Recipe by Chicago Tuscan Catering
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.
Top Review by Graciebonica
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!
- 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)
Directions See How It's Made
- 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.