Southern Minestrone

• 1 tablespoon olive oil
• 2 onions, preferably Vidalia, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 2 large cloves garlic, finely chopped
• 6 cups water, plus more if needed
• 1/4 medium head green cabbage, chopped
• Rind from a piece of Parmigiano-Reggiano cheese
• Coarse salt and freshly ground black pepper
• 1 (14 1/2-ounce) can crushed tomatoes
• 1/4 pound green beans, trimmed and cut into 1/2-inch pieces
• 1/4 pound fresh okra, stems trimmed, halved lengthwise
• 1 yellow squash, chopped
• 1 zucchini, chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon red pepper flakes
• 1/2 cup elbow macaroni
• Extra-virgin olive oil, for drizzling
• Parmigiano-Reggiano cheese, for garnish

1. In a large, heavy-bottomed Dutch oven, heat the oil over medium heat.
2. Add the onions, carrot, and celery and cook until the onions are golden, 10 to 12 minutes.
3. Add the garlic and cook until fragrant, 45 to 60 seconds.
4. Add 4 cups of the water, the cabbage, and the cheese rind.
5. Season the mixture with salt and pepper.
6. Bring to a boil over high heat, and then decrease the heat to low.
7. Simmer until the mixture is flavorful and well combined, about 30 minutes.
8. Add the tomatoes, green beans, okra, yellow squash, zucchini, parsley, basil, and red pepper flakes.
9. Add more of the remaining water to cover by about 1 inch.
10. Continue to simmer slowly over very low heat until the vegetables are just tender, an additional 20 minutes.
11. Add the pasta, and more water, if needed.
12. Simmer until the pasta is tender, an additional 10 to 15 minutes.
13. Taste and adjust for seasoning with salt and pepper.
14. To serve, ladle the soup into warmed bowls.
15. Drizzle with extra-virgin olive oil and sprinkle with grated cheese.
16. Parmigiano-Reggiano is a hard, dry cheese made from cows milk.
17. The rind is golden tan and the interior is creamy yellow.
18. True Parmigiano-Reggiano from Italy is aged eighteen to thirty-six months and is sharp and rich in flavor with a salty kick.
19. While other countries make Parmesan cheese, real Italian Parmigiano- Reggiano is more expensive and is well worth every dime.
20. Look for Parmigiano-Reggiano stenciled on the rind to authenticate the origin.

olive oil, onions, carrot, celery, garlic, water, head green cabbage, cheese, salt, tomatoes, green beans, fresh okra, yellow squash, zucchini, flatleaf, fresh basil, red pepper, elbow macaroni, extravirgin olive oil, cheese

Taken from www.epicurious.com/recipes/food/views/southern-minestrone-380443 (may not work)