Minestrone Soup

• 1/4 cup olive oil
• 1 cup Savoy cabbage, chopped
• 1 cup red onion, chopped
• 2 medium carrots, chopped
• 2 medium stalks celery, chopped
• 1 cup fresh green beans, cut to 1/2"
• 10-16 oz. package spinach, chopped
• 2 tsp. garlic, chopped
• 1/2 cup basil, chopped
• 2 14 1/2 oz. cans diced tomatoes with juice
• 2 Tbsp. tomato paste
• 3/4 cup diced potato
• 1 1/2 quart chicken stock
• 1/2 cup cannellini beans
• 1/2 cup diced potato, cooked
• 1/4 cup parmesan cheese, grated

1. In large pot, heat oil over medium heat. Add cabbage, onion, carrot, celery, green beans, spinach, garlic, and basil. Cover and cook until vegetables are soft.
2. Add tomatoes, tomato paste, 1/4 cup raw potato, and chicken stock. Bring to boil, then cover and simmer for 30 minutes. Season with salt and pepper.
3. In processor, puree 1/2 of cannellini beans, cheese, and cooked potatoes with a little stock. Add to soup with rest of beans.

olive oil, savoy cabbage, red onion, carrots, stalks celery, fresh green beans, package spinach, garlic, basil, tomatoes, tomato paste, potato, chicken, cannellini beans, potato, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/minestrone-soup-1229106 (may not work)