On Oct 7, 9:02�am, "Van" > wrote:
> "WindyCityPrince" > wrote in message
>
> ...
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> > 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.
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> > 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.
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> > 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.
>
> I made this recipe this morning with only one modification: �I substituted
> some of my homemade chicken stock for 4 cups of the water. �Came out
> absolutely delicious!!
>
> Thanks!!
>
> Van

It's probably an ok soup (if you like blah) but certainly not
minestrone, not with all that cabbage (should be broccoli rabe,
spinach, collards, any *dark* leafy green), and requires green beans,
preferably flat guineas, and just one stinkin' clove of garlic - duh,
needs at least half a head, and no parsley???, and where's the pasta,
just ain't minestrone without pasta but there's NO potato... needs
some paneceta too, and some zucchini can't hurt (yellow for color),
and omit the hot pepper but add oregano... and it's better with veal
stock. I like mine served with a raft of buttery garlic toast... and a
liter dago red.