1 cup chopped onion
2/3 cup chopped celery
2/3 cup sliced carrot
2 garlic cloves, finely chopped
2 tablespoons extra virgin olive oil
2 cans (19 oz. each) white kidney beans, rinsed and drained (I prefer to use garbanzo beans.)
4 cups chicken broth
2 cans (14-1/2 oz. each) diced tomatoes, undrained
4 cups chopped cabbage
1/2 cup each diced sweet red pepper and zucchini
1/2 teaspoon dried thyme
toasted croutons
shredded Parmesan cheese
| | | In a large saucepan over low heat, cook onion, celery, carrot and garlic in olive oil until tender, about 5 minutes. Add the beans, chicken broth, tomatoes, cabbage, red pepper, zucchini and thyme. Cook, uncovered, until vegetables are tender and flavors are blended, about 20 minutes. To serve, place croutons in each soup bowl and ladle soup into the bowl. Sprinkle with the cheese.
A special thanks to a FamilyCorner.com community member
for this recipe. Thanks "kathymac"! For submitting this recipe and getting it featured in this newsletter, this member has earned their official "Chef Guy" icon!
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