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Roundabout San Diego

with Beverley and Alex

Classic Minestrone
It's been a somewhat cold and wet season for us here in San Diego so a couple of weeks ago I made this classic minestrone soup from Martha Stewart's site. It's a lovely warm feeling to sit in front of a roaring fire with a hot bowl of soup and some fresh crispy bread for dunking.

Classic Minestrone


2 tablespoons 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 teaspoon red-pepper flakes
1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
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), 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
1 garlic clove, minced (optional)
1/4 cup thinly sliced fresh basil, plus torn leaves for serving (optional)
3/4 cup grated Parmesan, for serving

In a large pot, heat oil over medium. 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, 5 to 8 minutes. Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, cannellini beans, and 7 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, if using, and basil. Serve sprinkled with Parmesan and, if using, torn basil. Drizzle with more oil, if desired.

We froze the leftovers in individual serving size containers which I took to work for lunch later in the week.
Posted by Beverley on Sun Feb 21, 2010
Categories: Recipes

Listed in chronological order. Newest comments at the end.
so many ingredients:) but it looks sooo yummy!!
Posted by Apple in La Jolla on Wed Mar 10, 2010 at 02:59 PM

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