You may also like
Categories:
olive oil carrots onion celery clove garlic tomatoes chicken cauliflower zucchini green beans beans salt fresh basil Parmesan cheese
Viewed: 55 - Published at: 4 years agoIngredients
- 2 Tbsp. olive oil
- 2 carrots, chopped
- 1 onion, chopped
- 2 ribs celery, chopped
- 1 clove garlic, minced
- 1 lb. tomatoes, seeded and chopped, about 3 medium, OR 1 16-oz. can chopped tomatoes
- 6 c. chicken stock or broth
- 1 c. small cauliflower florets
- 1 lg. zucchini, cut into 1/2 inch pieces
- 1/4 lb. green beans, trimmed and cut into 1/4 inch pieces
- 1 c. cooked cannellini beans
- Salt and pepper
- 2 Tbsp. chopped fresh basil
- Parmesan cheese, grated
Method
- In a large Dutch oven, heat oil over medium heat.
- Add carrots, onion, celery and garlic.
- Cook, stirring often, 3-5 minutes or until onion is softened.
- Stir in the tomatoes and cook for 2 minutes.
- Pour in broth and increase heat to high; bring to a boil.
- Reduce heat to medium and simmer for 10 minutes, stirring often, or until reduced.
- In a separate saucepan, cook cauliflower, zucchini and green beans in boiling salted water.
- As soon as the water returns to a boil, drain vegetables.
- Add vegetables and cannellini beans to the soup; season with salt and pepper.
- Simmer for 10 minutes, or until vegetables are just tender.
- Stir in the basil and ladle into bowls.
- Serve with a dish of freshly grated Parmesan to sprinkle on top.
