Classic Minestrone

2 tablespoons olive oil
1 medium red onion, chopped
2 medium carrots, peeled and diced
1 large celery rib, diced
1/4 teaspoon red pepper flakes
1 teaspoon minced fresh rosemary or 1/4 teaspoon minced dried rosemary
coarse salt
ground black pepper
1 (14 1/2 ounce) can whole canned tomatoes, drained and finely chopped
1 large potato, peeled and diced
1/2 lb savoy cabbage or green cabbage, cored and sliced thin (about 1/4 head)
1 (15 ounce) can cannellini beans, rinsed and drained
1/2 lb green beans, trimmed and cut into 1-inch lengths
1 garlic clove, minced
1/4 cup fresh basil leaf, cut in chiffonade
3/4 cup grated parmesan cheese

In a soup pot, heat olive oil over medium flame.
Add onion, carrot, celery, red pepper flakes, rosemary, 1 1/2 tsp salt, and 1/4 tsp pepper.
Cook, stirring occasionally, until onion begins to turn golden, 5-8 minutes.
Add tomatoes and cook until liquid begins to evaporate, 1-2 minutes.
Add potato, cabbage, beans and 7 c water. Bring to a boil and add green beans.
Reduce to a simmer, cover and cook 20 min or until all the vegetables are tender.
Season with salt and pepper. Add garlic and basil.
Serve sprinkled with Parmigiano and a drizzle of extra virgin olive oil.

Well guys I have a pot of this on the stove right now. It smells really good. Ill let you know how it turns out. Only change I made was to use 7 cups of homemade chicken broth instead of water and I did not drain the tomatoes before I put them in. I plan to split the soup between my father in law and my sister in law. The sister in law is the one who recently had the premature baby. Im going to make them that apple bread recipe. It makes two loaves so one for each. She wants another loaf of brioche so Ill get that togehter also. It was chilly here today. It stayed about 57 degrees.

The soup is done. I got myself a little bowl of it and drizzled in a little olive oil and sprinkled on some parm. This recipe makes very good minestrone. I will def be making this recipe again.