This beloved Italian soup isn't just hearty and healthy -- it's really flexible. Minestrone typically includes lots of leafy greens, other veggies, and beans. Which to choose?

You're only limited by the contents of your refrigerator and pantry.

INGREDIENTS

2 tablespoons olive oil, plus more for serving (optional)

1 medium red onion, chopped

2 medium carrots, peeled and diced

1 large celery stalk, diced

1/4 teaspoon red-pepper flakes

1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried

Coarse salt and ground pepper

1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped

1 large potato, peeled and diced

1/4 head Savoy or green cabbage (1/2 pound), cored and thinly sliced

1 can (15 ounces) cannellini beans, rinsed and drained

1/2 pound green beans, trimmed and cut into 1-inch pieces

1 garlic clove, minced (optional)

1/4 cup thinly sliced fresh basil, plus torn leaves for serving (optional)

3/4 cup grated Parmesan, for serving

DIRECTIONS

In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.

Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, 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. Season with salt and pepper; stir in garlic, if using, and basil. Serve sprinkled with Parmesan and, if using, torn basil. Drizzle with more oil, if desired.