Directions:
- Heat the olive oil in a large stockpot. Add the onions and cook over low heat until soft but not browned. Add the carrots, celery, zucchini, potatoes, cabbage, beef broth, and Parmesan rind. Over high heat, bring to a boil. Reduce heat to low, cover, and simmer 2 hours, stirring occasionally. Add the tomatoes, white beans, green beans, and salt. Simmer 30 minutes more. Serve with the grated Parmesan.
- KEEP IT: If you make a double batch so you can freeze half, remove the Parmesan rind before ladling the soup into containers or heavy-duty zipper bags. Freeze them up to 6 months. The soup can be thawed and heated in the microwave.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2923.23 Kcal (12239 kJ) | ||
| Calories from fat | 625.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.53g | 107% | |
|---|---|---|---|
| Cholesterol | 71.99mg | 24% | |
| Sodium | 12408.49mg | 517% | |
| Potassium | 14141.25mg | 301% | |
| Total Carbs | 440.17g | 147% | |
| Sugars | 103.72g | 415% | |
| Dietary Fiber | 98.08g | 392% | |
| Protein | 164.78g | 330% | |
| Vitamin C | 550.8mg | 918% | |
| Vitamin A | 2.4mg | 81% | |
| Iron | 25.2mg | 140% | |
| Calcium | 2477.8mg | 248% | |
| Amount Per 100 g | |||
| Calories | 39.09 Kcal (164 kJ) | ||
| Calories from fat | 8.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.93g | 107% | |
|---|---|---|---|
| Cholesterol | 0.96mg | 24% | |
| Sodium | 165.94mg | 517% | |
| Potassium | 189.11mg | 301% | |
| Total Carbs | 5.89g | 147% | |
| Sugars | 1.39g | 415% | |
| Dietary Fiber | 1.31g | 392% | |
| Protein | 2.2g | 330% | |
| Vitamin C | 7.4mg | 918% | |
| Iron | 0.3mg | 140% | |
| Calcium | 33.1mg | 248% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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