Minestrone

Adapted Food & Wine Magazine
Serves 4

1/4 cup plus 4 teaspoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, cut into 1/4-inch dice
2 ribs celery, sliced
1 zucchini, cut in quarters lengthwise and then crosswise into thin slices
3/4 pound green cabbage (about 1/4 head), shredded (about 3 cups)
1/2 teaspoon tumeric (optional)
1 1/2 quarts canned low-sodium chicken broth or homemade stock/ or veggie stock
1 2/3 cups drained and rinsed canned pinto beans (one 15-ounce can)
1/2 cup arborio rice
3/4 pound boiling potatoes (about 2), peeled and cut into 1/4-inch dice
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme
2 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
2 tablespoons grated Parmesan

In a large pot, heat the 1/4 cup oil over moderate heat. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic, carrots, and celery. Cook, stirring occasionally, for 5 minutes. Add the zucchini, cabbage, and tumeric. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes longer.
Add the broth, beans, rice, potatoes, tomato paste, bay leaf, thyme, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, until the rice and vegetables are tender, about 15 minutes. Remove the bay leaf.
Stir the pepper into the soup. Sprinkle each bowlful with Parmesan and drizzle each with 1 teaspoon of the remaining oil.