Winter Minestrone

• From: The Daily Soup Cookbook

Ingredients

• 2 Tbs olive oil

• 1 large Spanish onion, chopped

• 2 garlic cloves, minced

• 1/2 head cabbage, preferably Savoy, chopped

• 2 tsp dried thyme leaves

• 1 bunch fresh basil stems (leaves removed), tied together with string

• 1 1/2 tsp kosher salt

• 1/2 tsp ground black pepper

• 8 cups basic vegetable stock

• 1 butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 1-inch cubes

• 4 red potatoes, cut into 1inch cubes

• 3 Tbs tomato paste

• 1 (3-inch) piece Parmesan cheese rind

• 2 cups uncooked spinach radiatore pasta, or any spiral pasta

• 1 cup prepared basil pesto

• 1/2 cup chopped scallions

Directions

• Heat the oil in a large stockpot over medium heat. Add the onion and garlic and sweat for 4 minutes, until tender.
• Add the cabbage and sweat for 4 minutes, until wilted.
• Add the thyme, basil stems, salt, and pepper and stir to coat the vegetables. Add the stock, squash, potatoes, tomato paste, and Parmesan rind and bring the mixture to a boil. Reduce heat, partially cover, and simmer for 10 minutes.
• Add the pasta and cook for 10 minutes, until tender.
• To serve, remove the basil stems and Parmesan rind, ladle the soup into bowls, and top with a dollop of pesto and the chopped scallions.