This soup is so comforting, heartwarming and best of all packed full of goodness. I love to make it and eat the left overs for several days afterwards. It's also great for freezing.
What You'll Need
2 - 3 cups chopped zucchini
2 - 3 cups chopped red potato
2 cups chopped cabbage
2 cups diced celery
2 cups diced baby carrots
4 - 5 cloves of finely minced garlic
2 - 3 cups chopped kale
2 - 3 cups chopped grape or cherry tomatoes
1 can cannellini bean
1 large red onion diced
4 - 5 tablespoons extra virgin olive oil
2 quarts organic low sodium vegetable stock
------ Seasonings ------
1 teaspoon dried basil
1/2 teaspoon dried oregano
pinch of crushed red pepper flakes
salt and pepper to taste
parmigiano reggiano cheese
bread for toasting
What You'll Do
Heat the olive oil over medium low in a large stock pot. Add in the onion, garlic a pinch of salt and the red pepper flakes. Sweat the onion and garlic for 4-5 minutes or until onion is slightly translucent. Add in all the vegetables except for the tomatoes and beans. Add the stock and how ever much water you need to just cover the vegetables. Also add in the remaining seasoning and bring mixture to a simmer. Once simmering, add in the tomatoes and beans. Reduce heat to low, cover and allow the soup to cook for 45 minutes to an hour. Check for taste and add any extra salt or pepper as needed.
Top with a sprinkling of parmigiano reggiano cheese and a drizzle of good quality olive oil. Serve with crusty garlic toast and your favorite wine.