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White Bean and Vegetable Soup
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Prep Time:
15 minutes
Cook Time:
110 minutes
Total Time:
125 minutes
Satisfying white bean soup loaded with vegetables, Parmesan cheese, and served with crusty bread.
Ingredients:
  • 2 15-oz cans cannellini or white kidney beans (or 1/2 lb dried beans, soaked overnight in water), drained
  • 1 tablespoon extra virgin olive oil
  • 1/2 large yellow onion, chopped
  • 1 tablespoon chopped fresh thyme
  • 2 garlic cloves, minced
  • 1/8 head of green cabbage, cut into 1/2 inch pieces
  • 1 cups chopped fresh tomatoes
  • 2 celery stalks, cut into 1/2 inch pieces
  • 1 1/2 carrots, cut into 1/2 inch pieces
  • 5 cups (or more) vegetable stock
  • 1 medium potato, cut into 1/2 inch pieces
  • 1/4 cup chopped fresh basil
  • 1/4 head of red cabbage, cut into 1/2 inch pieces
  • 2 zucchini or summer squash, cut into 1/2 inch pieces
  • 2 teaspoons salt
  • 1/2 cup grated Parmesan cheese
  • Tabasco sauce (optional)
Instructions:
  • Infuse the flavors: Heat olive oil in a large pot over medium heat and sauté onions, thyme, and garlic for 5 minutes.
  • Sauté the green cabbage, tomatoes, celery, and carrots for 10 minutes.
  • Combine the beans, 5 cups of stock, potatoes, and basil in a pot and bring to a boil. Lower the heat, cover, and let simmer for one hour.
  • Combine the vibrant red cabbage and fresh zucchini in the pot. Allow them to simmer gently until they reach a tender perfection, approximately 20 minutes more. Taste the delicious mixture and add a pinch of salt to enhance the flavors, if desired.
  • To serve, gently fold in the cheese, add a hint of Tabasco hot sauce for some extra kick, and plate with freshly ground pepper and bread.

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