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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This amazing soup warms you up and fills you with tons of healthy vegetables. My lovely, Italian Aunt Grace makes it in her kitchen. It is a thick and hearty soup that goes well with sandwiches and company. You can't go wrong serving this up on a cool day to guests. Ingredients:
1 (49 ounce) can chicken broth |
1 (28 ounce) can tomato sauce |
2 carrots |
2 celery ribs |
1 leek |
1 large potato |
1 teaspoon minced garlic clove |
2 tablespoons butter |
2 (15 ounce) cans cannellini beans |
1 (10 ounce) bag baby spinach leaves |
1 small cabbage (sliced thin) |
white pepper (to taste) |
parmesan cheese (to taste) |
Directions:
1. In a large sauce pot, combine teh broth and sauce. Bring it to a boil.
2. Dice the carrots, celery, and potato. Combine for approximately four to six cups of vegetables. Slice the leek into 1/2 inch circles and then cut them circles in half.
3. Saute two cloves worth of minced garlic and butter in a large frying pan. Add the carrots, celery, and potato to the frying pan. Saute until they are almost soft.
4. Pour all the vegetables into the broth and cook for approximately 25 to 30 minutes on medium/low. Add white pepper to your preference.
5. Add the sliced cabbage and spinach leaves. Cook for another 15 minutes.
6. Drain the beans and add to the soup. Cook for 10 more minutes.
7. Spinkle parmesan cheese on top and serve.
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