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Fall cooking classes at the Market have begun, starting with our most popular class – Knife Skills. The aim of this class is to make you more comfortable and confident using a chef’s knife. And so, we spend two hours dicing onions, mincing garlic and herbs, shredding cabbage, and making tomato concasse. Then we gather everything up into one big pot and simmer it into a delicious ‘Knife Skills Soup’ (aka Minestrone.) If you want to brush up on your knife skills, this is a tasty way to practice, Enjoy!

MINESTRONE
Makes 6 servings

2 tablespoons olive oil, plus more for serving
1 medium onion, medium diced
2 carrots, peeled and medium diced
1 large celery stalk, medium diced
Pinch chili flakes
1 teaspoon minced fresh rosemary
½ teaspoon salt
¼ teaspoon freshly ground pepper
3 plum tomatoes, peeled, seeded and diced
1/4 head Savoy cabbage, cored and thinly shredded
1 (15 oz) can cannellini beans, rinsed and drained
8 oz green beans, trimmed and cut into 1-inch pieces
1 cup small cooked pasta

Garnish:
Grated Parmesan Cheese
Fresh basil leaves, thinly sliced (chiffonade)

In a large pot, heat oil over medium heat. Add onion, carrots, celery, red-pepper flakes, rosemary, salt and pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.

Add tomatoes and cook for about 1 minute until some of the liquid evaporates. Add cabbage, cannellini beans and 7 cups water; bring to a boil. Stir in green beans. Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Adjust seasoning.

To Serve: Divide pasta among bowl. Ladle soup into bowls and sprinkle with Parmesan cheese and basil. Drizzle with extra olive oil, if desired.

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