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 information

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

Preparation

Step 1
In a large pot, heat the oil over medium. Add onion, leek, carrot, and garlic; cook, stirring frequently, until onion is translucent, 3 to 4 minutes. Stir in zucchini, cabbage, and rosemary; cook, stirring, until vegetables are coated, 1 to 2 minutes.
Step 2
Add tomatoes with their juice and enough water (about 6 cups) to cover vegetables by 1 inch. Bring to a boil; reduce heat to a simmer. Season with salt and pepper. Cook until vegetables are tender and soup is thickened, about 10 minutes. At this point, soup can be refrigerated up to 2 days in an airtight container; let cool completely before storing. Bring to a simmer before proceeding.
Step 3
Stir in beans and pasta; cook until pasta is al dente, 10 to 15 minutes. Season with salt and pepper. To serve, ladle soup into bowls, then garnish with parmesan and drizzle with oil.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes