Southern Minestrone

Recipe adapted from Bon Appétit, Y'all

  

Ingredients

• 1 tablespoon olive oil
  
• 2 Vidalia onions, chopped
  
• 1 carrot, chopped
  
• 1 celery stalk, chopped
  
• 2 large garlic cloves, minced
  
• 6 cups of water, plus more if needed
  
• ¼ medium heat green cabbage, chopped
  
• 1 ham bone
  
• 2 to 3 cups cooked ham, chopped
  
• Kosher salt and black pepper
  
• 1 (14.5 ounce) can crushed tomatoes
  
• ¼ pound green beans, trimmed and cut into ½ - inch pieces
  
• ¼ pound cut okra
  
• 1 yellow squash, chopped
  
• 1 zucchini, chopped
  
• 1 (14.5 ounce) can black-eyed peas
  
• 2 tablespoons fresh basil, chopped
  
• ½ teaspoon crushed red pepper flakes
  
• ½ cup long grain white rice
  

Directions

1. In a large dutch oven, heat the olive oil over medium heat. Add the onions, carrot, and celery. Sauté until tender, about 10 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the water, cabbage, ham bone, and ham. Season with salt and pepper. Bring to a boil, reduce heat, and simmer for 45 minutes.
   
2. Add the tomatoes, green beans, okra, squash, zucchini, black-eyed peas, basil, and red pepper flakes. Season with salt and pepper. Add more water if necessary until vegetables are covered by 1 – inch. Bring to a boil, cover, reduce heat, and simmer for 1 hour and 30 minutes. Add the rice and more water if needed. Cover and bring to a boil. Reduce heat and simmer for 25 minutes, or until rice is cooked. Serves 6.

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