2 tablespoons olive oil, plus more for serving1 medium red onion, chopped2 medium carrots, peeled and diced1 large celery stalk, diced1/4 teaspoon red-pepper flakes1 teaspoon minced fresh rosemaryCoarse salt and ground pepper1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped1 large potato, peeled and diced1/4 head cabbage (1/2 pound), cored and thinly sliced
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 pound green beans, trimmed and cut into 1-inch pieces1 garlic clove, minced
1/4 cup thinly sliced fresh basil
3/4 cup grated Parmesan, for serving
For variations on this classic version, try swapping zucchini for green beans, kale for cabbage, and chickpeas for cannellini beans.In oil in a large pot over medium heat. Add onions, carrots, celery, red pepper flakes, rosemary, salt and pepper. Cook, stirring occasionally until onion begins to turn golden, 5-8 minutes.Add tomatoes; cook until some of the liquid starts to evaporate. Add potato, cabbage, cannellini beans, and 7 cups of water; bring to a boil. Stir in green beans.
Reduce to a simmer and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper. Stir in garlic and basil. Serve sprinkled with Parmesan and torn basil. Drizzle with more oil, if desired.
Adapted from Martha Stewart