Classic Minestrone

From Everyday Food October 2008
Serves 6
2 Tb olive oil
1 med red onion, chopped
2 med carrots, peeled and diced
1 large celery stalk, diced
¼ tea red-pepper flakes
1 tea minced fresh rosemary, or ¼ tea dried
Coarse salt and ground pepper
1 can (14.5 oz) whole peeled tomatoes, drained and finely chopped
1 large potato, peeled and diced
¼ head Savoy or green cabbage (1/2 lb), cored and thinly sliced
1 can (15 oz) cannellini beans, rinsed and drained
½ lb green beans, trimmed and cut into 1-inch lengths
¾ c grated Parmesan, for serving

In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 ½ teaspoons salt and ¼ teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5-8 minutes.
Add tomatoes; cook until some of the liquid evaporates, 1 minutes. Add potato, cabbage, cannellini beans, and 7 cups 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. Serve sprinkled with Parmesan.