With pantry/refrigerator staples, this hearty, healthy soup comes together in no time.
Course
Soup
Servings4-6
AuthorLemons & Anchovies
Ingredients
3large stalks celerychopped
1onionchopped
1carrotchopped
1 28-ozcan diced tomatoes
2zucchinidiced
1/3large cabbagechopped
1 15-ozcan navy beans
1 15-0z can kidney beans
6-8cupsvegetable stockI usually end up adding the last two cups because the pasta absorbs the stock after a while
1cuppastaI used cavatelli; don't be tempted to add more than this
1teaspoondried sage
1teaspoondried thyme
no-salt seasoning
salt and pepperto taste
2tablespoonsolive oil
Chopped Parsley for garnish
Grated Parmesan for garnish
Instructions
In a large pot, sauté the celery, onion and carrot in olive oil over medium-high heat. Add the dried thyme and dried sage. Cook for 5-6 minutes until the vegetables are slightly caramelized.
Add the diced tomatoes, beans and stock and bring to a boil. Simmer for about 10-15 minutes to allow the flavors to come together.
Add the pasta, zucchini and cabbage about 7 minutes before you turn off the heat. This will be just enough time for the pasta to cook and the cabbage and zucchini to become a bit tender. Season with salt and pepper, to taste.
Ladle in bowls and garnish with chopped parsley and Parmesan cheese.