Classic Minestrone Soup

• 2 Tbsp olive oil, plus more for serving
• 1 medium red onion, chopped
• 2 medium carrots, peeled and diced
• 1 large celery stalk, diced
• 1/4 tsp red-pepper flakes
• 1 tsp minced fresh rosemary
• coarse salt and ground pepper
• 1 can (14.5 oz) whole peeled tomatoes, drained and finely chopped
• 1 large potato, peeled and diced
• 1/4 head cabbage (1/2 lbs), cored and thinly sliced, or kale or chard
• 1 can (15 oz) cannellini beans, rinsed and drained or chickpeas or other bean
• 1/2 pound green beans, trimmed and cut into 1-inch pieces or summer squash
• 1 garlic clove, minced
• 1/4 c thinly sliced fresh basil
• 3/4 c grated Parmesan, for serving

1. Heat oil in a large pot over medium heat. Add onions, carrots, celery, red pepper flakes, rosemary, salt and pepper. Cook, stirring occasionally until onion begins to turn golden, 5-8 minutes.

2. Add tomatoes; cook until some of the liquid starts to evaporate.

3. Add potato, cabbage, cannellini beans, and 7 cups of water or vegetable broth; bring to a boil. Stir in green beans. A parmesan rind can be added to the broth to enhance the flavor. Reduce to a simmer and cook until all the vegetables are tender, about 20 minutes. remove the rind. Season with salt and pepper. Stir in garlic and basil.

4. Serve sprinkled with Parmesan and torn basil. Drizzle with more oil, if desired.

For variations on this classic version, try swapping zucchini for green beans, kale for cabbage, and chickpeas for cannellini beans.