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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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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. Ingredients:
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:
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.
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