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Tuscan Vegetable Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 1 Tbsp extra-virgin olive oil
  • 1/2 large yellow onion
  • 3 ribs celery
  • 2 cloves garlic
  • 1 cup red potatoes
  • 5 carrots
  • 4 cups chicken stock
  • 2 Tbsp fresh basil or 2 tsp dried
  • 1 Tbsp fresh parsley or 1 tsp dried
  • 1/2 Tbsp fresh rosemary or 1/2 tsp dried
  • 1/2 Tbsp fresh oregano or 1/2 tsp dried
  • 1 small zucchini
  • 1 cup cabbage
  • 1 can cannellini beans or small white beans
  • 2 fresh tomatoes or 1 can stewed tomatoes
  • salt and pepper
  • Pecorino, Parmesan or favorite hard Italian cheese
  • Fresh basil

Instructions
 

  • Heat oil in large stock pot.
  • Dice onion and celery ribs, and add to pot, along with minced garlic. Saute for 5 minutes.
  • Dice potatoes, and peel and dice carrots. Add to pot with stock and herbs.
  • Simmer about 10 minutes, until vegetables begin to soften.
  • Chop zucchini into bite-size pieces and cut cabbage into small, thin ribbons.
  • Drain and rinse beans.
  • Dice fresh tomatoes, if using.
  • Add zucchini, cabbage, beans and tomatoes to pot.
  • Season with salt and pepper.
  • Simmer until vegetables are barely soft.
  • Top with cheese and fresh basil before serving.
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