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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My family loves this hearty soup. The taste is similar to an onion soup but MUCH better. The best part of it is that its vegan ( if you leave off the parmesan cheese and make sure you are using a vegan vegetable stock) which is great for my teen daughter. Enjoy! Ingredients:
3 tablespoons olive oil |
1 large onion, chopped |
3 garlic cloves, minced |
1 potato, peeled and cubed |
2 leeks, roughly chopped |
1 (14 ounce) can cannellini beans |
5 cups vegetable stock |
1/2 head savoy cabbage, shredded |
fresh flat leaf parsley |
parmesan cheese, for sprinkling on top |
Directions:
1. In a large soup pot heat oil and stir in Garlic, Onion, Leeks and potato. Cook for 4-5 Minutes.
2. Add in Vegetable Stock. Cover and simmer for 15 minutes.
3. Add in Savoy Cabbage and undrained can of Beans. Cook for 10 minutes.
4. Using a food processor or blender, puree about 1/3 of soup, then add it back to pot. Add parsley.
5. Cook for an additional 5 minutes to heat through. Serve with some freshly grated parmesan cheese on top.
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