READY IN: 2hrs 20mins
Recipe by Chicago Tuscan Cate

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!

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a