Hearty, Classic Minestrone
http://bakedchicago.typepad.com

2 tablespoons olive oil
1 medium onion, chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
1/4 teaspoon red pepper flakes
1/4 teaspoon dried rosemary
kosher salt and ground black pepper
15 ounces whole, peeled tomatoes, drained and finely chopped
1 large potato, peeled and diced
1/4 head green cabbage, cored and thinly sliced
15 ounces cannellini beans, rinsed and drained
1/2 pound green beans, trimmed and cut into 1-inch lengths
1 garlic clove, minced
1/4 cup thinly sliced fresh basil
3/4 cup grated Parmesan, for serving

In 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 until onion begins to turn golden, stirring constantly,
about 5 to 8 minutes.

Add tomatoes. Cook until some liquid evaporates, about 2 minutes.
Add potato, cabbage, beans and 7 cups water. Bring to boil and stir
in green beans.

Reduce to simmer and cook until all vegetables are tender, about 20
minutes. Season with salt and pepper. Stir in garlic and basil.
Serve sprinkled with Parmesan cheese.