Winter Minestrone with Savoy Cabbage and Parmesan Rind

A hearty winter minestrone with savoy cabbage, potatoes and white beans. The simmered Parmesan rind gives the broth a savory aroma.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 3 tbsp Olive oil
• 1 pc Onion
• 2 pc Garlic cloves
• 2 pc Carrots
• 2 pc Celery stalk
• 300 g Waxy potatoes
• 300 g Savoy cabbage
• 1 can Canned chopped tomatoes
• 1 can White beans, drained
• 1.2 l Vegetable broth
• 1 pc Parmesan rind
• 1 pc Rosemary sprig
• 100 g Small pasta (e.g. ditalini)
• 50 g Parmesan, freshly grated
• Salt
• Pepper

Method

1. Finely dice the onion and garlic. Cut the carrots and celery into small cubes. Peel the potatoes and dice them as well. Clean the savoy cabbage, remove the core and cut the leaves into strips.
2. Heat the olive oil in a large pot. Sweat the onion, garlic, carrots and celery over medium heat for 5 minutes, until soft.
3. Add the potatoes and chopped tomatoes and sauté briefly. Pour in the vegetable broth, add the Parmesan rind and rosemary sprig, and bring everything to a boil.
4. Simmer the soup uncovered for about 15 minutes, until the potatoes are nearly cooked. Then add the savoy cabbage and white beans and simmer for another 10 minutes.
5. Add the pasta to the soup and cook until al dente according to the package instructions. Remove the rosemary sprig and Parmesan rind.
6. Season with salt and pepper. Ladle the minestrone into bowls and sprinkle with the freshly grated Parmesan.