Bean and Vegetable Soup (Minestrone alla Ticinese)

Instructions

1. 1Drain and rinse the 1 cup of dried borlotti beans that were soaked overnight.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat, which is about 175°C. Add the 1 medium onion (chopped), 2 medium carrots (diced into 0.635 cm pieces), and 2 stalks of celery (diced into 0.635 cm pieces). Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
3. 3Add the 2 cloves of minced garlic to the pot and cook, stirring constantly, until fragrant, about 1 minute. Be careful not to let the garlic burn.
4. 4Add the drained and rinsed 1 cup of borlotti beans, the 2 medium potatoes (diced into 1.27 cm cubes), the 1/2 head of cabbage (shredded), the 1 can of diced tomatoes, and the 8 cups of vegetable broth to the pot. Stir everything together.
5. 5Increase the heat to high and bring the soup to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes, or until the borlotti beans and potatoes are tender when pierced with a fork. The soup should be bubbling very gently.
6. 6Stir in the 2 tablespoons of fresh parsley (chopped), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Taste and add more salt and pepper if needed.
7. 7Serve the bean and vegetable soup hot.

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