Author Notes
Sometimes my adopted Italian grandmother would add shredded chard, kale, or green cabbage into the broth a few minutes before she pulled it off the heat. Even at 85, she could still cook a mean soup, roll pasta with the best of them, and make a pignoli cookie that would make all your worries of the day disappear. —KarenB
Ingredients
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2 tablespoons
olive oil
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2
bacon slices, chopped
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1
medium red onion, chopped
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2
medium carrots, peeled and diced
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1
garlic clove, finely minced
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1
large celery stalk, diced
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1/4 teaspoon
red pepper flakes
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1/4 teaspoon
dried rosemary
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1/2 teaspoon
salt
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1/4 teaspoon
pepper
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1
can (14.5 oz.) whole peeled tomatoes, drained and chopped
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1
large potato, peeled and diced
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1
can (15 oz.) cannellini beans, rinsed and drained
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1/2 pound
green beans, trimmed and cut into bite-size pieces
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1/4 cup
thinly sliced basil leaves
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3/4 cup
grated Parmigiano-Reggiano
Directions
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In a large pot, heat the oil over medium heat. Add onion, bacon, carrots, garlic, celery, red-pepper flakes, rosemary, salt and pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
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Add the tomatoes and cook for about 1 minute. Add the potato, cannellini beans, and 7 cups of water. Bring the mixture to a boil and stir in the green beans.
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Reduce soup to a simmer and cook until all the vegetables are tender, about 20 minutes. Taste and season with extra salt and pepper if needed. Stir in the garlic and basil. Serve with sprinkled Parmesan cheese. Finish with a drizzle of olive oil, if desired.
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