: 25 min
8 servings
vegetable minestrone
ingredients
all
3 tbsp olive oil
1 whole onion
yellow, dice 1/4-inch
2 cloves garlic
minced
2 stalks celery
dice 1/2-inch
2 whole carrots
peeled and cut into 1/4-inch thick half-moons
1 half bell pepper
dice 1/4-inch
15 oz tomatoes
or 1 can, diced
1 can garbanzo beans
or cannellini beans, drained and rinsed
6 cups chicken stock
or vegetable stock for vegan
1 piece parmigiano-reggiano cheese
rind, optional
salt and pepper
to taste
1 tbsp basil
finely sliced
1/2 tbsp parsley
1 cup savoy cabbage
washed and spun dry, shredded
1 tsp balsamic vinegar
parmigiano-reggiano cheese
grated for garnish
cookware
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