Minestrone

Name: Minestrone
Yield: serves 4 as a main course
Ingredients: 1 tablespoon olive oil, plus more for drizzling; 1 onion, finely chopped; 1 large leek, white and light green parts only, halved lengthwise, sliced crosswise into 1/4-inch-thick pieces, washed well and dried; 1 carrot, sliced 1/4 inch thick; 2 garlic cloves, minced; 1 zucchini, quartered lengthwise and sliced crosswise 1/2 inch thick; 1/4 small head cabbage, halved lengthwise and shredded; 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried); 1 can (14 1/2 ounces) diced tomatoes in juice; Coarse salt and freshly ground pepper; 1 can (19 ounces) kidney beans, drained and rinsed; 4 ounces elbow macaroni; Grated parmesan cheese, for garnish

December 22, 2011

For its flavor, this Italian favorite relies on a combination of vegetables that are first sautéed and then simmered in water—no broth required. You can make the soup through step 2 up to two days beforehand, and then add the beans and pasta just before serving.

Recipe notes

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