Heat olive oil in a large pot over medium heat. Add onion, thyme, and garlic. Sauté 5 minutes. Add green cabbage, tomatoes, celery, and carrots. Sauté 10 minutes.
Add beans, 5 cups of stock, potatoes, and basil. Bring to a boil. Reduce heat, cover and simmer for one hour.
Add red cabbage and zucchini. Add salt. Cover and simmer until vegetables are tender, about 20 minutes longer. Stir in 1/2 c. grated Parmesan cheese. Sprinkle in a a dash of Tabasco hot sauce if you want to give the soup a little zip.
Serving
Suggestions
Serve with ground pepper and bread
Originally Submitted
10/24/2006
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