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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
- 2 tablespoons olive oil
- 2 bacon slices, chopped
- 1 medium red onion, chopped
- 2 medium carrots, peeled and diced
- 1 garlic clove, finely minced
- 1 large celery stalk, diced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (14.5 oz.) whole peeled tomatoes, drained and chopped
- 1 large potato, peeled and diced
- 1 can (15 oz.) cannellini beans, rinsed and drained
- 1/2 pound green beans, trimmed and cut into bite-size pieces
- 1/4 cup thinly sliced basil leaves
- 3/4 cup grated Parmigiano-Reggiano
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Minestrone/Soupe au Pistou
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