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Winter Minestrone

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Winter Minestrone

Active Time: 20 minutes   |   Total Time: 50 minutes   |   Serves 6 to 8  |  Vegan  |  Gluten Free

  • 1 large yellow onion, chopped
  • 3 tablespoons extra virgin olive oil
  • 1½ teaspoons kosher salt
  • 4 medium carrots, cut into small pieces
  • 4 ribs celery, cut into small pieces
  • 2 cloves garlic, finely chopped
  • 28-ounce can whole peeled tomatoes
  • ½ of a small green cabbage, shredded
  • 2 teaspoons chopped fresh rosemary
  • 2 15-ounce cans kidney beans, drained and rinsed
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon freshly ground black pepper
  • Grated Parmesan, for serving (optional)

Chop the onion. In a large pot, heat the oil over medium-high heat. Add the onion and ½ teaspoon of the salt and cook, stirring often, until softened, 5 to 6 minutes.

While the onion cooks, cut the carrots and celery into small pieces. Add to the pot and cook, stirring often, until softened, 5 to 6 minutes.

Finely chop the garlic. Add to the pot and cook for 1 minute, or until fragrant.

Add the tomatoes and 5 cups of water. Break the tomatoes up with your spoon. Let come to a boil.

Shred the cabbage (you should get about 6 cups). Chop the rosemary. Add the cabbage, rosemary, beans, red pepper flakes, black pepper, and the remaining 1 teaspoon salt to the pot. Partially cover with a lid, reduce the heat, and simmer until the vegetables are tender, 25 to 30 minutes. Add a little more water if the soup needs more broth.

Serve topped with grated Parmesan.

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