Click on the button to the right to print or email the recipe.

Cannellini Bean & Vegetable Soup

bowl of veggy soup

 

 

 

 

 

 

Ingredients:

  • 2 - 15 oz cans cannellini or white kidney beans drained
  • 1 tablespoon extra virgin olive oil
  • 1/2 large yellow onion, chopped
  • 1 tablespoon chopped fresh thyme
  • 2 garlic cloves, minced
  • 1/8 head of green cabbage, cut into 1/2 inch pieces
  • 1 cups chopped fresh tomatoes
  • 2 celery stalks, cut into 1/2 inch pieces
  • 1 1/2 carrots, cut into 1/2 inch pieces
  • 5 cups (or more) vegetable stock
  • 1 medium potato, cut into 1/2 inch pieces
  • 1/4 cup chopped fresh basil
  • 1/4 head of red cabbage, cut into 1/2 inch pieces
  • 2 zucchini or squash, cut into 1/2 inch pieces
  • 2 teaspoons salt
  • 1/2 cup grated Parmesan cheese (optional)

Directions:

  1. Heat oil in large soup pot.
  2. Sauté onion, garlic and celery for approx. 1 minute.
  3. Add cabbage, tomatoes, carrots, potatos and zucchini/squash, cooking for approx. 1 minutes
  4. Add vegetable stock and spices, simmering until vegetables are tender.
  5. Add beans, cooking until warm.
  6. Pour in bowls and top with Parmeasan cheese (optional)

 

child eating soup child eating soup child eating soup

 

 

 

 

 

 

 

 

(Photos of children from Owl-St. Luke enjoying their soup)