This is a basic hearty soup. You can substitute other vegetables, either cooked or raw; whatever is seasonal or on hand. The more veggies that are added, the heartier and more complex the soup.
1 1/2 Tbsp (25mL) olive oil
1 onion, chopped
1 stalk celery, sliced
2 cloves garlic, minced
2 carrots, sliced
1 tsp (1g) basil leaves
1 tsp (1g) marjoram leaves
1 medium zucchini, chopped
1 quart (1L) chicken or vegetable broth
2 cups (300g) white beans, cooked (canned beans work well)
2 cups (910g) canned tomatoes
1/2 head cabbage, chopped
1/4 cup (10g) parsely
Pepper, to taste
Step by Step
1. Heat the olive oil in a large, heavy bottomed pot.
2. Add onions, celery, and garlic and sautÃ© until the vegetables are tender, but not yet browned. Add basil and marjoram leaves and stir for one to two minutes.
3. Add chopped zucchini and cook for another few minutes. Pour in chicken or vegetable broth, the cooked beans and the tomatoes. Cover, bring to a boil, and then reduce heat to simmer.
4. Allow the soup to cook for about 45 minutes, stirring occasionally. If the soup looks thicker than desired, add some water, 1 cup (240mL) at a time.
5. When it almost looks “like soup” add the chopped cabbage, and the parsley and cook for about 10 minutes more.
6. Add some freshly ground black pepper to taste.
7. At this point the soup is done. If a heartier soup is desired, a handful of small sized pasta can be added; then the soup needs to be cooked for about 10 minutes more,
8. Serve with sprinkling of Parmesan cheese over the top, if desired.
Total Fat: 5g
% Calories from fat: 20%