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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 6 |
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From Women's Weekly Italian Cooking Class Cookbook. I've been making this recipe for many years & it's definitely our favourite. Great low fat meal if you omit the frying of vegetables in step 1 (which is what I normally do & I don't believe it makes that much difference to the end result). Could be vegetarian if you use veg stock cubes & omit butter. Great with either crusty bread or garlic bread. Ingredients:
2 onions, finely chopped |
3 carrots, peeled and diced |
3 stalks celery, chopped |
8 ounces potatoes, peeled and diced |
2 zucchini, diced |
3 ounces green beans, chopped into small pieces |
8 ounces cabbage, shredded |
1/2 cup oil |
1 1/2 ounces butter |
5 cups water |
3 beef bouillon cubes |
25 ounces whole tomatoes, canned |
15 ounces cannellini beans, canned, drained |
Directions:
1. Heat oil and butter in large pan, add onions, cook over medium heat until onions are pale golden brown. Add carrots, cook 2 to 3 minutes, stirring occasionally. Repeat this procedure with the potatoes, then the celery, zucchini, beans and cabbage.
2. Stir in water, crumbled stock cubes and undrained, mashed tomatoes. Bring to boil, reduce heat, cover, simmer 1 1/2 to 2 hours or until soup is thick.
3. During last 15 minutes of cooking, stir in cannellini beans.
4. Season with salt and pepper. If desired, grated parmesan cheese can be stirred into the soup before serving or served separately with the soup.
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