Name: Italian vegetable and white bean soup
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 1
Ingredients: 36.40 gm olive oil; 1 brown onion, roughly chopped; 2 garlic cloves, crushed; 2 celery sticks, trimmed, diced; 2 carrots, peeled, diced; 1 Sebago potato, peeled, diced; 2 zucchini, diced; 2 x 400g cans diced tomatoes; 1530.00 gm beef style liquid stock; 160g Savoy cabbage, finely shredded; 125.00 ml frozen peas; 400g can cannellini beans, drained, rinsed; 62.50 ml flat-leaf parsley, roughly chopped; Crusty bread, to serve

Italian vegetable and white bean soup

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Prep Time:
20 minutes

Cook Time:
90 minutes

Total Time:
110 minutes

Nutritious vegetable and bean soup.

Ingredients:

160g Savoy cabbage, finely shredded
36.40 gm olive oil
1 brown onion, roughly chopped
2 garlic cloves, crushed
2 celery sticks, trimmed, diced
2 carrots, peeled, diced
1 Sebago potato, peeled, diced
2 zucchini, diced
2 x 400g cans diced tomatoes
1530.00 gm beef style liquid stock
125.00 ml frozen peas
400g can cannellini beans, drained, rinsed
62.50 ml flat-leaf parsley, roughly chopped
Crusty bread, to serve

Instructions:

In a large saucepan over medium-high heat, sauté onion and garlic in oil for 3 minutes. Add celery, carrot, potato, and zucchini and cook for 5 minutes. Stir in tomatoes with juice and stock, then bring to a boil. Reduce heat to low, cover, and simmer for 1 hour, skimming off any scum that rises to the surface occasionally.
Toss in the cabbage and let it simmer for 5 minutes with the lid slightly ajar. Mix in the peas, beans, and parsley, and continue simmering until the peas are tender. Season with salt and pepper to taste.
Serve the soup in bowls alongside some fresh bread.

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