Prep 20 mins
Cook 2 hrs
For the cool fall evenings there's nothing like good hardy soup that's a meal. My family can't wait for the fall to come around. They know it's soup time!! You can make this a day in advance; it tastes better.
- 1⁄4 lb fresh green beans
- 2 medium zucchini
- 1 large potato
- 1⁄2 lb cabbage
- 1⁄3 cup olive oil
- 3 tablespoons butter
- 2 medium onions, chopped
- 3 medium carrots, coarsely chopped
- 3 celery ribs, coarsely chopped
- 2 garlic cloves, minced
- 1 (28 ounce) can Italian plum tomatoes, undrained
- 3 1⁄2 cups beef broth
- 1 1⁄2 cups water
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried basil leaves, crushed
- 1⁄4 teaspoon dried rosemary leaves, crushed
- 1⁄4 teaspoon fresh black pepper
- 1 bay leaf
- 1 (16 ounce) can cannellini beans
- freshly grated parmesan cheese (optional)
- Trim fresh green beans; cut into 1 inch pieces. Trim zucchini; cut into 1/2 inch cubes. Peel potato; cut into 3/4 inch cubes. Coarsely shred cabbage. Heat oil and butter in 6 quart stockpot or Dutch over over medium heat. Add onions; cook and stir 6 to 8 minutes until onions are soft and golden but not brown. Stir in carrots and potato; cook and stir 5 minutes. Stir in celery and green beans; cook and stir 5 minutes. Stir in zucchini; cook and stir 3 minutes. Stir in cabbage and garlic; cook and stir 1 minute more.
- Drain tomatoes, reserving juice. Add broth, water and reserved juice to stockpot. Chop tomatoes coarsely; add to stockpot. Stir in salt, basil, rosemary, black pepper and bay leaf. Bring to a boil over high heat; reduce heat to low. Cover and simmer 1 1/2 hours, stirring occasionally.
- Rinse and drain cannellini beans; add beans to stockpot. Uncover and cook over medium-low heat 30 - 40 minutes more until soup thickens, stirring occasionally. Remove and discard bay leaf. Serve with cheese.
Very flavorful! I'm not sure, though, why the soup has to be cooked for so long a time; most vegetables are done after 20 minutes. I live in a small town and could not find canned cannellini beans, so I used regular canned white (Navy) beans instead, and substituted spinach for the cabbage, due to a family member with allergy to the cabbage. I also added some wine. I will definitely make this recipe again, although I will cut the cooking time down. My family thoroughly enjoyed the soup---great with some crusty French or Italian bread!
I have never made it but I have tasted this recipe and it is AWESOME!!!! It takes you back to when your a child!!!