The word minestrone refers to a large or rich minestra, which describes a thick soup. According to culinary historians, ships in the port of Genoa once acted as floating soup kitchens and served minestrone to sailors who anchored alongside in small boats.
By Jean Kressy (www.relishmag.com)
Yield:
Serves 6Ingredients
2 tablespoons olive oil
1 medium onion, diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
1 celery rib, diced (about 3/4 cup)
2 medium zucchini, diced
1 garlic clove, minced
3 medium potatoes (about 3/4 pound), unpeeled and diced
3 cups thinly sliced Savoy cabbage
1 (15 1/2-ounce) can cannellini beans, rinsed and drained
1 (14 1/2-ounce) can diced tomatoes
2 (14-ounce) cans lower-sodium chicken broth
3 cups water
1/2 teaspoon crushed dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
Grated Parmesan cheese (optional)
Instructions
1. In a large pot, heat oil over medium heat. Add onion; cook, stirring occasionally, 6 minutes or until softened. Add carrots and celery; cook, stirring occasionally, 3 minutes. Add zucchini and garlic; cook, stirring occasionally, 3 minutes. Add potatoes, cabbage and cook, mixing occasionally, 3 minutes. Add beans, tomatoes, broth, water, rosemary, salt and pepper. Cover and bring to a simmer; adjust heat and simmer gently 1 to 2 hours. Serve with Parmesan cheese if desired.
