Instructions: Heat the oil in a soup pot. Add the onions and garlic and saute over moderate heat until the onions are golden.

Add the carrots, celery, celery leaves, potatoes, and cabbage, along with just enough water to cover.

Add the tomatoes, tomato paste, optional wine, bay leaves, and seasoning mix.

Bring to a simmer, then simmer gently, covered, until the vegetables are just done, from 45 to 60 minutes, or until the flavors combine.

Add the chickpeas, green beans, and basil. Correct the consistency with more water if necessary, then season to taste with salt and pepper. Simmer over low heat for at least another 30 to 40 minutes, or until the vegetables are completely tender but not overdone.

Variation: the original used half the amount of tomato sauce. It also used sweet peas instead of Italian flat beans; a dry red wine instead of the pale Chardonnay.

Start to Finish Time:
"2:00"

NOTES : The first time we rescaled the recipe in the book, it was thin: "mild and mellow. Its the kind of soup that gets tastier with age." This time, the balance was just right: more garlic, celery, potatoes, bay leaves, and an herb blend that included fennel. I also switched to tomato paste (instead of sauce). Filling and tasty, a classical minestrone. "La minestra era superb."

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