- 1 1/2 Tbs olive oil
- 1 onion, chopped
- 1 stalk celery, sliced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 tsp basil leaves
- 1 tsp marjoram leaves
- 1 medium zucchini, chopped
- 1 quart chicken or vegetable broth
- 2 cups white beans, cooked (canned beans work well)
- 2 cups canned tomatoes
- 1/2 head cabbage, chopped
- 1/4 cup parsley
- Pepper, to taste
- Heat the olive oil in a large, heavy bottomed pot.
- Add onions, celery, and garlic and sauté until the vegetables are tender, but not yet browned. Add basil and marjoram leaves and stir for one to two minutes.
- Add chopped zucchini and cook for another few minutes. Pour in chicken or vegetable broth, the cooked beans and the tomatoes. Cover, bring to a boil, and then reduce heat to simmer.
- Allow the soup to cook for about 45 minutes, stirring occasionally. If the soup looks thicker than desired, add some water, 1 cup (240mL) at a time.
- When it almost looks like soup, add the chopped cabbage and parsley and cook for about 10 minutes more.
- Add some freshly ground black pepper to taste.
- At this point the soup is done. If a heartier soup is desired, a handful of small sized pasta can be added; then the soup needs to be cooked for an additional 10 minutes.
- Serve with sprinkling of Parmesan cheese over the top, if desired.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.