White Bean and Vegetable Soup

Course Soups and Stews

Ingredients in this Recipe

1 1/2 carrots, cut into 1/2 inch pieces
1 cups chopped fresh tomatoes
1 medium potato, cut into 1/2 inch pieces
1 Tbsp chopped fresh thyme
1 Tbsp olive oil
1/2 cup grated Parmesan cheese
1/2 large yellow onion, chopped
1/4 cup chopped fresh basil
1/4 head of red cabbage, cut into 1/2 inch pieces
1/8 head of green cabbage, cut into 1/2 inch pieces
2 15 oz cans cannellini or white kidney beans (or 1/2 lb dried beans, soaked overnight in water), drained
2 celery stalks, cut into 1/2 inch pieces
2 garlic cloves, minced
2 teaspoons salt
2 zucchini or summer squash, cut into 1/2 inch pieces
5 cups (or more) vegetable stock or canned vegetable broth
Tabasco sauce (optional)

See Full Recipe at Simply Recipes