Rustic Vegetable Soup

Ingredients

  • Freshly grated Parmesan cheese, for serving (optional)
  • 1 can (15.5 ounces) cannellini beans, drained and rinsed
  • 1 medium zucchini, diced large (1 ½ cups)
  • Coarse salt and ground pepper
  • 3 ½ cups reduced-sodium chicken broth
  • 2 ¼ cups Marinara Sauce (about ½ recipe)
  • ½ small green cabbage, core removed, diced large (2 ½ cups)
  • + 3 more ingredients
    • 2 medium carrots, diced medium (1 cup)
    • ½ small yellow onion, diced small (½ cup)
    • 1 tablespoon extra-virgin olive oil

1. In a 4-quart heavy pot or Dutch oven, heat olive oil over medium-high. Add onion, carrot, and cabbage and cook, stirring occasionally, until onion is translucent, about 3 minutes. Season with salt and pepper. Add marinara sauce and chicken broth and bring to a boil. Add zucchini, reduce heat t...

View full recipe at SpringPad

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