Cannellini Bean & Vegetable 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)