This is such a delicious soup! It is packed with veggies/bean and flavor. It is even better if it sits in the refrigerator for a day before serving.
Every time I make it, someome asks for the reicpe.
When you pack each bite with veggies/bean/broth you get filled up on fewer calories but more nutrition than you would with a cream based soup.
½# ground (sweet) Italian sausage (nitrate-free, turkey sausage if available)
1T. extra virgin olive oil (evoo)
1cup diced onion
1clove garlic, minced
1cup sliced carrots
1t. dried basil
2small zucchini, unpeeled, sliced
1can (1#) Italian Tomatoes, chopped with juice
3-4cans (10 ¾ oz) low-sodium beef broth
2c. finely shredded cabbage
¼t. freshly ground pepper
1can (15 oz) great northern or cannellini beans, undrained
Chopped fresh Italian parsley for garnish
1 rind of Parmigianino-Reggiano cheese
Brown the Italian sausage in a Dutch oven in 1T evoo. Add onion, garlic, carrots, and basil. Cook about 5 minutes. Then, add zucchini, tomatoes with liquid, 3 cans broth, Parmigianino-Reggiano rind, cabbage,salt (opt) and pepper. Bring soup to a boil, reduce heat to low and simmer covered for 1 hour. Add beans with liquid and cook 20 minutes more. Add more broth as desired to get desired consistency. Garnish with parsley and remove rind.