Classic Minestrone

• 2 tablespoons olive oil
• 1 medium red onion, chopped
• 2 medium carrots, peeled and diced
• 1 large celery rib, diced
• 14 teaspoon red pepper flakes
• 1 teaspoon minced fresh rosemary or 14 teaspoon minced dried rosemary
• coarse salt
• ground black pepper
• 1 (14 1/2 ounce) can whole canned tomatoes, drained and finely chopped
• 1 large potato, peeled and diced
• 12 lb savoy cabbage (about 1/4 head) or 12 lb green cabbage, cored and sliced thin (about 1/4 head)
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 12 lb green beans, trimmed and cut into 1-inch lengths
• 1 garlic clove, minced
• 14 cup fresh basil leaf, cut in chiffonade
• 34 cup grated parmesan cheese

1. In a soup pot, heat olive oil over medium flame.
2. Add onion, carrot, celery, red pepper flakes, rosemary, 1 1/2 tsp salt, and 1/4 tsp pepper.
3. Cook, stirring occasionally, until onion begins to turn golden, 5-8 minutes.
4. Add tomatoes and cook until liquid begins to evaporate, 1-2 minutes.
5. Add potato, cabbage, beans and 7 c water.
6. Bring to a boil and add green beans.
7. Reduce to a simmer, cover and cook 20 min or until all the vegetables are tender.
8. Season with salt and pepper.
9. Add garlic and basil.
10. Serve sprinkled with Parmigiano and a drizzle of extra virgin olive oil.

olive oil, red onion, carrots, celery, red pepper, fresh rosemary, salt, ground black pepper, tomatoes, potato, savoy cabbage, cannellini beans, green beans, garlic, fresh basil leaf, parmesan cheese

Taken from www.food.com/recipe/classic-minestrone-327481 (may not work)