This soup tastes even better the next day, so prepare it ahead of time and have it ready for a busy week ahead!
2 T. extra virgin olive oil ( EVOO)
1 medium sweet onion, chopped
3 cloves garlic, minced
2 carrots, small dice
1 small bulb fennel, small dice
1 fresh Roma tomato, seeded and diced
1 stalk of celery, small dice
1 cup green cabbage, chopped
1 medium Yukon gold potato, unpeeled, small dice
1 medium zucchini, unpeeled, small dice
1- 15 oz can cannellini beans (no salt/BPA free) with liquid
1 small rind of Parmigianino–reggiano cheese
4 cups vegetable broth
2 cups water
1 bay leaf
1 T. each of fresh parsley, fresh basil, and fresh thyme all chopped
½ t. sea salt
¼ tsp freshly ground pepper
½ cup grated Parmesan cheese
Sauté garlic, onion in EVOO for 3-4 minutes on medium heatin a Dutch oven. Add fennel,celery, carrot, zucchini and sauté another 3-5 minutes. Add chopped tomato. Season with salt and pepper. Then add the broth, water, beans with liquid, bay leaf, potato, cabbage, and cheese rind. Bring to a boil, and then simmer 30-35 minutes. May need to add more water. Add chopped herbs and correct seasoning. Discard rind and bayleaf. Serve with grated cheese. Also great with a drizzle of fresh pesto on top!
Broth based vegetable soups are a great addition to a healthy diet as they are not only delicious and satisfying, but they are low in calorie density which means they will fill you up on fewer caloires. The bonus is that they are very high in nutrition density. Low in calories but high in nutrition will get you manage your weight for a lifetime!
Mary Battista/Prairie Health Companion