adapted from Martha Stewart– a recipe card my mom picked up when she bought that fabulous pot for my birthday!
1/4 c olive oil
2 medium red onions, chopped
4 medium carrots, peeled and diced
2 large celery stalks, diced
1/2 tsp red-pepper flakes
2 tsp minced fresh rosemary, or 1/2 tsp dried
coarse salt and ground pepper
2 cans (14.5 oz) whole peeled tomatoes, drained and finely chopped
2 large potatoes, peeled and diced
1/2 head Savoy or green cabbage (1 pound), cored and thinly sliced
2 cans (15 oz) cannellini beans, rinsed and drained
1 pound green beans, trimmed and cut into 1-inch pieces
2 garlic cloves, minced
In a large (really large…) pot, heat oil over medium. Add onions, carrots, celery, red-pepper flakes, rosemary, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, about 8 minutes.
Add tomatoes; cook until some of the liquid evaporates, 1 to 3 minutes. Add potato, cabbage, cannellini beans, and 3 quarts 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. Serves 12.