Prep 40 mins
Cook 50 mins
This amazing soup warms you up and fills you with tons of healthy vegetables. My lovely, Italian Aunt Grace makes it in her kitchen. It is a thick and hearty soup that goes well with sandwiches and company. You can't go wrong serving this up on a cool day to guests.
- 1 (49 ounce) can chicken broth
- 1 (28 ounce) can tomato sauce
- 2 carrots
- 2 celery ribs
- 1 leek
- 1 large potato
- 1 teaspoon minced garlic clove
- 2 tablespoons butter
- 2 (15 ounce) cans cannellini beans
- 1 (10 ounce) bag baby spinach leaves
- 1 small cabbage (sliced thin)
- white pepper (to taste)
- parmesan cheese (to taste)
- In a large sauce pot, combine teh broth and sauce. Bring it to a boil.
- Dice the carrots, celery, and potato. Combine for approximately four to six cups of vegetables. Slice the leek into 1/2 inch circles and then cut them circles in half.
- Saute two cloves worth of minced garlic and butter in a large frying pan. Add the carrots, celery, and potato to the frying pan. Saute until they are almost soft.
- Pour all the vegetables into the broth and cook for approximately 25 to 30 minutes on medium/low. Add white pepper to your preference.
- Add the sliced cabbage and spinach leaves. Cook for another 15 minutes.
- Drain the beans and add to the soup. Cook for 10 more minutes.
- Spinkle parmesan cheese on top and serve.
Made this for our lunch and served it with some warm french bread...yummy on a cool and rainy day. We took it down to the beach (ate in our car) and watched the pelicans, surfers and waves. I did cut it down and added some diced tomatoes and zucchini and some italilan seasoning. One I know I will make again and again. I had some left so I am going to add in the leftover sausage we had for breakfast this morning for added flavor (and for DH...he likes a little meat) and have it for lunch today. Made for Spring Pick a Chef 2011.