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Categories:Viewed: 59 - Published at: 3 years ago
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
Method
- 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.
- 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.
- During last 15 minutes of cooking, stir in cannellini beans.
- Season with salt and pepper. If desired, grated parmesan cheese can be stirred into the soup before serving or served separately with the soup.
