Tuscan Vegetable Soup

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 1/2 cups finely chopped onions (about 1 large)
• 1 1/2 teaspoons dried thyme (2 tablespoons of chopped fresh thyme can be used)
• 3 teaspoons minced garlic
• 4 cups coarsely chopped green cabbage
• 14 1/2 ounces italian-style canned stewed tomatoes
• 2 cups sliced celery
• 2 cups diced carrots (1/2-inch pieces) or 2 cups baby carrots
• 8 cups low sodium chicken broth (vegetable broth can be substituted)
• 3 cups diced potatoes (1/2-inch pieces)
• 1/2 cup chopped fresh basil
• 3 cups half-slices zucchini (cut zucchini in half, then cut into slices)
• 15 ounces canned red kidney beans, rinsed and drained ( kidney beans can be substituted)
• shredded parmesan cheese (about a tablespoon per serving)

Recipe

• 1 heat olive oil in large, nonstick saucepan over medium heat. add the onion, thyme, and garlic and saute about 3-5 minutes.
• 2 stir in the cabbage pieces, the canned, stewed tomato (including liquid), celery, and carrots and saute 8-10 minutes.
• 3 stir in the chicken broth, potatoes, fresh basil, zucchini, and kidney beans and bring back to a boil.
• 4 reduce heat to simmer, cover saucepan, and let simmer about an hour.
• 5 spoon into soup bowls and top each serving with a tablespoon of parmesan cheese.
• 6 makes 6 large or 12 small bowls.