Classic Borlotti Bean Minestrone

• 2 tablespoons olive oil
• 3 garlic cloves, finely chopped
• 1 medium onion
• 1 tablespoon chopped flat leaf parsley
• 2 celery stalks, chopped
• 3 carrots, chopped
• 3 potatoes, chopped
• 1 cup dried borlotti beans (or pinto or kidney beans soaked overnight)
• 1 28-ounce can San Marzano tomatoes with their juice, chopped
• 1 parmesan rind
• 1 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground pepper, plus more to taste
• 2 cups peas
• 1 head Savoy cabbage, finely sliced
• 1 cup uncooked white rice
• 6 fresh sage leaves, coarsley chopped
• 10 fresh basil leaves, coarsley chopped
• freshly grated parmesan for serving

1. Heat the olive oil over medium-high heat in a large soup pot and add the garlic, onion, parsley, celery, carrots, and potatoes. Stir for a couple of minutes to coat the vegetables with oil.
2. Add the borlotti beans, tomatoes, parmesan rind, and 10 cups of water, and bring the water to a boil.
3. Lower the heat, cover, and let the soup simmer for at least 2 hours, stirring occasionally.
4. Add the cabbage and cook for about 15 minutes.
5. Add the rice and peas and simmer until the rice is tender, about 20 minutes.
6. Stir in the sage and basil and serve immediately. Top each bowl with an extra bit of parmesan.

olive oil, garlic, onion, flat leaf parsley, celery stalks, carrots, potatoes, borlotti beans, tomatoes, parmesan rind, salt, freshly ground pepper, peas, savoy cabbage, white rice, sage, basil

Taken from food52.com/recipes/4632-classic-borlotti-bean-minestrone (may not work)