minestrone

Adapted from Martha Stewart's recipe here. 

2 tablespoons olive oil

1 medium onion, chopped

4 medium carrots, diced

3 large celery stalk, diced

1/4 teaspoon red-pepper flakes

1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried

Coarse salt and ground pepper

28 oz. can whole peeled tomatoes, drained and chopped a bit

3 small red potatoes, diced

2 c (cooked) white beans, I used great northern

4 garlic cloves, minced

½ c pesto

Parmesan cheese

In a large pot, cook onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in oil. Cook 5 to 8 minutes, add tomatoes cook for about 3 min, add potato, beans, and 2-4 c water (depending on how thick you like your soup and on how watery the tomatoes are). Bring to a boil and then reduce to a simmer and cook until potatoes are cooked through. Season with salt and pepper, stir in garlic and pesto just before serving. Serve sprinkled with parm. cheese. yum.......(you could also add some diced kale or cabbage to this to increase the greenery to your liking...)