 |
Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 12 |
|
This recipe has been in my family for years. It has been a tradition to make this huge pot and have left overs for days! I could eat 6 bowls of this thing, it's so delicious! Ingredients:
3 tablespoons olive oil |
2 large onions, coarsely chopped |
4 carrots, coarsely chopped |
4 celery ribs, coarsely chopped |
3 zucchini, thinly sliced |
6 red potatoes, peeled and cubed |
3 quarts beef broth |
1 (28 ounce) can plum tomatoes with liquid, chopped |
2 (16 ounce) cans white beans, rinsed and drained |
2 cups green beans, cut into 1-inch pieces |
1 teaspoon salt |
1/3 cup freshly grated parmesan cheese (optional) |
Directions:
1. Heat the olive oil in a large stockpot.
2. Add the onions and cook over low heat until soft but not browned.
3. Add the carrots, celery, zucchini, potatoes, cabbage, and beef broth.
4. Over high heat, bring to a boil.
5. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.
6. Add the tomatoes, white beans, green beans, and salt.
7. Simmer for 30 minutes more.
8. Serve with grated parmesan (if desired) and enjoy!
|
|